Charcuterie boards are like the elegant older sister of the deli platter, they’re a simple yet impressive snack for guests to graze on before the meal.
There is a simple science behind of art of building the perfect charcuterie board. Cured sausages and sliced meats, a creamy paté, pickled veggies, sweet fruits, tangy spreads, a little something salty, and bread or crackers are the usual suspects, but there is a lot of room for creativity.
Cheeses dressed up with a variety of sweet and salty fixings, all arranged on the same cutting board or platter as your meat, make for well-rounded spread. Whether your favorite cheese is a crumbly blue or bright orange nacho, no one should be intimidated by the selection process!
It’s all about balancing flavors and textures: salty and sweet, crunchy and soft, strong and light. Use this shopping list to make sure that you’ve got something from each category.
To cover your bases bring in a dry-cured meat, a cooked sausage, a dry-cured sausage and something soft and spreadable like a Chicken liver paté, terrine or a pork confit.
For a dry-cured meat look for a type of jamón and prosciutto. For a cooked sausage think Kielbasa, Weisswurst or Little Smokies. For a dry-cured sausage go for a Saucisson sec, Chorizo, or spicy Soppressata.
There are four main categories we like to bring together. A classic cheese, a soft, a hard, and a blue. It's always good to start with a crowd pleaser like the familiar faces of Cheddar, Monterey Jack or Gouda.
The soft cheeses will be the most creamy, gooey, and spreadable. The flavors can range from a mild butter-like brie to a stronger, tangy camembert. Blue cheeses, the most intense flavor of the cheese group, will be sharp, salty and creamy. Try Saint Agur or Roquefort.
With your hard cheeses, you may notice little chunky crystals, those little bits are made of calcium lactate. These cheeses are extra zingy and ripe in both flavor and age. Go for Parmigiano-Reggiano, Asiago or Manchego.
Tangy and Sweet accompaniments are another opportunity to bring in contrasting textures like chewy, gooey, and crunchy. For example, dried apricots, candied nuts and honey. Or Figs, balsamic vinegar, dried cranberries and grapes.
For salty accompaniments bring in any or all of these accoutrements: tapenade, grainy mustard, bread, crackers, cornichons (small briny pickles), and olives.