Charcuterie is the simple art of preparing and arranging cured meats, cheeses, fruits, vegetables, nuts, olives, and jams or sauces. Charcuterie itself refers to the cured meats with origins in France, but along the way, delicious accouterments to enhance the cured meats were added to the display.
I always like to think of a theme when beginning to put a board together, combining colors and a large variety of textures and flavors. This also depends on what is available and what is seasonal. Figs are always a great choice, but fresh figs may be hard to come by year around. The only rule I like to stand by is keeping sauces, honey, and jams in separate bowls, so the whole board does not become a huge mess by the time a few people have made plates. Toothpicks and small spoons and forks are very important, along with cheese knives. I like to take a nice wedge of cheese and slice several pieces off while leaving a large part of the wedge intact. Making the items easy to serve will ensure your board will be eaten instead of looked at. If guests cannot cut it or pick it up easily, they typically won’t touch it. Bite-size pieces and small fruits are best, along with small plates and the proper utensils.
Charcuterie Boards are fantastic to serve at gatherings of any size, and almost any piece of wood, marble, or glass serving trays are suitable. The addition of fresh herbs and flowers will accentuate the beautiful foods that have been assembled using different patterns of layering cheeses and meats in different rows or circles. The combination of so many flavors— ranging from savory to sweet—will satisfy any guest. There will be something on your Charcuterie Board for everyone. Happy summer, y’all!
Green Charcuterie Board with Grilled Grapes
1 pound fresh green beans, ends removed and steamed
1 English cucumber, peeled and sliced
2 cups green grapes, halved
1 cup mixed Greek olives
1 cup thinly sliced pepperoni
1 cup sliced pickled jalapeños
8 ounces Boursin cheese
8 ounces sliced fresh mozzarella cheese
10 ounces lacy Swiss cheese, thinly sliced
1 pound salted pistachios (in shell)
1 cup shelled pistachios
Fresh rosemary
Fresh chives
1 package rosemary crackers
Heat a grill pan to high and place sliced grapes in pan. Grill for 4 to 5 minutes until grapes are marked. Remove and place in a bowl and chill until ready to use. Remove sliced mozzarella from package and wrap each slice with a fresh chive. Place Boursin cheese on board and top with fresh rosemary. Place shelled pistachios in a small bowl and set inside a larger bowl of pistachios in shell. Arrange remaining condiments on board and serve with rosemary crackers.
Pastrami Rose Charcuterie Board
This is a board using vivid color combinations as well as flavors mimicking beautiful red roses.
1 sheet puff pastry
1 (12 to 14 ounce) round French brie
1 egg yolk
1 tablespoon water
2 pounds thinly sliced Calabrese and Toscano salami
1 dragonfruit, halved and sliced
1 bunch red radishes, ends and leaves removed then sliced
1 cup fresh cranberries
1 cup water
3 tablespoons sugar
1 cup fresh raspberries
1 cup fresh mozzarella pearls
8 slices lacy Swiss cheese, rolled
1 cup Sicilian herb-marinated olives
1 (8-ounce) piece Wensleydale cranberry cheese
½ cup Black and Blue conserve jam
Pink sea salt
Crushed pink peppercorns
For brie in puff pastry:
Preheat oven to 450 degrees. Roll pastry out onto a floured board. Place brie in center and pull edges up to form a package. Tie with kitchen twine and trim off excess dough over ½-inch above twine. In a small bowl, whisk egg yolk and water together and, using a pastry brush, cover pastry with glaze. Place on a parchment-lined baking pan and bake for 23 to 30 minutes or until pastry is golden brown. Let cool slightly then transfer to serving plate.
To make salami roses, place one slice of salami over rim of a wine glass, ½ of piece on inside of glass and ½ hanging over outside of glass. Take another piece of salami and place on rim overlapping first piece. Continue layering in a circular fashion using about 10 slices per rose. Press slices firmly around glass then invert and remove salami rose.
candied cranberries:
In a small, heavy-bottom saucepan over medium heat, place water and sugar. Bring mixture to a boil, then lower heat. Using a candy thermometer, cook until it reaches 245 degrees. Place cranberries on a sheet of wax paper and pour mixture over berries, rolling paper until berries are coated. Remove when dry and cool to touch. Arrange berries, fruit, and cheese on a board placing jam in a separate bowl. Serve immediately.
Broiled Grapefruit and Peach Board
1 grapefruit, halved and sections cut
½ cup sugar
2 fresh peaches, pits removed and sliced
2 lemons, thinly sliced and seeds removed
1 sheet puff pastry, cut in to ½ inch strips
Smoked salt and freshly ground pepper
1 long French bread baguette, baked and ½ of loaf sliced
1 pound seedless black grapes
10 slices pancetta
1 cup candied pecans
1 wedge Satori Bellavitano garlic herb cheese
1 cup Cornichons Piquants pickles
8 ounces cheese curds
½ cup Meyer Lemon jam
1 wedge Chardonnay Bellavitano cheese, sliced
Heat broiler to high. Sprinkle sugar over both halves of grapefruit and place under broiler. Broil until sugar has turned golden brown and remove from oven. Heat a grill pan to medium-high heat and spray with olive oil. Grill peaches and lemon slices until marked on both sides, turning once. Remove from heat. Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Twist each strip of puff pastry to form a long spiral. Sprinkle straws with smoked salt and pepper. Place straws in the hot oven and bake for 20 minutes or until pastry straws are golden brown. Remove from heat. Cut pancetta into 1-inch strips and wrap around each grape. Secure with a toothpick. Place jam in a small bowl and arrange cheeses, grilled fruits, nuts, pickles, and breads on a wooden board. Serve immediately.
Golden Honey Charcuterie Board
1 pound Bosh pears
Juice of 1 lemon
½ cup honey
1 wedge Mary Honey Goat Gouda Cheese
¼ cup honey-brown mustard
1 cup roasted and salted whole almonds
½ pound sliced Salami Tuscano
½ pound cheddar-Colby cheese, sliced
1 (3-ounce) jar capers, drained
3 orange beets, tails and leaves removed
2 whole zucchini squash, sliced
2 yellow squashes, sliced
1 red bell pepper, seeded and sliced
¼ pound sliced baby Swiss cheese
1 cup fresh mozzarella pearls tossed with 1 tablespoon capers
Toast triangles
Fresh thyme and rosemary for garnish
Slice 2 or 3 pears and toss with lemon juice. Heat a grill pan to medium-high heat and spray with olive oil. Place beets on grill pan and cook for 5 minutes per side or until beets are tender. Remove from heat. Add zucchini, yellow squash, and red bell pepper slices to pan. Cook vegetables 2 to 3 minutes per side or until grill marks are well defined. Remove from heat. Arrange ingredients on a board, placing honey, mustard, mozzarella pearls, and capers in separate bowls. Garnish with the fresh herbs and serve immediately.
The Blue Charcuterie Board
1 (8-ounce) wedge Salemville Blue cheese
1 (4-ounce) wedge Stilton cheese with blueberries
1 cup fresh blackberries
1 cup fresh blueberries
1 cup blue-cheese-stuffed olives
1 cup Marcona almonds
1 bunch black grapes
½ cup blueberry preserves
1 cup pitted Kalamata olives
¼ cup apricot-orange preserves
3 tablespoons olive oil
3 tablespoons cranberry-pear vinegar
1 (4-ounce) roll La Bonne Vie Blueberry Vanilla Goat Cheese
4 ounces Italian Sliced Prosciutto Di Parma, slices rolled
Sea salt and cracked pepper crackers
Fresh chives and basil for garnish
Arrange fruits, meat, olives, preserves, almonds, and cheeses on a platter. Pour oil and vinegar into shot glasses. Garnish platter with fresh herbs. Let guests drizzle oil and vinegar over their plates as desired. Serve immediately.
