Midwest Charcuterie Board
User Reviews
5
Midwest Charcuterie Board
Description
This charcuterie board features a combination of savory and sweet items common in Midwestern appetizers. Venison sausage or beef sausage provides a gamey or hearty meat option, complemented by ham roll-ups with cream cheese and pickles. Mini cheese balls made from Havarti and cream cheese are coated in herbs, sun-dried tomatoes, or walnuts. Sliced cheeses and mozzarella string cheese skewered with pretzel sticks add to the dairy variety.
Dips such as whole grain mustard, red pepper jelly over cream cheese, and dill dip accompany fresh vegetables and black or pimento-stuffed olives for contrasting flavors. Fresh red grapes add natural sweetness. The board is rounded out with crunchy crackers, toasted baguette slices brushed with olive oil, and candied pecans baked with spices and sugar, creating texture and interest. Garnishing with fresh herbs or flowers enhances the presentation. The platter serves roughly 8 as an appetizer or 4 as a main, with leftover storage for up to 4 days refrigerated.
Variations include homemade mustard or pepper jelly, different meats or cheeses, and adding local ingredients like pickled garlic. The arrangement emphasizes layers and coverage for a full, inviting board.
Ingredients
- 4 ounces whole grain mustard (see note 1)
- 8 ounces red pepper jelly over cream cheese (see note 2)
- 8 ounces Dill dip with fresh vegetables (see note 3)
- 6 ounces black olives drained or pimento-stuffed green olives, pitted
- 1 bunch red grape
- 10 ounces venison sausage or beef sausage, quartered and sliced (see note 4)
- 18 cheese balls see note 5, mini
- 16 ham halved (see note 6, roll ups
- 8 pieces mozzarella string cheese cut into 8 pieces each and skewered with pretzel sticks (see note 7, sticks
- 8 ounces cheese sliced, or cheese curds
- 2 cups Ritz crackers or Townhouse or Club crackers
- 2 cups pecans see note 8, candied
- 1 bunch fresh herbs or edible flowers, for garnish
- 1 baguette (about 1 pound), sliced on the bias into 1/4-inch slices (about 20 slices, see note 9)
Instructions
- Create some anchor points on the board with any bowls of mustard, cream cheese with red pepper jelly, dill dip, and olives. Add the grapes, still in a bunch, arranged in a position to create height.
- Arrange the sausage, cheese balls, ham roll ups, mozzarella pretzel sticks, and cheese into piles, layering and overlapping when needed (Martha calls that "shingling"). If you're leaving chunks of cheese for guests to cut themselves, make sure it's accessible on the board.
- Fill in the gaps with crackers, toasted baguette slices, and candied pecans. Garnish with herbs, edible flowers, and finally, add forks, spreaders, and picks where needed.
Notes
- Substitute whole grain mustard with spicy brown, Dijon, or homemade mustard made from mustard seeds, water, vinegar, and salt.
- Red pepper jelly can be store-bought or homemade with red bell peppers and habañero chiles; serve over cream cheese with crackers.
- Dill dip is made by mixing sour cream, mayonnaise, dried minced onion, parsley flakes, dill weed, and celery salt; serve with fresh vegetables.
- Venison sausage can be replaced with beef summer sausage or beef sticks.
- Mini cheese balls combine cream cheese and Havarti cheese, rolled in toppings like herbs or sun-dried tomatoes, and chilled before serving.
- Ham roll-ups consist of cream cheese-spread ham wrapped around pickle spears and sliced for serving.
- Prepare candied pecans by coating with a spiced egg white mixture and baking until dry.
- Toast baguette slices brushed with olive oil until lightly toasted.
- Adjust meat and cheese quantity per person based on appetite and occasion, aiming for 2 to 4 ounces per person.
- Leftovers can be stored covered in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Calories | 645kcal | 32% |
| Carbohydrates | 57g | 19% |
| Protein | 24g | 48% |
| Fat | 35g | 54% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 1441mg | 60% |
| Potassium | 319mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 988IU | 20% |
| Vitamin C | 10mg | 11% |
| Calcium | 362mg | 36% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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