Please ensure Javascript is enabled for purposes of website accessibility Large Charcuterie Board with Khoai Cabernet Sauvignon - RD Winery Large Charcuterie Board with Khoai Cabernet Sauvignon - RD Winery Large Charcuterie Board with Khoai Cabernet Sauvignon - RD Winery

Large Charcuterie Board with Cabernet Sauvignon

RECIPE BY Rebecca Christiansen
Featuring products by Portland Salt Co. 

Serves 4-6
Active TIME 20-25 minutes
FREEZE TIME 10 minutes

INGREDIENTS

  •  8-10 ounces goat cheese (we love Laura Chenel)
  • Toasted Pecans, chopped
  • 2 tbsp Portland Salt Co. Toast Sugar
  • Local honey
  • Crackers, your choice
  • Salami, or other cured meat of your choice
  • Roasted Nuts, your choice
  • Cheeses, your choice (Gouda and brie are nice)
  • Fresh or Dried Fruit, your choice
  • Jam or quince paste
  • Cornichons

PREPARATION

Pecan Honey Goat Cheese

  1. Mix chopped pecans and toast sugar in a small bowl.
  2. Roll goat cheese into a balls, one tablespoon at a time.
  3. Dip each ball in honey.
  4. Toss in pecan mixture.
  5. Place each on a parchment or foil lined baking sheet.
  6. Chill in freezer for 10 minutes.

To Assemble

  1. Start with your largest items–like cheeses and items in bowls
  2. Place each far apart from the rest
  3. Place meat(s) with some space between. Get fancy by rolling, folding, or fanning each slice.
  4. Fill largest spaces with crackers.
  5. Fill remaining spaces with nuts, dried or fresh fruit.
  6. You may wish to garnish with fresh rosemary, sage, or other fresh cut herbs.

We paired the Khoai Cabernet Sauvignon with the large charcuterie board. Serve as a decadent app or as a light dinner.