Cheese and Charcuterie Board with Veggies and Ranch

Brine (per 8oz jar):

• 1/3 cup vinegar — red wine, apple cider or distilled white
• ½ tsp. Fine Sea Salt, or to taste
• ¾ tsp. Sugar, or to taste

Optional Add-ins (choose 1-3 in any combination per 8 oz. jar):

• ¼ tsp. Coriander Seeds
• ¼ tsp. Mustard Seeds
• 4-6 Black Peppercorns
• ¼ tsp. Minced Fresh Herbs
• 1 Smashed Garlic Clove

Suggested Veggies (any combination per 8 oz. jar):

• Cauliflower florets
• Sliced Cucumber
• Rough Cut Carrots
• Sliced Red Onions

Meats:

• 4 oz. Hard Pepper Salami, sliced
• 4 oz. Genoa Salami, sliced
• 3 oz. Prosciutto, sliced and rolled
• 2 oz. Smoked Salmon, flaked

Cheeses:

• 4 oz. Provolone, sliced and quartered
• 4 oz. Sharp Cheddar, cubed
• 4 oz. Blue Cheese, wedge

Accompaniments:

• Toby’s Ranch Dressing & Dip
• Fresh Chopped Veggies such as zucchini, bell peppers, cherry tomato,
• Quick Pickled Veggies (see above)
• Mixed Olives
• Toasted Almonds and/or pistachios
• Fresh Herbs
• Crackers (a mixture of herbed, seeded and whole grain)

Quick Pickled Veggies

In an 8 oz. jar, combine chopped veggies and desired add-ins. Loosely packed, the veggies should fill the jar to about 2/3.

Whisk together the vinegar, sea salt and sugar. Pour the mixture over the veggies. If a milder flavor is desired, add water to fill the jar.

Place the lid and shake the jar. Allow the pickles to rest at room temperature for 1-2 hours or refrigerate overnight.

Board Assembly

Assemble the meats and cheeses on a large cutting board or tray.

Place the fresh and quick pickled veggies between the meats and cheeses and tuck the remaining accompaniments into any open spaces.

Serve with Toby’s Ranch Dressing & Dip. Enjoy!