Chef Ricky Casipe of Ricky+Olivia Events is a Feast On Chef Ambassador known for his playful takes on classic recipes and dishes. His Wood Fire Charcuterie Skewers take charcuterie boards a step further, grilling the ingredients to tease out even more deliciousness.
“When camping, the thing I look forward to the most is sitting next to a fire by the lake and roasting spider dogs. This is when you split a skewered hot dog, leaving the centre uncut. As it cooks it becomes grilled and charred and resembles an eight-legged spider. My Charcuterie Skewers are a play on this fun and nostalgic dish, but instead fancied up by using local Ontario charcuterie and cheese and building them into a skewer, grilled over an open flame with all the works.” - Ricky Casipe
Skewer charcuterie, cheese, asparagus, tomatoes, bread and olives, alternating as you add them to the skewer, until the skewer is full. Lay out on a tray, ready to grill.
To make your dijonnaise, in a small bowl, mix dijon and mayonnaise, until evenly combined. Season with salt and pepper to taste. Set aside until ready to serve. You can also purchase ready-made dijonnaise, if you prefer.
Once your grill or campfire is hot and ready, on a grate or rack, grill skewers for 3-5 minutes on each side, or until the vegetables, bread, cheese and meats are tender and hot and grill marks appear.
Serve hot and with dijonnaise for dipping.