The season of picnics, potlucks, and graduation celebrations is upon us and charcuterie boards can make for an attractive, low-effort, crowd-pleasing centerpiece for these types of gatherings. The word “charcuterie” refers to cold cooked, cured, or smoked meats, so in the most literal sense, a traditional charcuterie board is just a meat platter, though the everyday definition has expanded to include a broad combination of cheeses, dried and fresh fruits and vegetables, pickled veggies, toasted nuts, olives, and complementary condiments – honeys, jams, jellies, chutneys, mustards and more! Our weekly sale from May 18th – 24th features a lineup of ingredients to help get you started and this recipe will guide you in pulling those ingredients together. That being said, a prime ingredient in any charcuterie board is creativity, so consider this a canvas upon which to build according to your own tastes!
Place balsamic vinegar in a pan over medium-high heat and allow to reduce, stirring occasionally until thickened. Meanwhile, drain the ciliegine and arrange on a toothpick with a fresh basil leaf and a cherry tomato. Remove balsamic reduction from heat and allow to cool slightly, then drizzle onto the ciliegine tomato skewers. Half the canteloupe, scoop out the seeds, and cut into bite-sized wedges, removing the rind. Wrap each canteloupe wedge in a slice of prosciutto, then drizzle with honey. Remove the outer coating from the summer sausage and slice into bite-sized rounds. Prepare your platter by arranging the sausage slices, prosciutto melon wedges, ciliegine tomato skewers, olives, crackers, and fresh raspberries. Garnish raspberries with a sprig of fresh mint. Chill and serve.