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all things LOVE, fashion, family, food, and home decor since 2009

3

Oct

2014

Jillian Harris

How To: Charcuterie Plate

This FOOD FRIDAY I’m sharing with you my bella Tori’s tricks on how to build the ULTIMATE CHARCUTERIE BOARD!!!!! Take it from here Tori…

Au revoir spinach dip, the charcuterie board has taken over the entertaining scene. Here are a few tips to help you put together a gorgeous board that will leave your guests in awe.

1. The Board & Tools:

For an authentic and rustic look use a large wooden board (make sure it is food safe) or a large slab of marble. Mason jars or rustic glasses are perfect for grissini or condiments and you will want a variety of small and large bowls for items such as olives and spreads. Make sure that every cheese and spread has its own knife or spoon – I love using vintage cutlery for this!

2. The Cheese:

Try a soft cheese such as herbed goat cheese or French Brie, a firmer cheese like Dutch Gouda and a harder cheese such as Piave, aged cheddar or a nice piece of veined cheese. As tempting as it may be to dice the cheese, leave it whole for the guests to cut themselves.

3. The Meat:

The possibilities are endless here, but variety is key. Thin slices of prosciutto, dry cured salami, chorizo sausage. Try to pick 3-4 different options for guests to choose from.

4. The Bread:

Move over Ritz crackers! The cracker aisle has exploded with AMAZING options, and that is just the beginning. Grissini (Italian breadsticks), fresh baguette and a variety of flatbreads will add so much to your charcuterie board: use your imagination!

5. The Fruit:

Yes, you read right, fruit. Depending on how big of a role your charcuterie board will play in your meal, it’s nice to offer guests some fresh or dried fruit to compliment the meat and cheese. And, as a Dietitian it just feels right! I love adding whatever is in season to the table for both décor and a healthy twist to an indulgent treat. A big bowl of plums, fresh figs or dried apricots scattered among the meat and cheese, and sliced apples, pears or nectarines are all great additions to the charcuterie board and are so pretty!

6. The Other Stuff:

Ok, here’s where it gets interesting. Walnuts, olives, antipasto, fresh honey, fig spreads, pepper or wine jelly, tapenade and marinated vegetables will make the board stand out from the rest.

7. Pulling it Together:

Perfectly imperfect is what you are aiming for here. There are no rules, but it’s best to make the board about 30 minutes before serving to allow the cheese to come to room temperature and don’t leave the board out for longer than 2 hours at room temperature for food safety reasons.

We chose to use as many local Okanagan fruits, cheeses and wine’s as possible… Huge thanks to BC Tree Fruits for always having the best apples for us to use.. and Wine BC for all of the delicious wine yum yum yum!!!! Perfect for so many things!!

AND VOILA!!!!!!

Charcuterie1 charcuterie2 charcuterie5

Large Cutting Board | Medium Cutting Board | Small Cutting Board | Circular Tray | Marble tray | Marble Bowl | Serving Bowls | Olive Bowl | Wooden Bowls | Cuttlery | Cheese Knives | Cheese Slicer | Cocktail Fork | Mason Jars | Cloche | Wine Glass | Outdoor Table |

Photography Love: Janis Nicolay

Charcuterie Love: Tori Wesszer

charcuterie3

How delicious do these look?? Tori sure knows how to put on a good charcuterie spread…YUMMM!!!!! Dig in with your friends over the weekend and ENJOY!!!!!!!

xo
Jilly

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  1. […] Jillian Harris walks you through how to put together a charcuterie plate in no time here!  If you’re the kind of person who takes a while to make decisions, you’ll definitely want to read this one because Jillian gives you a couple of example for each category you will want to include in your charcuterie plate like for the meat, cheese, bread, fruit, etc.  Read about it here! […]

  2. […] décor details are optional but be sure that the surface you use for your board (wood or marble) is food-safe. To maximize freshness, plan to prep your charcuterie board around 30 minutes before show time and […]

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