Charcuterie Grazing Board

Servings

15

Create a stunning cheese, veggie and fruit grazing board that invites sharing and socializing! Perfect for larger gatherings this board combines the rich, tangy flavor of aged cheddar with the natural sweetness of dried and fresh fruits, salty and crunchy nuts and olives, cured meats and fresh colorful veggies. Arrange the charcuterie board ingredients artistically to encourage a relaxed grazing experience. Pair with your favorite wine or sparkling drink, and enjoy a delightful tasting journey right from the board. Ideal for charcuterie lovers, it makes for an impressive centerpiece.

Ingredients

4 - 5 (8-ounce) bars of a variety of Cabot cheese such as Seriously Sharp Cheddar, 3-Year Cheddar, Habanero, Gouda or White Oak (choose your favorites!)
Selection of 3 to 4 colorful fresh raw vegetables such as cherry tomatoes, whole mini sweet peppers, snow peas, radishes, or carrots
Selection of 4 to 5 colorful, fresh and dried fruits such as grapes, apple, pear, clementines, pomegranate, dates, apricots
Selection of 1 or 2 sliced cured meats such as salami or prosciutto, ½ pound total
Selection of crunchy nuts such as almonds, walnuts, cashews and/or pistachios, about ½ cup each
Selection of several favorite crackers, bread sticks and sliced fresh baguette
1 cup olives
1 cup artichoke hearts
½ cup wasabi peas
½ cup jam or chutney and/or honey

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Directions

SELECT a board or platter large enough to accommodate your cheese board selections. To build a large board directly on the countertop use parchment or butchers paper.
BRING cheeses to room temperature for about 30 minutes.
PREPARE veggies and fruits by washing, drying and cutting to appropriate sizes for board: Sliced apples or pears, segmented clementines, etc. A couple of whole fruits, tomatoes and grapes left on the stem, scattered pomegranate seeds add interest and color to the board.
FILL small bowls or ramekins with olives, artichoke hearts, pickles or pickled vegetables, olives, wasabi peas, jam or chutney. Be sure to include serving utensils if needed.
SLICE the cheese selections into varying shapes - a different shape for each flavor, such as rectangle, triangles, cubes or chunks. If you like, leave one bar only partially sliced. Arrange in groups on your platter or board leaving room in between for the other ingredients.
ARRANGE the prepared vegetables, fruits, and nuts in groups around and in between the cheeses paying attention to the contrasting colors and textures.
FOLD salami slices into quarters to create a “flower” shape. Bundle prosciutto into clumps. Add these “flowers” and bundles in groups around the board. Small cubed meats like ham or turkey are another option.
ADD the ramekins around board to make an attractive, bountiful arrangement. Add a cheese knife and small serving utensils for the ramekins as needed.
ADD the crackers and sliced bread just before serving.