HOW TO BUILD A PERFECT CHARCUTERIE BOARD
A beautiful charcuterie board is a statement piece and a time saver, since it typically requires no cooking. The word "charcuterie" refers to cold cooked, cured or smoked meats, and it's also the name of the French stores in which they are sold. So, in the most official sense, a traditional charcuterie board is just a meat platter. These days, charcuterie boards have risen to a revered status in the world of snacks and appetizers, with most boards incorporating cheese, fresh and dried fruit, nuts, pickles and other treats. Aim for contrasting and complementary tastes and textures when choosing pairings and experiment with flavor combinations: sharp cheeses such as asiago or Roquefort drizzled with honey or paired with jam, dry, salty crystallized cheeses such as Parmesan or Pecorino paired with fatty cuts of meat like soppressata or bresaola, crunchy nuts or crackers with gooey triple-cream or burrata and piquant condiments such as mustard and pickles to cut through the richness of salami or pâté.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Place each type of meat on a different section of a large serving board. To make the slices easy to grab and visually interesting, fold and shape them in a variety of ways. You can make rosettes by folding pieces of meat in half and then rolling each up like a cigar. Pinch the cured ham into little mounds or arrange in swirls. Salamis can be rolled or folded into quarters and stretched across a section of the board in little "rivers." Add the spreads to the board next, either mounded directly on the board or in small containers or on plates with a broad knife for spreading.
- Divide the cheeses among the sections, pairing them with the meats and spreads to contrast flavors and textures. Experiment with combinations. Try a creamy burrata or Brie as a companion to salty-sweet prosciutto; match a firm or hard cheese like asiago with a soft, mild mortadella; place a mild buttery fontina with a spicy salami to mellow it out. To encourage noshing, break the hard cheese into large shards, cut a wedge or two from a full wheel and slice some of the bigger blocks into easy-to-grab pieces.
- Pour the honey into a small glass jar or bowl, sprinkle in a pinch of crushed red pepper flakes and nestle it among the meats and cheeses with a little spoon for serving. Place the quince paste on a small plate or cutting board and the fig jam in a small bowl and place them among the meats. Arrange bundles of grapes near the saltier cheeses.
- Put the pickled vegetables, cornichons and mustard in separate small bowls and add them to the board. Fill in some the empty spaces with piles of nuts and apricots. Plug other blank spots with the figs or other fresh fruit. Fill in any remaining spaces with the baguette pieces, crostini, crisps and crackers, then put any remaining in a separate dish or basket.
- Serve the board at room temperature with an assortment of knives for cutting and spreading, small forks for spearing and spoons for drizzling and scooping. The board can sit at room temperature for up to 2 hours.
CHARCUTERIE LUNCH BOARD
We take self-love to a new level, demonstrating that charcuterie boards can be a solo show you're worthy of too! We pair one easy side--a Dijon chickpea salad with kale--with simple charcuterie board bites that can be eaten next to (or piled with) the chickpeas. It's a quick and easy way to prep lunch--leaving more time to indulge. Plus, with a cute bento-style lunchbox, it is easily totable to whatever you have on tap for the day; this lunch is great for a picnic in a park or for packing for a day of work.
Provided by Food Network
Time 35m
Yield 2 servings
Number Of Ingredients 14
Steps:
- For the Dijon chickpeas: Heat a 12-inch skillet over medium-high heat and drizzle with olive oil. Add the shallots and a pinch of salt and cook until softened, adjusting the heat to medium if the shallots begin to char, 3 to 4 minutes.
- Add the chickpeas and lower the heat to medium. Add the Dijon mustard, garlic powder, cayenne and a pinch of salt. Mix with a wooden spoon until the chickpeas are fully coated in the mustard mixture. Sauté until the chickpeas develop a light golden brown crust, about 5 minutes.
- Adjust the heat to low and add the kale and a small splash of olive oil for moisture, if necessary. Cook, tossing, until the kale is wilted but still bright green, 1 to 2 minutes. Remove from the heat immediately. Transfer to a plate and top with cracked pepper and parsley.
- For the charcuterie lunch board: Put half of the Dijon chickpeas in a small bowl and smash with a fork. Transfer some to a bento-style lunchbox. Put some of the remaining whole Dijon chickpeas in a second bento-style lunchbox. (Reserve the remaining chickpeas for future meals.) Arrange the bread, roast beef and half of the Swiss cheese and piquante peppers with the smashed chickpeas. Arrange the crackers and remaining Swiss cheese and piquante peppers with the whole chickpeas. Add some Dijon mustard to 2 small serving bowls and place one in each box.
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