{"id":8176,"date":"2021-03-25T17:45:28","date_gmt":"2021-03-26T00:45:28","guid":{"rendered":"https:\/\/bonkerz4food.com\/?p=8176"},"modified":"2024-12-30T18:33:45","modified_gmt":"2024-12-31T02:33:45","slug":"charcuterie-board","status":"publish","type":"post","link":"https:\/\/bonkerz4food.com\/index.php\/2021\/03\/25\/charcuterie-board\/","title":{"rendered":"Charcuterie Board"},"content":{"rendered":"\n

A Charcuterie Board is lots of fun to make. You can let your imagination run wild! I start with different salumi, cheeses and continue with vegetables, fruits and nuts. Crackers or a crostini always make a great addition. Of course, olives, cornichons and other pickled vegetables pair well with the salumi and cheese. Its always nice to add something with a touch of acidity. <\/p>\n\n\n\n

Enjoy Great Salumi and Cheeses<\/h2>\n\n\n\n

Sometimes, I just assemble the board with lots of items that I’ve bought. (No cooking involved!) For instance, there are great quality salumi and prosciutto available. I like to serve a few varieties of cheese. The rule of thumb is one cheese that is aged (like Parmigiano Reggiano), one that is fresh (like mozzarella balls) and one that is rather pungent (like a blue cheese). There aren’t many “rules” when making charcuterie boards, just pick items you like to eat. If you don’t like blue cheese, don’t put it on the board. You can choose a brie (or another type of cheese) instead. <\/p>\n\n\n\n

Stuffing different vegetables or fruit with cheese elevates them. For instance, you can buy blue cheese stuffed olives or you can make them yourself. My Goat Cheese Stuffed Figs<\/a> are easy to make and delicious.<\/p>\n\n\n\n

Pickled Vegetables are Tasty Additions to a Charcuterie Board<\/h2>\n\n\n\n

Sometimes I pickle or marinate different vegetables, like eggplant, and add them to the board. Pickled or marinated vegetables last for a long time in the fridge, so I just take a peak and see what I have. I like to add artichokes to the board. Sometimes I make my Grilled Artichokes<\/a>; however, other times I used marinated ones right out of the jar. Roasted bell peppers are nice on a charcuterie board. You can buy these in jars or make your own and store them in olive oil in the fridge. <\/p>\n\n\n\n

Fruit is a Sweet Treat <\/h2>\n\n\n\n

Fresh or dried fruit is a great accompaniment to any charcuterie boards. Pick what you have in the pantry, like dried apricots, figs or dates, or fresh fruit that looks tasty like grapes, apples or berries. In other words, the choices are endless!<\/p>\n\n\n\n

A Charcuterie Board are perfect for parties or as a light meal. Above all, you can add a little of this and a little of that and end up with a delicious feast! <\/p>\n\n\n

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Charcuterie Board<\/h2>\n\n
\n \t\t \t\t\tRecipe by Margaret Sanfelippo<\/span>\n \t\t\n
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  • <\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/span><\/li><\/ul>0.0<\/small> from<\/small> 0<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Course: Appetizers<\/mark><\/span>Cuisine: American<\/mark><\/span>Difficulty: Easy<\/mark><\/span> <\/div>\n\t<\/div>\n\t\t\n\t\n\t\t\t
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    <\/path><\/svg><\/span>Servings<\/span>
    \n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/div>

    8<\/p>servings<\/span><\/div>

    <\/path><\/svg><\/span>Prep time<\/span>

    15<\/p>minutes<\/span><\/div>

    <\/path><\/svg><\/span>Total time<\/span>

    15<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\t\t

    A Charcuterie Board is lots of fun to make. You can let your imagination run wild!<\/p>\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • Meat and Cheese<\/strong><\/li>
    • <\/span>

      Varieties<\/span> of<\/span> Prosciutto, Salami, Bresaola or other cured meats you like<\/span> <\/p><\/li>

    • <\/span>

      Varieties<\/span> of <\/span> Cheese, Preferably 3 different types – hard aged cheese, fresh soft cheese and pungent cheese (like a blue cheese)<\/span> <\/p><\/li>

    • Olives, Pickled and Marinated Vegetables, Etc<\/strong><\/li>
    • <\/span>

      Varieties<\/span> of<\/span> Olives, Pickles, Cornichons, Marinated Artichokes Hearts, Giardiniera, Grilled Bell Peppers, etc<\/span> <\/p><\/li>

    • Dried Fruit or Fresh Fruit<\/strong><\/li>
    • <\/span>

      Varieties<\/span> of<\/span> Dried Fruit such as Apricots, Dates and Figs, and Fresh Fruit such as Grapes, Apples and Berries<\/span> <\/p><\/li>

    • Crackers and Nuts<\/strong><\/li>
    • <\/span>

      Varieties<\/span> of<\/span> Crackers or Toasted Bread<\/span> <\/p><\/li>

    • <\/span>

      Varieties<\/span> of<\/span> Nuts such as Almonds, Walnuts, Pecans and Pistachios<\/span> <\/p><\/li><\/ul>\n\t\t\t \t\t<\/div>\n\n\t\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Add meats and cheese to your board or platter, placing larger items like sliced meats and blocks or slices of cheese on the board first.<\/li>
      • Add crackers and\/or toasted bread next, spacing them out on the board. <\/li>
      • Fill in gaps on your board with olives and vegetables. Sometimes its easier to place these items in small bowls and then add the bowl to the board. <\/li>
      • Next add the fresh and\/or dried fruit. Finish by placing a few nuts throughout the board.<\/li>
      • Serve immediately or chill until ready to serve.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \t\n\t\t\t