Charcuterie Board Recipe
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18 reviews
Excellent
Charcuterie Board Recipe
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Get all my favorite pairings for the best meat and cheese tray and learn how to make the best charcuterie board for all your entertaining needs.
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Ingredients
- 3 cured meat sliced or cubed (I used Salami, Prosciutto, Beef Jerk, different types
- 3-4 cheese served as a whole or sliced, ideally one aged, one soft, and one firm or smoked (I used Gouda, Sharp Cheddar, Brie, and Manchego, different types
- 1 cup Fruit seasonal fresh (including cantaloupe, grapes, pears) or dried fruit, 2-3 types
- 1-2 nut I used pistachios, different types
- 1-2 Cracker I used crackers and sliced French baguette, or bread, different kinds
- ½ cups olive mixed
- ½ cup pickles optional
- 1 dip Optional, A few of my favorites are hummus and muhammara, of your choice
Instructions
To Arrange a meat and cheese board:
- Bring in a cutting board or a cheeseboard.
- Arrange the cheeses and charcuterie meat on top. I personally like to arrange it as one cheese and one cold cut followed by another cheese and another cold cut.
- If you have space on the board, dried & fresh fruits, nuts, crackers, olives, and pickles around. If not, place in small cups and place next to the meat and cheese platter.
To Serve:
- If serving with a dip, place it in a bowl over a small plate and serve with more crackers or bread like I did in the pictures.
- Pair up with your favorite wine and serve right away.
Notes
- How far in advance it is best to set up the cheese and meat platter? Most of these ingredients are best when they are served at room temperature so I would recommend taking them out of the fridge 20-30 minutes before serving.
- Best Portion for Serving: My rule of thumb when it comes to cheese and charcuterie tray is 2 ounces of meat and 2 ounces of cheese per person. Since it is usually served as an appetizer and other accompaniments like fruit, nuts, bread, crackers, etc. are also served, I think 2 ounces of each is a good starting point.
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User Reviews
Overall Rating
5
18 reviews
Excellent
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