Sweet & Spicy Checkerboard Charcuterie

Charcuterie Board

• 170 g Bothwell Red Chili Monterey Jack (cut into cubes) Paired with:

• • Garlic stuffed olives

• 85 g Bothwell Jalapeño Monterey Jack (cut into cubes) Paired with:

• • Honeycomb
  • Dried mango
  • 150 g Prosciutto

• 85 g Bothwell Habanero with Cracked Black Pepper Monterey Jack (cut into cubes) Paired with:

• • 100 g Peach Jam
  • 150 g Spicy Chorizo

• 85 g Bothwell Spicy Dill Pickle Monterey Jack (cut into cubes) Paired with:

• • Gherkins
  • Candied nuts
  • 150 g Capicola

1. Cut Bothwell Red Chili Monterey Jack into 1-inch cubes.
2. Arrange the cheeses on a board, placing the Bothwell Red Chili Monterey Jack and garlic stuffed olives in a checkerboard pattern as the focal point.
3. Place cubes of the Bothwell Habanero with Cracked Black Pepper Monterey Jack on the board. Top with peach jam
4. Stack Bothwell Jalapeño Monterey Jack and Bothwell Spicy Dill Pickle Monterey Jack on opposing sides of the board
5. Arrange the remaining complementary ingredients on the board and garnish with berries.

Optional:

• Make your own Sweet & Spicy pairings by switching out your favourite garnishes and sides.