Name your favorite thing on a charcuterie board.
It’s probably not the nuts, fruit, or small pots of jams and honey.
More than likely, your favorite thing on a charcuterie board is the meats and cheeses.
From salami to prosciutto to sliced turkey, charcuterie meats are the best of the deli. The cheeses are usually exceptional, too, with a wide range of soft, hard and pungent. If you remember a charcuterie board that was to die for, chances are you’re going to remember the meat and the cheese the most.
I’ve set out to make a dumbed-down version of charcuterie. I don’t have any parties or gatherings planned right now, but I want that *essence* or charcuterie in my life. Enter: charcuterie bread.
This has all the best things of a charcuterie spread (see above: meats and cheeses) without all the glitz and glamour. There’s no chiseling shapes out of fruits or folding pepperoni into roses. This recipe is just a dump-and-go type of recipe.
You’ll need just a few ingredients and even less time to make the ultimate charcuterie: charcuterie bread. I used two rolls of biscuit dough, cut into fourths, then rolled it around in a bowl full of shredded mozzarella, parmesan, pepperoni and salami. Baking took no time at all, and it came out bubbling, toasty and perfectly cooked.
Serve this bread with a bowl full of marinara. Think of it as a deconstructed pizza, or a constructed charcuterie.
Simple pull-apart bread inspired by charcuterie boards.
- Preheat oven to 350 degrees. In a large bowl, combine cheeses with pepperoni and salami.
- In a small bowl, stir together melted butter with garlic powder, oregano, parsley and Italian seasoning. Pour into bowl with meat/cheeses and stir.
- Cut each biscuit dough disc into fourths. Roll biscuits in with cheese mixture.
- Spray a bundt cake pan with cooking spray. Add biscuit mixture to the pan.
- Bake for 45-50 minutes or until bread is browned and crispy on top and cooked through in the middle. Serve with marinara for dipping.
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