Charcuterie Chips
And a love letter to tomatoes
Hello friends, happy unofficial last week of summer! I can’t believe how quickly it’s flown by. As much as I’ve loved these warm days, I’m starting to look forward to cooler weather and autumnal flavors. This weekend, I’m heading to Maine for a friend’s wedding. There’s something about coastal Maine at the end of summer that feels so nostalgic to me. I can’t wait for lobster feasts and evenings by the bonfire in a cozy sweater.
At the same time, I’ve really cherished being home upstate. One of my friends hosted a “tomato party” on her farm this past weekend, complete with the most beautiful grazing table I’ve ever seen. Being surrounded by so many creative and talented people up here has been such a gift, it keeps me endlessly inspired.
Charcuterie Chips: Three Ways
Social media has a funny way of being cyclical. You never really know what’s going to resonate, but I’ve learned that it’s always worth revisiting old ideas with a fresh twist. Back in 2022, I shared a video where I made little pre-assembled bites using potato chips instead of crackers. I topped them with prosciutto, fig jam, and Parmigiano Reggiano, and (in a moment of questionable branding) dubbed them “chippetizers.”
Fast forward to last December, I decided to bring the concept back, this time swapping the parm for melty heaps of cheddar, layered on with the prosciutto and fig jam. I called them “charcuterie chips,” and this version took off like wildfire. And while no one can ever really claim to be the true “first” of an internet trend, I was genuinely thrilled to see so many creative renditions pop up on my feed.
Recently, I had a party sized bag of Cape Cod chips leftover from a party, so decided to make a few different “charcuterie chip” renditions. These are all no-bake, incredibly easy to assemble, and give you that salty crunch in every bite.
Parmigiano Reggiano, Pepperoncini, Prosciutto + Basil
The freshly shaved parm adds some sharpness to complement the salt of the chip, while the pepperonicini add a much needed brine. The slightly sweet prosciutto brings a savory element, while basil brings in an herbaceous note.
Brie, Fig Jam and Thyme
You really can’t go wrong with a creamy brie paired with sweet fig jam, it’s a classic cheese pairing! I also love how the thyme adds a unique flavor to the bite, while the chips bring in some saltiness to contrast the creamy notes of the cheese.
Chèvre, Salami, Olives and Rosemary
Fresh chèvre (goat cheese) has a natural creamy, acidic tang to it, which I love balancing out with salty notes. The savory salami, briny olives and crunchy chips are the perfect pair, while rosemary ties in some subtle wooded notes.
Tomatoes for Labor Day Weekend
I’ve been eating fresh tomatoes multiple times a day and I can’t get enough. They’re so juicy and sweet this time of year, and I’ve found so many varieties at my local farm stands. Here are a few of my favorite ways to use up the end of season tomatoes for your Labor Day weekend celebrations!
Caprese Cups
Sungold Pasta Salad
Whipped Feta with Tomatoes and Peaches
Hasselback Heirlooms
You can find the full recipes below for paid Extra Sharp subscribers!
