Charcuterie
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- Prep
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- Total
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- Serving
Ingredients
- 2 oz Stella Asiago
- 2 oz Black Creek Yellow Cheddar Block
- 2 oz Treasure Cave Blue Cheese Crumbles
- 2 oz Montchevre Goat Cheese
- 2 oz Proscuitto
- 2 oz Coppa
- 2 oz Sopresatta
- Water Crackers as Needed
- Baguette Sliced
- 4 oz Hot Mustard
- 4 oz Fig Jam
- 4 oz Orange Marmalade
- 4 oz Jalapeno Jelly
- Toasted Almonds/Assorted Nuts as needed
- Assorted Olives as needed
Directions
- Grill yellow onions over medium heat until lightly charred and softened, about 10 minutes, transfer to a bowl.
- Grill Scallion bulbs until lightly charred and softened, about 3 minutes, transfer to a bowl.
- Cover the bowl with plastic wrap and allow the onions to steam through until completely soft, about 10 minutes.
- Transfer onions and confit garlic to the bowl of a robot coupe, pulse until almost minced.
- Add goat cheese to the bowl of the food processor, pulse until onions are minced and goat cheese is incoporated.
- Transfer the contents of the food processor to a large bowl, add sour cream, onion powder, garlic powder, and salt. Stir to combine, but do not overmix.
- To serve, top each portion with 1/2 cup crispy onions and 2 Tbsp. of chives.
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