Charcuterie Board

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the baguettes into equal-sized rounds. Pick the rosemary leaves off the stems; roughly chop the leaves. Halve the peppers. Thinly slice the cheddar and gouda. In a bowl, combine the ricotta and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine. In a separate bowl, combine the halved peppers, Niçoise olives, Castelvetrano olives, oregano, and a drizzle of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes.

Transfer the baguette rounds to a sheet pan; arrange in an even layer. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned. Remove from the oven.

Meanwhile, in a small pot, heat 1 tablespoon of olive oil on medium until hot. Add the chopped rosemary leaves, pistachios, and pecans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the nuts are lightly toasted and the rosemary is lightly browned. Transfer to a bowl. Rinse and wipe out the pot.

In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the blueberries, honey, vinegar (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 4 to 6 minutes, or until the blueberries have broken down and the mixture is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Top the bowl of seasoned ricotta with the blueberry compote. On a serving platter, arrange the toasted baguettes, sliced cheddar and gouda, soppressata, rosemary nuts, marinated olive mixture, and blueberry-ricotta dip as desired. Enjoy!