Autumn Charcuterie Board
By Ari Laing
Images
Serves
Makes 6-8 servings
Ingredients
- For roasted chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 Tbsp extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp sweet paprika
- ½ tsp onion powder
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper
- For charcuterie board
- 1 wedge (8 oz) firm cheese, such as cheddar with Syrah, room temperature
- 1 round (5 oz) soft cheese, such as Vermont Creamery double-cream Cremont room temperature
- 1 pomegranate, halved
- 3 cups assorted crackers, such as breadsticks, fig and olive crackers, whole wheat crackers
- 4 oz sweet soppresata, thinly sliced
- 2 sweet apples, thinly sliced, such as Gala
- 2 cups fresh figs, halved
- ½ cup pomegranate seeds
- ½ cup almonds
- ⅓ cup dates
- ¼ cup pumpkin seeds, toasted
- 6 oz raw honeycomb
- 1 bottle medium-bodied red wine, such as Malbec, for serving
Procedure
To make roasted chickpeas: Preheat oven to 400°F. In a medium bowl, combine chickpeas, olive oil, salt, garlic, cumin, paprika, onion powder, cinnamon, and pepper. Toss to combine, then pour chickpeas onto a parchment-lined baking sheet. Bake for 25-30 minutes, shaking the pan halfway through. Allow to cool for 5 minutes, then place into bowls for serving.
To assemble charcuterie board: Arrange cheese on a large wooden cheese board or serving platter. Surround cheese with halved pomegranates, crackers, breadsticks, and sweet soppresata. Add sliced apples and figs trying to spread out ingredients evenly. Place roasted chickpeas, pomegranate seeds, almonds, dates, pumpkin seeds, and honeycomb in small bowls or scatter around the board. Serve with red wine.
Autumn Charcuterie Board
By Ari Laing
Serves
Makes 6-8 servings
Ingredients
- For roasted chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 Tbsp extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp sweet paprika
- ½ tsp onion powder
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper
- For charcuterie board
- 1 wedge (8 oz) firm cheese, such as cheddar with Syrah, room temperature
- 1 round (5 oz) soft cheese, such as Vermont Creamery double-cream Cremont room temperature
- 1 pomegranate, halved
- 3 cups assorted crackers, such as breadsticks, fig and olive crackers, whole wheat crackers
- 4 oz sweet soppresata, thinly sliced
- 2 sweet apples, thinly sliced, such as Gala
- 2 cups fresh figs, halved
- ½ cup pomegranate seeds
- ½ cup almonds
- ⅓ cup dates
- ¼ cup pumpkin seeds, toasted
- 6 oz raw honeycomb
- 1 bottle medium-bodied red wine, such as Malbec, for serving
Procedure
To make roasted chickpeas: Preheat oven to 400°F. In a medium bowl, combine chickpeas, olive oil, salt, garlic, cumin, paprika, onion powder, cinnamon, and pepper. Toss to combine, then pour chickpeas onto a parchment-lined baking sheet. Bake for 25-30 minutes, shaking the pan halfway through. Allow to cool for 5 minutes, then place into bowls for serving.
To assemble charcuterie board: Arrange cheese on a large wooden cheese board or serving platter. Surround cheese with halved pomegranates, crackers, breadsticks, and sweet soppresata. Add sliced apples and figs trying to spread out ingredients evenly. Place roasted chickpeas, pomegranate seeds, almonds, dates, pumpkin seeds, and honeycomb in small bowls or scatter around the board. Serve with red wine.