The versatility of charcuterie boards has made them a popular trend for novice and experienced hosts, with a report revealing online searches up nearly 300%.
The trends report issued by grocer Aldi, predicted popularity of unique types of boards including pickle platters and kid- friendly boards.
So it makes sense, with the holidays upon us, to adapt this foodie favorite to a holiday theme. There are tips and tricks to building a charcuterie board that takes them from cheese and crackers on a plate to something truly drool worthy.
Luckily for you, I began my foodie venture with recipes and food photography for my blog. In addition to the aesthetic appeal, there is also a correct way to balance meats, cheese, salty items and sweet items.
So, how do you build a balanced board that everyone loves?
Color: Color is important. Cheese and crackers are yummy, but adding color with bright fruits like grapes and strawberries gives people something to look at. Pops of white, mainly from cheeses, are also quite pretty. Balancing this color also adds to the appeal of the board.
Flavors: I always include a variety of flavors and textures. People get something salty, tangy, sweet, crunchy, creamy, briny and more.
Cheeses: You need to have a variety of cheeses. Try to include something sharp and tangy like a sharp cheddar or a wine-crusted hard cheese. Also include creamy cheeses. This board has burrata, brie and camembert.
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Meats: Charcuterie actually gets its name from salted, cured meats. Prosciutto, salami, capicola and mortadella are all fine choices.
A vessel: While people will sometimes just grab a cube of cheese or an olive and pop it in their mouth, it is also nice to put some meat and cheese on a cracker or thinly-sliced piece of bread.
Adornment: For this board, I went holiday themed. Using a cookie cutter to cut a star and Christmas tree into some cheeses was
a simple alternative to a non-themed board. The addition of rosemary and red and green plant life also keep it on the holiday color scheme. Lastly, I selected colors that popped: lots of red, green and white.
So, what does it look like when you put it all together?
When I am assembling a board, I always pick a few points to build out from. I will put a large piece of cheese or cluster of berries as an anchor point.
Once I have those anchor points, I build out from there alternating different colors and food types to fill in the rest of the board.
With key ingredients filling in the majority of the board, I will continue to fill it in according to balancing color. If one side doesn’t have enough white or red, for example, I will add some slices of cheese or some fruit.
After the board is full, add some non-edible garnishes like rosemary or floral/plant elements. Since this board is holiday themed, I went with rosemary and red berry like plant buds.
This article originally appeared in the December 2022 issue of Military Families Magazine.
