Entertain With a Fancy Charcuterie Board

OK, yes- a charcuterie board, trendy here of late but so dang pretty! I made one for the first time a few months ago and I'm officially obsessed with making them. They are so easy, versatile, and fun to design. I've enjoyed looking for different foods to use while making them. You can tailor it to work for whatever mood you're in or event that you're invited too. It can be served as an appetizer for a crowd (the perfect conversation piece) or a meal for a handful of people. You can experiment with the mixing of flavors and textures. For instance, my strawberry balsamic black pepper jam has been a delicious accompanying element because it tastes divine topped on sharp white cheddar, crackers, and cream cheese. 

Step One:

 Locate a platter that you love, either from your own cupboard, a thrift store or treat yourself to a new one. I saw one on the Magnolia website and I really wanted it but couldn't see spending the price tag that accompanied it. So I asked a handy friend of ours to make me one out of old barn wood. The end result has been amazing! Let me tell you-- friends with special talents can be the biggest blessing.  You can see pictures of it at the end of the post. 

Step Two:

Find three small bowls, glass, wood, ceramic, whatever you have around! I love to use the small latte bowls from Anthropologie and I've also have used small mason jars leftover in my cupboard from making jam. Place them randomly about the board (odd numbers are always more appealing to the eye when it comes to design, or so they say). You'll use these bowls for things like oils, spreads, nuts, dips--or things that may have some 'juice' to them like olives or pickles.

Step Three:

Think of your theme and what flavors work well together. Start with your meats, cured, uncured or a mixture of both? We enjoy hard salami, prosciutto, and pepperoni. Then move on to your cheeses, either pick one cheese or do a combination of cheeses that offer soft or hard textures, and mild, sharp, or strong flavors. I love to use various sharp cheddars, gouda, havarti and Yancy's champagne or dill flavored cheese. (You can find them at most grocery stores.)

Step Four:

Now, your accent pieces-- think, olives, fresh cucumber or pickles, carrots, bell pepper, nuts, seasonal fresh fruit such as melon, apples, grapes, or berries. And then add carbs like baguette slices and crostini crackers, dried fruit, sliced figs, mustard's, Jam, preserves, and/or chutney, hummus or other bean dips. 

Step Five:

Arrange it! Think layers and packed tightly together. Think of it as an art project, mix color and texture, create a story. And leave no space unoccupied! 

Step Six:

Now, let's talk beverage selection. As for beer, think- ales or porters since they can cut through the fat of the meats and playoff other characteristics of the food. When it comes to wines, consider full-body reds, sparkling Proseccos or dry Rieslings which reset the palate. And if you prefer a non-alcoholic selection try sparkling water and mineral water, especially with a slice of lime or lemon, that is always a refreshing choice. I love to use my monthly Winc selections.


Here is the finished piece. I was inspired by the Magnolia Market serving plank and cheese board, thanks Robbin for bringing my vision to life!