Thanksgiving Turkey Cheese Plate
Serve a plate or board of olives, meat, cheese, crackers, and a pear made into the shape of a turkey, for a Thanksgiving Turkey Cheese Plate!
Ingredients
- 3-4 bay leaves
- Sliced cheddar, cut into triangles
- 1 Trader Joe’s Spanish Cheese Sampler
- Olive mix, we used Delallo’s antipasti mix because it has small red pepper pieces
- 16 salami slices
- 16 scallop crackers
- Baby corn
- 6 oz rosemary ham
- 6 oz turkey breast
- 1 Bartlett pear, halved, one half cut into wedges (the other left whole for the body)
The face of the turkey:
- 2 dried blueberries, for eyes
- Baby corn tip for beak, or other small triangular food item
- Raw honey, or crystalized honey for placing the eyes and beak on the turkey
- Rosemary sprigs for garnish
Instructions
- Slice a pear in half and lay one half aside. The other half, remove the seeds and slice into long pieces. Leave the skin on the pear.
- Gather the cheese board ingredients and prepare (cut the cheese into long triangle pieces, roll the meat, drain the olives, remove the crackers from the package, etc.)
- Build the plate by placing the crackers around the outside, to make the “feathers” of a turkey. Leave room at the bottom for the pear half and the drained olives.
- Layering on top of the crackers, add the rolled turkey and ham, baby corn, and cheese slices, and pear slices—fanned out to make the turkey feathers.
- Place a piece of meat at the bottom and lay the pear half on top (to make the turkey body).
- Place the drained olives under the pear, at the bottom of the plate, to make the feet, and up around the body of the pear.
- Place 2 dried blueberries on the pear to make the turkey eyes. Cut off one of the tips of the baby corn, to make the turkey nose. Use honey to make the eyes and nose stick.
- Add in several bay leaves and rosemary sprigs for garnish and serve!