'Baby, it's cold outside' board

By Lisa Bolton

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Ingredients

Herbed salami, 12 slices
Schinkenspeck, 12 slices
142 grams honey chèvre
142 grams Wensleydale cranberry cheese
Breadsticks
Assorted nuts with dried cherries, 2 cups
1 sprig fresh rosemary
8 spiced Sicilian green olives, pitted
8 Castelvetrano olives
8 assorted red olives
4 caper berries
4 dried apricots

Directions

Prepare a coating for the chèvre: Scoop 1/4 cup of the nuts and dried cherries into a small resealable plastic bag. Using a heavy-bottomed glass, crush them and pour them onto a shallow plate. Roll the honey chèvre into the crushed nuts, gently pressing the nuts so they stick to the cheese.
Last minute: Preheat the oven to 350°F. Place the remaining nuts and the rosemary sprig on a baking sheet and warm in the oven for about ten minutes. Serve warm in a bowl on the board.
Serve the other components in the style that works best for you (see page 23 for tips), then arrange everything on and around your board.

Tips:

The hero on this board is really the olive and cheese com- bination. It can easily be scaled up with the addition of more olive and cheese varietals (it can also be scaled down).

To set a winter scene, wrap a clean white flour-sack towel or piece of cheesecloth under your board and scatter ever- green branches from the yard or snow-capped pinecones from a craft store around it.