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Started By
Message
Favorite Charcuterie board options?
Posted on 2/1/21 at 7:17 am
Posted on 2/1/21 at 7:17 am
The wife and I are big fans of charcuterie boards. The cheeses, the meats, a piece of fruit sprinkled throughout and even some nuts, crackers, & dipping sauces. But the real reason and only thing required - are the cold cuts and cheeses.
Tell me your go-to ‘s so I can get some ideas. Going to swing by Wholefoods and load up.
Tell me your go-to ‘s so I can get some ideas. Going to swing by Wholefoods and load up.
20
Posted on 2/1/21 at 7:27 am to TunaTrip
Cut bellpeppers into strips with a dill dip.
Posted on 2/1/21 at 7:45 am to TunaTrip
Mike's Hot Honey
Truffle Tremor (cheese)
Good quality pickles
Truffle Tremor (cheese)
Good quality pickles
Posted on 2/1/21 at 8:05 am to Epic Cajun
I'm going to be in the minority here but a good liver pate is really hard to beat for me.
Pomegranate seeds are one of my kids favorite.
Some type of cured hard sausage and some horseradish mustard.
A softer goat cheese paired with a harder aged cheddar, old enough to start having some mild calcium crystals.
Pomegranate seeds are one of my kids favorite.
Some type of cured hard sausage and some horseradish mustard.
A softer goat cheese paired with a harder aged cheddar, old enough to start having some mild calcium crystals.
Posted on 2/1/21 at 8:41 am to TunaTrip
I pretty much just eat the cheese and almonds on them.
I guess I'm not white enough because I'm not a huge fan of charcuterie boards.
I guess I'm not white enough because I'm not a huge fan of charcuterie boards.
Posted on 2/1/21 at 8:42 am to TunaTrip
Always some type of soft cheese (brie or one of the more pungent brie like cheeses) with some honey comb or crystalized honey. Hard to beat. Can do some blackberry preserves or something similar as well for that cheese.
Posted on 2/1/21 at 8:49 am to TunaTrip
I've got some cherry preserves that go great on bleu cheeses, currently have Roquefort
Posted on 2/1/21 at 8:57 am to TunaTrip
A small amount of honey (for the cheese) is underrated for Charcuterie
Posted on 2/1/21 at 9:03 am to jchamil
I'll state the obvious. I feel the whole charcuterie board thing has become a fad, more or less. I don't recall seeing them as a kid or in the recent past, or as common as they have become. Im not knocking them at all though. When my wife and I make one, it's loaded.
Posted on 2/1/21 at 9:15 am to TunaTrip
I know you said WholeFoods but Trader Joes has that blueberry goat cheese that is real goood.
Sweet 'n spicy bread and butter pickles are a unique add that I liked. Personally I like a good pepper jack and a different type of trail mix that you haven't tried.
Sweet 'n spicy bread and butter pickles are a unique add that I liked. Personally I like a good pepper jack and a different type of trail mix that you haven't tried.
Posted on 2/1/21 at 9:36 am to TunaTrip
My top five Salumi for a charcuterie board are
Speck Alto Adige is my favorite cured meats. It is a dry-cured, lightly smoked ham, that is addictively good.
Bresaola is another great option. It is air-dried, salted beef top round that has been aged for two to three months.
Capocollo is a traditional Italian cured product made from the dry-cured muscle running from the neck to the pork shoulder.
Soppressata picante, a dried-cured salume with Calabrian peppers. Spicy salami
Mortadella - finely ground pork meat spiked with fat and sometimes pisachios. Fancy bologna.
Speck Alto Adige is my favorite cured meats. It is a dry-cured, lightly smoked ham, that is addictively good.
Bresaola is another great option. It is air-dried, salted beef top round that has been aged for two to three months.
Capocollo is a traditional Italian cured product made from the dry-cured muscle running from the neck to the pork shoulder.
Soppressata picante, a dried-cured salume with Calabrian peppers. Spicy salami
Mortadella - finely ground pork meat spiked with fat and sometimes pisachios. Fancy bologna.
Posted on 2/1/21 at 9:57 am to The Spleen
quote:
I guess I'm not white enough because I'm not a huge fan of charcuterie boards.
My SO hates nice cheese. Especially anything dry/sharp or anything funky. So he basically eats all the meat and might try a cheese that I’ve already tried and told him he would like
I agree with whoever said liver pâté. I like restaurants that have it as its own menu item because it’s like $6 and they give you a ton.
quote:
I'll state the obvious. I feel the whole charcuterie board thing has become a fad, more or less. I don't recall seeing them as a kid or in the recent past, or as common as they have become.
I don’t disagree at all. Also you have to be careful in restaurants. Some make their own stuff, but some are obviously just serving at an inflated cost what you can find anywhere.
This post was edited on 2/1/21 at 10:00 am
Posted on 2/1/21 at 10:00 am to Ham And Glass
Yep. We do brie and honey mixed together. So good
Posted on 2/1/21 at 10:01 am to TunaTrip
In addition to things already posted, I like pecan halves, castelvetrano olives, and dried figs.
Posted on 2/1/21 at 10:03 am to Anguyen504
Just put the honey on the board, or drizzle it on cheese?
This post was edited on 2/1/21 at 10:04 am
Posted on 2/1/21 at 10:04 am to 610man
When I assemble or a cracker, honey goes into that.
my favorite combo is prosciutto, goat cheese, and honey.
my favorite combo is prosciutto, goat cheese, and honey.
This post was edited on 2/1/21 at 10:05 am
Posted on 2/1/21 at 10:05 am to 610man
We mix it into the cheese.
The truffle salami is really good over at Trader Joe’s as well as their pate
The truffle salami is really good over at Trader Joe’s as well as their pate
Posted on 2/1/21 at 10:08 am to TunaTrip
SO loves Brie, honeycomb & apple combination. Picked watermelon, sweet mini peppers, goat cheese, figs,dates, great smelling hard Parmesan, I am happy
Posted on 2/1/21 at 11:25 am to TunaTrip
Posted on 2/1/21 at 11:35 am to TunaTrip
I always have pepper jelly of some kind.
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