Crudite Platter and Charcuterie Board

by Edouardo Jordan
  • 6 oz pimento cheese
  • 4 ea Celery 
  • 8 ea Fingerling potatoes, fully cooked
  • 3 ea Carrots, peeled
  • 4 ea Pimento peppers or 2 ea Bell Peppers
  • 1 small head Broccoli
  • Extra Virgin Olive Oil
  • Flake Sea Salt

Cut vegetable into bite size pieces. Place on a platter leaving a center circle for pimento cheese. Place pimento cheese in a serving bowl and place in the center of the platter. Drizzle olive oil on vegetables and season with flake salt.

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