How do you like to run your “board-way” production, Fam? Do you tend to sample & savor each meat and cheese on its own, with bites of garlic focaccia in between? Or, do you prefer to go sando-style, with a meat-cheese-mustard combo? Your call! This is your show to run, and there are no wrong plot lines.
Total prep time: 5 minutes
What’s in your bag:
- A tray of your meats & cheeses (Grey Barn Prufrock; Jansal Valley Cave-Aged Cheddar; Beemster Goat Gouda; Bresaola; Soppressata from Walden Local Meat Co.)
- Garlic focaccia, whole grain mustard, kalamata olives
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:
- Assemble your meats and cheeses on your favorite cutting board or plate.
- Find the perfect spot to nestle in your mustard, olives, and focaccia. Set some serving knives on the side.
- Try alllll the combinations– mix, match, NOM.
That’s it! #Dinnersolved, dinner served.
Show us how you WECO!
