Building the Perfect Charcuterie Board
The holiday season is slowly wrapping up, but the parties keep coming. I don’t know about you, but all of the food and drink that revolve around these gatherings get me real excited. When I don’t know what to bring to an event or party during this time – the answer always ends in a charcuterie board. It’s easy, super classy, loved by everyone (well we live in Wisconsin, what do you expect?!) and pairs beautifully with my personal holiday BFF, Pinot Noir. Here are my 5 steps to a perfect charcuterie board:
First things first: The platter – This is like the rug in my interior designs – it grounds the space and anchors the whole thing. Look to select something large enough for a decent spread (I’d recommend at least 6”x12”). I like to find something a little unique if possible – A beautifully-grained wood cutting board or a cheese board in a unique shape. Check out these few:
2. All of the cheeses – Obviously this is an important step! I select two hard cheeses and one soft. For hard cheeses – my personal favorites are smoked Gouda and this unique cheddar/parmesan local cheese and my go-tos for soft are goat cheese and brie.
3. Select 2 meats – I like to find 2 that are different from each other. Typically I’ll do a sausage kind-of format and a shaved meat like prosciutto.
4. The Add-Ons – This is what is going to elevate your board. It’s transforming from a lunchable to an adult app. Feel free to add as little or lot of any of these. They are the accessories. Jam and Mustard can be used in small dishes or if it is thick enough it can be placed directly on the board. My favorites are this fig spread + a hearty Dijon mustard to bring some acidity to the board. Fruit – This is an easy final step and is a lovely add of color. Use a small bunch of grapes or sliced apple or pear. These will pair nicely with cheese if someone doesn’t want a cracker + typically are delicious with soft cheese options. Want some other added goodness? Consider a nut medley, olives, dried fruit, or chocolate covered anything.
5. The Carb – Think outside the Ritz. Really any cracker will do, but I tend to opt for lighter, wafer-like options so they don’t steal the show. Also, to provide some variety I like to get 2 different kinds/ shapes.
6. What?! I said there would only be 5 steps. Well here’s a bonus! Especially for holiday boards, I like to add an herb to bring in some greenery. Rosemary works perfectly as it mimics a pine tree and brings in an aromatic scent.
What is great about building a charcuterie board is it’s a fuss-free app that is substantial on its own, or can be served before a meal without taking away from the main course. Cheers and Happy New Year!
