PP or PS Holiday/Seasonal Charcuterie Board

Chef: Debra Walter, ChefVeggie.com

Makes: One Board Serving up to 20 depending on the size of the board.

Prep Time: Cutting, peeling and arranging about 1 hour

INGREDIENTS

• Assorted cut up fresh vegetables

• Radishes, peppers of all colors, cucumbers, multi colored carrots

• Assorted Olives (PS only packed in water) and pickles (cornichons)

• Assortment of nuts and seeds (PS only)

• Pimentos packed in water

• Assortment of Oil Free Hummus

• Jellies

• Fig butter, hot pepper jelly, pumpkin butter (not a dairy butter)

• Roasted Bell Peppers

• Fresh Fruit

• colorful seedless grapes, tangerines, star fruit, pineapple

• Whole Grain Oil Free Bread(s) Pita

• Any vegetable, fruit, whole grain that you love can be added.

DIRECTIONS

1. To assemble, prep ahead the vegetable and fruits.

2. Set up the other ingredients to be added to your board.

3. Using a large cutting board or platter as the base begin to layer everything out, spacing the dips, hummus and fruit evenly. Use the different heights to make the colors and variety pop.

4. Fill in any gaps with bread and/or nuts and seeds (PS)

5. Serve with little spoons and forks.

Debra Walter is a personal chef, cooking instructor and owner of Max’s Granola. Debra has been working in the field of food for over 30 years. Debra specializes in vegan, gluten free and baking of any kind! She attended the Culinary Institute of America in Hyde Park New York. and completed an intensive Vegan Baking Bootcamp. Debra teaches adults and kids giving them the skills they need to tackle all kinds of cooking and baking. You can email Debra at chefveggie.com with any questions.