Baby, It’s Cold Outside
The beauty of an olive and cheese board is that most red wines will pair well with it. If you’re considering a cocktail to start the evening, a gin-based one will pair best with the olives.
WHAT YOU NEED:
- 12 slices Herbed salami
- 12 slices Schinkenspeck
- 5 oz. Honey chèvre
- 5 oz. Wensleydale cranberry cheese
- 16 breadsticks
- 2 cups assorted nuts with dried cherries
- 1 sprig fresh rosemary
- 8 spiced Sicilian green olives, pitted
- 8 Castelvetrano olives
- 8 assorted red olives
- 4 caper berries
- 4 dried apricots
WHAT YOU DO:
- Prepare a coating for the chèvre: Scoop ¼ cup of the nuts and dried cherries into a small resealable plastic bag. Using a heavy-bottomed glass, crush them and pour them onto a shallow plate. Roll the honey chèvre into the crushed nuts, gently pressing the nuts so they stick to the cheese.
- Last minute: Preheat the oven to 350°F. Place the remain- ing nuts and the rosemary sprig on a baking sheet and warm in the oven for about 10 minutes. Serve warm in a bowl on the board.
- Serve the other components in the style that works best for you (see page 23 for tips), then arrange everything on and around your board.
- The hero on this board is really the olive and cheese com- bination. It can easily be scaled up with the addition of more olive and cheese varietals (it can also be scaled down).
- To set a winter scene, wrap a clean white flour-sack towel or piece of cheesecloth under your board and scatter ever- green branches from the yard or snow-capped pinecones from a craft store around it.
Recipe excerpted from On Boards