The word “charcuterie” has expanded a bit beyond its classic French roots and is sometimes used to describe a collection of meats, cheeses, fruits, and other finger foods arranged together. I understand that purists scoff at this change, but I care less about what I call it and more about whether or not the people I make it for are enjoying it.
I know this is a bit odd since I’m not really cooking anything, but Jules and I love entertaining – having people over and spending time with them while sharing great food – it’s the best. I’ve had a lot of practice at putting together charcuterie boards, and I think they’re perfect for so many occasions (or no occasion at all). So here are my favorite things to include, along with a couple of condiment recipes and a video below walking you through it all.
The best things to include in a charcuterie board
Something pickled and/or brined
Olives, pickles, artichokes, peppadew peppers (a personal fave) – lots of things to choose from, but the tang is important for cutting through the richness of some of the other items. I love these gherkins from Gaea – tangy, but not sweet like most gherkins are.
Something crunchy
Crackers, toasted bread, nuts, or even pork rinds (for my keto folks out there). The crunchy texture makes the board more enjoyable, because it’s not just mushy thing after mushy thing. You gotta have that texture in there – something mild flavored is great. And don’t forget some gluten-free options if making for larger groups. There’s usually someone and having something for them really goes a long way in making them feel welcomed.
Something meaty
Soppressata, prosciutto, pepperoni, salami. This is where a lot of people have problems with the term “charcuterie” because most meats represented on “charcuterie” boards are actually Italian salumi. But again, let’s not worry about it, because these things are delicious. And if you’re worried about all the nitrates in the cured meat, opt for uncured options like this turkey salami. It’s pretty dynamite.
Something fruity
Berries, grapes, and whatever is seasonal. Right now that means peaches and plums, but soon we’ll be looking at pears, citrus, and pomegranates. Fresh fruit is another great thing for cutting the fat in the meat, but you can also use dried, unsweetened fruit (cherries are my go-to).
Something cheesy
Creamy cheeses, hard cheeses, sharp cheddars, and specialty cheeses. Get a good mix of cheeses like whole milk mozzarella (mild, fresh), aged cheddar, blue stilton (sharp), and manchego (a hard cheese with a great flavor that goes with just about anything). Super hard cheeses like Parmesan, I think, are better used in other ways, but that’s for my taste.
Condiments
Fruit spreads (can’t go wrong with a fig preserve) and mustards. Harsh mustards may not be the best choice, but below I have a recipe for a honey mustard made with stone-ground whole-grain mustard. It’s super delicious, as is the sour cherry chèvre (which can also act as one of your cheese options).
Something chocolate
Always. I always have some form of chocolate. I use Lily’s when I’m on keto, but anything dark will do. And chocolate-covered almonds pull double duty – love them on a board.
Fresh herbs
This is optional, because people won’t eat them. But at the risk of sounding pretentious, I find that the smell of fresh rosemary or basil makes eating everything else more enjoyable. You still get the flavor through smell, and it’s really great.
Of course, with all of this, you also want to make sure you have some great serving pieces to arrange it in and on. Here are a couple of my favorite pieces that were used in the video above:
• Medium olive wood cheese board
• Olive wood fruit bowl
There are so many things you could use – make some boards of your own and put them on Instagram, tagging @chrislovesjulia. Would love to see what you come up with! Until next time, friends.
Sour Cherry Chèvre
Ingredients:
- 1/3 cup goat milk chevre
- 1-2 tbsp sour cherry spread
Directions:
- Mix the ingredients together – that's it!
Stone Ground Honey Mustard
Ingredients:
- 1/4 cup stone ground mustard
- 1 tbsp honey
- 1 tsp apple cider vinegar
Directions:
- Mix the ingredients together until smooth. Put it on whatever – it's amazing.
I have never heard of sour cherry spread. Where does One find this product?
Looks delicious! Can you substitute the stone ground mustard for Dijon or creole brown mustard?
I think Creole would turn out better, but you could do either. They’re very different flavors, but all good.
Kind of late to the game, but looove the charcuterie ideas!!! Could you tell me if your beautiful round board is the 15” or the 22”size board? Whichever it is I neeeeeed it in my life!????????
It’s the 22!
Oh My how delicious and now I have to run out and get all those tasties and make one! Thank-you Chris!
This post was just what I needed! I’ve never put together a charcuterie board before, and they can look intimidating if you’re trying to really do it up right and not just have a plate with ham slices and cheese squares. My husband and I had been working through Sopranos and I had just suggested I put together a “real” charcuterie board for the finale. This post came up right at the perfect moment, I saved it for the finale prep. Last night we had our charcuterie board and watched the finale. it was perfect!
Awesome! So glad you found it helpful. :)