Cookbook review by Tracey Zabar
This boxed set of cards has dozens of beautiful photographs of food to place on boards. Delight your guests with these cheese selections and some yummy roasted olives. Next on my list: lovely boards with cow, goat, buffalo, and sheep's milk cheese; a picnic with figs, honey, and blood oranges, and of course cheese; and a recipe for homemade pickles. And then a flatbread with tomatoes; and some nectarine and Serrano pepper paste.
Enter the Giveaway of: Cheese Boards to Share Deck and Zabar's European Collection of Cheese on Instagram (Beginning on Sunday, 9/3 - check back then!) You can also enter by emailing [email protected].
Recipe for Peppered Pan Roasted Olives excerpted with permission from Cheese Boards to Share Deck: 50 Cards for Stunning Boards & Platters to Style at Home by Thalassa Skinner, Photography by Erin Kunkel © Ryland Peters & Small
Peppered Pan-Roasted Olives
Jewel-bright and juicy, these bright green Italian Castelvetrano/Nocellara olives will hold their own among the strong colors on your cheese board. Mixed with citrus and salty capers, they counteract the creamy cheeses with bursts of refreshment as you bite into them.
2 tablespoons olive oil
8 oz./225 g unpitted Castelvetrano/Nocellara olives
2 slices of dried tangerine (or orange)
½ teaspoon freshly ground black pepper
2 teaspoons salted capers
SERVES 4–6
Heat the oil in a skillet/frying pan over a medium heat. Add the olives, tangerine (or orange) slices, black pepper, and salted capers and fry for 3–4 minutes, stirring occasionally. Tip into a bowl and serve immediately.
Shop for Zabar's European Collection of Cheese here.
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