CHARCUTERIE BOARD
CHARCUTERIE BOARD
While putting together a charcuterie board truly requires ZERO culinary skills, it will look like you put in a whole lot of effort.
There are NO RULES to building an amazing charcuterie board, but keeping just a few things in mind will result in the most appealing, varied, and delicious choices:
- Include a variety of flavors from sweet to savory, light to rich.
- Use contrasting textures–crispy and creamy, crunchy and smooth.
- Arrange your board with pops of color here and there, “fanning” out ingredients for easy serving and an overall good look.
That’s it. Now you can just have fun putting it all together.
ONE POSSIBLE EXAMPLE – MEXICAN FIESTA BOARD
INGREDIENTS
Cheeses: Manchego, Cotija
Charcuterie: cured chorizo, honey ham
Breads & Crackers: corn tortillas, blue tortilla chips
Accompaniments: pickled jalapenos, pistachios, dried mango, avocados, radishes, sweet mini bells
Condiment: Corn Salsa (recipe below)
Garnishes: cilantro, lime wedges
DIRECTIONS
Put the pickled jalapenos, pistachios, and Corn Salsa in small bowls and place them on a board.
Arrange the Manchego, Cotija, chorizo, and honey ham on the board.
Slice the corn tortillas in half and place them on the board along with some blue tortilla chips.
Fill any remaining gaps with dried mango, sliced avocado, radishes, and sweet mini bells.
Garnish with cilantro if you’d like and toss on some lime wedges for squeezing.
Corn Salsa: Stir together 1 (12 oz.) bag frozen corn (thawed & drained) 2 seeded and chopped jalapenos, ½ C. finely chopped red onion, ½ C. chopped cilantro, 1 clove minced garlic, ½ tsp. salt, ½ tsp. black pepper, and the juice of 2 limes. Makes 2 cups
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