We love a good board at Cherry Bombe HQ (butter board, charcuterie board, any board!) and we’re always looking for ways to switch it up. So, we’re very intrigued by this plant-based peppered salami from our friends at @caprunes! First, you simmer California prunes in a mixture of soy sauce, balsamic vinegar, and marsala wine until they’re soft and jammy. Then purée the mixture with spices, including anise seed and red pepper flakes, add chopped almonds, and form the paste into a log and refrigerate overnight. Et violà! You have a vegan salami option to add to your board—whether you are serving a crowd or just yourself.  Find this recipe at cherrybombe.com and explore more recipes with California prunes at californiaprunes.org.  #ad #bombesquad #caprunes #cagrown