Jarcuterie
This Jarcuterie with pickled cherries is a single serve charcuterie and cheese board in the cutest little portable container.
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Ingredients
For the Pickled Cherries:
- 1 cup red wine vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon fennel seeds
- Pinch of red pepper flakes
- 1 ½ cups frozen Montmorency tart cherries
For the Jarcuterie:
- 6 glass jars I used 13 ounce jam jars
- Pickled Cherries
- 18 assorted dried breadsticks and long crackers
- 8 ounces small mozzarella cheese balls
- 12 slices prosciutto rolled
- 12 slices hard salami
- ½ cup dried Montmorency tart cherries
- 6 pieces Gouda cheese
- 12 olives
- Herbs for garnish (optional) (I used rosemary and thyme)
Instructions
Make the Pickled Cherries:
- Add vinegar, water, sugar, fennel seeds and red pepper flakes to medium saucepot. Heat to boiling over medium-high heat; remove from heat.
- Place cherries in large glass jar or container; pour vinegar mixture over cherries. Allow to cool at room temperature 1 hour, then cover and transfer to fridge. Let pickle at least 8 hours or up to 5 days.
Make the Jarcuterie jars:
- Drain the Pickled Cherries and divide cherries between jars.
- Place the breadsticks and crackers in one side of each jar.
- Divide mozzarella cheese over cherries.
- Arrange prosciutto and salami in jars.
- Use skewers and/or toothpicks to arrange dried cherries, Gouda cheese and olives in jars.
- Garnish with herbs, if desired. Serve immediately.
Calories: 542kcal, Carbohydrates: 27g, Protein: 37g, Fat: 31g, Saturated Fat: 15g, Polyunsaturated Fat: 15g, Cholesterol: 115mg, Sodium: 2501mg, Fiber: 2g, Sugar: 17g
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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