Campfire dinners are all about easy, slow food bringing people together around a woodsy hearth. Charcuterie boards encapsulate all 3 of these principles and that’s why we love ’em! We’ve taken 3 countries and created 3 very different East Coast-style charcuterie boards using some of our favourite local, but worldly, ingredients!
Charcuterie implies a selection of cured meats, sausages and pates, but we love to add local cheeses, breads & a smattering of local greens.
Try one of these on your next camping trip:
1. Charcuterie Italiano
- Pre-washed Rocket a.k.a Arugula is a peppery green with loads of depth. A handful pairs great with cured meats and cheeses.
- Deli-Salami or Pepperoni from MeadowBrook Meat Market
- Hug Your Nanny Goat Cheese: Melts delish over spears of grilled asparagus!
- Santini tomatoes OR
- Sun-dried Tomatoes
- Liquid Gold Dark Cherry Balsamic Vinegar or Fresh Peach white balsamic swirled with a little Milanese Infused Gremolata Oil or Basil Oil. Great for dipping breads or splashing over your arugula!
- Selection of breads and crackers. Try LaHave Bakery down the South Shore! Their products also available in fine grocers.
2. Charcuterie Espanol Botana:
Pre-washed micro greens from your local Farmers’ Market Nova Scotia
- Manchego Cheese (see our Botana below!) A firm sheep cheese with a piquant after-taste
- Foxhill Cheese like smoke-flavoured gouda, Dill Chives Havarti AND they even sell our fave from back home, Dubliner Irish Cheddar
- Spanish-style olives from Pete’s Frootique. Also usually available at Luckett Vineyards in the Gaspereau Valley
Serrano ham, chorizo or your fave cured meats
- Tangled Garden Jelly. Spread a top of a cracker with goat cheese. We LOVE this with Ginger Lime Thyme!
- Pico de Gallo from El Gallo Mexican Foods: more than a salsa, it’s summer in your mouth and one of our all time fave snackin’ dips
3. Charcuterie a la Parisian
- Julien’s Patisserie & Bakery French Baguette
- Acadiac and Gavroche cheese from Ratinaud French Cuisine on Gottigen St., Halifax
- Add a little pate like country pate or fois gras mi-cuit, also available at Ratinaud French Cuisine
- Campfire double cream brie: scrape off top and sprinkle a little brown sugar or drizzle Sugar Moon Farm maple syrup and grill on a cedar plank or a think cedar wrap until it’s gooey and soft. Dip baguette. Bon Appetit!
- Try our Smokey Campfire Brie with peach salsa
- Try drizzling a little Swinkelsbee Honey or other local honey over a creamy cheese like brie or chaumes
Here’s a South American inspired appie we recently shared on a Mom-Daughter Glamping adventure. Known as a Botana, this delicious selecion of meats and cheeses was shared by our Venezuelan pal, Marcela. Botana means ‘snacks or appetizers’ in Spanish.
‘You can have different types. I like them just with cheeses and fiambres (charcuterie) different types of hams, salami, olives,” says Marcela.
“For the camping I had my fave cheese called Manchego, from my mother country España (Spain). I also had smoked gouda, blue cheese and a little gruyere.
I had prosciutto, Tuscan-style ham, Thai turkey and serrano ham. And finally a mix of olives.”
We serve our charcuterie selections on a locally made wooden platter, courtesy of Ashwurks. Made in Nova Scotia, you’ll find one of these platters or sandwich boards in your East Coast Glamping pantry kit.
For information on booking an East Coast Glamping package or purchasing a bell tent, visit EastCoastGlamping.ca