Name: Charcuterie Board
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 6 to 8 servings
Ingredients: 1/4 pound thinly sliced salami; 1/4 pound sliced smoked ham or mortadella; 1 baguette, sliced; Crackers; Thin bread sticks; Assortment of olives and pickles (cornichons, pickled okra, cherry peppers, etc.); Assortment of jams (red pepper jelly, cherry jam, etc.); Buffalo Pimento Cheese, recipe follows; Candied Pecans, recipe follows; 4 ounces cream cheese, softened; 1/4 cup mayonnaise; 2 tablespoons hot sauce; One 4-ounce jar diced pimentos, drained; 1/2 celery stalk, finely diced; 1/2 cup shredded extra-sharp yellow Cheddar; 1/4 cup crumbled blue cheese; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; Kosher salt and freshly ground black pepper; 1/2 cup light brown sugar; 1/3 cup granulated sugar; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon cayenne pepper; 1 teaspoon sea salt; 1 large egg white; 3 cups pecan halves

Directions

On a large cutting board or platter, lay out the salami, ham, baguette and crackers. Place the bread sticks upright in a small glass jar. Add the olives and pickles to the board in small bowls, if you like, along with the jams in small bowls or jars. Put the Pimento Cheese on the board in a small bowl, along with a knife for spreading. Scatter Candied Pecans decoratively over the board and serve.

Buffalo Pimento Cheese:

Yield: 1 1/2 cups

Stir together the cream cheese, mayonnaise and hot sauce in a medium bowl until smooth. Stir in the pimentos, celery, Cheddar, blue cheese, onion powder and paprika. Season with salt and pepper and refrigerate until ready to serve.

Candied Pecans:

Yield: 5 cups

Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
Stir together the brown sugar, granulated sugar, cinnamon, ginger, cayenne and salt in a medium bowl.
Beat the egg white in a large bowl with a hand mixer on high speed until stiff peaks form, about 5 minutes. Add the pecans and toss to coat. Add the sugar mixture and stir gently until the pecans are well coated.
Spread the pecans in a single layer on the prepared baking sheet. Bake until crisp and deep golden brown, 40 to 45 minutes, stirring halfway through. Remove the candied pecans from the oven and let cool completely on the baking sheet, about 10 minutes, before breaking them apart. They will keep in an airtight container at room temperature for up to 2 weeks.