Charcuterie Board Recipes

5 BEST CHARCUTERIE BOARD IDEAS

Steps:

• Gather board base essentials: board, cheese knife, dip bowls, condiment utensils, toothpicks.
• Placing larger items like blocks or slices of cheese on the board first.
• Add dips, pickled veg bowls, sliced meats next.
• Add crackers and breads spacing them out on board.
• Fill in gaps with fresh fruit, veggies and/or dried fruits and nuts.
• Add garnish and serve immediately or chill until ready to serve.

EASY CHARCUTERIE BOARD

Steps:

• Clean and prepare all fruits and vegetables.
• Set out a large round or square wooden board. Start in the center and arrange cheese, meats, vegetables, and fruits in a decorative pattern.

CHARCUTERIE LUNCH BOARD

Steps:

• For the Dijon chickpeas: Heat a 12-inch skillet over medium-high heat and drizzle with olive oil. Add the shallots and a pinch of salt and cook until softened, adjusting the heat to medium if the shallots begin to char, 3 to 4 minutes.
• Add the chickpeas and lower the heat to medium. Add the Dijon mustard, garlic powder, cayenne and a pinch of salt. Mix with a wooden spoon until the chickpeas are fully coated in the mustard mixture. Sauté until the chickpeas develop a light golden brown crust, about 5 minutes.
• Adjust the heat to low and add the kale and a small splash of olive oil for moisture, if necessary. Cook, tossing, until the kale is wilted but still bright green, 1 to 2 minutes. Remove from the heat immediately. Transfer to a plate and top with cracked pepper and parsley.
• For the charcuterie lunch board: Put half of the Dijon chickpeas in a small bowl and smash with a fork. Transfer some to a bento-style lunchbox. Put some of the remaining whole Dijon chickpeas in a second bento-style lunchbox. (Reserve the remaining chickpeas for future meals.) Arrange the bread, roast beef and half of the Swiss cheese and piquante peppers with the smashed chickpeas. Arrange the crackers and remaining Swiss cheese and piquante peppers with the whole chickpeas. Add some Dijon mustard to 2 small serving bowls and place one in each box.

SIMPLE CHARCUTERIE BOARD

Steps:

• Starting in the center of a large wooden board or platter, arrange summer sausage, salami, and Cheddar cheeses alternately across the board in a decorative pattern.
• Arrange crackers in patterns in between the meats and cheeses.
• Place olives and cucumbers into small bowls and set onto the board. Set mustard onto board. Serve.

CHARCUTERIE BOARD

Steps:

• Make the whipped ricotta: In the bowl of a food processor, combine ricotta and salt, and purée until light and fluffy, scraping down the side of the bowl every so often, about 2 minutes. Transfer to a serving bowl, drizzle with olive oil or honey, and garnish with cracked black pepper.
• Assemble the charcuterie board: On a large cutting board or serving platter, arrange the whipped ricotta and all of the other ingredients. (Place olives in a bowl and set an empty small bowl next to the olives for the pits.) Set out small knives, forks and spoons for slicing and serving. Serve with bread, crackers and mustard.