Party Food Picks: Mini Charcuterie Boards

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Your party food needs an update. It's not like people have stopped loving stuffed mushrooms, that will never happen, but if you can miniaturize a dish people absolutely love, you're heading for a slam dunk. Join Peter Callahan, NYC's caterer to the stars, and revamp your special occasion menus in delightful ways, like these mini charcuterie boards.Charcuterie has become very popular — it seems that everyone loves a good selection of preserved meats. We often do a large charcuterie station at events, but this is another example of taking one of our favorite foods and making it mini. A lot of the fun in this hors d'oeuvre is how the execution plays on the name — it's whimsical and a bit tongue in cheek. If the server says, "I have prosciutto and Fontina cheese," the response is "Okay, great." But if the server says, "I have a charcuterie board," people look a little closer and then they get the joke.

The toast base is cut into the shape of a classic handled cutting board. We used our 3D printer to create the custom cutter, but you can easily cut the bread into a square or rectangle to similar effect. The shaped bread is toasted and topped — it's a whole charcuterie board in one bite. We use bresaola (dried beef), but soppressata, salami and prosciutto will all work well.

Reprinted with permission from Peter Callahan's Party Food

Party Food Picks: Mini Charcuterie Boards
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Revamp your special occasion menus in delightful ways, like these mini charcuterie boards from NYC caterer Peter Callahan's new book.
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  • 6 slices densely textured wheat bread
  • 12 1/2-inch square pieces roasted red pepper
  • 12 1/2-inch square pieces fontina cheese
  • 12 small strips preserved meat of your choice
  • 1 teaspoon grainy mustard
  • 3 cornichons
  • 12 small chervil sprigs
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Cut 2 cutting board shapes from each slice of bread and place on the prepared baking sheet. Toast until crunchy, 3 to 5 minutes. Set aside to cool slightly.
  3. Place a square of red pepper in the center of each toast. Place the Fontina cheese on top of the pepper and then add a slice of meat. Top with a dot of mustard, the cornichon quarter, and a sprig of chervil for garnish.
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