Appetizers anyone? Introducing Charcuterie Pretzel Bites
•Makes: 12 pieces
•Prep time: 20 minutes
•Ready in: 20 minutes
•Difficulty Level: Easy
We’ve taken some charcuterie board favourites – salami, pickles and Dijon mustard – and piled them onto salty pretzel sticks for perfectly portable (and totally retro) party appetizers. Serve any extra sauce in a bowl on the side for dipping or drizzling.
•Per piece: 45 calories, fat 4 g (Saturated 1 g), sodium 120 mg, carbohydrate 2 g, fibre 0 g, sugars 2 g, protein 1 g
INGREDIENTS
• 2 tbsp (25 mL) PC Mayonnaise
•1 tbsp (15 mL) chopped fresh chives
•1 tbsp (15 mL) Dijon mustard
•1 tbsp (15 mL) honey
•12 slices PC Naturally Smoked Salami Trio (4 slices of each variety)
• . . . . 12 pretzel sticks
•2 PC Baby Dill Pickles with Garlic, each diagonally sliced crosswise into 6 equal lengths (12 pieces total)
DIRECTIONS
1. Stir together mayonnaise, chives, mustard and honey in small bowl. Set aside.
2. Fold 1 salami slice into quarters; poke hole all the way through centre of folded slice using small paring knife or tine of fork. Thread folded slice one-third of the way down 1 pretzel stick.
Repeat with remaining salami and pretzel sticks.
3. Poke hole in centre of each pickle piece; thread onto pretzels over top of salami. Arrange on serving platter with long ends of pretzel sticks facing up. Drizzle with mayonnaise mixture.
Chef’s Tip: You can use an extra pretzel stick to poke holes in the pickles before threading onto the salami-topped pretzel sticks.