How to Make a Charcuterie Board in 10 Minutes

I am a huge fan of food platters. I have made so many in the past, including this Salmon Nicoise Platter, Salmon with Farro platter, and this chocolate fondue platter.

The reason I love these abundant presentations of food is because if prepared ahead, it can take about ten minutes to assemble and can make a really impressive statement. For a charcuterie board, everything is store bought, so there’s little to prepare in advance. Simply arrange before serving.

Here’s how to make an epic charcuterie board!

The Vehicle

You can use a large platter (like the one I used here), a wood cutting board, a marble board, or a flat tray. Be sure to include a few small forks and spoons for easy serving.

The Meat

I like to add an assortment of at least 3 different kinds of meat. I look for an interesting mix of flavors, textures, and colors. Place in different corners of your “vehicle”.

Some Sides

Next, add a variety of items to accompany the meat. Here I added salty items like olives, pickles and peppadews, which give endless flavor to your charcuterie board. You can also add sweet items like dried or fresh fruit. Anything you’d want to nibble on. I group each item together so they are easy to identify and easy to refill when something is running low. This also helps create a balanced presentation, rather than a confetti look.

Fill the Spaces

Next, fill the empty spaces with cherry tomatoes, arugula, and capers. This helps give the board an abundant look. Tuck the arugula under items to add color and separation between each item.

Overall, the simpler the design, the nicer it will look. Most importantly, choose items you and your guests will enjoy and you won’t go wrong.

How to Make a Charcuterie Board in 10 Minutes

 

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Author: Rachel Kor

Ingredients

• Kosher Pepperoni
• Bundnerfleisch
• Kosher pepperoni sticks
• Salami, sliced
• Marinated olives
• Peppadews
• Baby arugula
• Caper berries
• Grape tomatoes, halved
• Roasted Garlic cloves

Directions

1. Place your choice of meat in different corners of a large platter.
2. Add all the pickled items in groups.
3. Fill the empty spaces with smaller items like arugula, capers, tomatoes and roasted garlic.

*Notes

When assembling, I like to create a taller center using the arugula. This creates a focal point, which is more appealing to the eye.

This platter is so easy to assemble right on the spot, but if preparing an hour or so in advance, wrap with plastic wrap and refrigerate. Take the platter out of the fridge 20 minutes before serving to allow the food to come to room temperature.

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