Charcuterie Board: Delight And Surprise Guests With Elegant Presentation

A Charcuterie board [shahr-koo-tuh–ree] is basically a cheese and meat board – featuring both standard and gourmet cheeses and cured or smoked meats such as bacon, ham, salami, prosciutto, turkey, pastrami – and others that offer a combination of flavors.

Charcuterie Boards can also include an assortment of nibbles that are usually based on meats and cheeses as well as a liberal assortment of crackers, breads, fruits, vegetables, shelled and salted nuts, pickles, olives, veggies, and dips.

Large boards can usually be rented or you can make your own. Ours are tree trunk slabs from a tree our neighbors cut down. We sanded, stained, and added epoxy to finish them. Food can be placed directly on the charcuterie board or you can use serving dishes to add variety and to contain smaller items such as carrots and cucumbers, sauces, and dips.

Listed below are ideas we’ve tried that you might enjoy, but personalize your board however you like. Recipes for some of our favorites are included as well. Pinterest and the web are resplendent with additional ideas and recipes.

1. Cheeses – A Charcuterie Board Mainstay

• Dubliner cheddar
• Irish white cheddar
• Brie
• Fresh mozzarella
• Gruyere
• Standard Cheddars
• Pecorino/asiago/parmigiano
• Blue (gorgonzola, roquefort)

Try the following:

• Provide cubes, slices, or fingers in jars, on platters, or directly on the charcuterie board
• Place whole bricks on the board and provide a cheese slicer
• Include a cheese mold or offer cheese balls surrounded with crackers and fruit
• Make your favorite cheese dip and surround with crackers
• Skewer cheese chunks with meats and veggies
• Make-your-own cheese cups and fill with cheese cubes, olives, veggies, or fruit
• Toss cheeses with olives, honey, nuts or other accompaniments.

Here are some favorites:

Marinated Olives & Cheese Ring – This one is a best seller. The combination of cheeses and olives in a sweetened vinegar sauce is almost irresistible.

1/2 cup white wine vinegar
1/2 cup olive oil
1 tsp. sugar
1/2 tsp. celery salt
1 tsp. basil
1/2 tsp. red chili flakes
8 oz. cream cheese
8 oz. mozzarella cheese
8 oz. Monterey Jack cheese
6 oz. pitted Kalamata olives
7 oz. garlic stuffed green olives

1. Make a dressing mix of the vinegar, olive oil, sugar, celery salt, basil, and red chili flakes. Set aside.
2. Cut the cream cheese block in half lengthwise and cut into 1/4 inch slices.
3. Cut mozzarella and Monterey Jack cheeses into 1/4 inch slices.
4. Arrange cheese slices in a ring alternating mozzarella and Monterey Jack, with a slice of cream cheese between them to form a complete circle.
5. Drain the olives and add to the center of the circle.
6. Drizzle dressing mix over the entire dish.
7. Cover and marinate one hour or more. Serve

Calico Party Mold – Cheese molds are often the star of the show as they are a little unusual. And, of course you need a mold. Jello molds work well. Arrange the mold on your charcuterie board near crackers, chips, fruit, other cheese cubes or slices, or an assortment of crunchy veggies.

1 envelope Knox gelatin
3/4 cup milk, divided
8 oz. softened cream cheese
1/4 cup finely chopped red onion
4 oz. can chopped green chilies
4 oz. can chopped olives
2 Tbsp. finely chopped cilantro or parsley
1 1/2 Tbsp. lime juice
1 clove garlic minced
1 tsp. cumin
1/2 tsp. salt

1. In a large bowl, sprinkle the gelatin over 1/4 cup milk and let stand for a minute to soften.
2. Microwave remaining 1/2 cup milk to boiling.
3. Stir hot milk into gelatin, stirring until gelatin is completely dissolved.
4. Beat in softened cream cheese until smooth, then stir in sour cream.
5. Mix remaining ingredients and stir into the cheese mixture.
6. Pour mixture into a lightly greased 3-cup mold and chill for 4 hours or until firm (some recipes suggest lining the mold with plastic wrap first).
7. To unmold, dip the bottom of the mold in hot water for a few seconds and invert onto a platter.

Cream Cheese Log – A basic recipe follows, but you can add whatever to like to the basic cream mixture: bacon, chocolate chips, craisons, for example.

2 8-oz cream cheese
1 small can crushed pineapple
2-3 Tbsp. chopped green peppers, and/or ham or bacon crumbles (opt)
2 Tbsp. onion, chopped fine
1/2 tsp. garlic powder or salt
1 can chopped olives
1 cup grated cheddar cheese

Mix together and form into a log or ball (or form small balls and skewer with a pretzel stick). Roll in chopped nuts then roll logs and balls in waxed paper and refrigerate until ready to use. Plate the cheese log and arrange crackers around the outside.

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2. Meats – The Other Charcuterie Board Mainstay

Here are some typical charcuterie board meats. Most often the meats are folded (in halves or thirds or cone shaped) and placed directly on the board. They can also be arranged and plated. The fun is in creating your own arrangements, but check Pintrest and the web to prime the pump.

• Genoa salami
• Capicola
• Prosciutto
• Soppressata
• Italian Dry Salami
• Finocchiona
• Pastrami
• Ham
• Turkey

Sample Charcuterie Board Meat Display

Charcuterie Board Meat and Cheese Combos to Try

Crab Cornucopias – Toasted bread cones filled with an imitation crab and cream cheese mixture.

1. Cut 20 slices of thin sliced white bread with round cookie cutter.
2. Flatten with rolling pin and then spread salad dressing on both sides.
3. Roll around your finger to form cornucopias (cones) and fasten with toothpicks. They hold their shape better if you insert a bit of crumpled tin foil (or old fashioned clothes pins) in each cone.
4. Bake on an ungreased cookie sheet in 350 oven for 12 to 15 minutes, or until lightly brown. Remove toothpicks while still warm.
5. Stuff with a filling made by combining 1/2 cup chopped celery, 1/4 cup finely chopped sweet onion, one can chopped water chestnuts, an 8-oz package of cream cheese, 1/2 cup salad dressing, 2 Tbs. lemon juice, and Ranch dressing to taste. Add 1 pkg imitation crab and stir gently.

Summer Sausage Appetizers – Top Round Crackers with summer sausage and cheese slices, olives, and cherry tomatoes, then drizzle with pepper jelly and/or brown mustard.

Shrimp Tartlets – Add this cream cheese mixture to phyllo tarts topped with shrimp and drizzled with cocktail sauce.

8 oz. package cream cheese, softened
1-1/2 teaspoons Worcestershire sauce
1 to 2 teaspoons grated onion
1 teaspoon garlic salt
1/8 teaspoon lemon juice

Fill 2 packages (1.9 ounces each) frozen miniature phyllo tart shells with cream cheese mixture. Top stuffed shells with cocktail sauce and small shrimp (about 30 peeled and deveined cooked shrimp, tails removed). Refrigerate until serving.

Shrimp & Cream Cheese Puffs – Small cream puffs with a cream cheese shrimp mixture:

1. Combine 1 Tbsp. water, 8-oz. cream cheese, 1 Tbsp. Lemon juice, 1 Tbsp. grated onion, ½ cup salad dressing, 1 can shrimp, drained.
2. Stuff the cream puff shells with the cream cheese mixture. Place a thin slice of ham and a sprig of parsley inside the shell.

Guacamole Turkey BLT’s – Top toasted bread circles with crisp bacon, guacamole, lettuce, tomatoes, and sliced deli turkey. Skewer with a pik.

Artichoke Wonton Cups – An unfailing crowd pleaser

1. Combine 1 cup of both Parmesan cheese and mayo. Add 1/2 tsp. each of onion and garlic powder.
2. Add 2 cups shredded mozzarella cheese and a 14 oz. can of water-packed artichoke heats, rinsed, drained, and chopped.
3. Coat one side of each won ton wrapper from a 12 oz. pkg. with cooking spray; press greased side down into miniature muffin cups.
4. Bake at 350° for 5 minutes or until edges are lightly browned.
5. Fill each cup with 1 Tbsp. artichoke mixture and bake 5-6 minutes longer or until golden brown. Serve warm.

Fresh Peach Caprese Salad – Layer sliced fresh peaches, fresh basil, and fresh (sliced) mozzarella on a plate or small board and drizzled with a balsamic vinaigrette dressing. If peaches are not in season, substitute tomato slices.

Gorgonzola Pear Tartlets – Combine a large pear, finely chopped, with 1 cup (4 oz.) crumbled Gorgonzola cheese. Add 1/2 cup toasted and chopped hazelnuts. Spoon into 2 packages (1.9 oz each) frozen miniature phyllo tart shells and bake at 350° for 10-12 minutes or until shells are lightly browned. Serve warm.

Peppered Parmesan Bowls – Parmesan bowls are so easy. Add about a fourth of a cup of Parmesan sprinkled with pepper in a non-stick fry pan over medium heat until cheese bubbles and edges are slightly browned. Remove with a spatula and drape over a small cup or bowl. Use your palm to help form the cheese around the cup. Remove from the cup when cool and fill with salad, vegetables, or fruit.

Cheese Filled Filo Triangles – Crispy Filo filled with cheeses and cottage cheese. They can be made ahead and refrigerated overnight, completely covered, or frozen. Reheat them immediately before placing on the charcuterie board.

1. Mix together a square of softened butter, an egg, dash of pepper, 1 cup mozzarella cheese, 2 Tbs. Parmesan cheese, 1/2 cup cottage cheese, 1/4 tsp onion powder and 1/8 tsp garlic powder.
2. Lay two sheets filo (easier to handle if you use 2 sheets) on a flat surface and brush the top sheet with melted butter. (Keep remaining filo covered with plastic wrap and a damp dish towel).
3. Cut the sheet into 2 inch strips and place 1 tsp. of filling on one of the corners of each strip; Fold the corners over, forming a triangle and continue to fold the strip (fold like the flag).
4. Brush the top with butter to seal.
5. Repeat with remaining filo and filling.
6. Bake @ 400 on lightly greased cookie sheet or on parchment paper for 15-20 min.

Pear and Prosciutto Tarts – Top Pear slices with fresh mozzarella slices and prosciutto. So simple, so good!

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3. Veggies

Choose an assortment – veggies go well with any board. Surprisingly, cucumbers, carrots, and cherry tomatoes either alone or in assortments are quite popular. Try small plates of raw vegetables with dips on the side.

• Veggie Spears and Sticks in Dill or Ranch Dip – Put the dressing in the bottom of a small cup and add the veggie spears. If you need something tall, place dip in a larger glass and add long celery sticks.
  
• Cheesy Broiled Zucchini Slices – Combine 2 oz. cream cheese with 2 oz. crumbled Feta cheese, 2 Tbsp. mayo, 1 Tbsp. chopped parsley, and a bit of garlic (to taste). Cut and slice a large zucchini, spread on the cream cheese mixture and broil for about 3 minutes until the cheese is melted. Sprinkle with bacon bits. Serve warm if possible.
  
• Cucumber Bites (with Herb Cream Cheese) and a tomato topper – Mix 4 oz. of cream cheese and a Tbsp. of Dill (or thyme) and 1/4 cup Ranch dressing. Put mixture in a piping bag with a large star tip. Peel and slice the cucumber into thin pieces. Remove a portion of the center with a melon baller, leaving a half moon crater. Pipe the cream cheese into the crater. Top it off with half a cherry tomato.
  
• Skewers of cheeses and veggies – For example, place a cheese chunk, basil leaf, tomato, and another slice of cheese on a skewer. Try other antipasto combinations. Lots of fun.

4. Charcuterie Board Fruits

Caprese Bites – Combinations of fruits and cheeses (usually marinated mozzarella balls) served on a pic and drizzled with pesto, balsamic, or other glaze. Here are a few combinations to start with:

• Cantaloupe ball, prosciutto (folded), basil leaf, marinated cheese ball, another piece of folded prosciutto and a honey dew ball
• Marinated cheese ball, black berry, and a cucumber chunk (yes cucumber)
• Watermelon ball or chunk and cheese ball

Fresh Fruits – Apple slices, berries, pineapple, grapes, cherries, melons – usually scattered along the board and intermixed with other options or plated as a board highlight. Who can resist a bowl of fresh cherries or a sprig of juicy grapes?

Caramel Apple-Cheese Pics – Skewered apple and cheese chunks sprinkled liberally with pecans and drizzled with caramel ice cream topping.

Fruit skewers – make serving fruit so easy. Or slice fruit and serve in cups with a bit of pineapple dip in the bottom.

Pineapple Dip – Light and fluffy. Doesn’t over-power the fruit. Display the dip in a bowl near some of the fruit on your board or surround the dip with fruit.

1. Combine 1/2 cup sugar and 2 Tbsp. flour in a sauce pan. Whisk in 1 cup pineapple juice and a Tbsp. of butter. Cook and stir until mixture comes to a boil.
2. Cook and stir for 1-2 minutes until thickened.
3. Remove from heat and stir a small amount into an egg that has been lightly beaten. Return the egg mixture to the saucepan.
4. Stir constantly and bring to a gentle boil. Cook and stir until thickened.
5. Remove from heat and bring to room temperature, stirring several times.
6. Fold in 1 cup heavy whipping cream, whipped. Cover and refrigerate for at least an hour.

5. Charcuterie Board Artisan Breads, Toasts, Sweet Breads, Bread Sticks, and Crackers

Include an assortment: sliced artisan and/or sweet breads, bruschetta, crostini, crisps, toasted baguette slices, commercial crackers – to name just a few. Pair the breads with an assortment of dips, sauces, salsas, jams, jellies, and flavored butters on your charcuterie board.

Sicilian Nachos – Crispy bread liberally dressed with spiced meat, onions, carrots, and spicy tomato or balsamic sauce.

Bruschetta – Chopped Garlic and olive mix topped with tomato salsa and shredded cheese on toasted baguette slices

Parmesan-Pretzel Crisps – Shredded Parmesan and crushed pretzel mixture, baked and served with dipping sauces on the side.

Cheesy Sun Crisps – Shredded cheddar and Parmesan cheeses mixed with butter, oats, and sunflower kernals, then baked and sliced.

Crackers – Good crackers are so easy to find at almost any grocery store. Provide an assortment – round, square, plain, flavored – and use them as fillers to take up any empty spaces on your board.

Artisan Breads – Most bakeries, even grocery store bakeries, sell yummy Artisan breads in every imaginable flavor. And, of course, you can make your own. As an added attraction, provide a couple of flavored butters – and don’t forget a small knife to spread the butter with.

• Janna’s onion dill
• Pineapple and white chips
• Sundried Tomato Artisan Bread
• Lemon rosemary
• Pão de Queijo (Brazilian Cheese Bread)

Bread Sticks – Buy them or make them. Spiral your favorite dough around a sturdy skewer, or simply make a 10×15 pan of focaccia, slice it in strips, and place several in a tall glass.

Flavored Butters – These dress up any bread. Here are a few favorites to slide in next to bread displays on your board.

• Cheese and Bacon Butter – 1 Half Stick (1/4 cup) Butter, softened, 1 Tbsp. shredded Cheddar cheese, 1 Tbsp. crumbled cooked bacon, 1 tsp. finely chopped fresh chives

• Honey Butter – 2 cups honey, 1 cup softened butter, 7 oz. carton Marshmallow cream. Blend thoroughly. (The marshmallow cream adds such a smooth subtle flavor to the mixture).

• Pecan Brown Sugar Butter – Stir together 1/2 cup softened butter, 2 Tbsp. finely chopped toasted pecans, and 1 Tbsp. light brown sugar

Sweet breads – Again, most bakeries and grocery stores have great sweet breads and nearly everyone has a favorite home-made version, be it banana, lemon, chocolate chip or even zucchini. Slice them in small squares, strips, or quarters.

6. Sauces, Jams, and Dips

These go quickly! Scatter them along your board near the veggies and breads in particular. You don’t need huge portions, but do be prepared to replenish them.

Jordan Page’s Cranberry Dip– This combination of fresh cranberries, jalapenos, cilantro, and cream cheese is a “ridiculously delicious appetizer” according to Jordan. We agree.

Cranberry Sauce -Mix a 14 oz. can of jellied cranberry sauce with 3 Tbsp. cider vinegar, 2 Tbsp. brown sugar and 1 Tbsp. prepared mustard.

Mustard Sauce – Mix 1/4 cup of apricot jam with 6 Tbsp. mustard and 2 Tbsp. mayo

Crunchy Spinach Dip – Thaw a 10-oz. pkg. of frozen chopped spinach and mix with an 8-oz can chopped water chestnuts, 3/4 cup finely chopped green onions. an envelope Lipton’s Country Vegetable soup mix, 2 cups sour cream and 1/2 cup mayo. Cover and chill overnight.

Olive Nut Dip – Mix 3-oz. cream cheese, softened, 1/4 cup chopped green olives, 1/2 cup chopped walnuts and 1 Tbsp. milk.

Hot Artichoke & Spinach Dip – Artichoke lovers rejoice!

2-4 cloves garlic, baked and chopped
1 cup shredded Mozzarella or Jack cheese
1/3 cup grated Parmesan cheese
4-oz. cream cheese, softened
1 package frozen, chopped, spinach, thawed
14-oz. can of artichoke hearts, drained and diced
10-oz. Alfredo-style pasta sauce
1/2 cup mayonnaise
1/2 tsp. pepper
1/2 cup sun-dried tomatoes (optional)

1. Combine the cheeses and then add the garlic, artichokes and spinach.
2. In a separate mixing bowl, combine mayonnaise, Alfredo sauce, garlic, and pepper and mix until combined.
3. Pour the mayonnaise mixture into the cheese mix and stir until well mixed. Pour the mixture into an 8×8 inch baking dish; cover and bake at 350 degrees for 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Cilantro-Jalapeño Mayonnaise – In a blender or food processor, combine 1- 3/4 cups mayo, 2 Tbsp. water, 2 Tbsp. vinegar, 1 rinsed and stemmed fresh jalapeño (remove seeds for less heat), 1 peeled garlic clove, 1/2 cup lightly packed fresh cilantro, 1/4 tsp. Pepper

Jalapeno Popper Spread – Cheeses, chilies, jalapenos – wow!

2 packages (8 ounces each) cream cheese, softened
1 cup mayonnaise
1/2 cup shredded Monterey Jack cheese
1/4 cup canned chopped green chilies
1/4 cup canned diced jalapeno peppers
1 cup shredded Parmesan cheese
1/2 cup Panko bread crumbs
Sweet red and yellow pepper pieces and corn chips

1. In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-in. pie plate.
2. Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400° until lightly browned, 25-30 minutes. Serve with peppers and chips.

Greek Olive Tapenade – In food processor, combine 1 cup pitted Greek olives, 3 cloves garlic, 1/2 cup pickled vegetables (giardiniera, chopped), 1/4 cup chopped roasted red peppers; add 1/4 cup olive oil, 1 tsp. Italian seasoning, and 1-1/2 tsp. parsley; pulse until combined. Serve near toasted baguette slices.

Dill Dip – Combine 1 cup sour cream, 1/2 cup mayonnaise, 1 tablespoon finely chopped onion, 2 teaspoons dried parsley flakes, 1 teaspoon dill weed, 1 teaspoon seasoned salt. Cover and refrigerate. Serve with vegetables.

Guacamole – Of course Guacamole! Try Lauralee Whiting’s recipe. None better. We think you’ll agree.

Jams & Jelly – Add your favorites

And That’s Not All

• Olives – lots of them! Italian/Greek/Green/Black
• Dried fruits (Figs. Mangoes, Apples, Apricots – for example)
• Nuts (nice accent)

And there you have it – enough to get you started – at least!