# What You Need:
→ Cured Meats
01 - 3.5 ounces prosciutto
02 - 3.5 ounces salami
03 - 3.5 ounces chorizo slices
→ Cheeses
04 - 4.2 ounces brie cheese, sliced
05 - 4.2 ounces aged cheddar, cubed
06 - 4.2 ounces goat cheese, crumbled
→ Breads and Crackers
07 - 1 baguette, sliced
08 - 7 ounces assorted crackers
09 - 3.5 ounces breadsticks
→ Fresh Produce
10 - 1 cup seedless grapes
11 - 1 cup cherry tomatoes
12 - 1 cup cucumber slices
13 - 1 cup baby carrots
→ Accompaniments
14 - 2.8 ounces mixed olives
15 - 2.8 ounces Marcona almonds
16 - 2.8 ounces dried apricots
17 - 2.8 ounces fig jam
18 - 2.8 ounces honey
→ Herbed Greek Yogurt Dip
19 - 1 cup plain Greek yogurt
20 - 2 tablespoons fresh dill, chopped
21 - 1 tablespoon fresh chives, chopped
22 - 1 tablespoon fresh lemon juice
23 - 1 small garlic clove, minced
24 - Salt and pepper to taste
→ Roasted Red Pepper Hummus
25 - 1 can (14 ounces) chickpeas, drained and rinsed
26 - 1 large roasted red pepper
27 - 2 tablespoons tahini
28 - 1 small garlic clove, minced
29 - 2 tablespoons olive oil
30 - 1 tablespoon fresh lemon juice
31 - Salt and pepper to taste
# How To Make:
01 - In a mixing bowl, combine Greek yogurt with fresh dill, chives, lemon juice, minced garlic, salt, and pepper. Stir until well incorporated. Transfer to a serving container and refrigerate until ready to serve.
02 - Add drained chickpeas, roasted red pepper, tahini, minced garlic, olive oil, lemon juice, salt, and pepper to a food processor. Blend until smooth consistency is achieved. If mixture is too thick, add water one tablespoon at a time until desired consistency is reached. Transfer to a serving bowl.
03 - Place prosciutto, salami, and chorizo slices on a large serving board, arranging in attractive clusters with adequate spacing. Position brie, cheddar, and goat cheese in separate sections, creating visual balance.
04 - Arrange sliced baguette, assorted crackers, and breadsticks in organized groupings around the board, allowing space for other components.
05 - Distribute grapes, cherry tomatoes, cucumber slices, and baby carrots throughout the board in small clusters. Add mixed olives, Marcona almonds, and dried apricots in their own sections.
06 - Pour fig jam and honey into small serving bowls. Position bowls containing the herbed Greek yogurt dip and roasted red pepper hummus on the board.
07 - Add fresh herb garnish if desired. Serve the charcuterie board immediately at room temperature with beverage pairing of choice.
