Charcuterie Boards
Also called Nibble and Grazing boards, they are my favorite way to start a meal and often all I need to make me happy for the night. Filled with a few bites of different flavors, they offer something for everyone. Italians have been serving antipasto trays for generations filled with cured meats, cheeses, marinated and pickled vegetables, but over the last few years, the popularity of these boards has transformed them into art.
Boards can be prepared for every type of food, for any meal, and be made for one person or many. I love how different they look each time and how quickly a board can come together. What Instagram has shown us is the importance of making it look pretty, something none of the antipasto platters was when I was growing up. Layering on texture, flavor, and color really sets apart a beautiful board.
There are no recipes for a charcuterie board, but there are plenty of tips. Depending on when I’m serving a board and who will be enjoying it will depend on what I prepare and what I purchase. Like anything else, buy the best you can since each bite is really simple.
Tips:
Mix in store-bought items with special things you have made, like rosemary mixed nuts, freshly baked sourdough bread, or toppings for crostinis.
In fact, a crostini board is a great idea. Lots of different toppings for toasted bread.
Serving suggestions for 6 people
INGREDIENTS
Jam, Jellies, Spreads, Preserves
5 oz spreads and/or jams of fig spread, honey, pepper jelly, pesto,
coarse ground mustard, apricot jam
Cheeses
5 oz soft cheese, fresh mozzarella, blue cheese, brie, etc.
5 oz semi-hard cheese sliced (Cheddar, Monterey, Gouda, Havarti, Provolone, etc.)
5 oz. hard cheese (parmesan)
Cured Meats
4 oz cured or smoked meats (salami, Prosciutto, ham, etc. )
Fresh Fruit
8 oz grapes
4 oz strawberries halved
1.5 oz blueberries
1.5 oz raspberries
Crackers
Plain water crackers, breadsticks, flavored gourmet crackers
Baguette sliced and/or toasted
Dried Fruits and Nuts
5 oz dried fruits, dates, apricots, cherries, etc
4 oz nuts, raw almonds, pecans, pistachios, etc.
Pickles, Peppers, Olives Etc.
2.5 oz cornichons
2.5 oz olives
Something Sweet
10 bite-sized pieces of dark chocolate, chocolate-covered pretzels, English toffee, etc.
Garnish
Fresh herbs (rosemary, mint, thyme, basil)
ASSEMBLY
Start with bowls- Place jams and honey in small bowls on the board. These are your anchors. Don’t forget spoons for serving.
Olives, since they are wet, can be placed in bowls too.
Lay out your cheeses- think a soft like goat, semi-firm like cheddar, and a hard like parmesan.
I like to keep the soft cheese whole and place a spreader near it.
The semi-firm cheese can be sliced. Add a new shape to the board, slicing the cheese into triangles or squares.
For a firm cheese like parmesan, I like to take the point of a knife and chip off portions. The parmesan is irregularly shaped and adds a nice texture to the board.
Place your cured meats- Lay them in different shapes. Slices, folded into quarters, left flat, rolled on breadsticks, etc.
Try folding the salami into quarters. Placed near each other, they will resemble flowers on your board.
Place your fruit, nuts, and chocolate on the board- Small items are used to fill in spaces around the board. I don’t like to see any empty space.
Use lots of colors and avoid putting similar colors together.
Crackers and breadsticks- Place at least 2 different types of crackers or breadsticks on the board.
Go vertical if using breadsticks to add more dimension.
Garnish- Use fresh herbs and flowers to decorate the board. Tuck sprigs around the cheeses or even on top of whole wheels or wedges.