Charcuterie Delight Board

Step 1

For pickled strawberries; combine vinegar, sugar, lemon peels, salt, and peppercorns in a medium saucepan over high heat. Bring to a boil, stirring often until sugar is dissolved. Boil for 1 minute. Remove from heat and let sit uncovered until warm to the touch, about 5 minutes. Place frozen strawberries in a medium container. Pour warm vinegar mixture over strawberries until completely covered. Refrigerate for at least 4 hours or up to 2 days.

Step 2

For hummus; combine the garbanzo beans, beets, tahini, garlic and coriander in the bowl of a food processor. Purée until smooth incorporating the olive oil. Season with salt and pepper.

Step 3

For whipped feta; combine feta cheese, heavy cream and raspberry crumbles, reserving 1 Tbsp. for garnish, in the bowl of a food processor. Purée until smooth.

Step 4

To assemble the board; drain pickled strawberries and transfer to a serving dish. Transfer 1 cup of beet hummus to a serving dish and garnish with black and white sesame seeds. Transfer raspberry feta spread to the serving dish and garnish with reserved crumbles.