How to Make a Superb Charcuterie Board
We recently hosted a gathering and opted to prepare a large charcuterie board to feed the crowd. I love serving charcuterie because it is fun, beautiful, nourishing, and allows guests to be flexible with their dietary needs. I thought this might offer some inspiration for your holiday gathering and beyond.
Want to know my favorite part? My girls and some other children assembled the charcuterie board a few minutes before the rest of the guests arrived. They did such a great job putting it together and they loved playing such an important, creative role in cultivating a memorable evening.
The Components
From my perspective, there are no rules when it comes to what foods you incorporate onto your charcuterie board. It is important to consider the makeup of the guests you will serve. For example, if you are hosting children, you may choose to include cubed cheese, trail mix, deli meats, and some whimsical items like organic lolli pops or mini candy canes during the holidays.
Cured meats: these proteins are the stars of the show. We opt for quality pasture-raised animals that have been cured without inflammatory ingredients. Some classic meats include prosciutto, salami, pepperoni, chorizo, coppa, and summer sausage.
Various cheeses: make sure you select a variety of cheese to bolster the charcuterie board. Consider the texture and flavor profile and choose accordingly. Our family joys sharp cheddar, brie, burrata, smoked gouda, blue cheese, pecorino romano, parmesan, and goat cheese.
Olives: My favorites are castelvetrano and kalamata. Stuffed olives add an interesting element and depth of flavor. Think about whether or not you want your guests to deal with the pits and choose the varieties that best suit your gathering. I usually add the olive tapenade from Restorative Kitchen.
Nuts: roasted and salted nuts including cashews, almonds, pistachios, pecans, and walnuts are always delicious. You could also consider herbed nuts or the candied nuts from Restorative Traditions
Fruit: raspberries, strawberries, grapes, blueberries, figs, pomegranate, sliced apple or pear
Dill or bread and butter pickles
Dried Fruits: dates, figs, apricots, pineapple, mango, etc.
Crackers or small slices of bread: we used various gluten-free options. Watch out for seed oils! Long-fermented sourdough would make a lovely addition for those who tolerate it.
Condiments: fig jam, grainy mustard, honey, liver pate, ranch or hummus for veggies
Fresh herbs: herbs provide some aromatic greenery to the board. Use whatever you have on hand-rosemary, thyme, sage, parsley, mint, etc.
Sweets: chocolate covered nuts or pretzels, chocolate truffles, caramel corn, marshmallows, peanut butter cups, etc.
Arranging the Charcuterie
To start, roll out a few sheets of butcher paper onto a ktichen island, dining table, or another surface to provide an easy to clean up base. Next, add some large wooden boards for some dimension and interest. Place the cheeses around the board with a couple cheese knives. Arrange the meats and consider rolling or folding them to add interest. Next, set out the fresh fruits and veggies. Fill in spaces with dried fruits, nuts, or small dishes of olives, pickles, or condiments. Add some fresh herb sprigs to garnish. Enjoy, my friends!