CBD Charcuterie Board

This one is for the cheese lovers. Who doesn’t love a cheese boards at parties or
social gatherings? I am sure you have seen people add jellies, chutneys, and fruits to
those boards, so why take yours up a notch with one of our sweet salsas?

Our salsas go with just about any cheese on the market, except maybe the ones with truffles.

Some of the best cheeses our salsa will go with are goat cheeses and rich and creamy soft cheeses like
brie, St. Andrea, and Explorateur. Harder cheeses like Manchego and Parmesan also pair well with our salsa. They are even great with less sharp Cheddar cheeses.

To make it even more special, we like to turn the salsa into chutney by adding red onions, jalapeños/
red chili flakes, and a little extra vinegar. This is a great way to add heat and extra
acidity to the salsas. Check out the recipe below.

If you’re not in the mood for a cheese board and prefer a passed hors-d’oeuvre, don’t
worry—our sweet salsa can fit the bill. Pair it with some nice crackers and a cheese
of your choice, and voila! You have a delicious and easy appetizer to impress your

But wait, there’s more! Another unique way to enjoy our sweet salsa is to use it as a
topping for cheesecakes or even incorporate it into the cheesecake mix before baking.
This unexpected twist will add a burst of flavor to your favorite dessert, creating a taste
experience like no other.

We hope that these ideas will help chill out your party-goers. 😉

Strawberry Mango Chutney


1 Jar of Strawberry – Mango Dessert Salsa
3 Tablespoons – Red Onion (small, diced)
3 Tablespoons – Jalapeños (small, diced)
¼ Teaspoon – Red Chili Flakes
1 Tablespoon – Sugar
¾ Teaspoon – Rice Wine Vinegar
¾ Teaspoon – Red Wine Vinegar
1 Tablespoon – Lime Juice
1 Tablespoon – Oil
To taste – Kosher Salt
To taste – Black Pepper


Heat a stainless steel 1.5-quart pot on medium heat. Once hot, add the oil
and coat the bottom of the pot. Add the onions and cook until translucent. Make sure to
stir the onions so they do not burn. Add the jalapenos and cook for a minute, then add
the chili flakes, and 20 seconds later, add the sugar. Make sure to stir. Add both kinds
of vinegar and cook for 20 seconds. Add the salsa, turn down the heat, and cook until
the mixture thickens and turns a darker red. Add the lime juice and then season with
salt and black pepper.

Bon Appetit

Goat Cheese Cheesecake

20 – ounces Goat Cheese – room temperature
8.5 – ounces Sugar
4 – Whole Eggs – room temperature
1 – Egg Yolk – room temperature
5 – ounces Heavy Whipping Cream – room temperature
1 tsp Vanilla Extract
Graham Cracker crust (recipe follows)
1 jar of CBD sweet salsa

Preheat the oven to 325 degrees. Using a mixer with a paddle attachment, add the goat
cheese and sugar and mix until well combined and smooth and airy. Add the eggs one
at a time, then the heavy cream and vanilla extract, and mix until well combined. At this
time you would want to add the salsa of your choice. Give it a quick mix to combine.

Place the batter into a 9-inch springform pan with the pre-baked graham cracker crust.
Make sure to wrap the pan with foil, as they can leak. Place the 9×2 pan into a water
bath (use hot water) in the oven and bake for 30 minutes. Turn the pan 180 degrees
and continue bake for another 30 minutes until the cake is firm and does not have

Use a knife to test for doneness. If it comes out clean, the cake is ready. Remove it from
the oven and let it cool on a wire rack. Once at room temperature, please place it in the

Graham Cracker Crust

20 ounces – Graham Crackers – ground
8 ounces – Brown Sugar
12 ounces – Butter – melted

Place the graham crackers into a food processor, turn it on, and pour in the melted
butter. If the graham crackers hold, the crust is ready to be baked. Use a nonstick 9-
inch springform pan and make the crust at least ¼ inches high, then bake for 15
minutes at 350 degrees.

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