Serving Amazing Charcuterie
Full of hearty, tasty treats, this board is easy to assemble and great to take to parties, bring to the office, or set out for the family to munch on.
- Author
- MTRY & CO
- Prep Time
- 15 minutes
- Cook Time
- 0 minutes
- Servings
- 6-8
- Category
Charcuterie
- Cuisine
American
Ingredients
- The Whole Charcuterie
Directions
- A Variety of Meats: Offer a variety of meats to please different tastebuds. The Summer Sausage and Salami offer diverse flavors and textures, while the Flat Strips, Roast Beef, and Snack Sticks provide a delicate, rich flavor.
- Great Cheese Selection: Our blocks of cheese from Redhead Creamery provide soft texture and a flavorful accompaniment to the delicious cured meats. Mix hard and soft cheese for magnificent pairings. Include cheese-friendly additions like honey, fig jam, or mustard.
- Bread, Crackers, and Corn Nibblets: Our Corn Nibblets from Sunshine Suzy provide a satisfying crunch to any charcuterie board. Add a selection of breads like baguette slices, crostini, and crackers for a variety of textures.
- Fresh and Dried Fruits: Add color and freshness with berries like strawberries, blueberries, or cranberries. Include dried fruits like apricots, figs, or dates for a sweet contrast.
- Nuts and Seeds: Pistachios and walnuts make wonderful additions to any charcuterie board. Sweet and buttery, almonds are a perfect complement to cured meats.
- Pickles and Olives: Pickles add a tangy crunch. Include stuffed olives for a burst of flavor.
- Spreads and Dips: Whole grain mustard is a classic accompaniment that pairs well with salami. Olive Tapenade is a flavorful dip that complements various cured meats.
- Use a Variety of Textures: Mix wooden boards, slate, or marble surfaces for visual interest.
- Organic Arrangement: Arrange organically rather than in strict patterns for a rustic look.
- Garnish with Fresh Herbs: Sprinkle herbs like rosemary or thyme for color and fragrance.
- Include Cheese Knives and Spreaders: Place appropriate utensils for easy serving.
