Round the World Charcuterie with a Twist
Round the World Charcuterie with a Twist
Accessing your inner culinary artist is easier than you think with this simple guide to creating a show-stopping charcuterie. Perfect for your own wine and weekend noshing or when you need to provide a delicious and varied selection for friends. Choose a few items from each category along with a lovely glass of vino and get ready for rave reviews.
COOK TIME | 12 mins
Wine Pairing: Merlot
Ingredient List
Meats: prosciutto, salami, saucisson sec, soppressata, parma ham, grilled prawns, canned oysters, dried beef, pastrami, pate’
Cheeses: soft varieties like brie, camembert boison, cream cheese with chives, barrata, mozzarella balls, feta hard varieties like: cheddars, manchego, parmesan, gruyere or strong varieties such as dolce gorgonzola, stilton, bleu, smoked gouda
Fruits & Veggies: apples, nectarines, ripe fresh figs, mandarin orange slices, dates, strawberries, cherry tomatoes, celery and carrot sticks, baby canned corn, marinated mushrooms, artichoke hearts, sweet peppers
Pickles: okra, green beans, asparagus, cornichons, gherkins, olives, peppers
Savories: tapanades, hummus baba ganoush, roasted nuts like cashews pecans, hazelnuts, almonds or pistachios in the shell, pepper jelly, mustards, dips
Sweets: dried cherries, mango, and other dried fruits, jams, chocolate, and other candies
The Carbs: crackers of all varieties, sliced baguettes, breadsticks
Garnishes: mint, fresh herbs like thyme and rosemary, or even fresh flowers, parsley sprigs all add a festive touch
Surprise Twist: roasted grapes!
Directions
Step 1 — For roasted grapes: Preheat oven to 450°F. On a parchment-lined baking sheet, arrange green, red, or purple seedless grapes on the stem in bunches. Drizzle with olive oil and sprinkle with kosher salt and pepper. Tuck a few sprigs of fresh thyme and rosemary throughout the bunches. Roast for about 12 minutes. Remove from the oven. Remove herb sprigs. Transfer to center stage of your serving board or platter and surround with other tasty items from the ingredients list above.
Step 2 — Next, on your large platter or cutting board, place anything that needs a small bowl to contain it like dips, sauces, jams, nuts, olives, or items that are “wet” like pickles. Setting those bowls (with serving spoons) on the board first creates natural boundaries and design. Next, fill in around the bowls with the other items chosen from the list above or add in some of your own! Cheeses should be sliced or cubed, unless served in a wedge with a cheese knife. Meats should be thinly sliced and displayed in rolls, ribbons, or stacks.. Be conscious of color and texture as you assemble your charcuterie leaving room for the crackers/breads. Finally, tuck in splashes of color utilizing the garnish ideas to add visual interest. Small appetizer-sized tongs and forks should accompany the board helping guests to avoid using their fingers along with a stack of appetizer plates and napkins.