How To Make a Charcuterie Board

Your Family Will Be Able To Enjoy This Charcuterie Board Over Several Days

Guest Article from Julie of Native Provisions Grazing Tables

Julie from Native Provisions Grazing Tables approached me recently and asked if I would enjoy learning how to put together a Charcuterie Board for my family. Right now it seems that many of us have a little bit of extra time on our hands. We are finding ourselves at home and looking for creative ways to have fun and pass the time with our families. I thought it would be great to share Julie’s tips and tricks with all of you. Julie put together her “go-to” shopping list that can elevate an evening of sheltering at home with your loved ones. You could make this charcuterie board for a fun family game night, date night at home, or just to elevate the occasion. Read on to learn how to make your own charcuterie board:

How To Make A Charcuterie Board At Home:

• 12 oz of charcuterie or 3/4 lbs Translation; This equates to two packages of your favorite cured meats which usually are packaged in 4-6 oz. Try your favorite salami, Coppa salumi, or a Prosciutto salumi. SALUMI 101: Coppa, and Prosciutto are a “whole muscle” salumi. Specialty practice; try “taco-ing” your thinly sliced salami and standing it up to make a row or “salami river”. It’s easier if your salami has warmed up a bit from being in the fridge. If you’re getting the salami sliced at the deli, ask for it to be sliced very thinly.
• 3 pieces of cheese Translation; grab three pieces of your favorite cheese from the deli department. If one of those pieces is a whole Brie round, count that as one. I love a good Brie, Blue, Parmesan, and Cheddar. I definitely love to grab any cheese that is locally made! Specialty practice; I like a good sharp white cheddar, I also like to cut this cheese into two shapes, I usually go for bite size cubes and small triangles.
• Two nuts Any two handfuls of your favorite nuts. I love Moroccan almonds (dry not in oil), pistachios (in the shell), walnuts…

Charcuterie Board Continued…

• One box of crackers Or break up the amount into two types of crackers, I like to make sure to get a couple different shapes and textures. You can always sub out a pre-sliced baguette for the box.
• One accoutrement Translation; this can be honey, mustard, quince pate, or your favorite jam. Specialty practice; honey or honey comb goes really well with fresh Mozzarella, Burrata, or Ricotta. Mustard is great with sharp Cheddar or other strong, hard cheeses.
• 1/2 jar of olives I definitely prefer Castelvetrano olives.
• Next, add 1/2 jar Cornichons Aka, tiny pickles.
• 1/2 handful of golden raisins The color is so nice.
• One bunches of grapes One bunch from a regular size bag.
• 5-6 strawberries Specialty practice; try cutting your strawberries in half and leaving the greens on top. You can also take the green off the top and cut the strawberry in circles.

Instructions Continued…

• One pieces of fruit This could be an apple, pear, nectarine, peach, or orange, use what’s in season!
• Accent pieces Translation; This is where the real fun comes in! Stick to what is in season, and only choose one or two of these items. This is part of your grazing board garnish. Kumquats (10), dried oranges (10), figs (5), cherries (a handful), raspberries (handful), blueberries (a handful), passion fruit (3). Specialty practice; Cut some of your kumquats in half, leave stems on cherries, and try cutting passion fruit in half and stick a compostable spoon in it, so it’s ready to go!
• Be sure to add a few sprigs of your favorite herb or flowers as the second part of your garnish. Specialty practice; I love adding edible flowers to my boards. Pansies, chamomile, and pea flowers. But really anything looks beautiful!

NOW YOU’RE ALL SET! GET CREATIVE AND HAVE FUN!!

Be sure to join Julie’s newsletter at www.nativeprovisions.co for more on grazing table workshops and online workshop coming soon! You Can also check out Native Provisions on Instagram at @native_provisions

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