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About this Recipe

Building a charcuterie board is the perfect way to display all your favorite cured meats,  specialty cheeses, homemade dips, pikcled veggies and fruits all on one beautiful platter.  There is no limit to what you can put on your board.  Here are some ideas for building a board a making Chef Andy’s roasted garlic goat cheese and sund dried tomato crostini!

Fruits  –  grapes, pineapple, melons, strawberries and raspberries

Meats – prosciutto, capricola, soppresotta, pepperoni
Cheeses – sharp cheddars, brie, gruyere, cheese curds, aged parmasean and asiago
Veggies – carrots, roasted cauliflower, grilled asparagus, sliced radishes, string beans, bell peppers
Pickled stuff -cornichons, dill pickles, jalapenos and banana pepper rings
Dips – Sun dried tomato oil, humus, honey, house spreads


Garnishing your board with edible and colorful treats helps to brighten up your board and really highlights the thought you put into making your board.  Adding crackers, toasted baguettes, nuts, berries, hard boiled eggs and fresh herbs makes a great accompianment to any board!


Chef Andy’s roasted garlic, goat cheese and sun dried tomato oil crostini, garnished with torn basil and balsamic glase.


1 Baguette, 8oz cream cheese, 8oz goat cheese, 2 tbsp honey, 1 tbsp dried chives (or fresh), 8-10 basil leaves (fresh) and sliced, 3 cloves roaseted garlic, 3-4oz balsamic glaze, 1 jar Andy’s Sun Dried Tomato Oil


Step 1

Put oven on broil, slice baguette on angle, place sliced baguettes on baking sheet, broil each side until slightly toasted, remove from oven, set aside

Step 2

Combine cream cheese, goat cheese, honey, chives, and garlic into a bowl and whisk to combine

Spread 1 oz of mixtre onto each baguette and place on serving tray

Step 3

Place 1/2 oz of oil onto the goat cheese of every baguette

Dizzle balsamic galze over all the crostini, garnish with sliced basil and serve!

(CHEF TIP:  can make these ahead of time and keep in fridge up to 3-4 hrs)