skip to Main Content

Cheese + Charcuterie 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 to the 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 that tangy Humboldt Fog goat and decadent triple crème. 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 plot lines.

Total prep time: 5 minutes

What’s in your bag:

  • A tray of your meats & cheeses (Cypress Grove Humboldt Fog goat cheese, Saint André triple crème, Savile Row farmhouse cheddar; Walden Local Meat Co. Finocchiona salami, mortadella with pistachios) 
  • Olives, whole grain mustard, and 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. Toast your focaccia in the oven, air fryer, or toaster oven.
  3. Find the perfect spot to nestle in your olives, jam, and focaccia. Set some serving knives on the side.
  4. Try alllll the combinations– mix, match, NOM. 

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!

Back To Top