Charcuterie Board with Roasted Garlic & Panaji Naan Minis
Quick, easy & fun!
Prep
45 Mins
Cook
30 Mins
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!)
Cooking Steps
For the Roasted Garlic
- Preheat your oven to 400F/205C
- Peel and discard the papery outer layers of the whole garlic bulbs
- Using a sharp knife, cut 1/4 to 1/2 inch from the tops of the cloves, exposig the individual cloves of garlic
- Place the garlic heads in a baking pan cut side up
- Drizzle with olive oil and rub the oil over the cut garlic
- Cover each bulb with aluminum foil
- Bake for 30-40 minutes or until the cloves and lightly browned and feel soft when pressed
- Allow to cool slightly before placing on the Charcuterie Board
Assemble the Board
- 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.
- Layer the meat choices around the board, in a linear or abstract pattern.
- Add the roasted garlic cloves, fruits, and olives.
- Pile on the Panaji Naan Minis, decorate with fresh herbs and serve!