When Scott and I have friends over, we tend to start with a charcuterie plate. I think it’s safe to say no two plates are ever the same. Last weekend, we had some friends over and we wanted to start with something simple. For four people, we put the following charcuterie plate together. Everyone was happy but since I was trying to work in odd numbers, I used three apricots and could have used five if there was room, one for each person to try one. Blenheim apricots have a short season this time of year so they were our seasonal fruit on our plate!
To start, I chose a cutting board that was large enough to fit the following items:
- Cheeses (choose a variety – I usually go for three different ones in smaller portions)
- Meats (salami and prosciutto are our go-tos, sometimes we add turkey but for me, this means adding some mustard – another bowl, things may get tight – to go with)
- Olives (some of our local markets have olive bars which we’re a huge fan of, marinated mushrooms are a nice touch too)
- Nuts (like the cheese and meats, go for variety – we used what we had on hand, remember we were going for simple! We had macadamia nuts and marcona almonds in the cabinet so that is what we used. Cashews would be another nice choice.)
- Seasonal fruit – grapes tend to be easy to find year around but with so much wonderful summer fruit, it’s nice to showcase some.
- Crackers – we like flatbread or water crackers, something more plain so it doesn’t take away from the flavor of the cheese or meat or meat/cheese combo that goes on the cracker.
- Bowls – I like using smaller matching bowls to bring the plate together. I found the bowls pictured at Target, from their Hearth & Hand with Magnolia line.
If you have tips or suggestions on putting together a charcuterie plate, I’d love to hear them. Enjoy and bon appetit!