Summer Charcuterie Board
INGREDIENTS
- Meats: San Daniele Prosciutto, Mastro Oven Roasted Ham, Salami, Capocollo, Kolbassa
- Cheeses: Brie, Blue Cheese, Aged Gouda
- Fruits & Sweet Accents: Green Grapes, Berries, Honeycomb
- Spreads & Dips: Dijon Mustard, Jams (e.g., fig, berry, apricot)
- Carriers: Crackers (plain, seeded, various shapes and colors), Bread (baguette, focaccia)
- Garnish: Microgreens/Edible Flowers
Directions
- Plan Your Layout: If you're not using a large board, consider using butcher paper or food-safe boards to define your charcuterie surface.
- Divide and Conquer: Divide your board into sections for meats, cheeses, fruits, nuts, bread, and other accompaniments. This creates visual balance and prevents overcrowding.
- Add Height and Volume: Place small bowls for dips, olives, or spreads, and a small plate for the honeycomb. These elements add dimension and visual appeal.
- Anchor with Core Items: Start by arranging your meats, cheeses, and bowls of spreads as the core of your board. Arrange the salami rose, prosciutto, Oven Roasted Ham, Capocollo, and Kolbassa. Place your Brie, Blue Cheese, and Aged Gouda around the meats, slicing some for easy access.
- Build Around the Core: Around your core items, arrange the green grapes, berries, and nuts
- Garnish and Serve: Complete the board by building around these items with bread, crackers, and garnishes for a summery, colourful touch. 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.
- Tip: For softer Brie, bake at 350°F (175°C) for 5-7 minutes until just softened, then let cool slightly before adding to the board.
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