Asian Charcuterie Board

INGREDIENTS:

FRUITS
Cactus Pear
Grapes
Rambutan
Raspberries
Pineapple (keep the top for garnish!)
Dragonfruit
Figs
Dried Apricots
Kiwi
Mango
Apples
Dried Pineapple

MEATS
Prosciutto
Salami
Pepperoni

CHEESES
Camembert
Brie
Blue Cheese

MISC
Mint
Sweet Orange Peppers
Sushi (California Roll, Philadelphia Roll, Spicy Tuna Roll)
Mixed Asian Nuts
Wasabi Peas
Sesame Clusters
Sesame Crackers
Fig Crackers
Beet Chips
Honey Roasted Peanuts

There are endless themes and options for a charcuterie board. This particular board was inspired by a trip I took with my boyfriend to Southeast Asia. With exotic, beautifully colored and delicious fruits as a staple for meals in that part of the world, this theme was a no brainer! See HERE for ideas on a more traditional cheese board.

YOU CAN DO IT!
Line your table or serving surface with butcher paper and tape down so the paper is tight. Layer 3 long sheets of wax paper on top of the butcher paper, and tape down to create a “runway” for the items you are about to place out.

I suggest finding a “centerpiece” to be the focal middle item. For this board, I filled a 4-compartment dish with wasabi peas, sesame clusters and mixed Asian nuts.

Start with your centerpiece, and build out the board from there. For visual consistency, try to keep the board symmetric, and somewhat mirror what you are placing out on each side. For example, if I add mozzarella on one side of the table, I will add an equally sized pile of mozzarella on the other side. Continue placing out your items, packing them closely together, until the board is almost full. Fill any open spaces with crackers or toasts.