Haunted Forest Herb and Olive Charcuterie Board
Equipment
- Charcuterie board
- Knife
Ingredients
- 1 cup mixed green and black olives
- 4 sprigs fresh rosemary
- 2 tablespoons fresh thyme leaves
- 6 ounces brie, sliced
- 4 ounces prosciutto
- 1 baguette, sliced into rounds
- 1 cup water crackers
- 2 tablespoons olive oil
Instructions
- Place the mixed olives in a loose cluster near the center of the board to create the base layer.
- Insert the rosemary sprigs upright into the olives so they stand like trees.
- Scatter the thyme leaves around the olives and rosemary to fill in the gaps.
- Position the sliced brie and prosciutto beside the olive cluster.
- Fan the baguette rounds and water crackers across the open areas of the board.
- Drizzle the olive oil over the cheese and prosciutto just before serving.
Notes
Stand the rosemary sprigs tall for better height and forest shape. Prepare the board up to two hours ahead and cover it loosely with plastic wrap, then add the olive oil drizzle right before guests arrive. Swap prosciutto for salami if you prefer a smokier taste.
Course: Appetizer
Cuisine: Mediterranean
Equipment: Charcuterie board, Knife
Cuisine: Mediterranean
Equipment: Charcuterie board, Knife