Sausage & Cheese Snack Recipe

Name: European Street Cafes Sausage & Cheese Snack Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 oz cheddar cheese, sharp (block); 4 oz Boursin garlic & herb spread (alternative to cheddar); 4 oz smoked Gouda, thin-sliced; 6 oz Genoa salami, thin-sliced; 2 cups assorted crackers (water crackers or multigrain); 1 large apple, crisp variety (Honeycrisp, Gala), thinly sliced; 1 cup seedless grapes (optional, for variety); 0.5 cup toasted walnuts or Marcona almonds (optional); 2 sprigs fresh parsley or thyme sprigs (for garnish, optional); 2 tbs honey or fig jam (optional, for drizzling/serving); 1 tbs lemon juice (to keep apple slices from browning)

Inspired by European Street Cafe

Time15m

Serves2

Your choice of cheddar or Boursin spread served with Genoa salami, smoked Gouda, crackers and apple slices.

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Ingredients

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Cheese & Spread

6 oz cheddar cheese, sharp (block)

4 oz Boursin garlic & herb spread (alternative to cheddar)

4 oz smoked Gouda, thin-sliced

Meats

6 oz Genoa salami, thin-sliced

Accompaniments

2 cups assorted crackers (water crackers or multigrain)

1 large apple, crisp variety (Honeycrisp, Gala), thinly sliced

1 cup seedless grapes (optional, for variety)

1/2 cup toasted walnuts or Marcona almonds (optional)

2 sprigs fresh parsley or thyme sprigs (for garnish, optional)

Finishing & Serving

2 tbs honey or fig jam (optional, for drizzling/serving)

1 tbs lemon juice (to keep apple slices from browning)

Method

Cheese & Spread

Prepare cheddar (if using)

Trim rind if desired and cut the 6 oz cheddar block into 12 thin slices or 24 small cubes (about 1/4–1/2 inch). Arrange on the serving board in a small fan or pile so guests can easily pick slices or cubes.

Prepare Boursin (if using)

If serving Boursin instead of cheddar, open the 4 oz tub and transfer to a small bowl. Swirl the top with a spoon to create an attractive presentation. Optionally drizzle 1 tsp of honey or a small spoonful of fig jam over the Boursin for contrast. Place bowl on the serving board with a small spreader.

Prepare smoked Gouda

Separate the 4 oz smoked Gouda into thin slices (about 8–10 slices). Fold or stack them slightly and place near the cheddar/Boursin so guests can choose between cheeses.

Meats

Take the 6 oz Genoa salami and arrange 12–16 slices on the board. For visual interest and easy picking, fold each slice in half or roll into loose cones and place in a small cluster near the cheeses.

Accompaniments

Core and thinly slice the large apple into 1/8–1/4-inch slices. Immediately toss the slices in a bowl with 1 tablespoon lemon juice to prevent browning and gently pat dry with a paper towel. Fan the apple slices on the board next to the cheeses.

Pour the 2 cups of assorted crackers into a small stack or fan on the board, leaving space for cheeses and meats. Keep delicate crackers separate from heavier items to avoid breakage.

If using grapes, rinse and pat dry 1 cup seedless grapes and place them in a small bunch on the board. If using nuts, put 1/2 cup toasted walnuts or almonds in a small bowl or scatter a small pile for textural contrast.

Tuck 2 sprigs of fresh parsley or thyme near the cheeses for garnish and aroma.

Finishing & Serving

If you prepared honey or fig jam, spoon 2 tablespoons into a small ramekin or drizzle lightly over the Boursin or cheddar pieces. Place the ramekin on the board.

Arrange the components so colors and textures are balanced: cheeses grouped but separated, salami nearby, crackers accessible, fruit and nuts filling gaps. Provide small cheese knives or spreaders for Boursin and cheddar, and toothpicks if helpful.

Serve immediately at room temperature. Remove the dish from the refrigerator 15–30 minutes before serving so cheeses show their best flavor and texture.