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How to Build a Charcuterie Board in 5 Easy Steps

Back in September, we had Ford’s Sip & See. It was a couples party that was to held from 5pm – 7pm. Because of the timing, we decided that a very large charcuterie board selection would be perfect for the occasion. It was a huge spread on the dining room table and everyone enjoyed it throughout the evening. With Spring comes more opportunities for parties – we have four family birthdays in March/April, Easter, and Mother’s Day. Not to mention it’s fun to do for a get together with couples or girlfriends!

Bigger is Better

When we’re planning a party around a charcuterie board, we like to make a big statement, preferably taking up nearly the length of our dining table. This can be done using two or three very large boards, or making use of as many smaller boards as needed to fill the table.

Get Creative with the Bread

Don’t just use your typical crackers, such as water crackers. Use them, but also little pre-made toasts, fig biscuits, breadsticks and sliced baguette. They will each add a little something different to whatever is eaten with them.

Add a Pop of Color

Adding a pop of color can be a little challenging, especially in the winter months when pretty, fresh fruit isn’t as available. One of our favorite ways to add color in the winter months is with dried cherries and dried cranberries. Plus, they are so yummy! Fresh herbs are another good way to add some color and visual interest.

Variety, Variety, Variety…

Be sure to use a large variety of cheese and meat. Always have a hard cheese, such as manchego, a soft cheese ( a goat cheese is a good option), a blue cheese, and include a cheddar or a cheese that anyone and everyone is sure to like. For the meat selections a nice variety would be a paté (paté de campagne is our favorite), salami, sausage and prosciutto. Try rolling some of the sliced meats to add some depth.

More is More

When you think you are done, now is the fun part! Start adding layers of your accoutrements: little bowls of olives, breadsticks standing in small jars and strewn across the boards, sliced baguette, bowls of mustards and fig jam, nuts, clusters of grapes and even some peppers are fun to add.

Most important of all… have fun!

Cheers,

Stia, Jean and Katherine