Charcuterie Board Recipes

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HOW TO BUILD A PERFECT CHARCUTERIE BOARD

A beautiful charcuterie board is a statement piece and a time saver, since it typically requires no cooking. The word "charcuterie" refers to cold cooked, cured or smoked meats, and it's also the name of the French stores in which they are sold. So, in the most official sense, a traditional charcuterie board is just a meat platter. These days, charcuterie boards have risen to a revered status in the world of snacks and appetizers, with most boards incorporating cheese, fresh and dried fruit, nuts, pickles and other treats. Aim for contrasting and complementary tastes and textures when choosing pairings and experiment with flavor combinations: sharp cheeses such as asiago or Roquefort drizzled with honey or paired with jam, dry, salty crystallized cheeses such as Parmesan or Pecorino paired with fatty cuts of meat like soppressata or bresaola, crunchy nuts or crackers with gooey triple-cream or burrata and piquant condiments such as mustard and pickles to cut through the richness of salami or pâté.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 22



How To Build a Perfect Charcuterie Board image

Steps:

  • Place each type of meat on a different section of a large serving board. To make the slices easy to grab and visually interesting, fold and shape them in a variety of ways. You can make rosettes by folding pieces of meat in half and then rolling each up like a cigar. Pinch the cured ham into little mounds or arrange in swirls. Salamis can be rolled or folded into quarters and stretched across a section of the board in little "rivers." Add the spreads to the board next, either mounded directly on the board or in small containers or on plates with a broad knife for spreading.
  • Divide the cheeses among the sections, pairing them with the meats and spreads to contrast flavors and textures. Experiment with combinations. Try a creamy burrata or Brie as a companion to salty-sweet prosciutto; match a firm or hard cheese like asiago with a soft, mild mortadella; place a mild buttery fontina with a spicy salami to mellow it out. To encourage noshing, break the hard cheese into large shards, cut a wedge or two from a full wheel and slice some of the bigger blocks into easy-to-grab pieces.
  • Pour the honey into a small glass jar or bowl, sprinkle in a pinch of crushed red pepper flakes and nestle it among the meats and cheeses with a little spoon for serving. Place the quince paste on a small plate or cutting board and the fig jam in a small bowl and place them among the meats. Arrange bundles of grapes near the saltier cheeses.
  • Put the pickled vegetables, cornichons and mustard in separate small bowls and add them to the board. Fill in some the empty spaces with piles of nuts and apricots. Plug other blank spots with the figs or other fresh fruit. Fill in any remaining spaces with the baguette pieces, crostini, crisps and crackers, then put any remaining in a separate dish or basket.
  • Serve the board at room temperature with an assortment of knives for cutting and spreading, small forks for spearing and spoons for drizzling and scooping. The board can sit at room temperature for up to 2 hours.

4 to 5 ounces thinly sliced dry-cured pork, such as prosciutto, country ham, speck, Serrano ham, capicola, Iberico ham or coppa
4 to 5 ounces thinly sliced salami, such as sweet or hot soppressata, finocchiona or Genoa salami
4 ounces thinly sliced dry-cured beef or other meats, such as bresaola or mortadella
4 ounces meat or poultry spreads, such as rillettes, pâté or 'nduja
7 to 8 ounces soft cheese, such as Brie, Camembert, burrata, goat cheese, Gorgonzola dolce, fresh ricotta or triple-cream
7 to 8 ounces semi-soft cheese, such as drunken goat, fontina, muenster, Roquefort or Havarti
7 to 8 ounces firm cheese, such as Cheddar, Gouda, Gruyère, Stilton, Jarlsberg or manchego
7 to 8 ounces hard cheese, such as Parmigiano-Reggiano, Pecorino Romano, asiago or mimolette
1/2 cup local honey
Pinch crushed red pepper flakes
1/4 cup quince paste
1/2 cup fig jam
1 small bunch seedless green, red or other varietal grapes (about 1 pound), separated into smaller bundles
Pickled vegetables, such as radishes, okra, peppers or green beans, drained, for serving
1/2 cup cornichons, gherkins, kosher dill slices, bread and butter or your favorite pickles, drained
2 tablespoons whole-grain mustard
1 cup spiced or candied nuts
1/2 cup dried apricots or your favorite dried fruit
1 pint fresh figs or other ripe fruit, halved or sliced
1 baguette, half torn into pieces and half sliced and toasted for crostini
Two 5.3-ounce boxes seed and fruit crisps
2 packages crackers or breadsticks

EASY CHARCUTERIE BOARD

There is no right or wrong way to create a charcuterie board that is first pleasing to eyes and your taste buds. Have fun with it and serve with your favorite jams, breads, or crackers.

Provided by CookingWithShelia

Categories     Entertaining and Dinner Parties

Time 30m

Yield 6

Number Of Ingredients 15



Easy Charcuterie Board image

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.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 12.4 g, Cholesterol 134.8 mg, Fat 39.8 g, Fiber 1.7 g, Protein 32.3 g, SaturatedFat 22.5 g, Sodium 1549.9 mg, Sugar 7.8 g

7 ounces Brie cheese
5 ounces chevre (goat cheese)
5 ounces blue cheese
2 ounces Havarti cheese
½ cup Colby-Jack cheese, cubed
6 white Cheddar sticks wrapped in spicy salami
1 (3.75 ounce) can sardines, drained
2 ounces smoked salmon
1 (4 ounce) package thinly sliced salami
½ cup chorizo bites
¼ cup pitted green olives
¼ cup black olives
1 cup green grapes
½ cup roasted bell peppers, drained
2 kiwi, halved

CHARCUTERIE BOARD

A charcuterie board refers to an impressive spread of cured meats, and this festive take adds cheeses with fun accoutrements such as roasted nuts, tangy olives and fresh vegetables, which brighten the meal. It even includes a smooth paté, decadent smoked fish and a homemade whipped ricotta that serves as both a dip and a spread. Whipped ricotta is a cinch to make, transforming the grainy, dense cheese into something light and airy. This type of grand spread is perfect for entertaining and is extremely flexible - simply curate any combination of meats and cheeses with varying textures.

Provided by Kay Chun

Categories     quick, snack, finger foods, appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 13



Charcuterie Board image

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.

1 1/2 cups (about 12 ounces) whole milk ricotta, drained if needed
3/4 teaspoon kosher salt (Diamond Crystal)
Extra-virgin olive oil or honey, and cracked black pepper, for garnish
8 ounces spreadable paté, such as chicken liver, country, mushroom or vegetable
1 1/2 pounds assorted cured meats, such as prosciutto, salami, bresaola, mortadella, ham, chorizo or soppressata
4 (8-ounce) pieces of soft and firm cheeses, such as Brie, Camembert, Gruyère, Manchego, aged Cheddar or Stilton
8 ounces smoked whitefish, skin and bones discarded
2 bunches radishes, with greens, or trimmed and halved
8 ounces salted, roasted Marcona almonds
8 ounces dried Medjool dates
1 (10-ounce) block quince or guava paste, or fig jam
8 ounces mixed olives, such as Castelvetrano, Cerignola, Kalamata and niçoise
Sliced bread (such as baguette), crackers and Dijon mustard, for serving

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