Elements of an Easy Cheese Board
charcuterie, cheese, entertaining, hors d'oeuvres
Create your own holiday cheese board for effortless entertaining. This is less of a recipe and more of a thought starter and guide to creating a beautiful cheese and appetizer spread.
platter or board to arrange cheese and accompaniments.
small appetizer plates
THOUGHT STARTERS: CHEESES
wheel of double or triple creme brie
semi firm goat cheese
I used wine soaked goat cheese
stilton, roquefort or other semi-soft blue cheese
wheel of truffled brie cheese
soft goat cheese rolled in herbs or fruits
aged white cheddar
Marinated Cheeses like Feta
THOUGHT STARTERS: CHARCUTERIE
Peppered Genoa Salami
Prosciutto di Parma
only use the real stuff -- and get it sliced very thinly and fresh in the deli. Roll into rosettes for easy access.
duck, chicken liver, foie gras
THOUGHT STARTERS: SAVORIES
in their shells
Dry Roasted Almonds
Oil Cured Olives
preferably a mixture
Oil cured sun-dried tomatoes
THOUGHT STARTERS: SWEETS
Glazed or Sugared Nuts
Like pecans, almonds, filberts, walnuts
Jarred Nuts & Fruit with Honey
THOUGHT STARTERS: CRACKERS
Assorted Specialty Crackers
Use 2-3 different types of crackers with herbs, peppered, with fruits
Grissini or Breadsticks
Toasted Pita Chips
Remove the cheeses from the refrigerator abour 30 to 45 minutes before serving so they can come to temperature.
Start by assessing your ingredients. Anything runny or marinated should be in its own container on the board.
Put olives, spreads, honeys in a small bowls and arrange them on the board.
Add the cheeses. For a wheel of brie, slice one wedge in the wheel, but don't remove it. It just gives guests a guide as to how to proceed.
For semi soft cheeses like a gorgonzola, place the wedge on the board (but not next to the other cheeses, and crumble a bit off the wedge, so it looks ready to dive into.
Hard cheeses can be sliced or cubed for quick snatching.
Fan or step sliced sausages in a wavy line, place blocks of pate near the edge of the board for easy access, and tuck prosciutto rosettes two and three at a time in between any open spaces.
Fill in the rest of the space with dried fruits, sliced wedges of fresh fruit and bunches of berries, grapes or slices of seasonal fruit.
Tuck greenery into any vacant space. Serve.