Charcuterie Topped Crisps
Now this is a trend we can get behind! Thick, crunchy crisps topped with our delicious Smoky Paprika, Chilli & Cumin Plant Based Mayo, as well as artisan charcuterie from The Real Cure. You can add pretty much anything to your char-crisp-erie board, but a base of mayo, pickles, olives and salami, with some cheese over the top, is always going to be popular. This is sure to be the first to go at any summer get-together!
Serves 2-4
INGREDIENTS
1 Share bag of lightly salted crisps the thicker the better!
A few spoons of Smoky Paprika, Chilli & Cumin Plant Based Mayo
A handful of cornichons
A handful of kalamata olives
A handful of rocket leaves
A 55g pack of Hartgrove Coppa from The Real Cure
Approx 50g of manchego
Transfer the crisps onto a platter and spoon the mayo over the top, spreading the mayo out as much as you can. Add the cornichons and olives, distributing them evenly over the platter. Sprinkle the rocket leaves over the top.
Scrunch up the slices of Hartgrove copper, then place on top of the crisp platter before grating the Manchego over the whole plate.
Serve with a cold drink, we had cans of Burning Barn Honey & Rum with lemonade.
Perfect for a hot summer's day!
