Charcuterie & Cheese Platter

QUICK TRICK:  Baked Brie,  for some reason, impresses everyone.  My best friend Katie taught me how to make the easiest, most delicious baked brie years ago.  Pillsbury now makes crescent roll sheets.  Get one of those and a 16 oz. round (I use President) brie cheese roll.  Wrap it in the crescent roll and bake it in the oven on 375 degrees for 20 minutes.  Let it sit for at least 10 minutes before serving.

QUICK TRICK:  Scotch Eggs.  Eggland’s best sells pre-made hard boiled eggs in a 10 pack at most grocery stores.  I use Bob Evans Zesty Breakfast Sausage and split that into 6 equal parts.  Flatten out each piece and cover the hard boiled egg.  Then dip it in a flour mixture with salt, pepper, garlic powder.  Cover it with an egg wash, then coat with Panko.  Deep fry in vegetable oil in a pan, turning the scotch egg until golden brown.

Assemble the rest of your charcuterie and cheese tray with assorted cheeses of your liking; meats like prosciutto and salami; sweet gherkin pickles; assorted mustards, and crackers.

PRO TIP:  Goat cheese drizzled with honey is a crowd pleaser, too!