European Charcuterie Board with Maple Vinegar + Maple Butter

Maple pickled vegetables

• ¾ cup amber maple syrup
• ¾ cup maple vinegar
• ½ cup water
• 2 star anise
• 2 bay leaves
• 5 white peppercorns
• 1 carrot cut in ribbons
• 1 cucumber cut in ribbons
• 1 sliced red onion
• ¼ sliced cabbage

Maple spread and balsamic vinegar toast

• 4 tsp maple spread
• 4 tbsp balsamic vinegar
• Sea salt
• 4 sourdough slices

Make the board using

• Olives, grapes, Australian cheeses, prosciutto, salami, chorizo.

Maple pickled vegetables

1. Pour the maple syrup, water and maple vinegar into a pan then bring to a boil.
2. Add the star anise, bay leaves and white peppercorns, then pour the hot mixture into a jar.
3. Leave to cool, then add the vegetables.
4. Transfer your jar to the fridge for at least three hours, preferably overnight.

Maple spread and balsamic vinegar toast

1. Spread 1 tsp of maple spread on each sourdough slice.
2. Add one tbsp of balsamic vinegar on top then sprinkle a pinch of sea salt.
3. Put in the oven under the grill for 2 minutes or until toasted.