OUR RECIPES
Summer Charcuterie Board with Berry Compote
OUR RECIPES
Summer Charcuterie Board with Berry Compote
This easy appetizer is the perfect snack with a glass of wine down on the dock. You can make the sweet, summer berry compote with whatever local berries are in season – try Saskatoons, blueberries, haskap berries, ground cherries or gooseberries for a change of pace.
4 oz (125 g) sliced Schneiders® Deli Best Off the Bone Oven Roasted Ham
4 oz (125 g) sliced Schneiders® Deli Best Hand Seasoned Cajun Turkey Breast
4 oz (125 g) sliced Schneiders® Deli Best Dry Cured German Salami
4 oz (125 g) sliced Schneiders® Salami Trio
Green or red grapes, sliced stone fruits and/or pears
2 to 3 creamy or sharp cheese varieties (100 g each)
Grilled baguette slices
Lavash, artisan crisps or assorted crackers
Mixed olives
Summer Berry Compote:
2 cups fresh blueberries, raspberries and/or blackberries (or any wild or cultivated berries)
1 shallot, minced
1 tbsp sherry vinegar
1 tbsp cold water
1 tsp cornstarch
2 tbsp liquid local honey
3 sprigs thyme, picked
Summer Berry Compote: In small saucepan, combine berries, shallot, and vinegar. Cook, stirring and mashing lightly, over medium-high heat until steaming. In small bowl, combine water and cornstarch; stir into berry mixture. Reduce heat to medium-low. Cook, stirring often, until fruit is broken down, has released its juice and mixture has slightly thickened, about 5 minutes. Add the honey and thyme. Stir to combine. Remove from heat; let cool completely. (Make-ahead: Transfer to airtight container and refrigerate for up to 1 week.)
Arrange charcuterie board using ham, turkey breast, salami, fruit, cheeses, baguette, crackers and olives; add a small bowl of berry compote and serve.
Tips: This berry compote is a delicious spread on a grilled cheese or a condiment for grilled smoked sausages.
