Episode 07: The Perfect Charcuterie and Cheese Board

If you’re a true Italian, you are only as good as your last meat spread. That’s a saying, right? We are going to show you how to create THE best charcuterie and cheese board that can satisfy all appetites. After all, charcuterie is the universal language of love. The board of all moods. Hungry? Charcuterie. Feeling existential dread? Charcuterie. Happy? You see where this is going. Do yourself a favor and visit your local cheesemonger and butcher STAT, this board is one for the ages. 

INGREDIENTS:

3-4 sliced meats- we like mortadella, prosciutto, sopressa and coppa

3-4 cheeses- make sure to get a mix of goat, sheep and cow! 

Local produce- everything from berries to melon and what's in season

Castaveltrano olives- non-negotiable, eat one and you will understand

Honeycomb, if you’re feeling fancy (we always are)

Marcona almonds- practically a staple 

Jams/ mustards - see who is making these locally or make your own! 

Dried fruit- we love apricot

Baguette, crackers, or both

Edible flowers for garnish

METHOD:

Place all your smaller accoutrements like nuts and olives in ramekins or bowls. Use them as anchors for your design. Think about placement here- guide the tasting experience by placing the items that go together for a perfect bite- i.e. bleu cheese next to honeycomb and prosciutto. Once you have your anchors down, place anything large next like sliced melon. 

Next you will fold the meat or roll it up depending on the size and stack surrounding the bowls, making a meat frame. After all the meat is down, add in the cheese. We like to pre-chunk some of the harder cheese for height, leave the soft cheese with a knife sticking out of it to be EXTRA. A little violence to show your guests you aren’t messing around. 

Now sprinkle anything smaller on top like berries, dried fruit or additional nuts. Place sliced baguette and crackers. Sprinkle edible flowers over your masterpiece. Bam! We just took you from Basquiat to Monet.