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Chloe Richardson

Red White & Blue Charcuterie Board

A vibrant, high-protein charcuterie board featuring gourmet cheeses, antioxidant-rich berries, lean meats, and keto-friendly textures.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 servings
Course: Lunch
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 cup strawberries
  • 1 cup raspberries
  • 2 cups jicama sticks
  • 1 cup cauliflower florets
  • 1 head endive, torn
  • 1/2 cup Marcona almonds
  • 1/2 cup red walnuts
  • 8 oz Humboldt Fog cheese
  • 6 oz Boursin cheese
  • 6 oz vintage white cheddar
  • 4 oz bresaola (air-dried beef)
  • 4 oz smoked turkey breast slices
  • 1 cup red Cerignola olives
  • 1 cup peppadews
  • 4 endive leaves for garnish

Method
 

  1. 1. Arrange a 'white' layer using Humboldt Fog, Boursin, and cheddar cheeses.
  2. 2. Layer 'red' strawberries and raspberries around the cheeses.
  3. 3. Build 'blue' with endive leaves, arranging jicama sticks and cauliflower for crunch.
  4. 4. Place bresaola and turkey slices in a central tower.
  5. 5. Scatter olives and peppadews for brine balance.
  6. 6. Use red walnuts and almonds as railings.
  7. 7. Finish with edible flowers (optional) and endive garnish.
  8. 8. Ensure no pork/alcohol ingredients are included.

Notes

Substitute bresaola with turkey breast if preferred.
Store in airtight container up to 24 hours.
For crunched texture: use jicama or cucumber sticks if available.