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Charcuterie boards are not going away.

\xa0I taught many classes\nall about making charcuterie boards and they were super popular so lucky you, you\u2019re getting the greatest hits, right here. Now, I can\u2019t totally recreate what we did in class because I gave you lots of cheese, cured meats,\ncondiments, 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 \u201cI\u2019m not creative. I don\u2019t\nknow if I can do this.\u201d\xa0 And, guess what?\nEvery single one of them created a great looking charcuterie board. Honestly!\nNo 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\u2019s a GUIDE not GOSPEL so HAVE FUN!

Express yourself\u2026that\u2019s what it\u2019s all about.

The \u201cbest\u201d charcuterie boards contain both meats and\ncheeses with supporting items.

Pile and push together. Let the sections touch. That makes\na 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 \u201canchor\u201d then build your board around it. People will\nhesitate with a big block of cheese. Cut up hard cheese or slice a soft one. If you have a soft cheese that you don\u2019t want to slice, add a cheese knife.\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\nA cheese flight should have a variety of flavor AND texture. Some examples:\nSoft and creamy \u2013 Brie, Boursin\xa0\xa0\nAged \u2013 Gruyere\nFirm \u2013 Manchego, Comt\xe9 \nBlue \u2013 Gorgonzola, Maytag\nSmoked \u2013 Gouda

\xa0\xa0\xa0\xa0\xa0\nMeats can be pre-sliced or sliced yourself\u2026good\nidea to have both. Fold, cut, shape, make them interesting. Meats can also be softer or \u201chard\u201d and chewy.\nMild \u2013 prosciutto\nSpicy \u2013 pepperoni\nFunky \u2013 tartufo/truffled, even p\xe2t\xe9\nSavory \u2013 hard salami

\xb7\xa0\xa0\xa0\xa0\xa0\xa0\xa0\xa0\nCondiments and nuts \u2013 a variety of flavor profiles balances your board.\nSweet \u2013 honey, syrup, preserves, jellies, jams\xa0\nSweet heat \u2013 pepper or chile jelly\xa0\nCrunchy \u2013 nuts\nSavory \u2013 mustards

\xa0\xa0\xa0\xa0\xa0\nFruit\nGrapes, apples, pears

\xa0\xa0\xa0\xa0\xa0\xa0\xa0\nMarinated or grilled vegetables\nPickles, olives, mushrooms, artichoke hearts\xa0\xa0\xa0\xa0\xa0\xa0

\nWines for a spring/summer board \u2013 Light white,\nfruity red and ros\xe9

Wines for a fall/winter board \u2013 Spicy red,\nbig/buttery/oaky white, tannic/big red

Fresh baguettes or ciabatta loaves hold up well for a fresh\nbread slice or it\u2019s 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\xb0 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

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