Pierogi, meats, cheeses, and fresh vegetables arranged for a festive appetizer board, ideal for any celebration.
# Składniki:
→ Pierogi
01 - 24 frozen or homemade pierogi (potato & cheese, sauerkraut, or preferred variety)
02 - 2 tablespoons unsalted butter
03 - 1 small onion, thinly sliced
→ Meats
04 - 4 ounces Polish kielbasa, sliced
05 - 4 ounces prosciutto
06 - 3.5 ounces soppressata or other cured sausage
→ Cheeses
07 - 4 ounces sharp cheddar cheese, cut into cubes
08 - 4 ounces smoked gouda cheese, sliced
09 - 3.5 ounces creamy brie cheese, cut into wedges
→ Pickles & Vegetables
10 - 1 cup dill pickles, sliced
11 - 1 cup pickled beets or pickled onions
12 - 1 cup cherry tomatoes, halved
13 - 1/2 cup radishes, thinly sliced
14 - 1/2 cup cornichons
→ Accompaniments
15 - 1/2 cup sour cream
16 - 1/4 cup prepared horseradish sauce
17 - 1/4 cup grainy Dijon mustard
18 - 1/4 cup fresh chives, chopped
19 - Fresh dill sprigs, for garnish
20 - Crackers and/or hearty rye bread slices
# Przygotowanie:
01 - Bring a large pot of salted water to a boil. Add the pierogi and cook for 3 to 5 minutes, or until they float to the surface. Remove with a slotted spoon and drain thoroughly.
02 - Melt butter in a large skillet over medium heat. Add the sliced onion and sauté until golden and tender, about 6 to 8 minutes. Add the drained pierogi, and fry until both sides are crisp and golden brown, 3 to 4 minutes per side. Set aside.
03 - Organize the sliced meats in small groups or fan them out on a large serving board. Place the assorted cheeses nearby in separate groupings for easy access.
04 - Position the warm pierogi with sautéed onions at the center of the board. Garnish with chopped chives and fresh dill.
05 - Fill small bowls with sour cream, horseradish sauce, and grainy mustard. Arrange these bowls among the other components for easy dipping.
06 - Cluster the sliced pickles, pickled beets or onions, cherry tomatoes, radishes, and cornichons around the board for variety and color.
07 - Tuck crackers and slices of rye bread along the edges and in open spaces. Add extra herbs or colorful vegetables to fill any gaps and enhance visual appeal.
08 - Present the assembled board immediately to guests.
