Witch's Cauldron Charcuterie Board with Smoky Meats and Herbs
Equipment
- Round serving board
- Sharp knife
- Small bowl
Ingredients
- 8 ounces smoked sausage, sliced into rounds
- 6 ounces smoked ham, thinly sliced
- 4 ounces smoked gouda, cubed
- 1 cup black olives
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 6 fresh sage leaves
- 8 ounces assorted crackers
Instructions
- Slice the smoked sausage into even rounds and cut the smoked ham into strips that can be folded.
- Cube the smoked gouda into bite-sized pieces and set aside.
- Place the black olives in a small bowl and position it in the center of a round serving board to form the cauldron base.
- Arrange the smoked sausage rounds and smoked ham strips in a circular pattern around the olives.
- Scatter the smoked gouda cubes among the meats, leaving space for the crackers.
- Tuck the rosemary sprigs, thyme sprigs, and sage leaves into gaps around the board to add aroma and visual interest.
- Fill any remaining spaces with the assorted crackers, keeping them accessible for easy serving.
Notes
Warm the smoked sausage slices briefly in a skillet before arranging them if you prefer a softer texture. The fresh herbs release more aroma when placed on the board just before guests arrive, and the smoked gouda pairs best with the black olives for a salty contrast. Leftovers can be stored in an airtight container in the refrigerator for up to two days.
Course: Appetizer
Cuisine: American
Equipment: Round serving board, Sharp knife, Small bowl
Cuisine: American
Equipment: Round serving board, Sharp knife, Small bowl