Charcuterie board drizzled with safari glazes

SAFARI Vinegar
Prep: 25 mins
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A delectable assortment of cured meats and artisanal cheeses drizzled with a glaze that will tantalise your taste buds.

By Independent Contributor March 01 2023
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Ingredients (10)

Prosciutto-wrapped sweet melon
1/2 sweet melon (spanspek) — peeled and cut into chunks
70 g prosciutto — thinly sliced
Safari Cape Apple Balsamic Glaze
Tomato and mozzarella sticks
12 baby tomatoes
12 mini mozzarella balls
12 basil leaves
Safari Italian Dip & Drizzle Vinaigrette
Honey-glazed camembert
1 camembert cheese
60 ml mixed nuts
Goldcrest Chilli Infused Pure Honey — or Safari Red Pepper Balsamic Glaze
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To make the prosciutto-wrapped sweet melon:

Wrap prosciutto around sweet melon chunks and secure with a toothpick. Drizzle with Safari Cape Apple Balsamic Glaze.

To make the tomato and mozzarella sticks:

Thread tomatoes, mozzarella balls and basil leaves onto bamboo sticks. Serve with Safari Italian Dip & Drizzle Vinaigrette.

To make the honey-glazed camembert:

Sprinkle nuts over cheese and drizzle with honey or glaze.

Serve the above with salami, cubed cheese, breadsticks, torn baguettes, vegetable sticks and other favourite snack platter ingredients of your choice suitable for dipping and drizzling with the Safari vinaigrette or glaze of your choice.

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