SLICED MEATS
Prosciutto, Serrano, Iberico, Bresaola, Salami, Mortadella,
Chorizo…
CHEESES
SOFT: Mozzarella Balls, Brie, Gorgonzola, Triple Creme/Petit
Basque, Goat Cheese…
HARD: Manchego, Comte, Aged Sharp Cheddar, Aged Parmesan,
Gruyere, Gouda…
SOMETHING SPREADABLE
Pâté, Pesto, Spreadable Cheese, Tapenade, Flavored Butter…
BREAD AND CRACKERS
Sliced baguette, Crackers, Bread Sticks…
ACCENTS
Cornichon (pickles), Roasted or Fresh Tomatoes, olives, Grapes,
Almonds (flavored or plain), Radishes, Cucumber Slices, Roasted
Peppers, Sliced Figs, Honey…
BOARD AND EQUIPMENT
24”x 18” wood cutting board (larger or similar), marble board, slate
board…
DIRECTIONS
Photo Credit: Food & Wine
1. Two hours before serving, take out your cheeses and dips
or spreads to soften.
2. An hour before serving, remove your charcuterie from
the fridge and slice your hard cheeses if you plan on
presenting them as slices. If not, leave hard cheeses out.
3. Take slices of charcuterie and fold them individually,
place them on your board in clusters in three different
areas on your board.
4. Place your cheeses in three different areas on your
board (if whole, add cheese knives next to cheeses).
5. Place your spread or dip in the center or in an empty
area on your board.
6. Allocate your crackers or bread on your board. If using
bread sticks, maybe add a small glass and place them
inside to give your board some height.
7. Accentuate with accents
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