Become a Charcuterie Master with Liz Seargent
We asked Liz Sergeant of The Board Grazer for a few tricks on how to shop for and assemble a stunning charcuterie board as a dinner party appetizer, or better yet, the main course.
Space out small bowls or ramekins for holding oily and briny items, like cornichons, olives or dips. Place larger food items, like meats and cheeses, on the board first. Then fill bowls, fan out crackers and add fruits and vegetables. Lastly, fill gaps with smaller items such as nuts, chocolates and berries. Garnish with fresh herbs and florals.
TIPS AND TRICKS
Use a variety of cheeses with different textures. Beginners can’t go wrong pairing a soft cheese such as a brie or Camembert and a hard cheese like a sharp vintage cheddar—a guaranteed crowd-pleaser. Add the wow factor, something that sparks conversation and interest such as an unusual seasonal berry, unexpected chocolate flavor, interesting jam or honeycomb to accompany the cheese.
Charcuterie & Cheeses:
Peppered salami, prosciutto, capocollo, double-cream brie, vintage cheddar, Camembert, aged Gouda, blue cheese
Bread & Crackers:
Thinly sliced and lightly toasted baguettes, and an assortment of crackers
Dried Fruits & Nuts:
Apricots, cranberries, sun-dried tomatoes, almonds, pistachios, cashews
Fresh Fruits & Vegetables:
Mini cucumbers, rainbow carrots, asparagus, strawberries, blackberries, raspberries, pomegranates, blueberries, kiwi slices, grapes
Pickled & Brined:
Pitted and stuffed olives, cornichons
Dips & Spreads:
Hummus, spinach and artichoke dip, fig spread, honeycomb
Sweets & Chocolates:
Dark chocolate pretzels and raisins, good quality dark chocolate bark
Garnish & Florals:
Rosemary, sage, eucalyptus, bright carnations, spray roses