Is there anything more lovely and appetizing than a beautifully curated board? I think not.
There is some debate around what to call a delicious spread that includes a variety of nibbles, not just charcuterie (which literally means cold, cured meats). Charcuterie Board, Cheese Board, Snack Board, Grab + Graze Board, Ploughman’s Plate…no matter the name, I’m sharing my secrets to ensuring your holiday “board game” is up to snuff.
First and foremost, create small piles all around the board so guests approaching it from any angle can easily access each of the goodies you’ve put on it. Second, make sure your board is a feast for the eyes AND the tastebuds. Here’s what you’ll need:
My go-to, reasonably priced choices are serrano, prosciutto, pepperoni, bresaola and sopressata. However, if you can get your hands on some Iberico or Mangalitsa ham, I HIGHLY recommend you buy it. They will cost you a pretty penny, but these are the most decadent cured meats I’ve ever put in my mouth. And they are worth every, single penny.
Naturalissima Abruzzese Salami (hot + spicy)
Naturalissima Milano Salami (mild)
A good variety keeps your board looking and tasting interesting. I usually include a hard cheese or two, at least one soft cheese and almost always a pungent, creamy blue cheese. I slice or cut my hard and semi-hard cheeses into small chunks as exposing them to air brings out their flavor.
Drunken Goat (Spain, mild + fruity cheese aged in red wine)
Parmigiano-Reggiano (Italy, rich, sharp + complex cheese aged at least two years)
Dutch Spring Milk Gouda (Holland, mild, slightly sweet + creamy cheese)
Guilo St. Angel (France, buttery, creamy + slightly salty triple cream cheese)
Idiazabal (Spain, rich, buttery + slightly smokey traditional farmhouse cheese)
ALWAYS, always have a high-quality fruit preserve or local honey featured on your board. It will compliment your cheese selection so nicely. This gives your guests creative license to try a drizzle or dollop and create their own flavor combinations. Adding dried or fresh fruit is also a nice touch. Yummy tip: I usually mix dried cranberries or sour cherries with roasted, salted cashews to create a fancy, flavorful, finger food version of a PBJ.