For their arrival, I prepared two Charcuterie and Cheese Boards…
…(one gluten-free and allergy-friendly) with a variety of hot dips…
…Sangria, wine, avocado shrimp salad, and my Southwestern black bean salad.
Keep reading if you are interested!
I just got back from a weekend in the Hamptons co-hosting…
…a blogger retreat with Lexi of Lexi’s Clean Kitchen…
…and Liz of the Lemon Bowl (more on that soon!).
We rented a lovely home in Water Mill and had 11 food bloggers…
…and a photographer stay with us.
Back to the colossal platter!
Making photo-worthy, mouth-watering platters is truly an art…
The key to success is to use a variety of colors and textures…
…as well as a variety of meat and cheese options and plenty…
…of fresh ingredients. Use smaller boards or platters for a smaller crowd.
Alyssa have something to say…
When it comes to easy show stopper recipes for the holidays…
…Charcuterie and Cheese Boards are where it’s at!
They are absolutely beautiful to look at, make everyone stop to see “what’s in there”…
….and then grab a few items. And honestly, once you grab a few items for the board…
…you’re hooked and then hover over it all night. I literally have to tell myself to…
….“walk away from the cheese board.” And NO, I’m not joking!
Now I know when you first look at it, it’s overwhelming….
I’m sure the first thought that goes into your mind is: “I cannot do that!”…
But guess what, can I tell you a secret. It’s literally so easy!
Just follow my easy step-by-step tips and you’ll be looking like the Cheese Board Queen!
From the French chair for meat and cuit for cooked, charcuterie is simply the art of preserving meat. Charcuterie has been around for centuries and, much like cheese, became popular because it kept food around for longer—the heart of charcuterie is frugality.Definition of Charcuterie
So, here we go!
How To Make an Epic Charcuterie and Cheese Board
- Step 1: Find the right boards to build your platters. Large cutting boards, marble slabs, slate boards or ceramic platters are great options.
- Step 2: Choose a variety of cured meats and salumi. Pictured here sweet Sopressata, salami, proscuitto, pepperoni, and a variety of other cured meats from Delallo.
- Step 3: Use a variety of soft and hard best cheese options with varying milk types and color such a Brie, Havarti, Gouda, Hot Pepper, Mozzarella, Provolone, Blue Cheese, etc.
- Step 4: Add some cured olives and colorful antipasti. Pictured here, Delallo Garlic and Pepper Antipasto, Grilled Artichoke Hearts, Green Cherry Pepper Shooters Stuffed with Proscuitto and Provolone and Sweet Tangy Pepper Drops.
- Step 5: Add a few spreads, jams and mustards with with a variety of crackers and bread sticks. Pictured here is Delallo’s fig spread, and roasted pepper bruschetta.
- Step 6: Mix in a colorful variety of fresh and dried fruit such as grapes, berries, dried apricots, and dried banana chips.
- Step 7: Use a variety of nuts, mix them up! Here we used pignoli and almonds. Pistachios, and pecans are also great.
- Step 8: And for some finishing touches, add some fresh herb sprigs such as mint or rosemary.
- Step 9: Most importantly, artfully arrange them and have fun making it!
Charcuterie and Cheese Board Full Recipe
Ingredients of Charcuterie and Cheese Board Recipe:
- variety of sliced cured meats and salumi such as Sweet Sopressata, salami, proscuitto, pepperoni
- variety of soft and hard cheese options such a Brie, Havarti, Gouda, Mozzarella, Provolone, Blue Cheese, etc.
- cured olives and colorful antipasti such as Delallo Garlic and Pepper Antipasto, Grilled Artichoke Hearts, Green Cherry Pepper Shooters Stuffed with Proscuitto and Provolone and Sweet Tangy Pepper Drops
- roasted and fresh veggies on the side, not pictured
- spreads, jams and mustards with with a variety of crackers and bread sticks. Pictured here is Delallo’s fig spread, and roasted pepper bruschetta.
- a colorful variety of fresh and dried fruit such as grapes, berries, dried apricots, and dried banana chips
- variety of nuts such as pignoli, pistachios and almonds
- fresh herb sprigs such as mint or rosemary
Instructions of Charcuterie and Cheese Board:
- Grab a large platter or two, you can use cutting boards, ceramic platters, slate cheese boards, marble slabs, etc.
- Artfully arrange where you want your cheese selection and jars, bowls of olives, jams, and antipasti to go, then place varieties of meat slices and rolled up meats around.
- Scatter crackers and bread sticks to fill up space, then add your fruit, nuts, and herbs to make keep the colors balanced and beautiful.
How to Arrange a Charcuterie and Cheese Board
- Set 3-4 small cups of olive oil on it, along with the dipping spices!
- Meats, cheeses, veggies, crackers, figs, olives, and almonds can be used to fill up the gaps.
- Don’t forget about the various bruschetta tastes.
- Crostini crackers with baguette slices!
- It’s simple to construct boards. There is never a board that is exactly the same.
- Make it your own by incorporating what you already have.
- Enjoy bringing people together over wonderful food, and I think you’ll be pleased at how simple and relaxed a charcuterie board is to present.
More about charcuterie and cheese board..
Types of Charcuterie Cheese boards
- Hummus, pita, olives, and even falafel are all Mediterranean staples.
- Chocolates, crackers, and fruits for those with a sweet craving.
- Pizza board with a variety of flatbreads, garlic bread, and cheese choices.
- Mini cheeseburgers, fries, plus chips and dips for the hungry man.
- Fruit and cheese – seasonally appropriate fruits and cheeses
- Pancakes, waffles, bacon, bagels, and cream cheese for breakfast This board is for anything breakfast-related.
- Vegan cheese, crackers, and fresh fruit are all OK.
- Chips, salsa, queso, taquitos, and small tacos are all Mexican favorites.
Serving Tools for Charcuterie and Cheese
Start with a large, attractive serving tray. It will serve as the foundation for your charcuterie and will serve as a showcase for all of the lovely dishes, so pick something lovely.
Cheese Knives: Purchase a variety of cheese knives, as well as small serving spoons and forks. Soft cheeses will be cut using different blades than tougher cheeses.
Forks and spoons: Forks and spoons can be used to eat olives and peppers, while forks and spoons can be used to eat jams and other types of honey.
Toothpicks: For skewering larger chunks of olives, you can use a variety of toothpicks. Continue to the third of eight sections below.
Serving Container for Charcuterie and Cheese
- For thin breadsticks, a tall and slim container is ideal.
- Jams are best served in small low bowls and cups.
- Olives, peppers, and almonds go well in medium-sized bowls.
Choose containers that will complement one another…
…and avoid using colored containers. Allow the colors…
…to come from the components! To make things stand out…
…choose transparent or white containers.
Because the containers are strong and can’t be readily crammed into spots….
…they should go on the board first. Then arrange the rest of the ingredients…
…around them. Make sure they’re not all near to each other…
…and that they’re spread out around the board.
Here’s what I recommend you!
Best Cheese for Charcuterie
- Manchego- Manchego cheese is made in Spain’s La Mancha region. This cheese is made from sheep’s milk and has acidic, nutty, grassy characteristics. The lacy interior is heavy in butterfat, giving it a rich, indulgent sensation, even though the consistency isn’t as creamy as brie. The waxy herringbone rind on Manchego is inedible and is imprinted during the molding process.
- Gouda- Gouda is a semi-hard cheese made from cow’s milk that originated in the Netherlands. Gouda cheese is an all-around crowd-pleaser that’s excellent for Christmas cheese platters, with a nutty, buttery taste mixed with hints of caramel.
- Triple Cream Brie- A triple cream brie should be on every nice cheese dish. With its exceptionally creamy and buttery flavor, triple cream is one of my faves. To be classified as triple cream, the milk must be supplemented with cream until the butterfat content of the cheese reaches at least 75%.
Making your own charcuterie and cheese board is all about…
…finding a good balance of dishes, being creative, and using great…
…seasonal ingredients. Light greens like grapes and kiwis…
…as well as pinkish items like prosciutto and radishes, are ideal for spring.
Use fresh peaches, blueberries, and strawberries in the summer…
Try adding a pumpkin spread, spiced nuts, and apples in the fall…
Themed boards, such as a black night one for Halloween or a red…
…white, and blue one for the Fourth of July, may be a lot of fun.
If you make this dish, be sure to leave a comment!
Above all, I love to hear from you guys and always…
…do my best to respond to each and every comment.
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Hello, I'm Vidi! Writing and food are two very interesting things. Writing is a way to express myself, and food will be the best thing to accompany it.
It is a dream for me to be able to try as many types of food as possible, because each food has its own characteristics and story.
So far, with my traveling hobby, several places I've visited have never missed to try regional specialties. it is a pleasure in itself. who wouldn't be interested in that? I really want to spend my time exploring the world, visiting every best place, and of course trying every special dish. So i'll get lot of ideas to write about food with my experience.