How to build a Charcuterie Board with Homemade Sumac Pita Chips is an easy way to take a regular meat and cheese board into the next level.
* This post is sponsored by SummerFresh as part of the #FreshAPPYS campaign. My Kitchen Love has been compensated monetarily and with product, although all opinions remain my own.
If there’s one thing I love putting together when we have people over for a party it’s a charcuterie board. Putting personal touches on the board, offering bites for all taste preferences, and making it look beautiful takes a few small extra touches but goes a long way. Whether it’s my regular cookbook club or a one off dinner party, charcuterie boards are there to offer something to everyone. This holiday season I’m looking forward to sharing a fresh take on appetizers and a charcuterie board with homemade sumac pita chips.
SummerFresh offers fresh, real and simple ingredients and everyday gourmet products. I took 3 of the products from the SummerFresh line to complete my charcuterie board: Roasted Red Pepper Hummus, Bruschetta, and Spinach Dip. I went with fan favourites of hummus and spinach dip, but put a small personal touch on all 3 dips by grating some lemon zest on top. The garnish makes the dips pop and provides a unifying flavour to link the board together. SummerFresh makes holiday entertaining easy with healthy dips and tips in their Entertaining Guide.
5 easy tips – How to build a charcuterie board:
- 3 kinds of cheeses: 1 hard (e.g. cheddar, manchego, etc.), 1 soft (e.g. chèvre, brie, etc.), and 1 either unusual and/or stinky (e.g. blue, goat gouda, etc.)
- Bright, fresh produce that people actually eat: How many times are cauliflower and broccoli left behind on a veggie platter? Keep it simple with carrots, cherry tomatoes, celery, and radish. Unusual options could be blanched asparagus spears or pickled green beans
- Bread, crackers or pita: they’re all vehicles for the stars, however I love pita chips (like the ones below!), breadsticks, baguette, and grain/seed crackers that don’t overtake the rest of the board.
- Meat: a few options of very thinly sliced meats, such as prosciutto or salami.
- Dips or spreads: offer 1-3 dips or spreads such as hummus bruschetta.
These pita chips are so crazy addictive I’m lucky there was any left to photograph! I love the hint of garlic and the lemony sumac spice. Sumac has a festive pop of red and is full of bright lemon flavour. It’s made from a berry that is dried and ground up to form a powdered spice.
Keep it simple, fresh and real this holiday season!
- 4 pitas or pita pockets pita pockets are shown in the photos
- 1/4 cup olive oil
- 1 garlic clove minced
- corse salt sea or kosher
- 2 tbsp sumac spice*
Preheat oven to 400* F and line 2-3 baking sheet with non-stick paper.
In a small bowl mix together oil and garlic. Brush over pita and then season lightly with salt.Cut into 6-8 triangles per pita.
Place pita triangles on lined baking sheets and bake for 10-15 minutes, or until just starting to brown. (Pita chips will continue to crisp while cooling). Immediately sprinkle with sumac (grab a pinch sumac between thumb and finger and hold 6-8" away from pita pieces to sprinkle to ensure more equal coverage).
Allow to cool slightly before serving.
Will keep for 1-2 days in an airtight container at room temperature.
* Sumac is a Middle Eastern spice available at Middle Eastern grocers and can be found in the spice aisle at some major grocery stores.