The sweet, dry mellowness of COLUMBUS® Rosette De Lyon Salami topped with creamy Brie and a snappy red grape will round out nicely with the brittle-like crunch of chocolate covered layered crisp peanut butter bar for a Halloween bite sure to invoke your childhood trick-or-treating days.

Boo Brittle

Boo Brittle

Boo Brittle

Serves: 6

Ingredients

  • 1/3 pound COLUMBUS® Rosette De Lyon Salami, thinly sliced
  • 6 ounces brie, sliced into bite sized pieces
  • 6 small chocolate covered layered crisp peanut butter bar candy bars, cut into bite-sized pieces
  • Red grapes

 

Beverage Pairing

  • French 45
  • Butterfly Lemonade Mocktail

 

French 45

Servings: 1

  • 1 ounce whisky or brandy
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon simple syrup
  • 1 cup cold champagne
  1. In ice filled shaker glass, combine whisky, lemon juice, simple syrup.
  2. Strain into champagne flute and top with 1 cup cold champagne

 

Butterfly Lemonade

Servings: 1

  • 1 teabag butterfly pea-flower tea
  • Lemonade
  1. Steep teabag in 1 cup hot water for 3 minutes. Remove teabag. Let cool. Fill glass with ice.
  2. Pour ¼ cup tea over ice. Top with lemonade. Garnish with lemon wheel.

 

Serving Tip

Use colored candy coating to dip candy bars and decorate for your Perfect Charcuterie Bite board.

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The sweet, dry mellowness of COLUMBUS® Rosette De Lyon Salami topped with creamy Brie and a snappy red grape will round out nicely with the brittle-like crunch of chocolate covered layered crisp peanut butter bar for a Halloween bite sure to invoke your childhood trick-or-treating days.