Leave your party guests craving our Chorizo ME’EAT made into a sausage and sliced, paired with fresh veggies, yummy soft cheeses and more…

Serves: 2-6 people appetizer

Ingredients

For Chorizo ME’EAT

• 1 Bag RollinGreens Chorizo ME’EAT
• 2 cups water
• 3 tbsp olive oil
• 2 tsp vinegar

For Charcuterie

• 1 cucumber
• 12-15 mini-Pickles
• 1 can almonds
• 1 cup dried cranberries or cherries (pit free)
• 2 of your favorite soft cheeses.
• 1 green grape vine
• 1 jar green pitted olives
• 1 apple

Instructions

1. For the Chorizo ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
2. Add the entire contents of the Chorizo ME’EAT and stir well.
3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.

1. Place an 18” piece of cellophane onto the counter and place ½ the Chorizo in the center. Fold cellophane over the Chorizo and grab by each end and roll into a sausage. Place into refrigerator for 30 minutes.
2. For the Charcuterie, Pick out a large cutting board.
3. Place vine of grapes and in one corner of the board. Slice cucumber into ¼ inch slices. Keeping your cucumber together and make pattern of your likings.
4. Slice apple thinly. In small dipping bowls, fill one with pickles and one with olives. Place close to cucumber but not together. Cut cheeses and place on board.
5. Remove Chorizo from the refrigerator and place unto cutting board. Cut ¼ inch slices with sharp knife through the cellophane.
6. Place Chorizo slices on one side of the cucumber separating them by a half inch.
7. Finish the board with almonds and dried fruit (if you have it) all around the board.
8. Remove Chorizo from the refrigerator and place unto cutting board. Cut ¼ inch slices with sharp knife through the cellophane.
9. Place Chorizo slices on one side of the cucumber separating them by a half inch.
10. Finish the board with almonds and dried fruit (if you have it) all around the board.

-Enjoy Chef Ko