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.
PERFECT CHARCUTERIE PLATTER
Steps:
- Meats: Dry-cured salamis, like Piller's Charcuterie Alpen or Cervelat salami Piller's Charcuterie Westphalian Ham Cheeses: Aged cheddars, three to seven years old, complement dry-cured salamis Triple cream brie and raw milk goat cheese also go well. Westphalian Ham (one of three new hand-crafted artisanal meats from Piller's) wraps nicely around parmesan cheese. Breads: Whole wheat, seven-grain, or sun dried tomato flat breads Savoury crisps Wines: Chardonnays pair amazingly well because they are aged in oak and this brings out the smoky, savoury flavours of the meats The light acid and peppery flavour of Pinot Noir pairs well with the savouriness of the meats Beer: Pale ale Other: Red and green grapes Walnuts Spreads with flavours like Tomato-Chili Jam and Roasted Red Pepper Honey, a newly popular garnish for every charcuterie platter More information and recipe ideas are available online at pillers.com. www.newscanada.com
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31 DROP-DEAD GORGEOUS CHARCUTERIE BOARD RECIPE IDEAS
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Estimated Reading Time 6 mins
- Prosciutto and Fig Salad Board. Time Commitment: 15 minutes. Why We Love It: <30 minutes, <10 ingredients, special occasion-worthy, no cook. The tough part about serving salad from a bowl?
- Fruicuterie Board. Time Commitment: 20 minutes. Why We Love It: <30-minutes, crowd-pleaser, no cook, vegetarian. If there are vegetarians at the party, build an epic cheese board sans-meat.
- Ultimate Cheese Plate with Roasted Grapes. Time Commitment: 30 minutes. Why We Love It: crowd-pleaser, vegetarian, special occasion-worthy. Every charcuterie board should have something unexpected on it, like herb-kissed roasted grapes.
- Spanish Tapas Board. Time Commitment: 1 hour and 30 minutes. Why We Love It: crowd-pleaser, special occasion-worthy, high protein. If you're having trouble nailing down your cheese board's elements, choosing a specific theme can help.
- Presidential Cheese Board. Time Commitment: 30 minutes. Why We Love It: crowd-pleaser, no cook, special occasion-worthy. Treat your guests like VIPs. All of the board's components are inspired by past presidents' favorite foods.
- Wanderlust Cheese Board. Time Commitment: 15 minutes. Why We Love It: crowd-pleaser, no cook, special occasion-worthy. Nosh your way around the globe with a melange of cheeses, nuts and dips.
- Charcuterie Board, Two Ways. Time Commitment: 30 minutes. Why We Love It: crowd-pleaser, special occasion-worthy, vegan. The first board is for meat and cheese lovers.
- Summer Charcuterie Snack Board. Time Commitment: 15 minutes. Why We Love It: crowd-pleaser, no cook, make ahead, special occasion-worthy. We’d have this for our last meal, Gaby Dalkin.
- Antipasto Appetizer Cheese Board. Time Commitment: 20 minutes. Why We Love It: <30 minutes, crowd-pleaser, no cook. This starter has a little something for everyone.
- Maple Cream and Apple Baked Brie Board. Time Commitment: 30 minutes. Why We Love It: crowd-pleaser, special occasion-worthy. That crostini bar, though. This autumnal beauty has Thanksgiving cocktail hour written all over it.
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- Antipasto Tray. Create a beautiful Mediterranean-inspired antipasto platter without ever turning on the stove. Each of these ingredient ideas can be purchased at your local supermarket, and you can sub in dried or pickled produce for fresh depending on seasonal availability.
- Classic Charcuterie Tray. Need a foolproof appetizer for your next gathering? A classic and simple charcuterie board is easy to assemble and offers a little something for everyone to nibble on.
- Healthy Relish Tray. Relish trays should showcase flavors of the season. Load yours with a combination of fresh in-season veggies as well as traditional pickled ingredients for a variety of flavors.
- Fresh Veggie and Antipasto Platter. Meat- and veggie-lovers can both get on board with this savory and filling snack spread. Blanched vegetables give typical antipasto an unexpectedly fresh twist and balance heavier items like meats and cheeses (plus they introduce a pop of color).
- Choose Perfect Tomatoes. See how to choose perfect tomates to make delicious homemade salsas and chutneys—perfect for a charcuterie tray.
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- Place the large items, such as the cheeses, salamis, and cheese straws on a flat wood board large enough to hold everything.
- It helps to have the large items spaced out so you can fill in between them with the smaller things.
- Spoon the mustard and chutney into small bowls and place them on the board, also nicely spaced.
- Then fill in the board between everything in large blocks of color – all the figs together, all the almonds together, etc. flowing between the cheeses and salamis.
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