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Teacup Charcuterie
Recipes
Ingredients:
– 48 pitted olives
– 24 cornichons
– 24 1/4-inch-thick slices pepperoni or salami
– 24 slices thinly sliced cured meat, such as salami, prosciutto, capicola, or soppressata
– 48 long slices Real California cheese (3 to 4 pounds), ideally 2 or more types
– 24 long thin crackers
– 48 long thin breadsticks, such as Grissini
– 24 small bunches grapes
Special equipment: Teacups, 6-inch skewers or toothpicks
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Directions:
Prep time: About 1 hour
Arrange 2 olives and 1 pickle on each of 24 skewers or toothpicks. Arrange 1 piece of pepperoni or dry salami and 1 slice of thinly sliced meat (folded or rolled) on each of 24 skewers or toothpicks.
Arrange 2 cheese slices in each of 24 teacups. Add crackers, breadsticks, prepared skewers, and grapes around cheese.
Per order/serving size:
Makes 24
Note: Depending on the size and shape of your teacups, it might help to first add some grapes to the cups, to help anchor the rest of the ingredients.
Recipe/Image courtesy of Jill Silverman Hough.
Now you're cookin'
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© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.