Serve this for Shabbos lunch along with the cholent and salads and they’ll run to the table.
Traditionally, the word “charcuterie” refers to different types of preserved meats. We loved the concept (variety is fun!), but wanted a version that was more family-friendly and perhaps more budget-friendly too. It’s really fun for everyone to choose what they like. And when it’s all on the board, even your picky kids might become open to trying something new.
What’s on the board?
*Four Different Types of Schnitzel; Ours is from Mike’s Chicken Crunchers
*Candied Facon. Lay Facon or Beef Fry on a baking sheet. Sprinkle with 1 tablespoon brown sugar. Bake at 375ºF for 18-20 minutes, flipping halfway through. If you want it to be less greasy, place the Facon on a cookie rack set over a baking sheet (no need to flip if using this technique).
*Hasselback Salami. The original recipe is from Busy in Brooklyn. Slice the salami almost all the way down (you can use to skewers to guide you from cutting it all the way through) and top with your favorite sauce. Bake @ 400ºF for 45 minutes. Chanie from BIB uses apricot jam, spicy brown mustard, a little brandy, ketchup, and brown sugar.
*Add grapes for color
*Lastly, add dips! These dips came with our Chicken Crunchers (Buffalo Sauce, Creamy Ranch and Chive, and Garlic Mayo), and we added Bone Suckin’ Mustard.
Oh, and do you love our choice of charcuterie board? We use two of these cheeseboards (obviously, don’t use them for cheese) from Target and placed them together.