Turkey Charctuerie

Turkey charcuterie pairs really well with mild, creamy cheeses. For this board I went with a brie and mild gouda. The pepperoni turkey salami has a nice bite to it and the bright green grapes are great palate cleansers between bites.

CHARCUTERIE BOARD
MONTANA BLOCK CHARCUTERIE BOARD

INGREDIENTS

*Note: you can adjust the amounts based on how many people you are serving and the size of your board. This board is designed for 4-8 people, depending on the other items on the menu.

1 turkey sausage ring (cured)
8” turkey kielbasa coil
20 slices pepperoni turkey salami
15 slices roasted turkey breast
4 turkey pepperoni sticks
4 pieces turkey jerky
1 wedge mild gouda cheese
1 small wheel brie cheese
½ cup beet hummus
1 sleeve plain soda crackers
1 large cluster green grapes
25 blueberries
Fresh greens (i.e. parsley, herbs) for garnish

INSTRUCTIONS

1. For this cheeseboard I chose to line a round rimmed board with parchment. You could place all the components directly on a wooden cheese board of any shape.

2. Start with the largest items first, the cheese, the dish of hummus and the grapes. For the gouda, use a sharp knife and cut the cheese away from the rind, keeping the rind in tact. Dice into bite size pieces and then place it back into the rind.

3. Turkey Charcuterie: slice the turkey sausage ring and coil into coins and place in various spots on the board; fold the salami and turkey breast in half and half again, creating a “rose” like appearance & tuck it into various spots on the board; slice the jerky and pepperoni into thin strips and angle off the board in a couple different spots.

4. Fill in any holes with crackers and garnish with blueberries on a stick and fresh herbs, such as flat leaf parsley.

Please share your charcuterie pairings and pics with us. We love collaborating on these very creative menus!

Enjoy,
Tina

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