The great thing about charcuterie boards is that they are easy to assemble, they’re beautiful, and of course, they’re delicious! Here are five tips from my friend and food stylist, Chung Chow, on how to up your charcuterie board game…
5 Top Tips for Making a Charcuterie Board:
- Variety – for charcuterie, select different styles of curing and cuts and take time to display them in creative ways. Don’t just remove meat from the package and plop it on the board. Roll thin cuts of soppressata into cigar shapes. Fold salami to give it a ribbon effect. Chop chorizo into cubes. Wrap prosciutto around sliced melon or crisp breadsticks. For cheese, have a variety of options ranging from hard, to semi-soft, to soft spreads. The same rule applies here- slice it, crumble it, stack it. You get it.
- Balance – use something fresh or pickled to balance out the richness of the charcuterie and cheese. Grapes, pears, berries, nuts, cornichons, and olives all work well here. Use whatever you have in your pantry or what’s in season.
- Use those Bowls- instead of putting jam, mustard, or honey directly on the board, use small bowls or ramekins. This small steps makes a big difference when it comes to presentation.
- Unexpected Extras- Add hummus with a variety or fresh veggies or a bowl of burrata with heirloom tomatoes, basil, and olive oil. Let your creativity shine with something tasty and non-traditional.
- Finishing Touches- Elevate your charcuterie board with finishing salt, a drizzle of nice olive oil, fresh herbs, and/or edible flowers if you’re feeling extra special.