Charcuterie Board

No real recipe here, just wanted to show a really quick way to do a charcuterie board– which is really the best appetizer anyways.

This is a good opportunity to get creative with it and have fun with the presentation!

You can add as many components as you’d like, or have room for. I usually go for some sweet, some savory, some salty, and some spice/heat for a well-rounded flavor profile. Here’s the list I typically choose from in my head when making a board:

  • Cheeses: you can’t really go wrong– just use you’re favorite! My choices are: stinky cheese, sharp cheddar, swiss, jalapeño jack, Muenster, brie, goat cheese.
    • You can always keep it simple and go with swiss and cheddar.
  • Crackers
  • I love a good combo of prosciutto, salami, and pepperoni. Any typical charcuterie board meat will do here. That’s what I have pictured here.
  • Dijon mustard is a must to add that element of heat. Using a jalapeño jelly is a great option too.
  • Olives: O.L.I.V.E.S. greatest opportunity for variety here. I love min stuffed with feta cheese or garlic. They can be bitter, sweet, salty, all the above. Make good choices here.
  • Fruits: grapes, apples, pears, and various dried fruits (apricot, raisins, cranberries) are good options. Stay away from oranges, lemons, or limes for these boards.

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