European Potato Charcuterie Board

Name: European Potato Charcuterie Board
Yield: 6-8
Ingredients: Coarse ground mustard 2 oz.; Orange marmalade 2 oz.; Peppered salami, thinly sliced 3 oz.; Genoa salami, thinly sliced 3 oz.; Pepperoni, thinly sliced 3 oz.; Cheese, sliced, assorted 3 oz.; Simplot Traditional Potatoes: Old European Potato Pancake 12 oz. 6 each; Berries, fresh, assorted 3 oz.; Chocolate covered almonds 3 oz.; Chocolate covered raisins 3 oz.; Baby dill pickles 2 oz.; Nuts, assorted 2 oz.

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Yield: 6-8 Servings (5.5 oz.)

Yield: 6-8 Servings (5.5 oz.)

On-trend, completely customizable, and a snap to put together—add this one to your appetizer list and watch how popular it becomes.

Ingredient	Weight	Measure
Coarse ground mustard	2 oz.
Orange marmalade	2 oz.
Peppered salami, thinly sliced	3 oz.
Genoa salami, thinly sliced	3 oz.
Pepperoni, thinly sliced	3 oz.
Cheese, sliced, assorted	3 oz.
Simplot Traditional Potatoes: Old European Potato Pancake	12 oz.	6 each
Berries, fresh, assorted	3 oz.
Chocolate covered almonds	3 oz.
Chocolate covered raisins	3 oz.
Baby dill pickles	2 oz.
Nuts, assorted	2 oz.

Preparation Instructions:

Step 1

Preheat equipment (deep fryer, convection or standard oven) to prepare the pancakes.

Step 2

Fill 2 small ramekins; 1 with mustard and the other with marmalade and arrange on your charcuterie board. Shingle the meat and cheese decoratively around the ramekins.

Step 3

Prepare the potato pancakes according to package instructions. Cut 3 pancakes in half and 3 into quarters. Transfer to a serving board and shingle around the meats. Garnish the board with berries, chocolates, pickles and nuts.