Grilled Fruit Vegetable Charcuterie Board
Made on the 26-inch BIG BOARD
Ingredients
- ½ cantaloupe
- ½ golden honeydew
- ½ green honeydew
- 2-3 peaches
- 2-3 apricots or plums
- 1-2 honey crisp apples
- 3 ripe avocados
- ½ small watermelon
- 1 grapefruit
- 1 orange
- 1 mango
- 3-4 figs
- ½ pineapple
- 8-10 strawberries
- 1 head purple cauliflower
- 1 c cherry tomatoes
- 3 bell peppers
- 2 large zucchini
- ½ pound green beans
- 1 bunch thin asparagus
- Burrata, or mozzarella balls
- ½ cup creme fraiche
- 2 Tbsp. fig jam
- Salami slices
- Brie cheese
- Salt to taste
- Cinnamon to sprinkle on desired fruits
- Plenty of avocado or grapeseed oil to grill
- Skewers
- Balsamic glaze, optional
Instructions
- Slice the fruits and veggies into grillable sizes or large chunks. (See photo)
- Leave the peel and rind on before grilling.
- Place the strawberries and cherry tomatoes on skewers.
- Lightly brush the fruits and veggies with avocado or grapeseed oil to help prevent sticking.
- Cook all fruits and vegetables directly over moderately hot coals or use the indirect heat method. Rotate the produce, and then move it to a cooler part of the grill to avoid overcooking.
- On a large food-safe board (or lay down parchment paper) arrange the fruits and veggies with the fraiche and fig jam, and cheeses in the center.
- Mix the creme fraiche and fig jam in a small bowl for dipping.
- Fill in the open spots with salami or cured meats.
- Garnish with flowers. Everyone serves themselves. Optional to serve with a bottle of balsamic glaze, to drizzle over each individual serving.
Notes
Updated from August 2018