Charcuterie boards are the new party platters you did not know you needed. Trending on social media and cooking shows, charcuterie boards have gained popularity due to their creative presentations and flavors. Charcuterie, a french term meaning preparing of meats, has developed to include the making of delicious cheese and meat boards. Charcuterie boards are a blending of various flavors together on a serving platter. With meat often as the focal point, a variety of cheese, nuts, crackers, spreads, fruits, and vegetables also encompass these platters.
Charcuterie boards are easy to make with little to no cooking involved! They are a perfect way to spice up gatherings or family dinners. Charcuterie boards can be themed, with flavors from different countries and places. They can be as intricate or as simple as you like, with various flavor pallets to choose from.
Here are some ideas to get started on yours!
- Wooden board or serving platter, small plates, and bowls
- Food: When it comes to picking the types of food for your
board, it is up to you!
- Meat: chorizo, pepperoni, peppered salami, prosciutto
- Nuts: almonds, cashews, pistachios
- Fruits: cucumbers, grapes, strawberries
Add dried fruits for extra flavor!
- Vegetables: peppers, olives, celery, carrots, snap peas
- Cheeses: cheddar, brie, feta, swiss, goat, mozzarella
- Spreads: hummus, bruschetta, salsa, olive oil, jam
- Herbs & toppings: rosemary, thyme, basil, sea salt
- Other: pita chips, crackers, pretzels sticks, bread
Start creating your charcuterie board by laying out your serving platter. Fill bowls and plates with items of your choice. Next, begin placing the meats on the platter in any way you please. Popular arrangements include stacking and spiraling the meats. Next, place bowls of jams or spreads around the meats. Fill in places with additional items such as fruits, nuts, cheeses, and vegetables. Place breadsticks, crackers, chips, etc. around the plate for dippings and spreads. There is no wrong way to fill up the boards! Get creative and enjoy!
Written by GUADS student intern Nina