Start of with a french baguette. It needs to be a good one! When buying it at the store, does it have that nice “crunch” when you squeeze it? That’ll be the difference to get a soft dough in the center with crispy crust.
If you’re making it all at once, just slice it down the center length-wise. Otherwise, be sure to save some for sandwiches later on.
If you bought garlic butter spread from Trader Joe’s, or another grocery store, just spread it on and you’re good to go! If not, follow these steps:
Melt about 3 tablespoons of butter and spread over the sliced baguette;
sprinkle some salt, some pepper, and some oregano on.
Dice up some garlic, or spoon over some crushed garlic from the jar. Get a nice even spread.
Bake for 10 minutes at 350 degrees and there you go! Soft and crispy garlic bread.
No real recipe here, just wanted to show a really quick way to do a charcuterie board– which is really the best appetizer anyways.
This is a good opportunity to get creative with it and have fun with the presentation!
You can add as many components as you’d like, or have room for. I usually go for some sweet, some savory, some salty, and some spice/heat for a well-rounded flavor profile. Here’s the list I typically choose from in my head when making a board:
Cheeses: you can’t really go wrong– just use you’re favorite! My choices are: stinky cheese, sharp cheddar, swiss, jalapeño jack, Muenster, brie, goat cheese.
You can always keep it simple and go with swiss and cheddar.
I love a good combo of prosciutto, salami, and pepperoni. Any typical charcuterie board meat will do here. That’s what I have pictured here.
Dijon mustard is a must to add that element of heat. Using a jalapeño jelly is a great option too.
Olives: O.L.I.V.E.S. greatest opportunity for variety here. I love min stuffed with feta cheese or garlic. They can be bitter, sweet, salty, all the above. Make good choices here.
Fruits: grapes, apples, pears, and various dried fruits (apricot, raisins, cranberries) are good options. Stay away from oranges, lemons, or limes for these boards.