Be the host/hostess with the mostest and throw together a charcuterie board for your party guests. Here is what we put into our holiday board.

CHARCUTERIE BOARD DESIGN TIPS

These are NOT rules.

It’s a GUIDE not GOSPEL so HAVE FUN!

Express yourself…that’s what it’s all about.

The “best” charcuterie boards contain both meats and cheeses with supporting items.

Pile and push together. Let the sections touch. That makes a board look full and welcoming.

You want to get people to eat it not just admire it!

In general, choose 3 or 5 or 7 cheeses and meats depending on the size of your board. Choose one cheese as your “anchor” then build your board around it. People will hesitate with a big block of cheese. Cut up hard cheese or slice a soft one. If you have a soft cheese that you don’t want to slice, add a cheese knife.

·         A cheese flight should have a variety of flavor AND texture. Some examples:

o   Soft and creamy – Brie, Boursin

o   Aged – Gruyere

o   Firm – Manchego, Comté

o   Blue – Gorgonzola, Maytag

o   Smoked – Gouda

·         Meats can be pre-sliced or sliced yourself…good idea to have both. Fold, cut, shape, make them interesting. Meats can also be softer or “hard” and chewy.

o   Mild – prosciutto

o   Spicy – pepperoni

o   Funky – tartufo/truffled, even pâté

o   Savory – hard salami

·         Condiments and nuts – a variety of flavor profiles balances your board.

o   Sweet – honey, syrup, preserves, jellies, jams

o   Sweet heat – pepper or chile jelly

o   Crunchy – nuts

o   Savory – mustards

·         Fruit

o   Grapes, apples, pears

·         Marinated or grilled vegetables

o   Pickles, olives, mushrooms, artichoke hearts

·         Wines for a spring/summer board – Light white, fruity red and rosé

·         Wines for a fall/winter board – Spicy red, big/buttery/oaky white, tannic/big red

Fresh baguettes or ciabatta loaves hold up well for a fresh bread slice or it’s easy to make your own crostini. Slice bread thinly, place on a sheet pan, drizzle with olive oil and then kosher salt. Bake in the oven at 400° until browned.