Why bring another casserole to your next brunch get together when you can wow everyone with this easy charcuterie! Made with pre-cooked items then customized with homemade cream cheese spread options and super easy stovetop maple pecans.
Combine 1 tbsp lemon zest, 1 tbsp lemon juice, basil, and 6 oz whipped cream cheese. Mix well and place in ramekin. Garnish with lemon slice and basil leaves. Store or freeze any extra for another time.
Blend all ingredients in a small food processor until combined. Alternately, mash blueberries and mix in other ingredients until combined. Place in ramekin. Garnish with blueberries. Store or freeze any extra for another time.
Heat non-stick or cast iron skillet over medium heat. Toast pecans until dark, but not burned, about 3 minutes. Add maple syrup and cinnamon. Stir to coat. Spread out onto parchment until cooled. Place in ramekin. Try not to eat all the leftovers.
Pan sear chorizo on the saute setting until browned on all sides. Remove and carefully place chorizo and raw eggs in instant pot safe pan. Add 1 cup water to instant pot, place in trivet and then pan. Pressure cook for 12 minutes then quick release. Wipe pan and place in fridge to cool. When cool enough to handle, peel and slice eggs and slice chorizo.
Place bagels, cream cheese containers and pecans, then grapes, strawberries, meats, cheese, eggs, raspberries, blueberries. Mix up the patterns and always put the blueberries and raspberries last to help fill open spaces.