‘Tis the Season For Epic Charcuterie Gatherings
INGREDIENTS
- Mastro Charcuterie Gran Piatto and San Daniele Prosciutto
- Dehydrated Citrus - Oranges and Grapefruit
- Mixed Olives - Kalamata and Mediterranean
- Mixed Nuts - Pecans, Cashews and Macadamia
- Selection of Cheeses - Brie and Beemster
- Selection of Jams - Peach and Apricot
- Chocolate Bonbons - Dark and Milk
- Mixed Fruits - Mandarin Oranges and Concord Grapes
- Honeycomb
- Foirelle Pears
- Seasonal Accompaniments - Peppermints, Star & Tree Crackers, Gingerbread Stars
Directions
- Plan the Structure and Layout - If you don’t have a 6-foot board, use butcher paper or food-safe boards to cover the surface you will use
- Use small natural leaves to determine your board limits
- Divide the board into sections for meats, cheeses, fruits, nuts, bread, and other accompaniments. This keeps the board visually balanced and prevents overcrowding in one area
- Add bowls for dips, olives, or spreads and a small plate for the Honeycomb. This adds height and volume to the board enhancing its visual appealing
- Choose 4-5 types for variety and flavor.
- Arrange by clusters: start by placing meats, cheeses and bowls of spreads first, as they are the core of the board.
- Build around these items with fruits, bread, crackers, and accompaniments
- Edible flowers or herbs like basil or mint can make the board look more festive.
- Don't forget to add cheese knives, small tongs, or spoons for each type of cheese, dip, and spread
- Place napkins and small plates nearby for easy serving
- Plan for about 50 to 85 g per person
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