Charcuterie Board with Roasted Garlic & Panaji Naan Minis

Quick, easy & fun!

Prep

45 min

Cook

30 min

Serves

4

Ingredients

  • 3 heads of roasted garlic for spreading - preparation below
  • Olive oil
  • 10 oz of cheese (50:50 ratio of hard and soft)
  • 10 oz of sliced cured meats (such as Genoa salami, prosciutto or pepperoni)
  • Apple, orange and/or grapefruit slices
  • 40-50 assorted olives
  • Fresh parsley or other herb as a garnish
  • 12-16 pieces Panaji Naan Minis - Original or NEW Roasted Garlic (Coming Soon!)

Made with

Roasted Garlic

Instructions

For the Roasted Garlic

  1. Preheat your oven to 400F/205C
  2. Peel and discard the papery outer layers of the whole garlic bulbs
  3. Using a sharp knife, cut 1/4 to 1/2 inch from the tops of the cloves, exposig the individual cloves of garlic
  4. Place the garlic heads in a baking pan cut side up
  5. Drizzle with olive oil and rub the oil over the cut garlic
  6. Cover each bulb with aluminum foil
  7. Bake for 30-40 minutes or until the cloves and lightly browned and feel soft when pressed
  8. Allow to cool slightly before placing on the Charcuterie Board

Assemble the Board

  1. Place each cheese around the board but not right next to each other. Cut thin, uniform slices of the hard cheeses and keep a butter knife on hand for guests to cut the softer cheeses.
  2. Layer the meat choices around the board, in a linear or abstract pattern.
  3. Add the roasted garlic cloves, fruits, and olives.
  4. Pile on the Panaji Naan Minis, decorate with fresh herbs and serve!