Charcuterie Board
Assemble a tray of cured meats, cheeses, and a variety of savory, sweet bites.
$30 - $100
Equipment
- large board, plate, or platter
- small tongs - for grabbing meats and cheeses
- cheese knife
- spread knife
- ramekins
Ingredients
Jellies, James, Preserves, and Spreads - 10 oz
- habanero pepper jelly
- pesto
- Creole mustard
- apricot jam
- fig preserves
- honey
Fresh Fruits and Crackers - 2 lbs
- red seedless grapes
- green seedless grapes
- halved strawberries
- blueberries
- raspberries
- fancy crackers
- toast points
- crostini
Soft Cheeses - 10 oz
- mozzarella
- blue cheese
- brie
Hard Cheeses - 10 oz
- cheddar
- gouda
- havarti
- provolone
- parmigiana
- pecorino
Cured Meats - 8 oz
- ham
- salumi
Dried Fruits - 10 oz
- dried apricots
- dried cherries
Nuts - 8 oz
- almonds
- pecans
- pistachios
Herbs
- mint
- rosemary
- basil
Olives, Pickles and Peppers - 10 oz
- cornichons
- stuffed olives
- sport peppers
- peperoncini
Instructions
- All of the ingredients listed here are merely suggestions. Use your imagination! Keep the portions and textures balanced, and try to have flavors of savory, sweet, brine, and heat. Arrange ingredients in a visually appealing way.
- Place all jams, preserves, mustards, or dips into small bowls, ramekins, or shallow dishes and place on the board.
- Add meats and cheeses, placing larger items like sliced meats and blocks or slices of cheese on the board first.
- Add crackers and or bread, spacing them out on the board.
- Fill in any gaps on your board with fresh and dried fruits.
- Garnish with herbs and serve immediately or chill until you are ready to serve.
