Home Recipes New Charcuterie wreath cheeseboard

Charcuterie wreath cheeseboard

  • Clock 20 mins
  • People 6 People

Ingredients:

  • 100g Black Bomber
  • 150g Rock Star
  • 150g Red Storm
  • Fig & Cranberry Crackers
  • 1 jar Fig & Apple Chutney
  • 1 jar Balsamic Caramelised Onion Chutney
  • 55g salami slices
  • 1 whole fig, sliced
  • 50g grapes
  • 40g blackberries
  • 20g blueberries
  • 35g chicory leaves
  • Selection of fresh herbs, such as rosemary, oregano, thyme and micro herbs

Transform our Cheddar and Red Leicester Selection into an edible festive wreath to serve as a Christmas sharing starter or table centrepiece. It’s brimming with deliciously contrasting flavours, textures and colours – creamy cave-aged Cheddar, spicy salami, sweet blueberries, aromatic herbs – so it’s a feast for the eyes too.

Method

  1. Select a 30cm serving platter with enough space to arrange all your ingredients in a circular wreath shape.
  2. Decant the Fig & Apple Chutney and Balsamic Caramelised Onion Chutney into small ramekins and place them at opposite points on the platter.
  3. Slice the Rock Star, crumble the Black Bomber and create wedges with the Red Storm for a variety of textures and appearances.
  4. Arrange the cheese in a circular pattern around the platter to begin forming a wreath shape, leaving some space in the centre.
  5. Place the Fig & Cranberry Crackers in one section of the board, fanned out or stacked vertically.
  6. Arrange the salami slices in a neat, overlapping pattern around the platter, filling the gaps between the cheese and crackers, to give the wreath a layered look. For a more textured effect, fold or roll the salami slices.
  7. Cluster the grapes in a few spots around the wreath and scatter fig slices, blackberries and blueberries on the platter for pops of colour and a touch of sweetness.
  8. Place the chicory leaves around the wreath for a crisp and slightly bitter contrast.
  9. Finally, garnish the platter with a selection of aromatic fresh herbs.