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Charcuterie Board Cracker Bites<\/p>\nCharcuterie Board Cracker Bites<\/p>\n
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24 large round and rectangle entertaining crackers<\/p>\n
\u00bc C. (60 g) fig jam spread<\/p>\n
1 round (8 ounces, or 227 g) double-cream Brie, sliced into 24 small wedges<\/p>\n
1 block (7 ounces, or 198 g) aged white Cheddar, crumbled into small chunks<\/p>\n
12 thin slices soppressata, cut in half and rolled up tightly<\/p>\n
6 thick slices hard salami, cut into quarters<\/p>\n
6 dried apricots, cut into quarters<\/p>\n
24 Marcona almonds<\/p>\n
24 whole glazed pecans<\/p>\n
12 cornichons<\/p>\n
6 pitted kalamata olives, cut in half<\/p>\n
24 small sprigs fresh rosemary, for garnishing<\/p>\n
Honey with dipper, for drizzling<\/p>\n
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Spread each cracker with \u00bd teaspoon of the fig jam. Arrange a Brie wedge and some crumbled Cheddar on each cracker. Place a soppressata roll-up and a quarter of hard salami on each cracker. Fill in each cracker with an apricot quarter, Marcona almond, glazed pecan, and a cornichon or olive half. Garnish each cracker bite with a little sprig of rosemary. Serve with honey for drizzling.<\/p>\n","protected":false},"excerpt":{"rendered":"
Charcuterie Board Cracker Bites 24 large round and rectangle entertaining crackers \u00bc C. (60 g) fig jam spread 1 round (8 ounces, or 227 g) double-cream Brie, sliced into 24 small wedges 1 block (7 ounces, or 198 g) aged white Cheddar, crumbled into small chunks 12 thin slices soppressata, cut in half and rolled up tightly 6 thick slices hard salami, cut into quarters 6 dried apricots, cut into quarters 24 Marcona almonds 24 whole glazed pecans 12…<\/p>\n