Cutting boards are this years hottest kitchen accessory. I love the look of them stacked along the kitchen backsplash. The are available everywhere and in all different colors. My favorites combine wood and marble. One of the easiest accessories to pull down and incorporate when you entertain the cutting board is a perfect foundation to a Charcuterie.
Charcuterie is a branch of cooking devoted to cold, cooked and smoked meat products.
Often intimidating mostly because the fancy name, a Charcuterie board is both easy and impressive. A perfect starter for a dinner party or a nibble and mingle appetizer with cocktails or wine.
Here are some simple guidelines to help you create a successful Charcuterie board
Meat – 2 oz per person. I use Genoa Salami, Prosciutto sliced super thin, Pepperoni. You can also serve Pate and a warm Kielbasa Sausage.
Texture – Slice (or have your butcher slice) the meats in different thicknesses. Having a variety of textures in meats adds interest to both the tray and the palate.
Sides – I love fresh berries, dried fruits, stone ground mustard, fig jam, and crackers. If I’m not serving dinner I’ll add a sliced baguette and soft cheese spread. Pickles, olives and roasted peppers are also great choices. Garnish with honey drizzle and herbs.
The Perfect Pairing – Serve your favorite wine, meat and cheese go with all wines.
For variety add a little bubbly with a sparkling wine like Lambrusco.