Charcuterie and Cheese Board

Course Appetizer

Servings 12

Author Chef Tiffany Blackmon

A food-safe surface, such as marble, wood, stone, or glass.
Portion Recommendations to Keep in Mind: 2 oz. cheese per person & 1-2 oz. meat per person
2-3 Soft Cheese Selections, brie, camembert, cambozola, burrata, bleu, fontina, goat, etc.
2-3 Semi-Hard Cheese Selections gouda, white cheddar, manchego, gruyere, etc.
1 Spreadable Cheese mini mozzarella cheese balls, boursin, cream cheese, etc.
8 Oz. Dried and Cured Meats, dried salami, soppressata, felino, casalingo, etc.
1 Lb. Red and green Seedless Grapes, on the vine
2 Kiwi, washed, peeled, and sliced
2 Perisimmons, washed and cut into slices
8 Oz. Blueberries, washed and drained
12 Oz. Strawberries, washed and drained, tops on
8 Oz. Raspberries, washed and drained
1, 8 Oz. Package Dark Sweet Cherries
½ Lb. Baby Cucumbers, cut into 1/2 inch chunks
1 Lb. Sugar Snap Peas
1, 8 Oz. Package of Baby Beets, cut into quarters
2 Baguettes. slices
1 Package Crackers
Pretzels, Sticks, knots, twists, or crisps (chocolate dipped pretzels are fabulous for a touch of sweetness)
Marcona Almonds, dried and salted
Seasoned Cashews
Additional Suggestions: Marmalade, fruit spreads, honey, other jams, olives, tiny pickles, mustards, flavored crackers, assorted dried fruits

Select a board or surface, small ramekins, appetizer forks, spreaders, spoons.
Clean the board or surfaces to be used and dry thoroughly.
Wash and thoroughly dry fruits and vegetables.
Unwrap any cheese and meats, bringing to room temperature.
Slice meat and cheeses.
Begin at the center of the board and arrange items on board. Group contrasting colors and shapes together to create more visual interest.
Replenish board as needed!