I’ve been a little obsessed with charcuterie boards lately. I love to snack on meats, cheeses, maybe some giardinia (a pickled Italian veggie mix), olives, pepperoncini, raw veggies, fruits and nuts.
The best part is, you can mix and match with whatever you have on hand.
I’ve even been known (frequently lately) to make a small charcuterie board for dinner. “Charcuterie” actually is a French word for dried, cured or smoked meat, but it can include cheeses, vegetables, fruits, nuts and even some sweets. It’s also a really fancy way of saying I prepare my meal in a fuss-free way on one plate (or a cutting board) and eat it with my fingers.
I picked up a wheel of Red Apple Hickory Smoked Bourbon Gouda at Brookshire’s recently because, 1. I love Gouda; 2. I love hickory; 3. I do not love bourbon, but the hint of it sounded intriguing with the smokiness of the Gouda and the hickory. So I tried it.
I was not disappointed. It’s smoky, creamy, rich and so satisfying. You only need a sliver to pair with a pancetta or a salami. I’d recommend a hard salami and a tart pepperoncini in one, perfect bite.
Next, I want to try this in Mac-and-Cheese!