The Full Charcuterie
A 1" bite of cheese, olive, cured meat and cornichon on one pick — abundance, variety, and something for everyone in a single taste
She floated calamari, then crudité, then something with cheese — until her own team cut in with the answer: Joyce, you're a full charcuterie board. She surrendered instantly. I'm a big olives girl.
Why this bite? Her team named her food for her — you're a full charcuterie board. This one-pick bite is abundance, variety, and a big olives girl's whole table.
The Story
Asked for her one hors d'oeuvre, Joyce floated calamari, then crudité, then something with cheese, until a member of her team supplied the correct answer: she is a full charcuterie board. She surrendered instantly and completely — abundance, variety, something for everyone, arranged with more care than it lets on. She is, by her own admission, a big olives girl, and the people who know her steer her toward the cheese table without asking. This bite is the whole board folded into one pick: generous, varied, and impossible to reduce to a single thing.
Read Full Story →Ingredients
- Aged gouda (1" cube)
- Prosciutto
- Castelvetrano olive
- Cornichon
- Fig jam
- Rosemary cracker
Preparation
- 1.Fold a ribbon of prosciutto over a 1" cube of aged gouda.
- 2.Dot the cracker with fig jam and set the wrapped cheese on top.
- 3.Skewer a Castelvetrano olive and a cornichon through the stack.
- 4.Serve — the whole board in a single generous bite.
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