Ready in as little as 10 minutes, keep ingredients on hand for drop in guests and last minute appetizers
- 8 ounces charcuterie meat, see notes for suggestions
- 8 ounces cheese, see notes for suggestions
- 8 large olives or other salty accouterments, see notes for suggestions
- 24 large crackers, see notes for suggestions
- 3 ounces pate, mousse or rillette
- 1 Tablespoon Dijon mustard
- 2 Tablespoons Jam or jelly
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Depending on what type of meat you use, make it look pretty by rolling prociutto or deli meat, twisting and shaping rounds that are soft enough like bresaola, or tiling rounds like chorizo that are too thick to shape.
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For cheese it's nice to cut into bite size pieces so the guests don't have to cut it. This will also stretch ingredients. If it's spreadable cheese you can make a small wedge served with a knife if you like.
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Pate, mousse or rillette is best served in a block (feel free to cut it smaller than packaged) with a knife.
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Olives, cornichons or pickled vegetables have liquid so they should be served in their own containers. Feel free to mix like or complementary flavors.
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Nuts can be scattered in mounds around the cheese board or served in a small ramekin or condiment dish.
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Mustard, jams or other flavorings can be smeared with the back or a spoon directly onto the platter.
Charcuterie boards are as much elegant as they are hip and trendy. And easy to boot. All ingredients can be stored for lengthy time so that you always have them on hand.
Once opened, most of the ingredients will need to be used. See my gourmet grilled cheese with charcuterie recipe for inspiration. The meats and cheeses are delicious made into sandwiches, cut up into pasta dishes or added to salads. Have fun with it.