We enjoyed another excellent charcuterie dinner tonight. Mrs. P prepared various combinations using capicola, coppa, prosciutto, cranberry blue cheese, Andouille sausage, Humboldt fog cheese, onion, balsamic cheese, fig jam, caramelized onion jam, peppadews, pine nuts, spicy tangerine and Calabrian chili olives, homemade guacamole and duck leg confit mac n cheese (not pictured). One of my favorite combinations was a slice of Andouille sausage topped with cranberry blue cheese. It all went great with an espresso martini and excellent cabernet.
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