Late Summer Charcuterie Board

I’ve been picking up the goodies I needed for this particular charcuterie board, waiting for the perfect time to put it together and enjoy it with my mom over a nice leisurely lunch. This past Monday I had the day off from work, which provided the perfect time to create this delicious board with a symphony of flavors tat celebrate the summer season.

This particular board features my favorite olive mix from Murray’s Cheeses (available at most Harris Teeter’s if you’re based in the south) along with two chèvre options (blueberry and herbed) the most amazing chickpea crisps 34 degrees that I received in their ‘Love Box’ a few months back and to keep with crackers in the savory flavor profile, I went with a garlic herb with sea salt cracker for enjoying the chèvre.

Our go-to meat for most of charcuterie board is Genoa salami (and occasionally prosciutto if I can find my favorite type, San Daniele).

This board also featured a few squares of one of the chocolate bars from Lily that I’ve been enjoying late (Dark Chocolate Rice). I’ve only featured chocolate a few times before on a charcuterie board, and I love pairing it with some type of berry. The blackberries were absolutely delish, the perfect balance of sweet and tart.

— Late Summer Charcuterie Board —

Cheeses & Meat

Herbed Chèvre

Blueberry Chèvre

Genoa Salami

Fruit

Blackberries

Italian Olive Mix

Dried Apricots

Crackers / Etc…

Garlic & Thyme Crackers (Firehook)

Umai Crisps (c/o 34 Degrees)

Lily’s Dark Chocolate Rice Chocolate Bar

Caramelized Walnuts

Walnut halves