How to Make A Charcuterie Board
Servings: 8 to 12 servings
- Meats & Cheeses<br>
- 12 oz thinly sliced meats such as hard salami pepperoni, smoked ham, Genoa salami, capicola, mortadella, dry-cured chorizo, summer sausage, prosciutto
- 12 oz sliced Hard cheeses like Asiago, Parmesan, Pecorino Romano, Manchego, Aged Gouda (like Beemster)
- 12 oz sliced or cubed Semi-Soft cheeses like Cheddar Swiss, Gouda, Havarti, Butterkase, Flavored Artisan Cheeses
- 2 to 3 rounds of Creamy Soft cheese like, Creamy cheeses like Brie, Camembert, Goat, Feta, Gorgonzola, mini mozzarella balls, Boursin
- <br>Fresh Fruit and Crackers</br>
- 16 oz grapes
- 8 oz strawberries halved
- 8 oz other fresh fruit
- <br>Dried Fruits and Nuts</br>
- 10 oz dried fruits like apricots pitted dates, dried cherries, sun-dried tomatoes
- 8 oz nuts like salted almonds pecans, pistachios, cashews, etc.
- fresh herbs to garnish mint rosemary, basil, thyme
- <br>Jam & Spreads</br>
- 10 oz spreads and or jams like fig plum, pepper jelly and honey
- <br>Other Stuff</br>
- 8 oz Stuffed Olives I like Jalapeno Stuffed Olives6 oz mini dill pickles
- 8 oz Giardiniera pickled vegetables
- 8 oz mini dill pickles
- <br>Crackers & Bread</br>
- Assorted Bread like Baguette and Pumpernickel
- Assorted Crackers like Triscuts Water Crackers and Nut Thins
Place small bowls in different positions on your board and fill with jams, mustard, honey, nuts, pickled vegetables and olives.
Begin arranging meats and cheeses around the bowls in a decorative pattern.
Add crackers and bread next, fanning them out on the board,
Fill in the spaces on your board with fresh, dried fruit and nuts.
Add garnish and serve immediately or chill until ready to serve.
You can also add sweet items in and around the board like chocolate almonds, chocolate-filled cookies like Pepperidge Farm Brussels Cookies.