Give new lifetime to those extra objet d’art of cheddar and prosciutto .
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Whether you ’re host aholiday feast , backyard BBQ , or dinner political party , running out of nutrient before the company ends is never ideal . On a delegacy to limitfood dissipation , you may essay to count on ample serve sizes but err on the generous side since extras are far better than empty plate . As a resultant role , leftovers normally stock the electric refrigerator .
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remnant charcuterie is a bit of a challenge , with item as various as fig electronic jamming or Jamón Ibérico and a vast feast of about six class ( carbs , meat , cheese , spreads , pickles , and ballock ) . settle how to make the best of what ’s left can be scare off , so we speak with a few experts on their recommendation .
10 Ways to Reuse Your Leftover Charcuterie Board Food
Since they ’ve likely been sitting out at way temperature for quite some time , wrap and refrigerate leftover ASAP , according to Steve McHugh , the San Antonio , Texas - ground chef / possessor of Cured and the author ofCured : preparation with Fermenting Pickles , Preserves & More .
After packing up your delectables , you have aboutthree to four daysto make the most of your leftover charcuterie board elements — here are a few delicious ways to do just that .
Bacteria grow most rapidly in the “ danger zone ” between 40 ° F and 140 ° degree Fahrenheit . It ’s not wise to pass on any perishables out of infrigidation for more than 2 hours .
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1. Marinate the Cheese
“ Marinating fresh tall mallow such as mozzarella , provolone , or feta in a vinaigrette highlights the flavor beautifully , ” enjoin McHugh . “ This is a great snack for your next dinner company [ or yourself ] . Pour the marinated cheese into a shallow bowl and serve with toothpicks on the side . ”
To make marinated high mallow , put cheeseflower cubes in amason jar , top with your favorite savory French dressing , plait on the eyelid , then vortex and gently flip the jarful to coat each piece of high mallow . Refrigerate for at least 4 hours or up to 3 days , flex now and again .
2. Shred Cheese for Frittatas or Quiches
Kate Williams , chef and proprietor of the no - waste eatery Lady of the House , recommends incorporating leftover cheese into egg knockout likequichesor the most mouthwatering frittata .
" If I can keep from eating the cheese myself , I rip up any extras — a premix of several is ok — and fold it into the ballock mixture for a frittata or quiche , " read Williams . " Yes , even if it ’s brie or blue cheese . A minuscule Casimir Funk makes it crazy delicious ! ”
3. Use Extras to Perk Up a Salad
We often include table mustard as part of our spread selection , and that can come in ready to hand in creamy and sauce vinaigrette - stylesalad dressing . The same holds for honeyed feast , such as jelly or jam .
“ In a mason jarful , append 3 parts European olive tree oil , 1 part vinegar , and 1 part hole , preserves , Allium cepa spread , table mustard , or honey . Add the lid and shake well . Voila ! Homemade , interesting , full - flavored vinaigrette , ” says Hedeman .
Cut the meat and cheeses into chunks or slices to toss with a spring mix , and add anything pickle as a garnish , as in thisstrawberry saladwith feta , rocket , and pickled crimson onions , or thisdeviled ballock saladwith pickle vegetables .
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“ A hearty and extremely flavorful salad that can be a primary class , especially if you add in the nuts , dry out fruits , or fresh fruit that did n’t get feed as well , ” says Hedeman .
4. Elevate Beans, Meatballs, or Meatloaf with Ground Charcuterie Meat
Cured meats can infuse a piquant , piquant , and often smoky element into family line dearie , according to McHugh and Brad Hedeman , head of product option at Zingerman ’s Mail Order .
Chop or pulse the core pieces in the food processor to your desired consistency , then add them to a grass of beans , meatballs(bolster these with pepperoni , Soppressata , or other spiced center ) , ormeatloaf(prosciutto works great ) .
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5. Whip Up Macaroni and Cheese
When you ’re left with a hodgepodge of cheeseflower , McHugh has the ultimate resolution : bemuse them all together for the cheesiest macaroni and cheeseflower .
tear up hard or semi - cushy tall mallow and die soft cheeses to melt into a complex - taste , silky sauce to coat your favorite alimentary paste . If you have surplus sausage balloon , considerslow cooker cajun macaroni and cheeseflower . Regardless of how you incorporate the leftover , there ’s nothing good than a homemade macaroni and cheese recipe , so chuck the premade high mallow mail boat and preserve your leftover sharp cheddar bits .
6. Make Copycat Hot Pockets
Williams evoke keeping the favorite coming by whipping up a handheldcalzone , also known as a copycat Hot Pocket .
“ We also make our version of Hot Pockets and tear up extra cheese to sum to the pelf . If we ’re lucky enough to have salami or pepperoni left over , I ’ll throw it inwardly alongside even more chopped cheese and some marinara sauce , " says Williams .
7. Turn Leftover Pickles into Relish
Cornichons , pickled Brassica oleracea botrytis , and pickled beet — what do these have in common ? At least one of these briny point is always featured on charcuterie boards . Whether one or several pickles are bequeath , McHugh recommends pulsing them in a food CPU until the piece of music reach a fine die for homemadepickle tang .
“ It impart enceinte colouring and texture as a topping for hamburger and red-hot detent , ” McHugh says . “ It ’s even better with contrasting pickles for a sweetened and dour penchant . ”
8. Revive the bread As-Is
If the 2d half ofthe baguetteyou sliced is stale or the artisan bread does n’t taste the same as when you first buy it , you may be able-bodied to revive it .
“ Depending on the staff of life and the heaviness of the crust , you could often get a loaf of bread or half loaf of dry out - out bread to follow back to lifetime , ” aver Hedeman .
Our Test Kitchen agrees and uses this deception often to resuscitatesourdough bread . Spray some H2O on the impudence or move it quickly under a trickling faucet . Wrap the loaf of bread tightly in transparency and place it into a 300 ° F oven for about 10 minutes . For crusty bread , take off the enhancer and pop up the loaf in the oven for no more than five minutes to ruckle up the crust .
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9. Transform the Bread
near all of these15 ideas for what to do with stale breadare suited for those bread and cracker piece that remain after the charcuterie board has been savored .
Hedeman and McHugh agree that crouton andbread crumbsare a great recreation . habituate the crouton as the foundation of a Panzanella salad or as a topping for soups or casseroles . Pile breadcrumb over salad , fold it intocrab cakesor meatball assortment , or use it as the coating for garden egg or chicken Parmesan .
“ Leftover bread also makes for a bully savorybread pud , ” says McHugh . “ The key to a good rendition is check the ratio of the gelt - to - non - bread ingredients is just right . I love to lend sausage , onion plant , mushrooms , herbs , and vegetables . The secure part ? This can be served for breakfast or dinner party . ”
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10. Shake Up a Jam Cocktail
This trick works with extra jam or gelatin from a board or at the bottom of the jar you utilize on your daybreak toast .
“ One of my favorite uses for special mess is a mix - and - catch jam cocktail , " pronounce McHugh . " The personality of this cocktail alteration calculate on what jam you have on bridge player and the life you take to copulate it with . A few of my favourite kettle of fish and intent coupling include peach jamwith bourbon , blueberry hole with cotton gin , and strawberry jam with tequila . ”
Fill a cocktail shaker halfway with ice , blend two oz. of your desired spirit , one and a one-half tablespoonful of crush , jelly , or conserves , and shake . Strain into an ice - filled glass , then top it with one - fourth cup ofsparkling water . Garnish with fresh yield or herbs .
