
L&B Charcuterie Board
Lunds & Byerlys
Lunds & Byerlys
Recipe - ST. LOUIS PARK (+Wines & Spirits)

L&B Charcuterie Board
Prep Time15 Minutes
Servings8
00Ingredients
1 wedge L&B Triple Creme Brie, sliced
1 wedge L&B Parmigiano-Reggiano, broken up into pieces
1 block L&B Havarti Cheese with Dill, cubed
1 package L&B Hickory Smoked Summer Sausage, sliced
1 package LaClare Garlic & Herb Goat Cheese, sliced
L&B Everything Norwegian Crispbread
1 jar L&B Pickled Dilly Beans
1 box L&B Olive Oil & Sea Salt Sourdough Flatbread Bites
1 jar L&B Meyer Lemon & Blood Orange Pepper Jelly
1 jar L&B Strawberry Hibiscus Honey Spread
1 container L&B Minnehaha Nut Mix
1 container L&B Pitted Greek Olive Mix
Red grapes
Pear, sliced
L&B Fresh Rosemary, for garnish
Directions
- Place the olives and nut mix into small bowls. Spoon a desired amount of pepper jelly and honey spread into small bowls.
- Arrange the cheeses, crackers, summer sausage, veggies and fruit on a cheeseboard or serving platter.
15 minutes
Prep Time
0 minutes
Cook Time
8
Servings
Directions
- Place the olives and nut mix into small bowls. Spoon a desired amount of pepper jelly and honey spread into small bowls.
- Arrange the cheeses, crackers, summer sausage, veggies and fruit on a cheeseboard or serving platter.