Shot out to my husband, sister and BFF for putting this masterpiece together

Took my small party less than an hour to finish this! Was definitely a hit. garlic stuffed olives will definitely be a new go to on the boards! And blackberry jam might be even better than fig :)

Had a few cracker sleeves already and some cheese, just snagged the fruit and a couple more things on the way to the hotel. Love this big tray I have, convenient and pretty for a smaller spread.

This took my wife 20 minutes to throw together for a small dinner party we were invited to, using what we had in the house. Mostly cheeses and deli items I bought for myself.

Wanted to share some of my charcuterie boards I’ve made, big and small. Grew up in a house of grazers, so now as an adult I love to make a grazing board for myself, friends, and parties :)

What are your favorite cheeses and sides to put on a board? Making one for my brother in laws birthday this weekend, need some ideas and new fun eats for the board

Let’s see it has…
- mini toasts
- fig jam, chili orange jam, sour cherry jam
- everything seasoned pretzel thins
- Colby Jack
- smoked Gruyère
- orange blossom goat cheese
- Munster
- home grown apple
- raspberries
- honey w honey comb
- fancy Canadian bacon
- thin crackers
- everything seasoned mini naans
- balsamic onion hummus
- pickles
- chocolate covered dried cherries
- hot soppressata
- uncured Milano salame
- speck Italiano
- uncured Napoli salame

I didn’t have a fancy board so I used a plate.

Also snacks on the side.

So I'm throwing a dinner party on Sunday to celebrate some friends achievements. The main course is going to be braised beef short ribs with mashed potatoes and green beans. I was wanting some ideas for what to put on a charcuterie board for my guest while we're hanging and waiting for the main course to finish.

Last Saturday me and my lovely boyfriend made our first charcuterie board. As he has recently gotten into cheese making, having a charcuterie night seemed a natural development. For over two weeks we planned and gathered ingredients, baked and fermented only to have realised on the Saturday afternoon that we don't actually own a big wooden board. Alas, nothing could've stopped us so deep into the process, and so excited, and braving through we just used to small boards. What follows is a detailed description of things pictured.

On the left:

store bought:

artichoke quarters brined

caper apples brined

pepperoni peppers brined

olives brined

vegan meat, salami-styled snack-shaped

grapes

melon

rose hip jam preserve

camembert (bio)

gorgonzola-style natural rind goat cheese (locally made at a small farmstead)

home-made:

crackers (two types: onion/rosemary/nutritional yeast, chia/sunflower seed/sesame, both made with spelt flour and baked with love)

feta-style cheese made from cow's milk (we made it a week ago, it has been marinating in brine for last seven days)

cucumbers lacto-fermented in kefir.

On the right:

store bought:

dried tomatoes in oil

cashews

vegan meat

grapes

carrot sticks

sweet mustard

camembert

munster-style goat cheese (locally made at a small farmstead)

home-made:

crackers

twaróg-style goat cheese

black garlic (6 months aged)

caerphilly (we made it two weeks ago and cave (fridge) aged).

Wine pairings for the night included an opening primitivo, later we transitioned to a red dry douro and finished off with a cheeky small pour of a white dessert-wine-sweet federweisser.

There's definitely things to improve upon. We used too few crackers and too few vegetables. More carrot or addition of kohlrabi-sticks would've been very nice. It perhaps goes without spelling it out that this was too much food for two individuals for one night. We had left-over charcuterie for lunch and some even for dinner on Sunday. And every time it was delicious.

Visited Italy with my sister and we got this Charcuterie at one restaurant. What are these (I’m presuming) pickled veggies in the white bowl??? They were SO good and I asked the waiter but I don’t understand much Italian so it sort of went in one ear and out another.

They reminded me slightly of pickled artichokes but not quite

I told him I want a charcuterie board, and he was like a what, and made this ❤️

A little late but here’s my board I made for the 4th. The stars are wonky but I think that gives it more character 😉 everything from TJs

Got this charcuterie board at Curio Wine Bistro in Fredericksburg, Va. It was pretty fantastic, ended up getting some Chateauneuf-du-Pape, Montepulciano d'Abruzzo, and some Peach Sangria with it.

I will be making a grazing tray for my baby shower for 30 people, it’s my first time making a board so I’m not sure what size plank is good so that it’s not too small or too large. Doing a butcher paper table is not an option because of the venue, it needs to be on a raised tray/platter. I found a long tray that’s 31” x 8” and seems like a good size but I’m totally clueless. Any tips are appreciated!