Charcuterie boards are fun.
If you have a problem pronouncing that word…let me help you:
Or you can just say cheeseboard.
I love a cheeseboard, so easy to toss together and I have used these appetizer boards at many a potluck.
My dear readers, trust me when I tell you there is nothing better than noshing near a beautiful charcuterie board full of yummies!
I almost said “on” a cheese board, but I didn’t want you to think I was gnawing on wood! 🙂
Let me say that cheeseboards are so easy to create and they are always a hit with guests. There are no limits because I like to use what is fresh and in season….of course the cheeses are in season anytime of the year. I mean, who doesn’t like cheese and crackers? Just about anything can go on a cheese board…there are no stead fast rules as to what to place on the board. Some of the foods I like to use are a variety of great cheeses, fresh and dried fruit, large olives, rolled prosciutto, crispy breads and crackers.
I have a vintage cheeseboard that I have had for ages…it is about 20 inches wide and 27 1/2 inches long. It originally came from Turkey and was hand carved. It is scarred up with knife marks and every day wear and tear marks ….and it is warped.
And I love the character (on both sides,… one side has a darker more charred look). It makes me wonder whose loving hands used this board, and the families whose meals were enhanced over the years. I can’t help but think of the love of family and friends.
And each time I set up a cheeseboard….it becomes a very popular place for guests to “hang out”.
I have used so many different cheeses over the years that it has become fun to try new cheeses. However, for this board, I used Asiago, Gouda, Brie and goat cheese. I purchased a goat cheese roll at my deli and then I chopped up a bit of rosemary, thyme, basil, and a bit of lemon zest and rolled the goat cheese in the fresh herbs and then I wrapped it in foil and put in the fridge until ready to serve.
I also used dried and fresh figs, grapes, tiny bananas, candied pecans, dried apricots, large, salty Italian olives, herb roasted cherry tomatoes, sliced pears, strawberry jam and honey from my honey pot.
I added a couple stems of bright yellow daisies (that kept ending up behind the ear of one of our guests…haha) just to make it pretty.
I love grilling brie cheese and it is so easy if you already have your grill out or you can do it in a very hot oven.
Just be careful when lifting or moving the round of brie….you don’t want the brie to break open.
If you are not heating your brie…be sure to let it set at room temperature for at least an hour before serving.
Creamy and yummy.
Add a few toasted crackers/and or crispy breads, drizzle blue cheese with honey and you have a wonderful cheeseboard.
I know I will be making several different charcuterie boards for many of the upcoming holidays.
Memorial Day, I plan on using a lot of red, white and blue…such as red-lined gouda, blue berries, red strawberries, and perhaps white carnations, along with slices of toasted bruschetta.
The sky is the limit!
Burrata Cheese, Manchego Cheese, Gorgonzola (or bleu cheese), grilled peaches, fresh cherries or any fruit in season, toasted walnuts, pepper jelly, salami, crisp flatbreads.
For an added kick, I like to pluck a few flower stems and lay here and there on the board. It makes the board so pretty!
And of course, if you like it, a bottle of wine compliments your cheeseboard.
PS………I have been known to tote some or all of the above in my picnic basket with bread board in hand to a nice grassy park for that perfect, spontaneous, rendezvous with the Captain.
Set up your charcuterie board at your leisure and enjoy.
Have a great week and blessings always!