Grazing Board with Quick Cucumber Pickles
PREP TIME 20 Min
TOTAL COOK TIME 2 Min
SERVES 6-8 People
Ingredients
- 8 Nature Fresh Farms™ Mini Sweet Peppers, trimmed, seeded and halved lengthwise
- 18 Nature Fresh Farms™ Ombrés Tomatoes
- 1 cup lemon aïoli or creamy ranch dip
- 1 large ball fresh burrata cheese (about 8 oz), drained
- 2 tsp extra-virgin olive oil
- 1 square of honeycomb
- 8 oz piece aged Manchego cheese
- 4 oz thinly sliced prosciutto
- 4 oz thinly sliced sopressata
- 4 oz capicola or other thinly sliced cured meat
- 1/3 cup whole toasted walnuts or almonds
- Small clusters seedless green grapes (about 8 oz)
- 5 fresh figs, cut into quarters
- 12 mini baguette crisps or other crisp flatbreads
- 12 grissini breadsticks
- Quick Cucumber Pickles:
- 1 pkg Nature Fresh Farms™ Lil Chills Baby Cucumbers (about 14)
- 1 cup white vinegar
- ¼ cup granulated sugar
- 1 tsp each coriander seeds and mustard seeds
- 1 tsp salt
Directions
Step 1
Wash all produce before preparing your meal.
Step 2
Quick Cucumber Pickles: Place cucumbers in a 2-cup heatproof jar. Combine vinegar, sugar, coriander and mustard seeds and salt in a small saucepan over high heat; boil for 2 minutes. Pour into jar over cucumbers; let cool 10 minutes. Cover and refrigerate for at least 1 hour or up to 2 weeks. Shake well before serving.
Step 3
To assemble, arrange sweet peppers and tomatoes on the board beside a ramekin of lemon aïoli.
Step 4
Pat burrata dry and place in a small dish; drizzle with olive oil; place on the board near honeycomb. Arrange Manchego, prosciutto, sopressata and capicola nearby on the board. Fill in spaces with almonds, grapes and figs. Serve with Quick Cucumber Pickles, baguette crisps and grissini.
Chef's Tips
Customize and have fun with your grazing board, choosing any favorite cured meats and cheese for a personalized touch. Grill the peppers and leave tomatoes on the vine for more creative touches.
