It seems like it’s been forever since I last put together a charcuterie board, and with the arrival of this unique artisan-made board from Tobo Designs, I was inspired to make a little Mediterranean board for two. While I do have my favorite Greek spot for picking up Spanakopita, I decided to go the quicker route with the one, choosing the frozen option that we picked up at our local grocery store (along with the most beautiful Satsuma oranges and Sierra Honey plums), because fresh produce is key and both the oranges and the plums were too gorgeous to leave behind.
The Genoa Salami, Castelvetrano olives, walnuts and honeycomb are somethings we always keep on hand, and with the more intimate nature of this particular charcuterie board, I opted not to feature a cheese other than the feta in the spanakopita.
The charcuterie board comes from Tobo Design, where each board is handcrafted by local artisans from olive wood and food safe resin. This particular board is the Currant Charcuterie board in aqua in 8″/20cm round and are hand wash only.
— Mediterranean Board for Two —
Spanakopita
Genoa salami
Castelvetrano olives
Sierra Honey plums
Satsuma oranges
Garlic Crostini (Di Bruno Bros)
Walnuts
Honeycomb
** The Currant Charcuterie Board featured in this post was c/o TOBO Design. All thoughts and opinions are my own.
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