5 from 33 votes
Midwest Charcuterie Board
The Midwest Charcuterie Board assembles an array of meats, cheeses, dips, and accompaniments typical to the region, including venison or beef sausage, ham roll-ups, mini cheese balls, and a selection of sliced cheeses. Served with whole grain mustard, red pepper jelly over cream cheese, dill dip, olives, grapes, crackers, candied pecans, and baguette slices, the board layers flavors and textures for shared snacking. Fresh herbs or edible flowers are added for garnishing and visual appeal.
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings:
8
servings
Calories:
645 kcal
Course:
Appetizer
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 645
% 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.