Grazing Charcuterie Board
A grazing board built for a crowd, cured salami, a wedge of sharp cheese, marinated mozzarella skewers, olives, fruit, and something to pile it all on.
By Steven Russell
American
A grazing board built for a crowd, cured salami, a wedge of sharp cheese, marinated mozzarella skewers, olives, fruit, and something to pile it all on.
A good board is less a recipe than an act of arrangement. The trick is contrast: something cured, something sharp, something creamy, something sweet, something crisp, and something to carry it. Cured salami, an aged cheese, marinated mozzarella skewers, olives and pickled vegetables, grapes and apple, crackers and pita.
Build it around the bowls first, anchor the cheeses, then fill every gap so it looks abundant. It is the easiest thing to set out for a party and the first thing to disappear.
Set the small bowls of olives, giardiniera, and hummus on the board first, spaced apart.
Why The bowls are the anchors. Placing them first gives the arrangement its structure and keeps wet items contained.Fan the salami in a loose river and place the wedge and shards of cheese in the open spaces.
Why Fanning the salami and breaking the cheese into pieces makes them easy to grab and fills the board with height and texture.Thread the mozzarella and cherry tomatoes onto small skewers and tuck them in among the meat and cheese.
Why The skewers add a fresh, creamy bite and make an easy, no-mess grab for guests.Fill every remaining gap with grapes, apple slices, pepperoncini, and clusters of crackers and pita.
Why Filling the gaps completely is what makes a board look abundant rather than sparse.Finish with a drizzle of honey over the cheese just before serving.
Why A little honey against the sharp, salty cheese is the sweet contrast that pulls the whole board together.
Guest-chef Sunday brunches, private dinners, and menu consulting. Tell us the date and the occasion and we send back availability and a suggested menu.
A few details and we reply with dates and a menu idea.