Wash your charcuterie board (I used a slate cheese board with warm soapy water. Pat dry and set aside.
Dice blocks of Hiland Dairy Cheese.
Cut cream cheese in half and place on a square of parchment paper. Place on the board.
Add ΒΌ cup of the raspberry preserve to a small bowl. Add 1 to 2 tablespoons of chipotle pepper adobo sauce (depending on your heat preference) and mix well. Pour-over cream cheese square.
Slice meats and vegetables.
Place all the ingredients randomly on your board and serve.
