Perfect Charcuterie Platter Food

CHARCUTERIE BOARD

Steps:

• Choose your board, depending on your party size. You could always use multiple boards if needed. See my notes in the post for more board ideas and links.
• Start with the cheese: I start with the cheese because it anchors the board. Work in odd numbers, so, depending on the size of your party, choose 3, 5, or 7 types of cheeses to place around the board.
• Fold and add the meats: check out my video below for a visual on fun ways to fold cured meats before placing them on the board, like folding them in half and fanning them out like a dec of cards, or folding them in half twice, so they are easy to grab. For thin meat (like prosciutto) fold them in a light and airy ribbon.
• Add savory and sweet accompaniments. Fill in some of the gaps with savory and sweet. Separate colors in a way that allows the brightest colors to stand out and place foods together that pair well together. For example, mustard, briny foods and nuts near salami and sopresseta, and sharp cheeses like parmesan. Pair sweet accompaniments like fresh fruit, jams, and candied nuts, near the brie cheese or goat cheese. Cheddar cheese pairs well with savory and sweet.
• Fill in extra space with crackers, and then any extra gaps with nuts or fruit.

FRENCH CHARCUTERIE PLATTER

Steps:

• Arrange everything on a platter and serve.

HOW TO BUILD A PERFECT CHARCUTERIE BOARD

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.