charcuterie boards

I have enjoyed using my many cookbooks to put together meals when we have guests visiting. Our most recent purchase was a book titled: Boards & Platters:

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I took inspiration from a couple of the boards in here and created my own spread. My family REALLY liked the tahini-coconut dip for vegetables and we will be making this regularly as the summer rolls in because vegetable trays are that much easier to have on hand than salads are to make.

We had a great spread with sourdough bread and fresh Italian; a fruit tray with raspberries, blackberries, and dragonfruit plus some sugared & baked pink grapefruit for a special treat. To that, we added a tray of genoa, napoli, and soppressata salamis as well as a nice mortadella (our local grocery didn’t have pistachio mortadella though that is my preference). Additional accompaniments to this were goat cheese, drunken goat cheese, raclette, and manchego cheeses plus orange marmalade, organic cacao chocolate spread, and grass-fed butter. Then, came olives and spicy gardinia to bridge the gap between the meats/cheeses and the vegetable tray which has Easter radishes, purple/yellow/orange carrots, a yellow bell pepper, snap beans, grape tomatoes, broccoli, and cauliflower (along with the tahini dip mentioned above).

This spread was fresh, filling, and delicious and was a big hit (as were the mimosas served with it).

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What are your favorite spreads for entertaining?

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