Please ensure Javascript is enabled for purposes of website accessibility Small Charcuterie Board with Fifth Moon Field Blend - RD Winery Small Charcuterie Board with Fifth Moon Field Blend - RD Winery Small Charcuterie Board with Fifth Moon Field Blend - RD Winery

Small Charcuterie Board with Fifth Moon Field Blend

RECIPE BY Rebecca Christiansen
Featuring products by Portland Salt Co. 

Serves 2
Active TIME 10-15 minutes
MARINADE Time 24 hours

INGREDIENTS

  • 5-7oz of Greek Feta Cheese in brine, cubed
  • A few heaping spoonfuls of Portland Salt Co. Pita Salt
  • Extra Virgin Olive Oil, your favorite
  • Kalamata Olives, pitted
  • Green Olives, pitted
  • Crackers, your choice (we love Raincoast Crisps)
  • Salami, or other cured meat of your choice
  • Roasted Nuts, your choice
  • Cheeses, your choice (we chose Manchego)
  • Fresh or Dried Fruit, your choice

PREPARATION

Marinated Feta & Olives

  1. Remove feta cheese from brine and pat dry with a paper towel.
  2. Cube feta into large chunks
  3. Place layer of cubes in a glass jar that can be used for storing.
  4. Sprinkle on a generous layer of Portland Pita Salt.
  5. Add another layer of feta and a final sprinkle of Pita Salt.
  6. Cover the feta with olive oil and refrigerate for 24 hours to maximize the flavor.
  7. Follow steps 3-6 for the olives.

 

To Assemble

  1. Start with your largest items–likely the feta and olives in bowls or swing-top jars.
  2. Place on opposite ends or diagonals of your board.
  3. Place cheese(s) and meat(s) with some space between.
  4. Fill spaces with crackers.
  5. Fill remaining spaces with nuts, dried or fresh fruit.
  6. You may wish to garnish with fresh rosemary or other fresh cut herbs.

 

NOTE: The marinated feta  and olives will last up to two weeks in your fridge and are great to keep on hand to give a burst of flavor to salads, pizza, or pasta. They’re also thoroughly enjoyed on their own with a glass of wine. The leftover oil makes a ready-to-enjoy salad dressing, pizza base, or marinade for roasted veggies.

We paired the Fifth Moon Field Blend with the small charcuterie board as a low-cost, knock-your-socks off option. 

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