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European Potato Charcuterie Board

European Potato Charcuterie Board Recipe
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 6/5lb 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.
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