Holiday Continental Lunch Board
Prep: 15 minutes • Serves: 12
3 garlic cloves, minced
1/2 cup olive oil mayonnaise
2 packages (3 ounces each) Fiorucci® Prosciutto
1 package (8 ounces) Columbus® Italian Dry Salami, sliced
1 package (8.5 ounces) DeLallo® imported Granino cheese, sliced
1 package (6 ounces) Black Diamond® grand reserve aged 3 years extremely sharp Cheddar cheese, cubed
6 hard-cooked eggs, halved lengthwise
6 slices grain and seed bread, quartered
6 slices sourdough bread, quartered
2 medium Roma tomatoes, sliced
1/2 medium English cucumber, sliced
1/2 small red onion, sliced
2 tablespoons drained capers
4 cups baby arugula
1/2 cup shaved Market 32® by BelGioioso® sharp provolone cheese wedge
2 tablespoons French vinaigrette
1. In food processor, purée olives, garlic and mayonnaise on high until almost smooth, scraping down bowl occasionally; transfer to small bowl. Makes about 2/3 cup.
2. Place olive mixture on large wooden board or serving platter. Arrange meats, Granino cheese and Cheddar cheese around bowl on board; place eggs, breads, tomatoes, cucumber, onion and capers on board around meats and cheeses.
3. In large bowl, toss arugula, provolone cheese and vinaigrette; serve salad and board immediately.
Approximate nutritional values per serving (1/12 of board):
492 Calories, 29g Fat, 11g Saturated Fat, 159mg Cholesterol, 1651mg Sodium,
28g Carbohydrates, 1g Fiber, 5g Sugars, 2g Added Sugars, 29g Protein