Charcuterie Board Drizzled with Safari Glazes

Charcuterie Board Drizzled with Safari Glazes

Preparation time:

Cooking time:

Serves:

Ingredients:

Proscuitto Wrapped Sweet Melon:

  • ½ sweet melon, peeled and cut into chunks
  • 70 g thinly sliced prosciutto crudo

Tomato and Mozzarella Sticks: 

  • 12 baby tomatoes
  • 12 mini Mozzarella balls
  • 12 basil leaves

Honey Glazed Camembert: 

  • 1 camembert
  • 60 ml mixed nuts
  • Goldcrest Chilli Infused Pure Honey or SAFARI Red Pepper Balsamic Glaze

Method:

Proscuitto Wrapped Sweet Melon:

  1. Wrap prosciutto around sweet melon chunks and secure with a toothpick.
  2. Drizzle with Safari Cape Apple Balsamic Glaze.

Tomato and Mozzarella Sticks: 

  1. Thread tomatoes, Mozzarella balls and basil leaves onto bamboo sticks.
  2. Serve with SAFARI Italian Dip and Drizzle Vinaigrette and drizzle with SAFARI Balsamic Glaze.

Honey Glazed Camembert: 

  1. Sprinkle nuts over cheese and drizzle with honey or glaze.

Serve salami, cubed cheese, breadsticks, torn baguettes, vegetable sticks and other favourite snack platter ingredients of your choice suitable for dipping and drizzling with SAFARI vinaigrette or glaze of your choice.

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