Cinco de Mayo Charcuterie Board
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Cinco de Mayo Charcuterie Board

Prep: 15 minutes • Serves: 16

1 jar (16 ounces) pickled onions, drained
1 can (12 ounces) pickled jalapeños, drained
1 jar (10 ounces) Spanish olives, drained
1 wedge (5.3 ounces) Manchego cheese
1/2 (13-ounce) bag corn tortilla chips
1/2 (12-ounce) package chorizo sausage, sliced 1/4-inch thick crosswise
1/2 (10.5-ounce) French baguette, sliced 1/2-inch thick crosswise
1/2 (10-ounce) wedge cotija cheese
1/2 (10-ounce) package queso fresco
1 package (4 ounces) salami
8 slices deli ham, quartered
1 large jicama, peeled and cut into 2-inch sticks
1-1/2 cups chopped fresh mango
1-1/2 cups chopped fresh pineapple
1-1/2 cups chopped fresh strawberries
1-1/2 cups PICS spicy guacamole
1-1/2 cups salsa
1/2 cup hot honey
Fresh cilantro sprigs/and or lime wedges for garnish (optional)

1. Arrange onions, jalapeños, olives, Manchego, chips, chorizo, baguette, cotija, queso fresco, salami, ham, jicama, mango, pineapple and strawberries on large serving platter; place guacamole, salsa and hot honey in bowls. Serve bowls alongside platter garnished with cilantro and/or lime wedges, if desired.

Approximate nutritional values per serving (1/16 board):
434 Calories, 23g Fat, 8g Saturated Fat, 47mg Cholesterol, 1643mg Sodium,
42g Carbohydrates, 8g Fiber, 15g Sugars, 7g Added Sugars, 16g Protein