Witch’s Cauldron Olive and Fig Board
Equipment
- Large round platter
- Cheese knife
- Small serving bowl
Ingredients
- 1 cup black olives
- 1 cup Kalamata olives
- 8 fresh figs, halved
- 4 oz prosciutto slices
- 4 oz goat cheese log
- 1/2 cup roasted almonds
- 2 sprigs fresh rosemary
- 8 oz assorted crackers
- 2 tbsp honey
Instructions
- Choose a large round platter or shallow black bowl to mimic a cauldron shape. Place both the black olives and Kalamata olives in the center to form the base layer.
- Arrange the halved figs around the olives in a loose circle so they frame the dark center.
- Tuck the prosciutto slices into small folds and set them between the figs.
- Slice the goat cheese into rounds and place them near the prosciutto.
- Scatter the roasted almonds in the remaining open spaces on the board.
- Lay the rosemary sprigs on top of the olives so they stand upright like steam rising from the cauldron.
- Drizzle the honey lightly over the figs and goat cheese just before serving.
- Set the crackers in a separate stack or small bowl beside the board.
Notes
Use a dark-colored platter or bowl to make the olives stand out more as the cauldron base. If you prepare the board ahead, cover it with plastic wrap and add the honey and crackers right before guests arrive so nothing softens. Swap the prosciutto for salami if you need a firmer meat that holds its shape longer on the board.
Course: Appetizer
Cuisine: Mediterranean
Equipment: Large round platter, Cheese knife, Small serving bowl
Cuisine: Mediterranean
Equipment: Large round platter, Cheese knife, Small serving bowl