How To Do A Charcuterie Platter
Choose similar items from each category to add to your board:
Some of my favorite selections
Proscuitto di Parma Pio Toscini
Wagyu Beef Bresaola
St. Agur Double-Cream Blue Cheese (Auvergne, France)
Harbison Spruce-wrapped Brie-style Cheese (Vermont, USA)
Somderdale Champagne Cheddar (UK)
Klare Melk Truffle Gouda-style Cheese (Holland)
Have a focal point for your tray (like a dish of honeycomb) and work your way outward
It can be helpful to start by placing sturdy pieces on your platter first (like the meats) then filling in gaps with less-structured choices (like nuts and pomegranate seeds)
Talk to your local deli and cheese experts to ask for advice and special limited-selection choices
Use an assortment of sizes and shapes for meats and cheeses. Cured meats like coppa, coppacollo, and bresaola taste best paper-thin. Either fold sliced meats individually or overlap a few and serve in several sections. Other meats like salami can be cut into cubes. Firm cheeses can be cut into beautiful wedges.
Serve condiments in small bowls either on or near the main charcuterie board
You can use a mix of small tongs, knives (cheese knives if you have them), and toothpicks. Two-pronged forks and cooking tweezers/fine tongs are also nice.
Have a good assortment of bakery selections: crostini, breadsticks and artisan crackers. I also prefer serving a same-day baked baguette, which is good with everything!
If you can, ask for allergies so you don’t place an allergen on the main platter. If you’re not sure whether a nut or fruit is an allergen, simply place it in a different bowl