Picnic Charcuterie Board
This picnic charcuterie board, or snackle box, makes the ultimate easy and fun portable food. Perfect for a picnic or a camping or fishing trip. Did someone say snack attack?
Servings: 2 people for lunch
Ingredients
- 4 large eggs
- 4 slices (200 ish gms) ham
- 10 ish slices (60gms ish) salami
- 10 ish twiggy sticks
- 8 slices (100gm ish) prosciutto
- ¼ cup stuffed green olives
- ¼ cup pitted Kalamata olives
- ¾ small block (150gms ish) tasty cheese
- ¾ small block (150gms ish) red Leister cheese
- ½ packet Plain water crackers
- ¼ packet BBQ rice crackers
- ¼ cup ish Roasted almonds
- ¼ cup ish Cashews
- ¼ cup ish Peanuts
- ¼ cup ish Pumpkin seeds
- 1 & ½ cups ish Pretzels
NB The exact amount you put in will vary depending on the size of your containers. You want to fill them up, without being so full that you can't close the lid properly. Worth testing at home before snaping on the lid.
Instructions
- Boil the eggs. Put them into a heavy bottomed pan, cover with an inch of water above the eggs. Bring to a rapid boil. Cover with lid, turn off the heat and let it finnish cooking. About four minutes for soft boiled eggs and upto ten for fully hard boiled eggs. Once cooked remove from water and put into a bowl of cold, preferably iced water to chill for about ten minutes. Peel and put into a compartment.
- Drain the olives well, pat dry with paper towl and add to the compartments.
- Sliced the cheese and add to the compartments.
- Slice the deli meats into bite sized piecs and add to the compartments.
- Add the crackers, nuts, pumpkin seeds and pretzels to the compartments.
- Snap on the lid and you're done!
Notes
- Use a container with multiple compartments, ideally with completely separate compartments and a well-fitting lid.
- Make sure your container is clean and dry before you start.
- Use dry or mostly dry ingredients that are less likely to leak between compartments.
- Transport your container flat, ideally in an icebox or wrapped in a towel with some freezer blocks to keep it cool.