All Aboard
Being an excellent host means anticipating your guests needs well before they ask for something. I’m a firm believer that happiness is where the food is, and taking a little extra time in advance of a gathering to prepare a delicious snack makes all the difference to you and your guests. If you want to ensure your party won’t derail into a holiday hunger meltdown, a charcuterie board is a great place to start.
I love serving charcuteries because they are crafted with a sense of community in mind. Guests gather around the artful board, sharing food and conversation, all while building their own perfect bite. With holiday season in full swing, I’ve compiled a few step-by-step tips to help you assemble your own charcuterie creation at home.
“A beautiful serving tray goes a long way in the presentation of your snack.”
Choosing your canvas
Now is the time to break out the vintage serving dishes! A beautiful serving tray goes a long way in the presentation of your snack. I’m a fan of using wood trays for charcuterie as they provide a warm, appetizing backdrop to food items. This 1960s teak tray by Digsmed features carved woodblocks to keep the presentation feeling tidy and compartmentalized. If you don’t have a tray, a cutting board or platter can be good substitutes.
Assembling Ingredients
The key to a beautiful charcuterie is to create a series of pathways and groupings of varying foods, textures, and colors. I like to begin by placing larger items, such as a bowl of marinated olives, creating a focal point and anchor for the spread.
Next, add an assortment of cheeses. I recommend 3-4 varieties ranging from soft to hard. Slicing cheeses into contrasting shapes adds variety and interest to the board. Try cutting wedges or cubes for softer cheeses like brie and gouda, and thinly shaved slices of harder cheeses like pecorino romano and gruyere. Try serving goat cheese whole for use as a spread.
Tip: Place small bowls around the board for dips and jams.
“Having fine quality meats fresh and thinly sliced makes a huge difference in the look and taste of your board.”
This board is designed for 4-6 people, and features 6 varieties of meats (12 thin slices of each) including prosciutto, coppa ham, hot sopresata, peppered salami, and hard salami. Gently roll each slice into a conical shape for an easily accessed, delightful bite.
Do yourself a favor by visiting your local Italian deli for an elevated experience. Having fine quality meats fresh and thinly sliced makes a huge difference in the look and taste of your board. Though finer meats can be priced high per pound, fresh cuts from the deli are often far less expensive than pre-packaged offerings. A knowledgeable deli clerk will place paper between thin meat slices for you, but don’t be afraid to ask if that service isn’t automatic. If you’re not familiar with the meats in the deli case, ask for a sample. You’ll want to be sure your guests like the taste and degree of spiciness, so it’s best to get that figured out in advance.
Tip: Leave room for a few crackers on your board.
Bring your board to life with a colorful assortment of pickled vegetables, dried fruits, and nuts. Dried apricots and figs, spicy green beans, sundried tomatoes, whole almonds, and homemade pickles are excellent sources of color and flavor.
Tip: Try filling a few peppadew peppers with a mix of whipped cream cheese and orange marmalade (3 to 1 ratio) for a sweet and luscious bite.
Lastly, fill condiment bowls with various mustards and jams for dipping. Add a few sprigs of fresh rosemary for a festive and organic feel.
Final presentation
Serve additional offerings alongside your charcuterie such as pear slices, small clusters of grapes (4-6 per stem), grissini, and toasted baguette slices. Don’t forget a container of cocktail picks to pierce all the delicious bites!
As you devise the plan for your own charcuterie, remember to be artful, creative, open to splurging on a few finer ingredients. Have fun with it! After all, this is holiday time, and we can all appreciate a little something extra special on our plates.
