Products used in this recipe
European Potato Charcuterie Board
Yield: 6-8 Servings (5.5 oz.)
Yield: 6-8 Servings (5.5 oz.)
On-trend, completely customizable, and a snap to put together—add this one to your appetizer list and watch how popular it becomes.
| Ingredient | Weight | Measure |
|---|---|---|
| Coarse ground mustard | 2 oz. | |
| Orange marmalade | 2 oz. | |
| Peppered salami, thinly sliced | 3 oz. | |
| Genoa salami, thinly sliced | 3 oz. | |
| Pepperoni, thinly sliced | 3 oz. | |
| Cheese, sliced, assorted | 3 oz. | |
| Simplot Traditional Potatoes: Old European Potato Pancake 6/5lb | 12 oz. | 6 each |
| Berries, fresh, assorted | 3 oz. | |
| Chocolate covered almonds | 3 oz. | |
| Chocolate covered raisins | 3 oz. | |
| Baby dill pickles | 2 oz. | |
| Nuts, assorted | 2 oz. |
Preparation Instructions:
- Step 1
- Preheat equipment (deep fryer, convection or standard oven) to prepare the pancakes.
- Step 2
- Fill 2 small ramekins; 1 with mustard and the other with marmalade and arrange on your charcuterie board. Shingle the meat and cheese decoratively around the ramekins.
- Step 3
- Prepare the potato pancakes according to package instructions. Cut 3 pancakes in half and 3 into quarters. Transfer to a serving board and shingle around the meats. Garnish the board with berries, chocolates, pickles and nuts.
