Summer is reluctant to leave Prince Edward Island this year and I’m perfectly fine with that. Today (September 19, 2015), the temperature soared to almost the 30C mark! We’re not accustomed to these kinds of temperatures in mid-September here on the Island ….but we’ll take them!
Just as summer may not be in a hurry to leave us, I’m equally reluctant to put away my picnic basket. When temperatures are still delightfully summer-like, I want to continue with my picnics.
A Charcuterie board is a wonderful and easy way to prepare a light meal, whether indoors or in the great outdoors. It can be as simple or elaborate as you like. I’ve opted to prepare a fairly substantial board for our meal this evening because I’m not cooking a dinner this evening (it’s simply too warm – how great is it to be able to say that!). So, here’s our early evening charcuterie-plus board fare.
Let’s take a closer look at what’s on the board. Quiches are great additions to picnic fare since they can be eaten cold or served slightly warm and they can be prepared ahead of time. This is my asparagus quiche and you can get my recipe here.
I’ve included devilled eggs on the menu since they are classic picnic fare. Besides their wonderful flavor, they also add color and texture to the board. Those are three elements I like to keep in mind when preparing a charcuterie board.
Add any cold cuts you like to the board. I’ve included salami and Tuscan ham on my board today.
I’ve only included one cheese on the board – a good quality Gouda. If I hadn’t included the quiche, I would have added more cheese and meat varieties. Adding some garden-fresh cherry or grape tomatoes adds a bright pop of color to the board. These are fresh from our garden. We have a bountiful supply of fresh herbs in the garden and they make great “fillers” to close in space on charcuterie boards.
Slices from a long baguette are suitable bases for the cold cuts and cheese.
My rhubarb relish is a tasty condiment to this type of meal.
Green grapes and blueberries round out the fruit component. The blueberries are fresh picked from the Tryon Blueberries U-pick. We are lucky to have them not far away as they have late season varieties of blueberries so we have fresh local berries through September.
My staple of oatcakes can be used as either a savory or sweet aspect to the meal. Spread an oatcake with a bit of rhubarb relish and add some meat and/or cheese, and you have a savory bite. Or, eat them plain as cookies. They’re good either way.
My wine pairing today is Rossignol Little Sands White Wine produced in eastern PEI.
And, there you have all the components of my colorful and tasty late summer charcuterie picnic!
Perfect for easy, relaxed casual dining anytime, anyplace.
I’m just not going to pack away that picnic basket just yet!
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