By: Shelby Adamson Pawlak and Danielle Clockel
The holidays are upon us! Now is the time to be with friends and family, and for many of us that means hosting holiday parties. So what’s a surefire way to impress your guests? Food, of course! We were so inspired by Lady and Larder’s artful charcuterie creations that we tried our hand at our own.
Choose your base.
Rustic wooden cutting boards, stone slabs, vintage plates, trays turned upside down for added elevation — any kind of larger surface is fair game to lay out your spread. Feel free to layer surfaces and add in small bowls for dips and sauces. The sky’s the limit!
Select your meats.
We made sure to include a varied selection of aged/cured meats: prosciutto (always a crowd pleaser), soppressata, salami, pepperoni, and a softer meat like a pate are classic components to a charcuterie board. (We chose a vegetarian mushroom and artichoke pate — no one gets left out of this taste fest!) At least two meats are recommended, but you could have as many as you want. Extra points if you can create your meats to look like ribbons or rosettes!
Compliment with cheese.
You just can’t have a charcuterie board without cheese, am I right? Include hard, creamy, and crumbly cheese to represent all the textures, and cut them into small triangles or morsels for the ease of serving. Hard cheeses are those like cheddar, parmesan, manchego, gouda. Creamy cheeses like brie and camembert are perfect for spreading on crackers. A crumbly goat cheese, blue cheese, or gorgonzola rounds out both the flavor and texture palette.
Chop up the crudités and adorn with fruit.
Chopped veggies add color and crispness to a spread, and provide a light and refreshing palette cleanser between the richer meats and cheeses. Persian cucumber spears, rainbow carrots, cherry or grape tomatoes, and watermelon radishes are all delicious solo or as vessels for tasty hummus. Adding fresh or dried fruit also opens up a world of possibilities! Tried and true favorites like grape clusters, blackberries, and raspberries are sure to please. Or broaden your guests’ horizons with the surprising flavors of pomegranate seeds, figs, persimmon, or dragon fruit. Whatever your heart desires!
Make room for side bites and finish off with foraged accents.
You can really elevate your charcuterie board by including an assortment of olives, cornichons, hummus, nuts, grain mustard, and honey (just to name a few!). But what to eat these with? French or Italian bread, crackers, bread sticks, pita — it’s good to have an assortment (and maybe some tasty gluten free options as well). So now you’ve got your beautiful assortment of meats, cheeses, veggies, fruits, and other nibbles. How do you finish it off? We suggest petite local flowers and/or fresh cut herbs, but the possibilities are practically endless. Get creative!
Have fun arranging all of these incredible components! Think of the board like a canvas, and the delectable treats are your paint. Consider color groupings as you place your fruits and veggies — imagine a swath of deep purples and vibrant oranges sweeping across a canvas, framing the textural earth tones of crisp crackers. And when in doubt, sprinkle some tiny blossoms across the board!