Charcuterie Boards

Remember when every party had a veggie tray? It was always raw carrots, celery, broccoli, bell pepper slices, and ranch dip.  I feel like charcuterie boards have become the new veggie platter.  I think that's a good thing! A charcuterie board is so much more interesting.  There are so many flavors and textures; there are endless possibilities when it comes to creating one.  No matter what your skill level is in the kitchen, you can make a charcuterie board.  

When I'm making a board, I like to have some familiar things and some that are not.  If a guest is not an adventurous eater, they will find something they recognize and will enjoy.  If it is a "foodie" group, they will experience something new or something presented in a new way.

Meats -  Salami is always a good and familiar choice.  Peppered salami is unexpected.  Ham is safe, but Prosciutto Cotto is more interesting.  Bresaola might be something completely  new.  Hot soppressata is always a favorite.

Cheese - I like to have some hard and some spreadable cheeses.  Fresh mozzarella balls are always recognizable.  Diced cheddar is good but diced smoked cheddar is unexpected.  Spreadable blue cheese is classic but soft goat cheese with a drizzle of balsamic syrup stands out.  Triangles of Manchego make interesting shapes and give mellow creaminess.  

Sweetness - Dried and fresh fruit is the way to go.  Dried dates, apricots, cherries, and figs work great with the cheeses.  Fresh grapes and strawberries provide juiciness. 

Veggies - Here is where those raw carrots and peppers have moved and would rather be.  Pickled veggies and olives give briny flavor and work well on a board.  

Cracker/Bread - Both crackers and sliced baguettes work well.  Pretzel bread would be great on a German-themed board.

I guess what I am saying is, be creative with your charcuterie board.  Think about color, shape, and texture.  It is a blank canvass for your creativity.