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Appetizers & snacks

Grilled Cheese and Charcuterie Board
Ingredients
Store-bought pizza dough becomes a tear-and-share bread board in this easy yet impressive appetizer. Foil disks create the pockets for the cheese, meats and honey.
2 (18-oz.) packages refrigerated pizza dough
Heavy-duty aluminum foil
Cooking spray
3 Tbsp. olive oil, divided
1 pint cherry tomatoes
1/2 (6-oz.) can pitted small black olives, drained and rinsed
1 (8-oz.) package Taste of Inspirations Brie Round
1 cup part-skim ricotta cheese
1 (5-oz.) package sliced pepperoni
1 (6-oz.) package sliced ham
1/4 cup honey, plus more for drizzling
1/2 (8-oz.) package Parmesan cheese wedge, cut into bite-size chunks
1/4 cup fresh basil leaves
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Grilled Cheese and Charcuterie Board

Grilled Cheese and Charcuterie Board

Grilled Cheese and Charcuterie Board
  • Servings:Serves 12
  • Prep Time:10 minutes
  • Cook Time:25 minutes
directions
Knead together pizza doughs and bring to room temperature. From foil, make one 2"-wide disk, two 3"-wide disks and two 5"-wide disks. Coat each with cooking spray.
Brush an 18x13" rimmed baking sheet with 2 tablespoons oil. Scatter tomatoes and olives in a single layer around border of baking sheet with foil disks in center.
On a clean surface, stretch pizza dough out to same size as baking sheet. Lay dough on top of baking sheet, ingredients and foil disks. Cover with plastic wrap and let rise at room temperature for 1 hour, until puffy.
Set grill to medium. Remove plastic wrap from baking sheet and place sheet on grill. Close grill lid and cook until dough is set around the edges, about 10 minutes. Carefully flip dough off baking sheet and onto grill so foil and ingredients are facing up. Remove baking sheet and close grill lid for 5 minutes. Remove one of the 5"-wide disks and place Brie in indentation. Close grill and cook 10 minutes.
Transfer bread board to a large serving platter or cutting board. Remove remaining foil disks. Drizzle remaining 1 tablespoon oil over bread. To the two 3"-wide indents, add ricotta to one and pepperoni and ham to the other. Pour honey into the 2"-wide indent and drizzle over ricotta. Add Parmesan chunks to remaining 5"-wide indent. Sprinkle basil around border. Serve warm by tearing off pieces of bread.
Source: Hannaford fresh Magazine, May June 2024
 
 
 
 
 
 
 
 
 
 
 
 
 
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