Charcuterie, What? How to Make the Perfect Charcuterie Board!
Hey Guys! Thanksgiving is right around the corner, so let's make sure we have the best one yet. ( With the smallest amount of people) By now, you’ve seen charcuterie boards all over Instagram, they’re AMAZING, but can also be a little daunting. I want to break down exactly what you’ll need to be on your way to create your impressive charcuterie board!
The Board
Alright, before we start, let’s talk about the actual board itself. Here’s the thing. You can use whatever size/shape you want! I’ve seen lovely charcuterie boards on round lazy suzan type boards, large rounds with handles. Get creative.
Start With Bowls
Your charcuterie board should include a variety of jams, preserves, mustards, or dips. This could be some of my favorites like Orage spread, honey, pesto, apricot jam, and the list goes on. Give your guests some variety.
Meats and Cheese
After the bowls are in place, I like to add the meats and cheese. Some cheese can be cubed or sliced, some cheese can be added to the board as a wedge. Wedges of brie look impressive and along with a set of serving knives, guests can dig in and help themselves. Place larger items like sliced meats and blocks or slices of cheese on the board first.
Any cured meat will work on a charcuterie board. I love serving a variety of Meats on my boards: Genoa Salame, Italian Dry Salame, Peppered Salame, Prosciutto… lots of variety is a good thing.
Crackers and Bread
You will want to add crackers or bread to your charcuterie board. Crackers are a critical building block when your guests start to layer all the flavors. You want something sturdy, and you want a couple of different options – think 2 to 4.
Fruit & Garnish
Fill in gaps on your board with fresh or dried fruit. There is no wrong answer here. Use fruit that is in season and is easy to pick up. Grapes are an obvious choice, as well as pretty much all berries. Apple slices are a nice touch and go particularly well with brie and cheddar.
Dried fruits are easy and accessible year-round. I like to go with larger varieties like dates, apricots, plums, etc.
