Charcuterie boards are one of my favorite things on the planet, but my friends typically make a face when I say “charcuterie.” Charrrrr… what? So, let’s call it a grazing board. K? K.
I’ve had several people ask me how to put a board together, so I created a demo. This one isn’t perfect or fancy, but it gives you a basic idea of how I put one together. Here are the things I typically include in my boards, and usually have them on hand so I can easily throw one together if someone drops by.
This is probably my favorite cheese y’all, and if you serve it right, you can taste the little salt crystals inside. DO NOT slice this cheese. I will come over there and smack your hand if you try to make slices out of this. Take the point of a knife, insert it into the cheese near and edge and twist off a hunk of cheese. Let the cheese break apart naturally. (see demo)
Cause, duh, it’s delicious, and a little stinky. Any kind will do. I like to leave it in a big wedge and let a few crumbles cascade down a corner. If you don’t like the bite of blue cheese, try drizzling honey over it. If you don’t like that, leave it off. It’s your board baby! Do you!
Mild and creamy. I like to stack them to create some height on the board. And do you see how cute that little one is? The cutest.
You can use any cured meat, but this is a simple easy to eat option, and most people like it.
Another crowd pleaser. I like to use the large thin cut pepperoni that you would find on an Italian sub. You can fold them into little pepperoni flowers (also shown on demo) which gives the board a fun texture and pop of color.
Crunchy, salty, and a mild rosemary flavor.
Fig Raincoast Crisps
These crackers also come in cranberry and orange, but this one is my favorite. It’s delicious with the blue cheese.
For this demo I used grapes, strawberries, and blueberries, but I also like to use figs, raspberries, pears, apples, and citrus.
Dried cherries are my go to, but I also use dried apricots, apple chips, and coconut chips. You can also use dried cranberries and raisins.
You can use any nut you like, but I like to use shelled pistachios and seasoned almonds.
Honey or honeycomb are a nice addition to any board. I also like to include some kind of jam or spread like fig or strawberry.
Garnishing your board with fresh herbs gives it a finished look to fill in any empty spaces, and they smell lovely.