Jarcutrie

Everything you love about a charcuterie board, but in the cutest COVID-safe fashion. I shared everything you need to know on how to create your own with the Studio 10 team. Check the clip out here and find the recipe below. 

Ingredients:

• 6 oz. mixed nuts
• 6 oz. dried fruit
• 12 oz. cheese of choice, cut into 1/2 in cubes
• 12 oz. provolone cheese, sliced to fold
• 8-16 pitted mixed green and black olives
• 8 slices prosciutto, sliced or other cured meats
• Assortment of breadsticks and crackers
• 4 ozs. grapes, baby tomatoes or berries
• Optional: chunks of dark chocolate, basil leaves

Instructions:

1. Making an assembly line with 8 (4-ounce) jars, add 2 tablespoons of mixed nuts to each jar.
2. Next, add 2 tablespoons of dried fruit to each of the jars.
3. Divide each of the cheeses evenly among the jars. Skewers an olive on to a skewer.
4. To skewer the meat, fold one slice of prosciutto in half, and then in half again, then pierce with skewer. Repeat.
5. Place skewer in jar with the olive at the top. Add two breadsticks or crackers. Garnish with basil and tomatoes or a small bunch of seedless grapes.

Tips & Tricks:

• Make ahead: The jars can be assembled and stored covered in the refrigerator 1 day in advance. Add breadsticks, crackers, and bread immediately before serving so they don’t get stale.
• Portion pro tip: I use a 4-ounce short jars as the ideal size for this Jarcuterie recipe. Stick to about 3 ounces of meat and cheese (combined) per jar to avoid overcrowding.
• A nut-free: You can substitute roasted chickpeas or wasabi peas for a spiced kick. You can even use dried fruit and chocolate chunks.
• Decorate: To make this Jarcuterie look special or themed, tie a ribbon around the outside to create a bow in the front. It’s a great way to tie it into your décor or just make them beach chic.