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!