Valentine’s Day landed in the middle of the week this year and I wanted to celebrate the day with something special. My spouse and I have a long commute and special generally takes time we don’t have. How does one make a romantic dinner that’s fast? Charcuterie!
This spread was fast and delicious, it was also expensive. It did last several more days and we had lots of leftovers. At the time of this post, grapes have been incredible. Super juicy with a crunchy snap…. superb. This charcuterie board took about 15 minutes to make and it was so good. The cutting/serving board was a handmade wedding gift from a friend and I love how long it is. Perfect for the task at hand, but any cutting board will work. The fruits, veggies, and pickles were put on plates and mason jars so they wouldn’t stain the board.
For My Board:
Grapes both red and green
Baby Carrots
Cherry Tomatoes
Baby Dill Garlic Pickles
Artichoke Carbonara Dip (Purchased from Vincenzo’s)
Walnut Fig Dip (Purchased from Vincenzo’s)
Boursin Cheese Herb and Garlic Spread
Mimolette Jeune Cheese
Havarti Habanero Cheese
Foil Wrapped Cheese (I don’t remember the brand)
Rice Crackers (plain salted, one with sesame seeds)
Milk Chocolate Covered Almonds
Salted Almonds
I loved everything but the foil-wrapped cheese. I can’t remember the brand, but it tasted plasticy and we didn’t like it. It was fun to try though. This was the first time I had the walnut fig dip and it’s my new favourite. It was mildly sweet, creamy and went well with the rice crackers (I think every dip goes well with rice crackers as long as they are unflavored). It was so so good! It was also my first time having Mimolette Jeune cheese. Also a YUM! Every charcuterie board I will ever make will also have chocolate-covered almonds. They are always the first thing to go and my favourite are milk chocolate.
We had the board for dinner again the next day and still had lots of leftovers. The ingredients cost $85 Canadian. That is because everything was bought at a specialty store. I’m sure it would be easy to make a cheaper one. It was a hard week for Mr. Lobster Shorts and I wanted to treat him. He loved it. There was enough artichoke carbonara dip leftover to go on four burgers and in omlettes. We still have lots of the fig dip left (only because we ran out of crackers, otherwise it would have been long gone just like the chocolate almonds). The hard cheeses made it onto the burgers as well and also disappeared from midday nibbles and doggy cheese tax. I’m going to keep an eye out for the Mimolette cheese again. It was mild and creamy. Delightful. I’ll never get tired of charcuterie.