Elaborately composed charcuterie boards are so popular right now that the term is used to describe any kind of food array, whether or not it includes actual charcuterie (cooked meats, although some narrow the definition down to cured meats in particular). Besides, it's just a fun word to say. Shar-KOO-tuh-ree.
To help you build your bountiful charcuterie boards, our own Nicole McLaughlin will show you step by step how to choose the components for a classic charcuterie board and how to arrange them so the whole thing looks as good as it tastes.
And in defiance of the charcuterie purists, Nicole will show you how to build two more charcuterie boards: one for breakfast and one for dessert. (The breakfast board does contain meat, so it technically qualifies. But the dessert board? That's just for pure fun. And who doesn't love a little fun?)
What Is a Charcuterie Board?
Tools for Building a Charcuterie Board
A serving platter: You can purchase a cheese board, or you can use a cutting board, rimmed baking sheet, or any sort of serving platter you have on hand.
Serving utensils: You can purchase a special set of cheese knives and a spreader, or use regular forks and butter knives for serving. Some charcuterie boards even come in a set with serving utensils included.
Small bowls and ramekins: Any small dishes or ramekins you have lying around the house will work well for jams, pickles, mustards, etc.
How to Build a Classic Charcuterie Board
Arrange the board about 30 minutes prior to serving in order to give the cheese time to soften and come to room temperature.
Meats are usually one of the largest components on the board, so start there. Play up the variety by offering at least three different types of meats. Popular choices include:
Cured meats such as salami & prosciutto
Cured sausage such as soppressata or pepperoni
Pâté or roulade
If you're placing something that guests can slice themselves (such as sausage), make a few slices to get it started.
Step 2: Cheeses
Next, start filling in the board with cheeses. Pick out two to three different kinds of cheese with varying flavors and textures:
Hard cheese such as Parmesan or Manchego
Semi-soft cheese such as Gouda or Cheddar
Soft cheese such as Brie, chèvre, blue cheese, or flavored cream cheese
Step 3: Accoutrements
Now it's time to add the extras that help you build the perfect bite:
Briny or salty elements, such as pickles and olives to balance the richness of the meat and cheese. To cut down on cost, you can easily quick-pickle your own produce such as pickled red onions and pickled carrots.
Sweet components, such as dried and fresh fruit, jams, jellies, and honey.
Add texture and tang with nuts, spreads, and mustard.
Small bowls and trays can come in handy for holding jams, jellies, mustards, dips, and more.
Step 4: Crispy Canvas
Finally, fill in any remaining blanks with crackers, breads, or vegetables. This is the foundation upon which you custom-build each delicious mouthful:
Crackers
Bread slices (sized for one or two bites at the most)
Slices of cucumber or carrot
Don't forget the utensils for all of the cutting and spreading!
How Much Should You Buy Per Person?
Now that you know what components to include, the next question is how much do you buy? Nicole suggests two ounces of meat and one to two ounces of cheese per person if the charcuterie board is meant as an appetizer before a more substantial meal. If it's meant as the main meal itself, you can double the amount to four ounces of meat and about three ounces of cheese per person.
How to Make a Breakfast Charcuterie Board
Using the basic guidelines from the classic charcuterie board, you can build a fun-to-serve, fun-to-eat breakfast charcuterie board.
Components
Meats such as bacon, sausage, and sliced ham
Smoked salmon
Peeled and sliced hard-boiled eggs
Mini pancakes and waffles
Biscuits, bagels, muffins
Jams, jellies, syrups
Fruits
How to Make a Dessert Charcuterie Board
For the prettiest "charcuterie" board of them all, create one with a variety of sweet treats. Make it extra easy on yourself and buy everything premade; it's the presentation that counts here.
Components
Cookies and sliced pound cake
Pretzel rods to dip in melted chocolate
Mini brownie bites
Marshmallow fluff and cookie butter dips
Sugared nuts
Fresh fruits
You can connect with Nicole as NicoleMcmom on Allrecipes and on Instagram @nicolemcmom.
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You should have about three ounces of cheese and three ounces of meat per person. To make sure you have enough variety on your board, go by the 3x3x3 rule. Your board should minimally have three cheeses, three meats, and at least three accompaniments.
No matter the style of the wood charcuterie board, you can always follow the 3-3-3-3 rule. Every charcuterie board should have three meats, three cheeses, three starch options, and three accompaniments, such as fruit, nuts, or veggies.
Divide your board into quadrants, and place one type of meat in the middle of each quadrant. There are different ways to place the charcuterie: You can shape slices into a rose-like shape, by rolling them like a cinnamon roll. Little clumps and swirls of cured hams are easy and fun.
There are a few that I would stay away from eggplants, brussels sprouts, turnips, beets, zucchini and mushrooms. Many of these vegetables taste best when cooked, and Charcuterie boards generally don't include steamed or cooked veggies.
Wheels of cheese or small bowls that hold condiments should be placed first. Start with your largest piece near the center and place all other vessels evenly around the board. - Place cheeses and meats down next. After placing your anchors, arrange sliced cheeses and meats in the spaces in between.
In general, a good charcuterie board will have 2-3 types of meat, 2-3 cheeses, 1-2 fruits, 1-2 crackers, nuts, bread, pickles, mustard and a dip or spread. The deliciousness of your board depends on the quality of your ingredients. Buy USDA Organic when possible and look for meats that are free from nitrates.
Accompaniments: Olives, pickles, cornichons, nuts, baguette slices, bread sticks and crackers are all great options. They add flavor and texture to your charcuterie board. Fruit: Choose whatever fresh fruit is in season.
Opt for a variety of textures and flavors, such as baguette slices, crispy breadsticks, and artisanal crackers. Garnishes: Don't underestimate the power of garnishes. Fresh herbs, edible flowers, and citrus slices can add a pop of color and freshness to your charcuterie board.
It's no different when creating a charcuterie spread. Line your board with parchment paper, dishes, smaller wood boards, cloth napkins, and pretty tea towels.
To make things easier, she generally recommends following the simple rule of three – three types of cheese, three types of meat, three types of crackers, and so forth. "A good rule of thumb is to work in threes," she said. "As long as you have three of anything on a board then I think it has enough variety."
Charcuterie boards are the epitome of finger food. That means lots of fingers touching the food throughout your party. No host wants to play hand-washing police, so give your guests multiple options for picking up their food selections. Have plenty of picks, tongs, spoons and forks at hand.
Harmful germs can grow in perishable foods, including meat and cut fruit, if they're left out for more than two hours. Pay attention to how long your charcuterie board has been sitting out. To avoid tossing the tidbits after two hours, consider making more than one board.
Meat and Cheese are usually the critical ingredients in charcuterie, but their portion on the board may vary according to the serving. About 2 ounces of meat with 3-4 slices of cheese per person is the perfect quantity on the charcuterie board when it is not to be served as an entire meal.
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