Summer Charcuterie [shahr-koo-tuh–ree]
I'm back and this time i'm sharing quick tips on making a Charcuterie Board for the summer and any season to follow.
Whether you are entertaining guest, whipping up something for a cookout, or making snacks for a picnic this is the perfect go-to. I paired my cheese board with a glass of Orlana Rose, Its a Crisp and Dry Rose that taste well with fresh fruit. I recommend this or any Reisling , Cabernet Sauvignon, or Pinto Noir.
Here are the board essentials ,
Gouda for a firm cheese , Gorgonzola for a Blue cheese, and Brie for a soft and creamy cheese. Feel free to pick a variation of any cheeses above and add or remove as you would like. You can also add a Sharp Cheddar, Parmigiano Reggiano, Gruyere or Feta cheese.
Proscutto, sausage and Salami. Any variation of these meats will also work. I personally love prosciutto and any dry Cured Salami.
Water and Wheat Crackers, sliced baguette, Crostini, Bread sticks. Honestly any gourmet crackers that you find in the grocery store will work perfectly but Carr's crackers are my favorite and they come in multiple flavors.
Fruit (Strawberries, Grapes, Dried Apricots, Apples), Nuts (Almonds, Pistachios), Olives and Pickles (Cornichon, Black and Green olives), Dip (Bruschetta, Hummus). I purposely skip olives which are big on Charcuterie Boards because I loath them... Hahaha, But it's a really great option if you’re making this for a group of people.
When designing your board it’s easier to place each item as listed above, the design and placement is solely up to you. Charcuteries look well on any type of wooden board and these can be found any place that sells kitchenware.
Now all that’s left is to try it out, Don’t let the summer pass you by without making a great charcuterie!