Ingredients
- 1 package of ButcherBox Charcuterie Variety Pack defrosted and held at room temperature for 30 minutes before serving
- 1 cup fresh snap peas
- 2 large radishes such as watermelon or purple daikon rinsed and scrubbed, if needed
- 3 to 4 medium rainbow carrots rinsed and scrubbed, if needed
- ½ cup pitted olives of your choice
- apricot jam or jam of your choice for serving
- whole grain mustard for serving
- fresh baguette or crackers for serving
Instructions
- On a large cutting board or platter arrange the prosciutto, genoa salame, and capocollo. Try compressing the prosciutto into wavey shapes and folding the genoa and capocollo for visual interest and to make room on your board for the accouterments.
- Trim the snap peas and pile or scatter on to the board. With a mandoline or sharp chef's knife slice the radishes thinly and arrange in-between the charcuterie. Slice the carrots in half or in quarters and arrange on the board as well.
- Transfer the mustard and jam to small serving bowls and add to the board and serve immediately or within 2 hours with freshly sliced baguette.
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