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Bat Wing Charcuterie Board

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Makes 1 board, serves 10 to 12

Ingredients

  • 200 g thinly sliced salami about 28 slices, for the wings
  • 150 g black olive tapenade
  • 2 large pimiento-stuffed green olives for the bat eyes
  • 150 g manchego cut into 1.5 cm cubes
  • 150 g water crackers
  • 200 g dark seedless grapes in clusters

Instructions

  • Set a small dark bowl of tapenade in the upper-centre of a long rectangular board.
  • Fan 14 salami slices in a wide arc to the left of the bowl, overlapping each slice by half and curving the row downward and outward to form the left bat wing. The wing should span about 20 cm.
  • Mirror the same arc on the right side with the remaining 14 slices to form the right wing.
  • Place two green olives just below the tapenade bowl, side by side, to form the bat eyes.
  • Arrange manchego cubes in clusters along the lower portion of the board, between and beneath the wings.
  • Fill the remaining spaces with water crackers and dark grape clusters.
  • Cover and refrigerate for up to 1 hour before serving.