On Saturday night, I got to have a girls’ night since Jon Boy was OOT at a bachelor party. I decided it was the perfect time to put together a charcuterie (meat + cheese) board since the ole Johnny Boy is pretty opposed to meals that consist of only finger foods. Not totally his jam.
I bought everything on the board from H-E-B, and I even made a special appetizer (Whipped Feta + Marinated Cucumbers – recipe below) to go with it. Let me tell ya what I got from the old H-E-B:
Proscuitto di Parma | Charcuterie Trio Package (three kinds of salami: one red pepper, one red wine, and one peppered)
Drunken Goat Cheese | Irish Cheddar | Cranberry Wensleydale | Dutch Gouda | Brie*
Marinated Olives | Sliced Gala Apples | Pickled Okra* | Sweet Gherkin Pickles* | Sliced French Bread* | Bagel Chips* | Pita Chips* | Marcona Almonds*
Everything with an * was not pictured, but was definitely consumed!
Before I get into the Whipped Feta + Marinated Cucumbers, lemme dish a little about some outfits and our weekend.
I FINALLY got to wear this gorgeous dress that I’ve been dying to wear for two months now! I went to a beautiful bridal shower for a sweet friend, and it seemed like the perfect occasion to bust out this little number. I’ve been looking for shoes to match for a while, and a friend suggested these Sam Edelman pumps (link below). They work perfetly, and I’ve actually worn them already to a few date nights! (Please ignore the dog toy in the pic – story of my life is tripping on dog + kid toys.)
I had to document two things about this picture: 1) I was wearing pants/shorts that had a zipper – instead of a stretchy waistband. 2) I was wearing my new Kendra Milla Necklace + earrings (not pictured). I just got them both for 50% off at my fave boutique – Magpie’s Gifts in Cypress.
Sundays are for Snapchats. And snuggles. Lots of snuggles.
Anytime I hold my phone up now, this guy screams, “Dog! Dog! Dog!” until I open up Snapchat or Instagram and get a pic like this one. I have no less than 820 at this very moment.
My birthday is on Wednesday of this week, and my sweet Mama surprised me with some GORGEOUS flowers!! They kicked the tail off the little $4 bundle I just got at H-E-B, so they’ll be front-and-center for a week or so. I looooove fresh flowers and these especially are so full and beautiful!
Now let’s talk turkey… or cheese. Whatever. I made this Whipped Feta + Marinated Cucumbers that I found in a Food + Wine magazine. It was ridiculously simple (I made it all ahead of time), and it was by far the biggest hit of the whole charcuterie board!
First, take ya some good Feta cheese (the whole block – not the pre-crumbled kind). Throw in some cream cheese and whip ‘er up. If you don’t have a stand mixer, just use a hand mixer.
Squeeze in some fresh lemon juice.
Add some heavy cream + EVOO (extra-virgin olive oil).
Whip ‘er up again until it’s smooth (notice I had to change the mixing blade – definitely use one with a rubber spatula). Move to a smaller dish and refrigerate for at least an hour and up to a day before serving.
Now for the Marinated Cucumbers. Cut up an seedless/English cucumber. You can cut the pieces as small as you’d like – I like them to be bite-sized.
Throw in some herby fresh oregano.
Add some lemon juice + EVOO. Season with S&P.
Throw a lid on the bowl and shake-a-shake-a-shake until everything’s good and mixed. Throw it in the fridge for at least an hour and up to 2 days.
What are your favorite things to have on your charcuterie boards?
Whipped Feta + Marinated Cucumbers
8-oz. feta cheese block
2 tbs. cream cheese, softened
1 tbs. heavy cream
2 tbs. EVOO
Juice of 1/2 a lemon
In a standing mixer using a paddle attachment, whip together the feta cheese and cream cheese until smooth. Add in the heavy cream, EVOO, and lemon juice. Whip until everything is combined. Remove and store in an airtight container in the fridge for at least 1 hour and up to 1 day.
Drizzle the feta with EVOO just before serving.
1 seedless (English) cucumber, chopped into bite-sized pieces or smaller
2 tbs. EVOO
1 tbs. fresh oregano, chopped
Juice of 1/2 a lemon
Pinch of Kosher salt
1/8 tsp. Freshly ground black pepper
Place all ingredients in a large glass Tupperware that has a lid. Cover with the lid and shake until all ingredients are combined. Store in the fridge for at least 1 hour and up to 2 days.
Serve with bagel or pita chips.