DIFFICULTY LEVEL: So easy Sandra Lee could do it.
PREP TIME: 10 minutes
HERE’S WHAT YOU NEED:
A large board or platter
A few small knives for serving the cheese
Charcuterie stuff (see below)
While this isn’t a recipe in the traditional sense, building a great charcuterie board is an art form. It’s the perfect no-stress snack when entertaining--whether it’s a chill weekday night with your SO and a bottle of wine, or a holiday gathering with friends. Charcuterie boards are simple to put together and typically consist of meat, cheese, fruit, and nuts. Trust us, you’ve got this.
It can be hard knowing what exactly to put on your board.
Here’s a breakdown of all the elements:
Find 2-3 types of cured meats. We went to Rain Shadow Meats and grabbed prosciutto and jamon serrano. Salami, chorizo, mortadella, and even pate are all great picks as well. It’s nice to have some textural variety--if you do go with a pate, serve a harder meat like salami as well.
You’ll want at least 3 different types of cheeses. Try to find ones that differ texturally and the type of milk they’re made from. Cheese can be pricey, but we cut costs by looking through the bargain baskets at Murray’s in QFC. For our board, we kept it local with Beecher’s cheddar, and also grabbed some drunken goat, cashel blue, and truffle tremor.
Whether you go with a savory or sweeter spread, it’s nice to have something that can pair with the cheese or meat you picked. We went with a delicious pear balsamic preserve from Girl Meets Dirt, as well as some caramelized onions from the Murray’s deli section of the grocery store. Chimichurri and honey are other favorites of ours.
Crackers or baguette round out a good charcuterie board (or even gluten-free crackers, if that’s your thing). While there are a ton of options out there, we’re fans of the classic La Panzanella crackers; they go with anything and they’re the perfect size.
Again, you gotta play with texture when you make a charcuterie board. Adding things that have a crunchy element is a must. We went with rosemary macrona almonds. Nuts and pickled veggies are always a good choice.
Adding fruit to your board is a nice way to add freshness and a break from savory. Fresh apple or pair is always a great choice, but don’t be afraid to branch out and add berries or sliced stone fruit. Dried fruit also works great--we used dried apricots because we already had them in the pantry.
Not everyone loves olives, but we do, so we went with two types: castelvetrano and kalamata. Castelvetrano are great for charcuterie boards thanks to their mild, buttery flavor. Cerignola and picholine are also great picks. If you go with olives that have pits, be sure to leave a small bowl near the board to put them in.
Happy snacking!
