Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Charcuterie Board in a Box
Chef Jason Hernandez takes his popular charcuterie boards served at Blade Tine catered events and transforms them into personal-sized grab-and-go boxes.
Photo courtesy of Bel Brands/Boursin
Servings
-3
-3
Menu Part
- Appetizer
Main Ingredient
- Cheese
Chef Jason Hernandez
Blade & Tine Culinary/Graze Street AMI
Holmes Beach, Fla.
Chef Jason Hernandez takes his popular charcuterie boards served at Blade & Tine catered events and transforms them into personal-sized boxes for his Graze Street AMI shop. You can arrange your choice of meats, cheeses, nuts, fruits and condiments in one of these boxes or follow his guidelines for a grab-and-go lunch with complementary flavors and textures.
Ingredients
12 oz. IQF Boursin cheese cubes
Everything bagel spice, optional
3 o 4 assorted Italian cold cuts (salami, capicola, pepperoni, etc.)
3 large prosciutto slices, folded or rolled into ball shapes
Several crackers
3 to 4 types cheese, sliced or diced (brie, cheddar, mango
Blueberries, blackberries or other seasonal berries
Mixed nuts
Dried fruit (apricots, apples, dates, mango, etc.)
Pickled watermelon rind, pickled fruits or gherkins
3 small jars honey
3 small jars fig or other jam
Rosemary sprigs, for garnish
3 boxes with closures
Steps
Roll Boursin cubes in everything spice, if desired; divide among 3 small ramekins or containers.
Skewer Italian meats on small skewer or fold attractively. Divide meats and prosciutto in boxes with Boursin ramekins.
Arrange crackers and sliced or diced cheese around meats. Add berries, nuts, dried fruits, pickles and small jars of honey and jam. Garnish contents of each box with a rosemary sprig.
Photo courtesy of Bel Brands/Boursin
Read more about:
RecipesYou May Also Like
