CHARCUTERIE

Ingredients:

2 (500 g each)	packs	any PUREFOODS DELI FRANKS (CHEESE, GERMAN, SPICY PEPPER, BEEF FRANKS WITH ANGUS)
2 (200 g each)	packs	any PUREFOODS DELI (BREAKFAST SAUSAGE, SCHUBLIG, BOCKWURST, CHEESE HUNGARIAN)
1 (200 g)	pack	PUREFOODS FIESTA HAM SLICES

1 (684 g)	pack	PUREFOODS BEEF PATTY QUARTER POUND
1/3	cup	MAGNOLIA CHEEZEE SPREAD MILKY WHITE
2	tbsp	bleu cheese, crumbled
1/4	cup	alfalfa sprouts or other micro greens
2	dozen	small buns, dinner rolls or pandesal, split

1 (200 g)	pack	enoki mushrooms, divided into 14 portions
1 (200 g)	pack	PUREFOODS DELI BEEF BACON, cut in half

50	g	gherkins, pearl onions and/or sauerkraut
50-100	g	preferred dried fruits and/or fresh fruits and veggies
25-50	g	preferred nuts
50-100	g	preferred confectionery (chocolates, marshmallows, etc)
100-200	g	preferred crackers, breads and/or chips
200	g	MAGNOLIA QUESO DE BOLA, sliced and/or cubed

Procedure:

Cook deli sausages except fiesta ham according to package directions. Slightly cool before slicing. Keep warm.
Prepare sauces by combining each set of ingredients in bowls and mixing well. Set aside.
To make angus sliders, cook frozen patties in a non-stick pan for 5-6 minutes per side. Slice each patty into 4 and keep warm.
In a bowl, combine cheese spread and bleu cheese. Toast buns and then assemble sliders by placing patties on bottom half of buns. Top with cheese mixture and alfalfa sprouts. Cover with remaining buns and skewer to make sandwiches. Set aside.
To make beef bacon enoki rolls, place a portion of enoki mushrooms on end side of each bacon slice and roll to snugly fit enoki. Bake in the oven toaster set on high or oven set to 350ºF for 20 minutes until bacon is golden and cooked through. Keep warm.
On a large board, arrange deli sausages, sauces, sliders, roll, skewers, garnish/sides.

Makes 14 servings.

Tip/s:

Position cheeses first followed by bowls and decorative greens (leaves, herbs), meat, breads/crackers and condiments.
Arrange meats in different ways for added height and texture (S-fold, quarter fold, thick slices, cubes, etc)
Separate same colored meats.
Arrange items that pair well close to each other.
Strategically place small bowls/containers for sauces and sides to fill in spaces.
Other than marinated ganish and nuts, complement with fruits like a bunch of grapes for color, shape and flavor contrast.
Use breads and crackers that have contrasting shapes.
Use pretzels, crostini, grissini (thin bread sticks), chocolate, dried fruits and nuts to fill in spaces/gaps.

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