And now...some of the cutest little charcuterie boards you ever did see~ just in time for summer noshing and sipping season, my friends! Sharing my how tos on rolling up salami rosettes, stirring up some sweet and spicy cashews and whisking together some dill dip to serve with crudites. Happy summer entertaining to you!
- Arrange salami slices on work surface.
- Fold each salami slice in half, then line up in a row, and tightly roll four salami halves together into a rosette.
- Secure salami rosette with a fun skewer.
- Whisk together mayonnaise, dill, lemon juice and salt until smooth.
- Transfer dill dip to small glasses and top with favorite crudites.
- Melt sugar in a small sauce pan over medium heat, taking care not to burn sugar.
- Toss cashews into melted sugar, stirring constantly.
- Transfer candied cashews to parchment and sprinkle with kosher salt and chili powder.
- Remove rind from brie wheel.
- Slice brie into small wedges.
- Thin fig spread with 1 teaspoon hot water
- Drizzle fig topping over brie wedges.
Arrange crudite cups, salami rosettes, sweet and spicy cashews and fig drizzled brie wedges on cute little charcuterie boards and enjoy!