Saturday, June 19, 2010

Charcuterie Board

I have always had a thing for a variety plate and this is the grown up version of what my Mother would serve for dinner, especially when she and my Daddy were going out for the evening.  

Prosciutto, olives, quince paste, maytag blue, chevre stuffed cherry tomatoes, honey, cornichon, french & seeded flat breads.

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