Parma Ham & Chilli Jam Crisp Charcuterie

Let’s make crisp charcuterie a thing

If, like me, you love a crisp and love a classic charcuterie board, then this is the dinner for you. The ultimate girl dinner, some may say. 

Now, I know charcuterie boards tend to get all the attention. Beautiful cheeses, cured meats, fancy crackers that then don’t get used again. But what if I told you we could replace those crackers with something even better? CRISPS. A potato lovers upgrade.

Why crisps?

Not only do they bring an incredible crunchy texture, but they also add another layer of flavour that a plain cracker could only dream of. 

This baby is made up of sweet chilli crisps, Parma ham, cornichons, caper berries, mascarpone, chilli jam, pistachios and pickled shallots. Yes, it is a little boujee, but why not? Sometimes you deserve a dinner that feels slightly and requires absolutely no cooking. 

And can we take a moment for the caper berries? Because I feel like we’ve been sleeping on them. Their little salty wonderfulness works beautifully against the creamy mascarpone and sweet chilli crisps. Let’s give them the attention they deserve. 

No-cook dinner perfection

There are days when I absolutely love spending hours in the kitchen and experimenting and serving up a full on feast. Then there are days when I want food in front of me within five minutes and refuse to wash a single pan. Since becoming a mom, that’s now more than ever. And this is the recipe for those days. 

Customise it baby

The beauty of a crisp charcuterie board is that there are no rules. Whack even more on it if you like.

Swap ingredients in and out depending on what you’ve got in the fridge. Add olives. Throw on some grapes. Scatter over some roasted nuts. Add a little honey if you like some added sweetness. 

FAQs

Can I use different crisps?

Yes, absolutely. Cheese and onion crisps work well, as do pickle-flavoured crisps if you’re a fellow vinegar enthusiast. Ready salted, salt and vinegar or even truffle crisps would all be delicious. 

What about a different cheese?

Ricotta or Boursin can replace mascarpone if you’re not a fan. Cream cheese also works well, particularly if you mix in a little garlic or herbs. The key is keeping a creamy element that balances the salty and tangy ingredients.

I don’t do spice…

Red onion chutney instead of chilli jam works perfectly. To be honest, the chilli jam adds more sweetness than heat, but if you’re the kind of person who needs a glass of milk after a korma, then the chutney route is probably your safest option.

Can I make this ahead of time?

You can prep all the ingredients ahead, but I wouldn’t assemble everything until you’re ready to eat. Nobody wants a soggy crisp. That’s a sad situation for everyone involved.

What should I serve with it?

A chilled glass of white wine, a spritz, or just something fizzy. You could also add fresh fruit, olives, extra cured meats or a few chunks of decent bread if you’re feeding a crowd.

Are caper berries the same as capers?

Not quite. Capers are the unopened flower buds, whereas caper berries are the fruit that develops if the flower is left to grow. They’re larger, milder and have a lovely juicy texture that works perfectly on grazing boards.