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Charcuterie + Cheese Board!

Of course, your meats and cheeses are the STARS of this “board-way” production. (Teehee). But can we just take a moment to give some love and attention to that hunk in your bag? Hunk of homemade focaccia that is 😉 Studded with fragrant rosemary, it’s divine on its own, but even better as a vehicle for your Herbs de Provence-infused toma or creamy camembert (especially with a drizzle of that hot honey). Or, maybe you prefer to go sando-style with a meat-cheese-grainy mustard combo? Your call, Fam! This is your show to run, and there are no wrong answers.

Total prep time: 5 minutes

What’s in your bag:

  • A tray of your meats & cheeses (Walden Local Meat Co. Genoa Salami, Mollinari Coppa, Mortadella with pistachio, Toma Provence, Old Chatham Creamery Camembert)
  • Olives, Mike’s hot honey, grainy mustard + homemade rosemary focaccia

What you’ll need from home:

  • A cutting board or plate, plus a couple ramekins and cheese knife or two if you want!

How to prep:

  1. Assemble your meats and cheeses on your favorite cutting board or plate. 
  2. Find the perfect spot to nestle in your olives and ramekins of mustard and honey. Set some serving knives on the side.
  3. Try alllll the combinations– mix, match, NOM. 

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO! 

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