The Holiday snacking table is one of my very favourite spots to hang out. It’s where the action happens – the good conversation, the sparkly cocktails and of course, the food. I can spot a charcuterie or cheese board from a mile away – it draws me in like a laser beam. When all else fails and I feel that pang of hunger hit at a party, I know a few crumbles of cheese, some crackers and a salty slice of salumi will take care of it in a pinch.
The one thing I hold against a meat and cheese board is how handsy people get with the ingredients. Some of it’s unavoidable, like when you’ve got paper thin sliced meats, like prosciutto, and don’t want to take 5 slices in one shot. On the other hand some of it is just bad manners, like deciding you don’t want to first piece you picked up so placing it back on the board. Among friends and family it’s not such a big deal, you have a general idea of where their hands have been 😬 but at a more formal event it can be a little icky. Enter the charcuterie skewer.
Not only efficient, keeping the snack table lines moving along is important so everyone gets a taste, they are simple for the guests to grab and place on their plate and they offer a tiny taste of all the meats and pickled items you’d typically have laid out on a board. All that’s left to do is grab a few chunks of cheese, a scoop of chutney and a glass of Prosecco and you’re ready to mix and mingle with a full, happy tummy.
This is the last of my recipes made for the #MASTROYOURHOLIDAY campaign in partnership with Mastro + San Daniele and I wanted to make sure we went out with a BANG! And as far as I’m concerned, these spears stacked with pickled delights and meats from their Charcuterie Trio is a home run and everything I’m looking for at a Cocktail Party snack table. In fact, it’s the stuff my dreams are made of and hopefully you’ll agree.
I also added a recipe for my very favourite chutney. It’s packed with savory shallots and tart granny smith apples cooked down in butter and stuffed with some jewel-toned dried apricots. It is a wonderful accompaniment to a cheese and charcuterie board no matter how you serve it.
The Charcuterie Trio from Mastro/San Daniele contains three of my favourite of their meats;
1. GENOA SALAMI
One of the best known Italian salamis, Genoa salami is dry cured with a mild yet full aroma, punctuated by delicious spices. It’s a super versatile salumi and we use it for everything from omelettes to charcuterie board and sandwiches.
2. SALAMI WITH PROSCIUTTO
A special combination of two of the most famous Italian deli meats, delectable Mastro® Salami with San Daniele Prosciutto starts with their savoury spiced Genoa salami and is enhanced with melt-in-your-mouth prosciutto. We love this on sandwiches or crisped up in an omelette.
3. SAN DANIELE® PROSCIUTTO
San Daniele® Prosciutto is rubbed with sea salt and pepper, then aged for many months to perfection. It has a delicate buttery taste and pleasant aroma with soft balanced sweet and salty flavours. We love crisping it up in a pan and using it instead of bacon or pancetta in a classic Caesar salad.
We served up some of our favourite Canadian cheeses on the side here;
1. Le Cendrillon is a vegetable ash-
2. Parmigiano-Reggiano is a hard aged cheese with a nutty sharp flavour and a granular texture. Typically cheeses and meats from the same region tend to pair well together so we love this with the Mastro Prosciutto.
3. King James Stilton Blue is a pungent blue cheese with a slightly open texture and creamy background. It melts and crumbles easily and is one of the few cheeses that freezes well. We love this with pretty much any salumi, and it went really nicely with Mastro’s Salami with Proscuitto.
- FOR THE SPEARS
- 1 150g package Mastro + San Daniele Charcuterie Trio
- 1 - 1½ cups various pickled items (cocktail onions, olives, gerkins, borettane onions, giardiniera etc)
- FOR THE CHUTNEY
- 2 tbsp unsalted butter
- 2 small Grenny Smith Apples, peeled and diced in ½" chunks
- 4 small (2 large) shallots, peeled and sliced thin
- 4 small whole dried apricots, diced in ¼" pieces
- 1 tbsp apple cider vinegar
- ¼ cup apple juice or cider
- ½ tsp fine salt
- FOR THE SPEARS
- Cut the prosciutto in half width-wise.
- Fold 1 piece of the salami or prosciutto into quarters and slide onto the skewer. You may need to fold more or less, but as long as it's on there snug, you're good to go.
- Follow each piece of meat with something pickled and repeat until your skewers are full. Keep refrigerated until 30 minutes before you're ready to serve.
- Let come to room temperature for a half hour prior to serving.
- FOR THE CHUTNEY
- Add the butter to a small skillet and melt over medium heat.
- When melted, add the apples, shallots and apricots and cook until starting to turn golden brown, about 10-12 minutes. Add the cider vinegar and apple juice and let cook for an additional 4-5 minutes. Everything should be sort and fragrant.
- Add salt, taste and adjust if needed.
Disclaimer: I am part of the #MASTROYOURHOLIDAY Campaign sponsored by Mastro and San Daniele and receive compensation as part of my affiliation with this group. Regardless, I only work with brands I use personally and enjoy.