You’ve Got Leftover Charcuterie—Now What?

Because we both know you're not tossing that $18 wedge of manchego.

It happens to the best of us: you threw the ultimate snack board situation last night. Maybe it was a girls’ night, maybe you just got a little too inspired at Trader Joe’s. Either way, your fridge is now home to half-eaten salami roses, random hunks of cheese, a lonely olive or two, and that one fancy mustard you swore would get used again (it will, I promise).

But here’s the thing: leftover charcuterie is basically the foodie version of found treasure. And we’re not about to let that go to waste.

Here’s how to give those bougie bites a second act worthy of their first.

1. Sandwiches, but Make Them Haute

Take those cheese ends and cured meats straight to sandwich heaven. Think:– Brie + prosciutto + fig jam on toasted sourdough– Manchego + soppressata + arugula + aioli in a pressed panini– Even just cheddar + grainy mustard on a baguette is a vibe

Charcuterie leftovers were born to be reincarnated as next-level lunch.

2. The “Oops, I Brunched Again” Omelet

Crack some eggs, chop those meats and cheeses, maybe sneak in some of those roasted red peppers or pickled onions (bonus points if you had cornichons). Fold it all up into an omelet or frittata and suddenly your random fridge bits are giving Saturday brunch realness.

Mimosas not included (but highly encouraged).

3. The “I Guess I’m Italian Now” Pasta

Chop up salami or pancetta-style meats, sauté with garlic and chili flakes, toss with pasta and olive oil or tomato sauce, and sprinkle those cheese bits on top like the culinary goddess you are.

Optional: a dramatic “mama mia” as you plate.

4. The Midnight Snack Platter Remix

Let’s be real: there’s nothing wrong with doing it all over again. Arrange what’s left on a smaller board, add whatever’s in your pantry (nuts, crackers, a lone apple), pour a glass of wine, and cue up your favorite comfort show. Leftovers never looked so smug.

5. Salads, But Not Sad

Cube up cheese, slice the meats into ribbons, and toss them into a salad with mixed greens, olives, cucumbers, and a vinaigrette made with a spoonful of that leftover mustard. It’s giving... antipasto energy.

Bonus: You feel like you made a healthy choice, even though it’s basically charcuterie in disguise.

One Last Thing…

You spent good money on that board. You styled it. You Instagrammed it. Now let it live one more glorious life.

Because in this house, we don’t waste cheese. Or vibes.