Charcuterie Board A la Emideecharcuterie
Sharing Love
Equipment
- 13"-15" tray
Ingredients
Cheese
- Brie
- Manchego
- Mozzarella Balls
- Honey Goat Cheese
- Garlic and herb Boursin
- Prosciutto Wrapped Mozzarella
- Aged white cheddar for crumbling
Meats
- Prosciutto
- Calabrese Salami
- Italian Dried Salami
- Sopprasata
Other Components
- Cornichons
- Strawberries
- Grapes
- Raspberries
- Honey
- Strawberry Jam
- Fruit and Nut Crisps
- Watercrackers
- Marcona Almonds
- Fresh Thyme
- Fresh Rosemary
Instructions
- Place bowls/ramekins on the board, careful not to clump together. Four corners and one in the center is a good rule.
- Place cheeses throughout the board, remembering to incorporate texture and to create balance of shapes and colors throughout – again, avoiding clumps of color/shapes in one area
- Create salami rose by layering 15-18 slices in a straight line, one on top of the other but about half an inch. Roll it up from the first one you placed down to the last. Place inside a ramekin and use your fingers to pull the petals outward (not upward) to make the rose “bloom.” If there is a gaping hole in the middle, roll up about 3 more slices and stick in the middle, and repeat with 1-3 slices if a hole remains until there is a “bud” at the center of the rose.
- Place the prosciutto in ripples on the board and the calabrese salami in folds
- The dry “log” salami such as Soppressata can be sliced in medallions and either layered in a line, or stacked a few on top of each other on one side of your board
- Place the fruit – halved strawberries in groups of 3 throughout the board, four corners is a good model here too. Raspberries in two clumps on opposite sides of the board from each other for color balance. Grapes stay on the stem in a cluster and one small cluster on one side and another small cluster on the other side of the board. Wherever there is space!
- Crackers can be conspicuously placed on the board, under things or stacked upright between two items. Or they can be served on the side
- Honey, cornichons, jam, mozzarella balls with oil, and any other liquid-y item can go into the bowls/ramekins that were first added to the board. If you use the cookie-cutter trick in your Brie as a centerpiece (reference video,) add jam or pomegranate seeds to the cut out in the Brie
- Add garnish to the top especially where there is a lot of white from the cheese to add some color/greenery and WA-LA a gorgeous board ready for you and your guests to gather around and enjoy!