Pizza night just got even more customizable, allowing everyone to pick out the toppings they prefer on this pizza charcuterie board.

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Did you know that in addition to being spooky month, October is National Pizza Month? Seemed like the right time to share my pizza charcuterie board creation before I dive into the Halloween treats.

I’ve seen different versions of pizza charcuterie on the internet. One version is a charcuterie board baked right into the pizza crust itself which was super fun but seemed like it would be better as a two person sharing size than a larger sized one for a group. Since I planned to make this for when we hosted our neighborhood happy hour I needed something more easily shared.

The more obvious version is a charcuterie with pizza-inspired components – different sauces, cheeses, cured meat, and other preferred toppings (fruit on pizza anyone?). But then I got thinking, why slap those toppings on crackers or crostini when you can basically build your own pizza instead?

I present to you a cheese pizza charcuterie where you chose your adventure, adding your preferred toppings to slices of cheese pizza – can be homemade, frozen, or from a pizza shop. I even served it on our large pizza peel!

While I did include crackers for those that wanted smaller bites, not many of them were eaten as made evident by how many were left at the end. Not that I blame them. Why would you pick a cracker when you can have cheese pizza? I did make my cheese pizza mostly from scratch but used a store-bought dough instead of a homemade pizza crust but feel free to go all out.

I almost made a white cheese pizza without any tomato pizza sauce in case someone would rather had an olive oil or pesto base, but then I didn’t because I wasn’t going to deal with putting a cup of oil on the board and I think pesto and tomato sauce pair just fine together. I also added a little cup of crushed red pepper for those that like a little heat.

Of course you can get even more creative and add BBQ sauce, Buffalo sauce, Ranch or whatever other ideas you come up with. One of the reasons I love pizza so much is it’s versatility if you are willing to go outside of the box.

Next up is more cheese! Because what does a cheese pizza need other than more cheese? Especially when it’s fresh mozzarella balls or ricotta. I love me some post-oven ricotta on a pizza.

Burrata would also be a great option albeit a little messier. Of course again there’s all kind of options to choose from, especially if you change up the sauces to something less traditional. If you did BBQ or Buffalo sauce as mentioned earlier, a smoked cheddar cheese would also be a great option as seen on my BBQ Pork Charcuterie.

Once you have enough cheese it’s time for the toppings that truly start to divide a crowd. I had pepperoni, prosciutto, black olives, Paisano peppers (a pepperoncini variety), fresh basil and other herbs from my garden, sun-dried tomatoes, and hot honey (it was served on the side in a bottle to make life easy). Balsamic glaze would also be a great addition.

I originally intended there to be ham, bacon, and pineapple as well but honestly I ran out of room and figured I had enough going on. But making it your own is the best part about making a pizza charcuterie, or any charcuterie really. Add or remove the toppings you prefer. Or make it a double feature paired with a Fall Charcuterie Board to mix and match the toppings.

PIZZA CHARCUTERIE

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Yield: 6-8 Servings Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 large sheet pan cheese pizza, sliced into small pieces
• 6 oz. pepperoni
• 6 oz. prosciutto
• 8 oz. fresh Mozzarella Ciliegine
• 8 oz. ricotta cheese
• 1 cup pizza sauce
• 1/4 cup basil pesto
• 1 small (2.25 oz) can of sliced black olives, drained
• 1/2 cup sun-dried tomatoes, drained
• 1/2 cup Paisano peppers or pepperoncini
• Fresh basil or other herbs
• Crushed red pepper
• 8 oz. assorted crackers (optional)

Directions

1. On a large pizza peel or platter, arrange pizza slices, meat, cheese, sauces, and olives (in small bowls or ramekins). Fill in any empty spaces with sun-dried tomatoes, pepperoncini, fresh herbs, and crackers if desired. Serve immediately.

This gorgonzola pear pizza is more than it’s name implies with creamy mozzarella, tangy gorgonzola, nutty parmesan, salty prosciutto, juicy pears, sweet honey, and savory thyme.

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It’s been a hot minute since I’ve shared a new pizza recipe – over a year in fact. In August of last year I last shared the recipe for a Mexican street corn pizza. So it seems like I am overdue to share another.

I decided it was time to add another entry to my fruit on pizza list with a gorgonzola pear pizza. Of course there’re more to it than just those two ingredients.

What all is on my gorgonzola pear pizza?

• Olive oil base seasoned with salt and pepper
• Mozzarella, Gorgonzola, and Parmesan cheese
• Fresh sliced pear
• Thinly sliced prosciutto
• A post-oven drizzle of honey and a sprinkle of fresh thyme

As we watch the temperatures drop and start feeling whisps of fall, this seemed like the perfect pizza. Pears don’t get enough love in my opinion and it’s exceptionally delicious on this pizza.

You’ve got creamy mozzarella, tangy gorgonzola, nutty parmesan, salty prosciutto, all nestled in with those juicy pears. Then when it’s out of the oven it’s all topped with some sweet honey and savory thyme. Bonus points for being able to pluck thyme from my garden to make this!

• Apple Oatmeal Bread by Karen’s Kitchen Stories
• Brown Butter Green Beans with Pecans by Art of Natural Living
• Apple Snack Cake by Magical Ingredients
• Maple Pumpkin Chia Pudding by Jolene’s Recipe Journal
• Preserved Lemon Baba Ghanoush by A Day in the Life on the Farm
• Apple Slaw by A Kitchen Hoor’s Adventures
• Sweet Potato Cupcakes with Marshmallow Frosting by Hezzi-D’s Recipe Box

GORGONZOLA PEAR PIZZA

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Yield: 4 Servings Prep Time: 50 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 1 Tbsp olive oil
• Salt and pepper, to taste
• 3 oz. shredded Mozzarella
• 3 oz. crumbled Gorgonzola
• 1 oz. finely shredded Parmesan
• 1/2 of a large pear, thinly sliced
• 1 oz. prosciutto, cut into strips
• 1 Tbsp honey
• 1 tsp fresh thyme

Directions

1. Place pizza stone* on oven rack in lower third of oven and preheat to 500°F for at least 30 minutes.
2. Roll out pizza dough and transfer to a pizza peel sprinkled with cornmeal.
3. Evenly brush the olive oil over the crust, followed by salt and pepper to taste. Top with mozzarella, gorgonzola, parmesan, pears, and prosciutto.
4. Transfer to the pizza stone (without removing from the oven) and bake for 15-20 minutes, or until the crust starts to turn golden and the cheese starts to bubble.
5. Immediately drizzle with honey and sprinkle fresh thyme on top. Allow to cool for 5 minutes before slicing and serving.

Notes

*If you don't have a pizza stone, assemble your pizza on a baking pan.

Source: Inspired by a pizza called The Elliott at Yellow Brick Pizza in Columbus, OH and adapted from my Grape & Gorgonzola Pizza.

Sushi is great but have you tried Italian sushi? Fresh mozzarella, arugula, sun-dried tomatoes, and basil are rolled up in prosciutto and drizzled with balsamic and olive oil.

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It’s no secret that I do not like seafood sushi – and yes it’s still sushi without seafood. Technically what truly makes sushi is the use of vinegared rice because the term “sushi” is derived from a Japanese word that means “sour rice”. Yo may have learned something today and you’re welcome.

While I admit, most of the “sushi” recipes I have shared involve vinegared rice (Cheetos sushi, breakfast sushi, and definitely not rice crispy sushi) I am proud to say my sushi burger does in fact have a vinegared rice bun. Go me!

But then I decided to throw the rice out the window and make Italian sushi, but there’s still vinegar in the form of balsamic if that counts? Probably not, but the shape of this dish is inspired by sushi and thus the name stuck.

What do you need to make Italian Sushi?

• Prosciutto
• Sundried tomatoes
• Arugula
• Fresh mozzarella
• Basil
• Balasamic vinegar
• Olive oil
• Italian seasoning
• Salt and pepper

While this recipe requires no cook time, most of the prep time is spent layering the prosciutto. Once you have your beautiful layers of salt-cured ham, top it off with arugula, fresh mozzarella, sun-dried tomatoes, fresh basil leaves, and then a sprinkle of Italian seasoning, salt and pepper before rolling it up, slicing into rounds, and drizzling with balsamic vinegar and olive oil.

Just look at those gorgeous little Italian sushi! I brought these to our neighborhood potluck and even though we arrived late, and many people had moved onto dessert, they were devoured. The only thing that could have been better is if I had paired them with some homemade Italian cream soda.

I do have one regret – I wish I had thought of it while I was buying the ingredients, but I should have served them with those long skinny crispy Italian breadsticks (grissini) to use them like chopsticks – edible chopsticks!

In other words, when you make these be better than I was and pick up some if your store has any. I think that would really take these to the next level. Especially if you are making these part of a nine course Italian dinner.

ITALIAN SUSHI

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Yield: 8 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 16 oz. prosciutto
• 3.5 oz (~1/2 a 6.7 oz jar) sun-dried tomatoes, drained and rinsed
• 1 packed cup arugula
• 8 oz. fresh mozzarella*
• 4-6 fresh basil leaves
• Italian seasoning
• Salt and pepper
• Balsamic vinegar
• Olive oil

Directions

1. On your work surface, lay out 16-inch sheet of parchment paper.
2. Carefully separate the slices of prosciutto, then layer them on the long edges 1-inch at a time, creating a large sheet of prosciutto.
3. On the bottom 2/3 of the prosciutto, evenly spread the arugula. Roll the mozzarella into 1-inch logs then place on the bottom 1/3. Place fresh basil leaves on top of the mozzarella followed by the sun-dried tomatoes. Sprinkle with Italian seasoning, salt, and pepper, and a light drizzle of balsamic
4. Starting at the bottom edge closest to you, tightly roll up the prosciutto over the filling, using the parchment paper to help.
5. Cut into 1-inch slices, arrange on a platter, and chill until ready to serve. Prior to serving, drizzle with balsamic and olive oil.

Notes

*Must use fresh in order to shape into thinner logs.

Source: Inspired by various videos on the internet.

Take white pizza to the next level with this shaved asparagus ricotta pizza. Asparagus and prosciutto sit on top of a mixture of creamy ricotta, parmesan, fresh basil, garlic, and lemon.

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Have you ever had asparagus on pizza? Because if not, this is a sign that you should in the form of this shaved asparagus and ricotta pizza.

While this is definitely no the first time I’ve used asparagus as a pizza topping, it is definitely the first time I have shaved it into ribbons. The extra little bit of effort really makes it an even better pizza topping as it is easier to bite through that when it is a full cooked asparagus. And the convenient part is that you don’t have to trim off those woody ends as they make for a great handle to hold while shaving with a peeler.

Underneath those beautiful edible ribbons of asparagus, this asparagus ricotta pizza base is made from a mixture of creamy ricotta, nutty parmesan, fresh basil, zesty lemon, and pungent garlic. Season to taste with salt and pepper then dollop with some shreds of fresh mozzarella and you have the perfect base for this tasty white pizza.

It looks gorgeous once it’s cooked too, I almost forgot the next step…

Once it’s out of the oven, top it off with some torn prosciutto (omit for vegetarian), more fresh basil, and a little drizzle of lemon juice. The only thing that could possibly make this pizza better is a drizzle of balsamic glaze instead but with the summer heat I wanted to keep it lighter in flavor.

So what do you say to adding this shaved asparagus ricotta pizza to your menu for pizza night? If you are feeling brave try another of my favorite white pizzas – grape and gorgonzola pizza.

SHAVED ASPARAGUS RICOTTA PIZZA

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Yield: 3-4 Servings Prep Time: 15 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 pound store-bought or homemade pizza dough
• Cornmeal, for dusting baking sheet
• 1-1/2 cups fresh ricotta
• 1/4 cup shredded parmesan cheese
• 3 Tbsp chopped fresh basil, divided
• 1 large lemon, zested and juiced
• 3 large cloves garlic, minced
• 3 Tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup shredded fresh mozzarella
• 1/2 pound asparagus (medium thickness)
• 4 slices prosciutto, roughly torn

Directions

1. Place pizza stone* on oven rack in lower third of oven and preheat to 500°F for at least 30 minutes.
2. Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. Transfer the dough to a pizza peel** liberally sprinkled with cornmeal. Let rest while you prepare the toppings.
3. In a medium bowl combine the ricotta, parmesan cheese, 2 tablespoons basil, lemon zest, garlic, and olive oil. Season the cheese mixture with salt and pepper to taste.
4. Using a vegetable peeler, shave the asparagus length-wise into thin ribbons***. Place in a small bowl and toss with remaining tablespoon of olive oil.
5. Spread the ricotta mixture all over the pizza, leaving a 1/2-inch border around the edges, top with mozzarella, then evenly distribute the asparagus ribbons on top.
6. Bake the pizza for 10-12 minutes, rotating half-way through, until the crust is fully baked and golden brown.
7. Remove the pizza from the oven to a cutting board, add strips of prosciutto (if using) on top, drizzle with lemon juice, sprinkle with the remaining tablespoon of basil, and serve.

Notes

*If you don't have a pizza stone, assemble your pizza on a baking pan. **If you have a pizza stone, but not a pizza peel, use un-rimmed baking sheet. ***Don't remove the tough ends, instead use them to grip the asparagus as you peel them.

Source: Adapted from Just a Taste.

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Tortellini en Brodo is simple tortellini in broth, but what makes it extra special is making it entirely from scratch – with homemade pasta dough, tortellini filling, and chicken broth.

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While my recipes normally have more than 4 ingredients and steps, I generally think they are approachable to people who regularly cook. But this recipe is definitely not going to be approachable for all – not because it is difficult, but it takes a lot of time and a few less common tools.

What you need to make Tortellini en Brodo:

• Food processor to grind the meat filling
• Pasta rollers, unless you have forearms of steel and can roll it with a rolling pin
• 2-1/2 inch round cookie cutter or similar sizer empty aluminum can to cut out the tortellini (or you can cut into squares)

My husband and I don’t cook together as often as we used to, but we got busy in the kitchen making these tortellini together the night before we hosted an Italian dinner party. But as usual we were too focused on the process for me to remember to stop and take photos of each step. If you would like step-by-step visuals of forming the tortellini, The Kitchn has really great photos.

Making pasta is kind of like playing with edible playdough (although technically it is also edible for safety reasons). You slowly roll the dough sheets thinner and thinner before cutting into 2-1/2 inch circles, stuffing with homemade meat filling, sealing, and folding into the cute little tortellini shapes.

Sure, you don’t have to make your own pasta dough, tortellini filling, or broth, but it really does elevate this otherwise simple dish. And it’s a really easy recipe to break into parts if you want to attack in on separate days. Better yet, they tortellini can be frozen for future use.

TORTELLINI EN BRODO

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Yield: 6-8 servings Prep Time: 2 Hours Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DOUGH

• 2 cups all-purpose flour, plus extra for rolling the pasta
• 1/2 tsp salt
• 3 large eggs

FILLING

• 2 Tbsp unsalted butter
• 3 dried bay leaves
• 8 oz. boneless pork shoulder, cut into 2 in cubes
• 8 oz. sweet Italian sausage, removed from casing and crumbled
• 4 oz. prosciutto, coarsely chopped
• 1/2 cup dry white wine
• 1/2 tsp freshly grated nutmeg
• 1 large egg, lightly beaten
• 1 cup finely grated Parmigiano-Reggiano
• Salt and freshly ground black pepper

BROTH

• 8 cups homemade chicken stock
• 1 parmesan rind

Directions

1. For the filling: Place a medium sauté pan over medium heat. Add the butter and melt. Add the bay leaves and cook for 1 minute to infuse the butter. Add the pork shoulder and sausage and cook, stirring frequently with a wooden spoon, until the browned and cooked through, about 4 minutes.
2. Increase the heat to high, pour in the wine, scrape up the brown bits, and stir until it is almost evaporated, 3-5 minutes. Remove the pan from the heat and set aside to cool (remove and discard the bay leaves).
3. Once cooled, transfer the meat mixture to the bowl of a food processor, add the prosciutto, and pulse until coarsely ground. Transfer the mixture to a large mixing bowl, then mix in the cheese, egg, and nutmeg. Season with salt and a few grinds of pepper. Cover and refrigerate until ready to assemble the tortellini.
4. For the pasta dough: In a medium mixing bowl, whisk together the flour and salt. Create a well in the middle of the flour and crack the eggs into this well. Lightly beat the eggs with a fork and then slowly begin to incorporate a little flour at a time into the eggs with the fork, until a soft dough begins to form.
5. Turn the dough and any excess flour out onto a clean counter. Folding the dough on itself, flattening, and folding again. Continue until it's firm and then knead until it forms a smooth elastic ball. Place the ball of dough inside a clean bowl, cover, and let rest for at least 30 minutes (or chill for up to 24 hours).
6. Divide the dough into four equal portions. As you work, keep dough wrapped in plastic or a damp kitchen towel. Set your pasta roller to the widest setting (usually "1"). Flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Fold flattened dough into thirds, like a letter, and press it between your hands again. With the pasta machine still on the widest setting, feed the pasta through the rollers. Feed it through once or twice more until smooth.
7. Change the setting on your roller to one step thinner. Roll the pasta two or three times before continuing to the next setting down, repeating the process until the dough is about 1/8-inch thick (I rolled down to a 5 or 6 on the KitchenAid attachment). Cover with a damp towel until ready to proceed to filling.
8. For the tortellini: On a floured wooden board, cut the dough into 2-1/2-inch circles. Keep the circles covered with plastic or a damp towel as you shape the tortellini. Put about 1/2 tsp of the filling in the center of a pasta square. Moisten the edges with a little bit of water, fold in half, and press the edges to seal. Bend the tortellino around your finger with one end slightly overlapping the other and press to seal. Transfer to a large rimmed baking sheet dusted with flour. Arrange the tortellini in a single layer and cover with another clean towel (or place in freezer for 1 hour then transfer to a freezer bag to use later).
9. For the Tortellini en Brodo: Pour the stock and parmesan rind into a large pot and bring to a simmer over medium-high heat. Reduce the heat to a simmer, add the tortellini, and cook until they float to the surface, about 2 minutes. Ladle the tortellini and broth in individual bowls and serve immediately (top with more grated Parmesan if desired).

Source: Adapted from Food52, Fine Cooking, and The Kitchn.

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No one can resist a good snack board, and this fall charcuterie board is no exception. Filled with fall favorites such as apples, pears, caramel, and pecans.

This content was created using complimentary products from Melissa’s Produce, Narin’s, and Millican Pecan. I was not otherwise compensated and all thoughts/opinions are my own.

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Yesterday I gave you the recipe for an apple cider spiced caramel apple dip and today is the whole fall themed charcuterie to pair with it! The best thing about charcuterie is that you can really make it your own, incorporating your favorite pairs. But first let’s talk tools for assembly.

Charcuterie Board Tools

You don’t need fancy equipment to make a gorgeous spread. You can even serve them directly off a clean kitchen counter. Here are some tools that make displaying and serving easier.

• Serving board – a board with a rim will help contain everything but a cutting board, rimmed baking sheet, or serving platter will work. Or get creative and use a bunch of smaller plates or a clean countertop (I used a marble pastry board).
• Serving utensils – you can use bust out the cheese serving knives and forks or use everyday silverware to serve.
• Small bowls – Ramekins or any small dishes work well for liquid/wet components such as jam, honey, pickled items, etc.

As for the components, you can use the usual suspects but maybe try picking items with nutty, herbal, or spiced flavors and include seasonal fruits. Many of these components transition into the winter months if instead you are looking for a Christmas Charcuterie Board.

What’s on a Fall Charcuterie Board?

• Cheese – Spreadable cheese such as goat cheese, flavored cream cheese, or a cheese ball (I used a cranberry-cinnamon goat cheese), a soft cheese like brie or mozzarella (I used blue cheese to pair with pears), and a hard cheese like sharp white cheddar (I used Manchego cause of its’s nutty flavor and pairs well with fruit and a sharp cheddar).
• Fruit – Seasonal favorites such as apples, pears, and grapes.
• Meat – Hard and soft cured meats such as salami and prosciutto.
• Pickled items – Olives are a popular choice but any pickled items could work.
• Dips or jams – Add dips, sauces, or jams that compliment your other components (I went with caramel dip and pecan butter).
• Crackers – Any type of cracker or toasted bread will do but I’m obsessed with fruit and nut crackers. Don’t have room? Serve them on the side.
• Nuts – Whether they are roasted, raw, or spiced, nuts are a great way to add texture to your pairings and also fill up small spaces.

For my fall charcuterie board, I used fuji apples, bartlett pears, red grapes and fresh rosemary from Melissa’s Produce, Millican pecans and pecan butter, Nairn’s oat crackers, and of course the apple cider caramel dip (made with Dixie Crystals, Republic of Tea, Taylor & Colledge). Paired with those items I added blue cheese, cranberry-cinnamon goat cheese, Manchego, sharp cheddar, fennel salami, prosciutto, and Kalamata olives. Want to make it festive or Halloween? Try adding some (Charcuterie) Skewered Eyeballs.

After your eyes are done feasting on this board, remember there is plenty more where that came from. Scroll down to see the other recipes shared today for #FallFlavors week and be sure to enter the giveaway at the bottom of this post.

Check out my other creations including a BBQ pork charcuterie and a dessert peanut butter & chocolate version!

More #FallFlavors Recipes Below:

Appetizers, Cocktails, and Snacks

• Apple Cider Old-Fashioned from Books n’ Cooks
• Sweet And Spicy Pecans from Simple and Savory

Breakfast and Baked Goods

• Apple Cider Pecan Granola from Family Around The Table
• Apple Cinnamon Bread from Life Love and Good Food
• Apple Pecan Scones from Hezzi-D’s Books and Cooks
• Gluten-Free Apple Cider Doughnuts from Frugal & Fit
• Pecan Cinnamon Sugar Baked Apple Donuts from Jen Around the World

Soups and Salads

• Caramel Apple Pear Salad from Eat Move Make
• Creamy Autumn Squash Soup from Blogghetti

Side Dishes

• Balsamic Glazed Cipollini Onions from West Via Midwest
• Roasted Cipollini Onions With Sherry Vinegar And Thyme from Karen’s Kitchen Stories
• Vegan Butternut Squash And Chestnut Kebabs from Magical Ingredients

Main Dishes

• Cider Brined Baked Chicken from Palatable Pastime
• Cranberry Pecan Chicken Salad from Cheese Curd In Paradise

Desserts

• Air Fryer Apple Fritters from Devour Dinner
• Apple Cider Tea Madeleines from Jolene’s Recipe Journal
• Apple Crumb Bars from SueBee Homemaker
• Apple Nachos from Take Two Tapas
• Butterscotch Blondies from That Recipe
• Carrot Cake Cupcakes from Fresh April Flours
• Fall Fruit Galette from Cindy’s Recipes and Writings
• Giant Butterscotch Cookies from An Affair from the Heart
• Gluten-Free Apple Pie from The Fresh Cooky
• Mini Pumpkin Cheesecake from Art of Natural Living
• Pear & Butternut Squash Crisp from Savory Moments
• Pecan Pound Cake from Soulfully Made
• Sour Cream Apple Pie from House of Nash Eats
• Sour Cream Coffee Cake Recipe from Lemon Blossoms

Three years ago: Buckeye Kolache

Six years ago: Roasted Brussels Sprouts with Jalapeno Aioli

Seven years ago: BBQ Chicken Pizza with Cornmeal Crust

Nine years ago: Buckeye Cheesecake

Ten years ago: Rustic Sourdough Bread

FALL CHARCUTERIE BOARD

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Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Pecan butter
• Caramel dip
• Sharp cheddar
• Cranberry cinnamon coated goat cheese
• Manchego
• Sliced apples
• Sliced pears
• Red grapes
• Kalamata olives
• Blue cheese
• Cured salami
• Prosciutto
• Crackers
• Pecans
• Fresh rosemary, for garnish

Directions

1. Place condiments, either in original containers or in a ramekin, spaced out on the boars.
2. Pre-slice hard cheeses and cut a few wedges into the soft ones. Arrange cheeses around the condiments that pairs well (e.g. apples with caramel dip). 
3. Arrange fruit with condiments/cheeses they pair well with.
4. Nestle olives in a dish.
5. Fold meat in a variety of patterns onto the board. 
6. Arrange crackers in remaining spaces.
7. Cover any holes with pecans and rosemary springs.

Source: The Spiffy Cookie original (but obviously inspired by everywhere)

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Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

Prize 1: Texas Pecan Candy Basket from Millican Pecan

The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.

Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals

Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.

Prize 3: 3 Month Melissa’s Produce Gift Subscription

A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.

Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea

Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.

Embossed, windswept leaves whirl across this 20 oz ceramic teapot. Includes a stainless steel infuser. An exclusive design by The Republic of Tea. A $44 value

Prize 5: A selection of six flavors of Oat Crackers from Nairn’s

One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value

Prize 6: A Selection of extracts from Taylor and Colledge.

One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value

Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.

Are you team fruit on pizza? Then this one is for you with fresh peaches, prosciutto, ricotta, arugula, and balsamic glaze for good measure.

Are you a fan of pineapple on pizza? I know that is a common topping people argue over but I go so far as to say, why stop at pineapple? I’ve made pizzas topped with not only pineapple but also figs (not one, not two, but three times), mango, dried cherries, and now peaches. It’s #StoneFruitWeek so ’tis the season.

I almost chose apricots for this pizza but instead chose the toppings based on things I already had in my fridge. But both the peaches and prosciutto I had went bad. Such a tragedy because they are both so stinking delicious and thus sad to waste added on to the fact that I hate food waste to begin with and pride myself in the minimal amount I throw out if any. Alas I had to buy more. Why didn’t I go the apricot route? Because I had peaches on the brain. Then when it came to the actual day I made it, I have to admit I was not feeling too hot so I was lying on the couch calling out orders to Bob in the kitchen on how to make this pizza, hahaha! I mustered up enough energy to get off the couch and take a photo before putting myself to bed without dinner. But I ate it the next day for lunch and it was still tasty.

Stone Fruit Week continues with these great recipes:

2 Ingredient Mango Sherbetfrom Blogghetti

Cherry Cobbler with Mint Ice Cream from Our Good Life

Cherry Pie Crumble Bars from Sweet Beginnings

Peach, Prosciutto, and Ricotta Pizza from The Spiffy Cookie

Peach-Habanero Barbecue Sauce from Palatable Pastime

Peach Macaron from A Kitchen Hoor’s Adventures

Vegan Mango & Coconut Snack Cake from The Baking Fairy

Three years ago: Weekly Meal Plan #25

Four years ago: Toasted Coconut Shortbread Cookies

Five years ago: Goat Cheese Stuffed Bacon, Peach, & Basil Burgers

Six years ago: Veggie Cups with Green Goddess Dip & Roasted Red Pepper Hummus

Seven years ago: Cinnabon Roll Rice Krispies Treats

PEACH, PROSCIUTTO & RICOTTA PIZZA

Serves 3-4

Ingredients:

1 recipe pizza dough, risen

2 Tbsp olive oil

1-1/2 cups grated Mozzarella

1/4 cup grated Parmesan cheese

4 slices prosciutto

1 fresh peach, pitted and sliced

1/2 cup fresh arugula, washed and patted dry

1/2 cup ricotta

Balsamic glaze, for drizzling

Directions:

1. Place pizza stone on middle rack and allow to preheat in the oven to 450°F.
2. Roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. Spread olive oil over the dough and top with both cheeses, prosciutto, and peaches.
4. Transfer to the hot pizza stone (it’ll take a couple shakes) and bake for 15 minutes or until it the crust turns golden and the cheese starts to bubble. Immediately top with arugula, dollops of ricotta, and balsamic glaze.

Source: Adapted from my Fig, Prosciutto & Arugula Pizza.

When we moved a whole whopping mile away, the things I was most sad to leave behind were the location (right on the bike trail) and our vegetable/herb garden. But since I no longer work at Ohio State biking to work is not as easy to do and we inherited all kinds of great things in our new garden! There are blueberry bushes, raspberry bushes, asparagus, kale, mint, oregano, dill, and possibly squash (still remains to be determined). Despite the packed yard, it was easy to add in a few of our favorites into the mix such as a variety of tomatoes, peppers, sage, and most importantly basil! I eat so much basil those poor little plants never have a chance to grow very tall. Better than being neglected and flowering all over the place I suppose. But before I get into basil more I have to tell you about a new edible plant I recently learned about.

Last weekend at the Worthington Farmers’ Market, my friend Courtney bought purslane when a farmer told her it was a native plant around here that grows really well (especially as ground cover) and is in great in all kinds of dishes. Cool right? Well not a week goes by and I notice our vegetable garden has suddenly been overgrown by weeds, but upon closer examination I realized it looked a lot like the purslane she bought. So I googled all the things and even texted her for a second opinion (heads up there’s something called spurge that looks similar that you should NOT eat) and sure enough it’s purslane. While I was at first excited about this surprise resident, the more I read the more I want to rip it all out (of course while trying to save some in a pot). It grows so well that it’s damn near impossible to get rid of because they seed like crazy and can grow back from just stems. It sounds worse than mint! Now I am getting ready to buy tarps to cover the ground after removing it to the best of my abilities so that it doesn’t choke out all our other plants. Problem is that it’s also growing in the grass surrounding the garden too so I am worried I have lost before I’ve even begun. And yes it resides in the same plot as the basil, so now we are full circle.

The biggest reason I use basil so much is making homemade pesto. There’s no store bought pesto that I’ve found that can compare to the freshness of homemade. I will cut down every last bit at the end of the season and even freeze some so that I can enjoy it even longer than the seasons in Ohio allow. With a constant supply of pesto I have experimented with putting pesto on many things and I find it’s just like balsamic glaze in that it makes everything better to which it is added. So when I ordered a pesto chicken salad sandwich at a local establishment I knew I had to make my own at home. Even Bob who isn’t normally excited by chicken salad loved my version – presto pesto! I also added some prosciutto, arugula, and provolone while I was at it because it’s my sandwich and I’ll do what I want ;-)!

Three years ago: Taco Hummus

Four years ago: Chicken Satay with Spicy Peanut Sauce & Coconut-Ginger Rice

Five years ago: Homemade Whole Wheat Bread Bowls

Six years ago: S’mores Puppy Chow

Eight years ago: Banana Foster Cream Pie

PESTO CHICKEN SALAD

Serves 4

Ingredients:

2 cups shredded chicken (I used a Rotisserie chicken)

1/2 cup mayonnaise (or plain Greek yogurt)

2 Tbsp basil pesto

2 Tbsp finely chopped fresh parsley

1 Tbsp Dijon mustard

2 tsp lemon juice

Salt and pepper, to taste

4 croissants, sliced

4 slices of prosciutto (optional)

4 slices of provolone (optional)

Arugula (optional)

Directions:

1. In a large bowl, add all ingredients. Mix gently until combined. Refrigerate at least as hour.
2. Serve on a sliced croissant with arugula, prosciutto, and provolone cheese if desired.

Source: Inspired by Kolache Republic and adapted from The Food Network.

Today is my last recipe contribution to this years #CookoutWeek! I hope you’ve enjoyed everything so far and are bookmarking all kinds of things from other bloggers as well to make all summer long. Maybe some of you have even planned your Fourth of July menu from it? Either way make sure you check out the list of all he recipes for today at the bottom of this post. And don’t forget to enter the giveaway!

Okay guys, I am a little scatter brained as I write this because I stayed up too late going to a concert last night and then had to wake up early to get ready to head out of town for my bachelorette party! So yes I made this recipe for dinner pre-concert last night and am now writing it pre-bachelorette but that does not take away from the deliciousness of this recipe! It should show how badly I needed to share it with you that I woke up early with minimal sleep to do so.

This salad is my favorite summer salad recipe I have come up with in my almost 8 years of blogging. Being topped with grilled fruit in kind of a game changer, especially when there is also prosciutto, almonds, and goat cheese involved as well. After grilling I did wrap a couple of the nectarines in prosciutto which made me think they’d also be great appetizer bites on their own (drizzled with balsamic reduction!) but I ended up leaving some unwrapped because I wanted you to see those beautiful grill marks! This would also be good as a fall salad made with grilled apples.

As for the butter, instead of using plain boring butter I brushed the nectarines with Chef Shamy’s strawberry flavored honey butter. Guys, that stuff is dangerously good I could eat it off the spoon. I introduced Chef Shamy butter in my grilled avocado recipe so check out that post for more info about their company. I also have a discount code for you to use so you can try it yourself! Use 10BUTTER10 to get 10% from now until July 4.

Two years ago: Blackberry-Sage Pie Bars

Three years ago: Browned Butter Salty Sugar Cookies

Five years ago: German Chocolate Brownies

GRILLED NECTARINE SALAD

Serves 3

Ingredients:

SALAD

2 ripe but firm nectarines, pitted and cut into 16 slices

1/4 cup Chef Shamy strawberry honey butter, melted

5 oz. arugula and baby spinach mix

6 oz. goat cheese, crumbled

3 oz. sliced prosciutto

3 Tbsp almonds, toasted and chopped

BALSAMIC VINAIGRETTE

1/4 cup extra virgin olive oil

2 Tbsp balsamic vinegar

2 Tbsp honey

1 tsp Dijon mustard

Salt and pepper, to taste

Directions:

1. Heat grill to medium-high heat.
2. Place sliced peaches in a rimmed baking dish and brush melted butter on all sides.
3. Once grill is hot, place nectarines on the grill. Cook until charred, about 2 minutes per side.
4. In a jar with a lid (or small bowl), combine all the dressing ingredients. Cover and shake well (or whisk until combined). Taste and season with salt and pepper if needed.
5. Divide greens evenly among 3 salad plates. Top each with dressing, 1/3 of the nectarines, 2 oz. of goat cheese, 1 oz. of prosciutto (I wrapped a couple nectarines with it), and 1 Tbsp almonds, .

Source: The Spiffy Cookie original

Disclosure: Sponsors provided bloggers with complimentary product to use as we saw fit in our recipes. I was not otherwise compensated. All thoughts and opinions are my own.

Pizza nights are my version of a creating meals that clean out the fridge. And sometimes it results in the best pizzas ever like this pesto prosciutto pizza! After all, how can you go wrong with pesto?

We make homemade pizza fairly often, usually using whatever random sauces and toppings are leftover in the fridge form other recipes that week. Last time, I threw together some frozen homemade pesto from last summer, Mozzarella pearls (that I had bought for some reason but forgot why), feta, prosciutto (that I also forgot I bought, maybe it had something to do with the Mozzarella), and kale. A little sprinkle or Italian seasoning and garlic salt and holy crap this may be one of the best pizzas I’ve made in awhile. Thankfully I remembered what I put on it to be able to recreate it again for photo ops.

While the toppings may vary from week to week, pizza night usually starts with putting a pizza stone in the oven to warm up while the dough rises. But sometimes I don’t feel like dealing with sprinkling cornmeal on my pizza peel, transferring the dough on the hot stone in the hot to cook, and then removing it from the stone to a cutting board because you really should not cut on a pizza stone or peel. While it’s usually worth it, that’s a lot of extra stuff to clean! So I cheated and busted out my new Non-Stick Pro Pizza Pan from OXO. With a micro-textured pattern this pan has improved airflow resulting in even baking and a crispy crust like I’d expect from cooking on my pizza stone.

Another handy multi-purpose gadget (that has me thinking a pizza party like the ones I used to throw in middle school is in order), is the Complete Grate & Slice Set which has four different cutting options including coarse and medium grates, and straight and julienne slices. It can be used over bowls or plates or placed on top of the lid, which doubles as a container for collecting and measuring. That’s my kind of highly functioning gadget, as I have limited space and don’t want to deal with single-function tools.

Last but not least, the 4″ Pizza Wheel is made from clear, slick plastic that prevents cheese from sticking and won’t damage non-stick pans (such as the pizza pan I used). I am always impressed at how sharp plastic tools can be (I have a knife too that I underestimated once and nearly took off the tip of my finger) and appreciate having appropriate tools to use with my nonstick pans. Look mom, no scratches!

One year ago: Churro Cookies with Chocolate Dipping Sauce

Two years ago: Dill Potato Salad

Three years ago: Gluten-Free Brownie for One

Five years ago: Strawberry Fruit Dip

Six years ago: Homemade Whole Wheat Spinach and Ricotta Ravioli with Tomato-Pancetta Butter

PESTO PROSCIUTTO PIZZA

Serves 3-4

Ingredients:

1 recipe pizza dough, risen

1/4 cup basil pesto

8 oz. fresh Mozzarella, shredded (or I used pearls)

4 oz. feta, shredded or crumbled

2 oz. prosciutto, chopped

1 cup loosely packed chopped kale leaves

Italian seasoning

Garlic salt

Directions:

1. Preheat in the oven to 400°F with a rack on the bottom third.
2. On a lightly floured surface, roll out dough to desired size and transfer to a pizza pan.
3. Spread pesto evenly over the dough, top with the cheeses, prosciutto, kale, and sprinkle with desired amount of seasoning.
4. Bake for 20 minutes or until it the crust turns golden and the cheese starts to bubble. Allow to cool slightly before slicing.

Source: The Spiffy Cookie original

Disclosure: I was provided with complimentary product from OXO. All thoughts and opinions are my own.