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E237 Charcuterie: You Can't Do It Wrong
Charcuterie boards are not going away.
I taught many classes
all about making charcuterie boards and they were super popular so lucky you, you’re getting the greatest hits, right here. Now, I can’t totally recreate what we did in class because I gave you lots of cheese, cured meats,
condiments, nuts, fruits, etc., etc. AND a the physical board to create on PLUS you got to not only take it home but all the food on it. Of course, everyone snacked during the class but the main attraction was taking your beautiful boards home.
Everyone came into class saying “I’m not creative. I don’t
know if I can do this.” And, guess what?
Every single one of them created a great looking charcuterie board. Honestly!
No exceptions! So, here comes my Charcuterie Board Design Tips. This is not set in stone. It is a GUIDE.
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:
Soft and creamy – Brie, Boursin
Aged – Gruyere
Firm – Manchego, Comté
Blue – Gorgonzola, Maytag
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.
Mild – prosciutto
Spicy – pepperoni
Funky – tartufo/truffled, even pâté
Savory – hard salami
·
Condiments and nuts – a variety of flavor profiles balances your board.
Sweet – honey, syrup, preserves, jellies, jams
Sweet heat – pepper or chile jelly
Crunchy – nuts
Savory – mustards
Fruit
Grapes, apples, pears
Marinated or grilled vegetables
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.
Show Highlights
00:00 The Enduring Popularity of Charcuterie Boards
04:21 Tips for Creating a Delicious Charcuterie Board
09:12 The Importance of Variety on a Charcuterie Board
17:23 Pairing Charcuterie Boards with Seasonal Wines
Thanks for listening. Rate, review, subscribe and take our quiz!
View all episodes
By Not A Single Fork
5
2929 ratings
Charcuterie boards are not going away.
I taught many classes
all about making charcuterie boards and they were super popular so lucky you, you’re getting the greatest hits, right here. Now, I can’t totally recreate what we did in class because I gave you lots of cheese, cured meats,
condiments, nuts, fruits, etc., etc. AND a the physical board to create on PLUS you got to not only take it home but all the food on it. Of course, everyone snacked during the class but the main attraction was taking your beautiful boards home.
Everyone came into class saying “I’m not creative. I don’t
know if I can do this.” And, guess what?
Every single one of them created a great looking charcuterie board. Honestly!
No exceptions! So, here comes my Charcuterie Board Design Tips. This is not set in stone. It is a GUIDE.
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:
Soft and creamy – Brie, Boursin
Aged – Gruyere
Firm – Manchego, Comté
Blue – Gorgonzola, Maytag
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.
Mild – prosciutto
Spicy – pepperoni
Funky – tartufo/truffled, even pâté
Savory – hard salami
·
Condiments and nuts – a variety of flavor profiles balances your board.
Sweet – honey, syrup, preserves, jellies, jams
Sweet heat – pepper or chile jelly
Crunchy – nuts
Savory – mustards
Fruit
Grapes, apples, pears
Marinated or grilled vegetables
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.
Show Highlights
00:00 The Enduring Popularity of Charcuterie Boards
04:21 Tips for Creating a Delicious Charcuterie Board
09:12 The Importance of Variety on a Charcuterie Board
17:23 Pairing Charcuterie Boards with Seasonal Wines
Thanks for listening. Rate, review, subscribe and take our quiz!