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Pastene Charcuterie Board


½ 8oz jar Pastene Marinated Mushrooms
¼ jar Pastene Pitted Castelvetrano Olives
½ jar Pastene Jalapeno Stuffed Olives
¼ jar Pastene Hot Garden Salad
½ jar Pastene Sun-dried Tomatoes in Oil
1 wedge brie
¼ lb gouda cheese
¼ lb parmesan cheese
Pastene Cheesy Stuffed Hot Cherry Peppers (optional)
cherry tomatoes
6-8 prosciutto slices
10-12 salami slices


  • Select your favorite large serving board to arrange the charcuterie on.
  • Add desired amount of marinated mushrooms, Castelvetrano olives, jalapeño stuffed olives, hot garden salad, and sun-dried tomatoes in oil into small individual bowls or ramekins.
  • Separately, make the Cheesy Stuffed Hot Cherry Peppers.
  • Cut the French baguette into small slices.
  • Take a champagne glass and place salami around the rim, fold half inside and half outside the glass. Repeat for 3-4 layers. Flip the glass over and place it on the board, slowly pulling up to reveal a flower shape.
  • Arrange cheeses and bowls onto the board as desired. Fill in the empty spots with baguette slices, sun-dried tomatoes, cherry tomatoes, prosciutto, and cheesy stuffed peppers.

Product Used

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