Here’s a blasphemous statement for Thanksgiving week. I don’t really like turkey and dressing. Or pumpkin pie. I should probably just turn in my American passport now.
I do, however, enjoy a day dedicated primarily to eating. And I firmly believe in the Joey Tribbiani “how the human body works” philosophy that the stomach must be stretched prior to large meals.
Charcuterie, cheese, and wine are my personal favorite stretching methods—and like any good eating athlete, I’ve practiced hard on them. Here are a few tips for tasty charcuterie and cheese plates:
- Trader Joe’s Roasted & Salted Truffle Marcona Almonds. I’ve never tried crack, but I’m willing to bet these are actually better than it.
- Dalmatia Fig Spread. It generally runs around $6, which seems crazy for a fruit spread until you’ve smeared it on a cracker and topped it with brie cheese. Then your tastebuds are all like “$6? I’d pay $600 for this.”
- Trader Joe’s Candied Pecans. Like Christmas in your mouth.
- Warm Castelvetrano Olives. Sure, warm olives sound weird. And the only place I can consistently find these in Charlotte is Pasta & Provisions. But these will make all other forms of olive dead to you.
- Rosemary and clementine garnish. If you’re trying to make that Pinterest-perfect cheese board, this is the key. You’ve got to throw some stuff on there that no one will actually eat. I’ve found that stalks of rosemary and a few clementines do the trick.