Charcuterie. Shar-koo-te-re. I just love saying it. And we love eating it
A charcuterie board is like a blockbuster film. The various meats are the stars, the cheeses are the co-stars and the and the pickled & marinated characters are the extras
This easy appetizer is mostly assembling your favorite cast, but the outcome is nothing short of spectacular
Cured meats paired with a selection of cheeses and pickled & marinated ingredients that all compliment each other… sounds like an Academy award!
There are no rules here. You pick and choose what you like with a few guidelines in place
Let’s start with the meats
I could honestly eat prosciutto wrapped around just about anything, so this thin, salty ham always makes an appearance on my charcuterie board
I also like something a little spicy like a capicola, a dry salami and a hot salami like sopressata
You can also use pepperoni, serrano ham, dry chorizo… really whatever meats you prefer
I like to serve the meats with a really grainy mustard for an added kick
So, let’s cheese. Oh, I mean talk about cheese. How long do you have to talk about my most favorite food in the universe?? Not that long? Ok.
I like to have a selection of a hard cheese, a soft cheese and either a smoky or sharp cheese
I’ve chosen a chunk of Parmesan, a smoky aged gouda and my new favorite find in life… burrata cheese!
Leave it to our Italian friends to fill fresh mozzarella with a creamy ricotta-cheese-like surprise inside. #mindblown
Now, let’s not forget our extras. The fatty meat and creamy cheese flavors need to be cut and using pickled and marinated ingredients lends a delicious contrast
You can pretty much stand in the international aisle in the grocery store and pick out your favorites. We like marinated artichoke hearts, spicy pepperoncini peppers, pickles, roasted red peppers and olives
I’m not just using any olives, I’ve marinated this olive medley with fresh rosemary and orange zest. Check them out Citrus Marinated Olives
Alright. I think I’m done with all of this chit chat and it’s time to get this show started. I said it was all about assembling your cast
I like to group the meats and cheeses on cutting boards, then put all of the other ingredients in little interesting bowls and plates
Fruits add some sweetness so you can add in some dried apricots or fresh grapes for some “pop”
You can serve with a variety of crackers, bread sticks and baguettes. After all, they’re just the vehicle to get all of these awesome ingredients into your mouth!
I like to “casually” display the ingredients. Just start with a few slices here and there and let your guests take over
Looks like an award winning party spread to me! Dig in!
Simply Sundays! ~ Charcuterie & Cheese Board
6 to 12 ounces each of cured meats, such as prosciutto, capicola, dry salami and sopressata
6 to 12 ounces each of cheeses, such as Parmesan, smoky aged gouda and burrata cheese
6 to 12 ounces each of marinated artichoke hearts, spicy pepperoncini peppers, pickles, roasted red peppers and olives
Assorted baguettes, crackers, breadsticks, grainy mustard and fruits as desired
Tools used to make this recipe
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