After reading a great article about serving appetizers for the main attraction, I decided to do a special dish, a charcuterie board. For many, that word is hard to pronounce, and just what is it anyway?
Charcuterie (pronounced "Shahr-Ku-Tuh-Ree") assemblage of an impressive assortment of cured meats and gourmet cheeses. These are then served with different accompaniments, such as crackers, bread, nuts, fruits, sauces, and something sweet.
The fun part is what you put on your tray is open to interpretation.
We adore putting together mouthwatering artistic displays of delicious nibbles that deserve to take center stage and be served as our main meal. Honestly, we have been more than a little obsessed with coming up with different types of charcuterie trays.
Recently we found a simple recipe for homemade hummus, which we instantly thought would make a great centerpiece to a charcuterie tray.
The hummus recipe was modified to suit our taste as follows:
Ingredients:
1 (15 oz.) can garbanzo beans (chickpeas), rinsed and drained (make sure they are dry)
3 to 4 tbsp. water
2 tbsp. extra virgin olive oil
1 tbsp. fresh lemon juice
1-2 garlic cloves minced (add more if you like)
3/4 tsp. ground cumin
1/2 tsp. salt
Pinch, of course, sea salt
Instructions:
Add the garbanzo beans, 2 tablespoons of water, olive oil, fresh lemon juice, garlic, cumin, and 1/4 teaspoon of salt in a food processor or blender.
Process until smooth and creamy. If needed, add additional water to thin out the hummus and add the rest of the salt to taste.
If serving right away, place the mixture into a decorative bowl smoothing out the surface. Take a knife or spoon, then add a swirl at the top to create a trench.
Drizzle a small amount of olive oil, take a sea salt pinch, and sprinkle over the top.
For added décor, dust a touch of paprika over to the top to add some color or garnish with finely chopped parsley.
Store in a covered container in the refrigerator.
For the accompaniments, we served the following:
Pita bread cut into triangles.
Grape tomatoes
Kalamata olives
Creamy Chevre (goat cheese) drizzled with raw, unfiltered honey
Red, yellow, and orange bell peppers
Carrot disks and celery sticks
Sliced cucumbers
Feta cheese cut into cubes, or the crumbled type is fine
You could serve salami or prosciutto for added protein, but we served ours with sliced grilled chicken.
The different flavor combinations and possibilities are endless.
Have fun with it.
If you are looking for somewhere to enjoy a charcuterie tray, check out Drift Kitchen and Bar at Lido Ley Resort in Sarasota. Stunning views, creative libations and delicious food.
Comments