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Cloverdale Charcuterie Board

Course Appetizer, Lunch & Dinner
Print Recipe Pin Recipe

Ingredients
  

  • 3 or 6 oz Tangy Snackers
  • 8 oz Sliced Tangy Summer Sausage
  • 8 oz Sliced Smoked Ham
  • 12 oz Triple Slow Smoked Applewood Bacon
  • 28 oz Original Tangy Summer Sausage
  • 12 oz Cracker size Summer Sausage
  • 16 oz Assorted Cheese
  • 12 oz Assorted Crackers
  • 16 oz Jalapeno Peppers
  • 16 oz Pepperoncini Peppers
  • 16 oz Green Olives
  • Extra-long toothpicks

Instructions
 

Recipe Instructions

  • Cook bacon to desired crispiness, set aside on paper towels.
  • Slice Cloverdale Tangy Summer Sausage products, set aside.
  • Place Jalapeno Peppers, Pepperoncini Peppers, and Green Olives in separate dishes.
  • Remove Cloverdale Sliced Tangy Summer Sausage and Sliced Smoked Ham from package, take one slice of the product and fold in half and place partially on extra-long toothpick, keep gently folding onto toothpick, repeat process until complete.
  • Place all Cloverdale onto charcuterie board along with cheese & crackers, Jalapeno Peppers, Pepperoncini Peppers, and Green Olives. Enjoy!

Cooking Instructions

  • Stovetop: Cook bacon in a skillet over medium to medium-high heat until browned and crisp, turning to brown evenly.
  • Oven: Arrange bacon in single layer in shallow baking dish. Bake at 375 degrees F for 12 to 17 minutes or until browned and crisp.
  • Microwave: Arrange slices in single layer between paper towels in microwave-safe dish. Microwave on High (100% power) for 55 to65 seconds per slice. If cooking more than 4 slices, turn plate and rearrange slices halfway through cooking. Note: All microwave ovens vary. Times given are approximate.