How to Create the Perfect Charcuterie Board + Free Plans Nick + Alicia

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It's a symphony of cured meats, pungent cheeses, sweet jams, and pickled vegetables. And like any great symphony, assembling the perfect charcuterie board takes a little bit of time, effort, and a whole lot of love. A great wait to look at building Charcuterie boards is to remember and focus on how they are all about balance.

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Step 1: Meats. Meats are usually one of the largest components on the board, so start there. Play up the variety by offering at least three different types of meats. Popular choices include: Cured meats such as salami & prosciutto. Cured sausage such as soppressata or pepperoni. Pâté or roulade.

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Cut it into wedges or crumble it and pair it with figs, pears, dates, prosciutto, balsamic vinegar, walnuts, stone fruits, grapes, and honey. Tip: Allow for at least 3 ounces of cheese per person, depending on how hungry your guests are. Serve an assortment of shapes, sizes, and types of cheese to give variety.

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Meats: Two to three slices of meat, or approximately 2 to 3 ounces per person should satisfy your guests ahead of the rest of the meal. Per-pound prices might give you sticker shock, but many are.

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Place Your Meats. Using pepperoni, which could be substituted with salami or another cold cut, making a rose ties the board together. Simply take any cup or glass and fold the pepperoni in half on the rim, moving along the edge as you add more pieces to make the petals.

BuildYourOwn Charcuterie Board

You can leave cheeses whole, cut into individual pieces, or cut up only half of each piece and leave the other half whole (very soft cheeses should be left whole). Place on the board, again spacing them out. Add cheese knives if needed. Fill in some of the gaps with fresh fruit and veggies, sweets, and briny foods.

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Episode: Summer Plate-List. CHARCUTERIE CHECKLIST: Cured Meats - Pre-sliced meats are your savory foundation. Cheeses - Offer one or two options with different textures and different sharpness.

How to Create the Perfect Charcuterie Board + Free Plans Nick + Alicia

Get Slicing. A good rule to remember with salami: slice it cold, serve it at room temp. I slice salami the thickness of a quarter on the bias, because it's prettier. Salami will often say on the.

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How to build a charcuterie board. By Aaron Hutcherson. December 21, 2021 at 8:00 a.m. EST. (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) Scroll.

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Wash and thoroughly drain any veggies and fruits being used. Gently pat dry. Unwrap any cheese and meat being used. Slice cheese and meat. Start at center of board and arrange items on board, Try to set contrasting colors and shapes together to create more visual interest. Replenish board as needed.

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Building Your Own French Charcuterie Board. Creating your own charcuterie board at home can be a fun and rewarding experience. Start by selecting a variety of charcuterie meats and French cheeses from your local stores or even grocery stores. Then, choose your accompaniments, bearing in mind the balance of flavors and textures.

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Step 3. Add cheeses and bowl ingredients first - Prep all cheeses as desired (slice, crumble, etc) and place on the board. Fill bowls and ramekins with dips, spreads, pickled items, etc., and place them on the board. If needed, you can switch to a larger or smaller board for your charcuterie base. Step 4.

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Step 2: Add bowls and decorative greenery. TMB Studio. Bowls are the bulkiest items on a charcuterie board, so make space for them before adding anything else. Scoop the pimento cheese spread, red peppers and marinated olives into small bowls and spread them out on the board.

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Jon Sullivan/Wikimedia Commons. While charcuterie boards are beloved for cured and pickled things, remember to lighten it up. All of that salt, which makes for a real punch of flavor, needs to be balanced to make your charcuterie board shine. "Fresh" can mean a lot of things.

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Sand and clean. Sand the entire surface of your board with an electric sander to remove any rough grain and soften the edges of the board. Start with a low-grit sandpaper (maximum 80-grit). Once the wood is smooth and the edges are softened, use the electric sander to sand again with 220-grit sandpaper or higher to give the board a smooth finish.

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Fold some of the meat for variety and fan out others flat on the board. See photos above for ideas. Add some of your fresh berries to the bowls/plates on your board. Add marinated olives, artichoke hearts and sweet peppers next. Start filling in spaces with dried fruit and nuts.