Charcuterie with Naan and Artichoke Dip

Literally translated, charcuterie means the products of a fancy pork butcher. Modern charcuterie does often include meat, but the definition has widened to reflect a dish composed of many ingredients reflecting local culture and cuisine.
Prep
45 Mins
Cook
20 Mins
Serves
6

Ingredients

Garlic Herb Oil

  • 1 tbsp thyme leaves, chopped
  • 1 tbsp rosemary leaves, chopped
  • 2 cloves garlic, grated
  • ½ cup extra virgin olive oil

Prosciutto Wrapped Naansticks

  • 1 pkg Panaji Sprouted Ancient Grain Naan (2 Pack)
  • 1 tbsp grated parmesan
  • Salt to taste
  • Sliced prosciutto

Artichoke Dip

  • 1 cup Jarred Artichoke Hearts (drained)
  • ¼ cup cream cheese, softened
  • 1 tbsp mayonnaise
  • 1 clove garlic, grated
  • 3 tbsp parmesan, grated
  • ½ tsp lemon juice
  • 1 cup jarred artichoke hearts (drained)
  • Salt & pepper to taste

Charcuterie

  • 6 gherkins
  • Brie cut into 1” pieces
  • Gruyere cut into 1” pieces
  • Cheddar cut into 1” pieces
  • 6 long salami slices
  • 12 grape tomatoes
  • 8 baby bocconcini
  • Fruit

1 pkg Original Naan Minis

Cooking Steps

  • Mix together ingredients for the garlic herb oil and set aside.
  • Preheat oven to 300°F.
  • For the naansticks. brush naan with the garlic herb oil, sprinkle with grated Parmesan and season with salt to taste. Slice naan crosswise into ½” wide sticks. Lay naansticks flat on a parchment lined baking sheet, spread 1”
  • Bake for 20 minutes flipping halfway through. Set aside to cool. Once cool, wrap each naanstick with a slice of prosciutto. Set aside
  • Heat a grill at medium heat. Brush the naan minis with garlic herb oil and season with salt and pepper to taste. When hot, place naan on the grill for 20 seconds, rotate the naan a quarter turn and grill for 10 seconds to make a crosshatch pattern. Flip the naan and grill for 10 seconds more. Repeat for all the naans and set aside to cool.
  • In a food processor, add the cream cheese, mayonnaise, garlic, grated parmesan and lemon juice. Pulse until smooth. Add drained artichoke hearts and pulse until chopped and combined. Season with salt and pepper to taste. Chill for 1 hour before serving.
  • Assemble six cheese skewers by first adding a gherkin followed by three cubes of cheese. Assemble 6 salami skewers by first adding a grape tomato, followed by a folded slice of salami, baby bocconcini, salami, grape tomato, ending with folded salami slice.
  • Build charcuterie in 6 paper cones, each containing a prosciutto wrapped bread stick, 1 cheese skewer, 1 salami skewer, 3 grilled mini naan and fruit. Serve with artichoke dip.