Name: Festive Holiday Charcuterie Board Recipe
Yield: 2
Cuisine: Italian

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How to make Festive Holiday Charcuterie Board Recipe

Honest Cooking

Crawler

Italian

Raw unsalted cashews

4 small beets total, greens trimmed + halved

Leek white + light greenonly, halved lengthwise + cleaned

Large cloves garlic unpeeled

Olive oil plus more to garnish

1 can cannellini beans

Salt

Balsamic vinegar

Juice of a lemon

Sea saltto garnish

Carrots peeled + greens trimmed

Olive oil

Salt + freshly cracked black pepper

Mexican sour gherkin cucumbers or other miniature cucumber variety

White Vinegar

Mustard seeds

Add the cashews to a small bowl and cover with hot water. Allow to soak for 1  hours. 

step 1

Preheat the oven to 450f. In a cast iron skillet or baking sheet, toss the halved beets, leeks, and unpeeled garlic cloves with 2 tablespoons of the olive oil. Roast in the oven, tossing the vegetables occasionally to avoid burning, until the beets are tender when pierced with a knife, about 40  50 minutes. If you find that your garlic and leeks are browned, but the beets are still undercooked, just remove the leeks and garlic and allow the beets to continue to roast until tender. Remove from the oven and set aside to cool. 

step 2

Drain the cashews. In a food processor or a high-powered blender, add the cashews, cannellini beans, and 3 tablespoons of water. Blend until smooth. (if using a blender, you may need to use the tamper attachment to get things going). Once cool enough to handle, peel the beets either by rubbing between paper towels. Cut each half into half again and add the pieces to the food processor. Squeeze the roasted garlic cloves from their skin and add along with the leeks, salt, balsamic vinegar, and lemon juice. Blend until smooth. With the motor running, add the remaining 3 tablespoons of olive oil in a slow and steady stream until completely incorporated. Spoon the dip into a bowl. Wrap in plastic and refrigerate until ready to serve (up to 2 days) or garnish with a drizzle of olive oil and sprinkle of sea salt flakes to serve immediately. If not serving immediately, remove the dip from the refrigerator a few hours in advance to allow to come to room temperature and garnish with the olive oil and salt right before serving. 

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Festive Holiday Charcuterie Board Recipe

Ingredients for Festive Holiday Charcuterie Board Recipe

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