No party is complete without an epic charcuterie board. Follow these step by step photos to learn how to make a charcuterie board that will impress everyone and keep your guests coming back for more!
Thank you to QFC for sponsoring this post! This is a sponsored conversation written by me on behalf of QFC . The opinions and text are all mine.
It’s the most wonderful time of the year! It’s Washington Wine Month! Which means it’s the best time of the year to stock your wine cellars. Or wine fridges. Or regular refrigerators that you keep your wine in. Or on top of your fridge. The point is, it’s time to stock up on wine because when you buy six bottles of Washington Wine at QFC in August you get an extra 20% off! Because doesn’t saving money make wine taste even better?
You know what goes well with wine? Charcuterie.
What is charcuterie?
Charcuterie is French for cured meats, such as bacon, salami and prosciutto. However, it is common these days to go to a restaurant and order a “charcuterie board” and get a wooden board holding meats, cheeses and other accouterments.
How do you pronounce charcuterie?
Wondering how to say Charcuterie? The correct pronunciation is shär-ˌkü-tə-ˈrē according to the dictionary.
What is the difference between a charcuterie board and a cheese board?
Although charcuterie means cured meats and can be a platter of just meat, it is often used to describe a mixed board with cured meats, cheeses, and other accompaniments. So “charcuterie board” or “charcuterie platter” is often used interchangeably with “cheese board” or “cheese platter”.
What should be on a charcuterie platter?
The truth is you can put so many different things on a charcuterie platter, either all meat, meat and cheese, or a variety of snacks and appetizers. Here are some step by step photos showing how to build a well-balanced charcuterie board.
- Start off by anchoring your board with the wedges of cheese. In this charcuterie board, I used blue cheese, triple creme brie, truffled goat cheese, sharp cheddar and merlot bellavitano. I found all of these in the cheese case at QFC – they have a great selection. I like to have different kinds of cheeses so that you have something for everyone.
2. Add your small bowls and dishes of olives, jams, dips and other items. Adding olives or other briny items rounds out the flavors and makes this a more meal worthy cheese board. I loved the peppadew peppers we served here! They were a little briny, a little sweet and a little spicy.
3. Of course it wouldn’t be a charcuterie board without cured meats! I like to use salami – my favorite is soppressata – and prosciutto at the least. You can always add on whatever strikes your fancy. Start to fill in the empty space with cured meats and crackers. Place them close to the items already on the board, fanning out around the items to cover up the wooden board. I like to wrap the prosciutto up into little rosettes, and fold some of the slices of salami to add visual interest.
4. Now, you need some things to go with that meat and cheese! Crackers and/or bread are a must. Try to get sturdy crackers that will be able to hold your cheese without breaking. I also like to serve slices of french bread.
5. Continue to fill in the empty spaces with the smaller items, such as nuts, fruit and bread slices.
6. Finish off the charcuterie board by garnishing with fresh herbs to fill in any small gaps and add depth and color.
Ta-Da! Don’t forget the wine! I served this gorgeous cheeseboard with a crisp, dry Washington rosé. But the best wine to drink with a charcuterie board is a wine you like! Washington has such a wonderful variety of red, white and rosé wines that you really can’t go wrong.
The beauty of the charcuterie board is that you can make it as simple or as fancy as you want. I often serve a small cheese board to guests with just one or two types of meat and cheese and some crackers or bread. Even a small charcuterie board impresses!
Now, what are you waiting for? Run to your nearest QFC and stock up on Washington wine and charcuterie!