Build Your Own Charcuterie Board
Grab a bottle of wine, and settle in for your next girl’s night, date night, or even a night in by yourself with a build your own charcuterie board! This blog post will walk you through how easy it is to make the most epic charcuterie board at home.
When going to the store, I usually like to have about four to five cuts of meat in mind for the board. Most of the time the prepackaged cuts work fine. However, I always try to get a quarter pound of prosciutto sliced fresh from the deli. It tastes better, in my opinion, and even saves you a little bit of money. Next, I like to pick out two types of fruit, to keep things fresh. And then I look for one to two types of crackers that will serve as the base for each bite. If you can, try to find a small jar of something sweet and savory. It really helps add multiple layers of flavors and different “mix and match” options. My preference is using cherry preserves (from Cherry Republic) and whole grain mustard. And finally, I make sure to grab a jar of mini pickles, because who doesn’t love a mini pickle?
If you follow this layout when building your next charcuterie board, you will definitely won’t be disappointed. You can find the same board I used, which I recently purchased from World Market, here. If you want to support local Michigan business, I have also linked the Montmorency Nouveau Preserves and Summer Sausage that I used on my board that are from Cherry Republic. (You won’t regret it).
INGREDIENTS
- Prosciutto
- Fennel Salami
- Hot Capicola
- Pepperoni
- Summer Sausage
- Table Grapes
- Cherry Plums
- Petite Toasts
- Mini Artisan Crackers
- Cherry Preserves
- Whole Grain Mustard (1 oz. Jar)
- Vlasic Snack’mmm Dill Pickles
STEPS
1. Set out your board. Place the 1 oz. jar of whole grain mustard, and two small bowls on opposite ends, so they make a triangle. Fill one bowl with cherry preserves, and the other with 5-6 mini pickles.
2. Place about seven of the petite toasts in the middle of the board, and about five of the crackers towards the bottom edge of the board.
3. Take your four to five types of meat and generously place them around the board, but leaving space to add a vine of grapes.
4. Fill any open space on the board with slices of cherry plums.
