Beer isn’t the only thing made on site at this brewpub near King and Bathurst. Soft and smoky potted whitefish is a standout on the charcuterie board among n’duja, duck prosciutto, prosciuttini, Mennonite salumi and a selection of artisanal cheeses mainly sourced from Quebec. Lead photo ...
Unlike so other many recipes, the key to a good charcuterie board is doing what you want. Choose all your favorite ingredients and whatever you think your guests will love. There are no wrong answers. But if you need a little guidance, this how-to is for you. (Don’t want to mix-...