Today we’re talking all things charcuterie boards. Now traditionally these boards include, meats (cured), cheeses, jams/jellies, olives, nuts, dried fruits and crackers and bread, but people have really come up with some creative ways to reimage the traditional charcuterie board. I’ve seen some chocolate themed boards and some sweet and salty snack themed boards.
If you are planning to make a board, don’t feel that you have to make a traditional board. Tailor it to your tastes and to your guests tastes and include whatever you like. Look, if you are going to make it and pay for it, you get to set the rules and do whatever you want to do.
These boards are so much fun to build and the possibilities and options are endless. Because these boards can get rather expensive to make, especially if you are making them for a large group of people, I want to share 5 tips that will help you maximize your board.
For the first two tips, check out the video.
Now that you have the first two tips, lets jump into the three remaining tips.
3) To get the most bang for your buck incorporate inexpensive iteems that can be cut or sliced into smaller bite sized pieces.
Fruits like grapes, celery, apples, oranges, pears, cherry tomatoes are a perfect example of items to include. A bag of grapes is sufficient for a group for 6-10 people and when added to a board that includes, tomatoes, blackberries and raspberries, they can really go a long way. One bunch of celery can be cut into enough bite sized pieces to feed 8-10 people and when cut properly about 8 wedges can be cut from apples and oranges. Pears can be cut into fours and small melons, think Honey Dew or Cantaloupe, can be cut into thin wedges that serve large groups.
4) Make sure that the foods included on the board are appropriate for the function.
When creating a board bear in mind the type of function and the purpose of the board. Charcuterie boards can be served as an “starter” or they can be the main food option for a function. If being served as starter, include lighter foods that won’t fill up your guests before dinner. The opposite is appropriate if the board will be the only food at your function. In that case include hearty or large pieces of bread, lots of meats and cheeses and fatty nuts.
5) Don’t forget or skimp on the dips and sauces
Dips and sauces can really help to elevate your board. Mustards and jams pair well with meats and cheese. Herb infused oils are the perfect compliment for breads and crackers. In addition to some of the more traditional dips/sauces, try incorporating a new option or two. Select a unique jam or incorporate homemade garlic and onion infused olive oil.
I hope that these tips help when building a board for your next function. If you use any of them, be sure to let me know and most definitely send me pics.