Bat Wing Charcuterie Board with Fig Spread and Smoked Sausages
Equipment
- Skillet
- Charcuterie board
- Knife
Ingredients
- 8 ounces smoked sausages
- 1/2 cup fig spread
- 4 ounces thinly sliced prosciutto
- 4 ounces salami slices
- 6 ounces brie, cut into wedges
- 1 cup black grapes
- 1/2 cup roasted almonds
- 20 to 24 water crackers
Instructions
- Slice the smoked sausages into 1/2-inch rounds and place them in a skillet over medium heat. Cook for 4 to 5 minutes, turning once, until lightly browned and warmed through.
- Spread the fig spread in a small bowl or directly onto one section of the board.
- Place the warmed sausage slices in the center of the board. Arrange the prosciutto slices on either side of the sausages, overlapping them slightly to form wing shapes.
- Add the salami slices near the wings and tuck the brie wedges around the meats.
- Fill the remaining spaces with black grapes and roasted almonds, then tuck the water crackers along the edges for easy serving.
Notes
Warm the sausages right before guests arrive so they stay tender and release more smoky flavor. If the prosciutto feels too thin to hold a wing shape, chill it for 10 minutes first. Leftovers keep well in the fridge for one day; reheat the sausage slices in a skillet for a minute before adding them back to the board.
Course: Appetizer
Cuisine: American
Equipment: Skillet, Charcuterie board, Knife
Cuisine: American
Equipment: Skillet, Charcuterie board, Knife