We Have Strong Feelings About Charcuterie Boards

November 11, 2021

The days are getting shorter, the weather is getting colder and the warmth of the holiday season is near. As folks start planning what dish to bring to holiday gatherings, CSSI and Marlin Network are here to help!

A shareable appetizer suitable for most diet types, charcuterie boards are crowd-pleasers and an ideal spread for gatherings with family and friends. Curious on what to add to your board this holiday season? Our team has you covered. From duck pâté to crushed-red-pepper-spiced feta, let’s dive into our staff’s tips and tricks for bringing charcuterie boards to life.

Balance Is Key

“Things I like to do when building charcuterie boards: Balance: I tend to do equal parts meat and cheese, up to 3 or 4 of each depending on how big of a platter. I’ll usually have a soft/spreadable meat (chicken liver mousse, duck pâté, rillettes, ‘nduja), dry-cured whole muscle (coppa, bresaola, prosciutto), and salami (dry-cured or fresh). When it comes to cheese, I like to offer at least one each of the most common milks (cow, sheep, goat), and the same approach as with meat regarding textures. If I want to get real niche with it, I’ll follow a specific theme on the whole board (French, Italian, raw milk vs. pasteurized, meat and cheese from the same animal, etc.)

I always have some sort of mustard (usually whole grain, but I’ll use smooth Dijon in a pinch), a fruit jam/jelly, and pickles (duh). Always fresh, warm, crusty bread; usually baguette or demi baguette, sometimes a sourdough boule, alongside good quality crackers of some sort.” – Dan Solomon, R&D Chef

overhead image of charcuterie board with head cheese, chopped, vegetables, olives and cheese

Photo: Chris Staats

“Head cheese is the centerpiece! Cow Girl Creamery makes good cheeses. Balance with something sweet like honeycomb & figs and acid like pickled mustard seeds & cucumbers." – Chris Staats, Photographer & Videographer

“When we build charcuterie boards at home for dinners or holidays, we include jams, mustards, liver mousse, hard cheeses, and one soft cheese, fresh fruits, dried fruits, and smoked meats.” – Allison Pileggi, Account Executive

“Love different types of crackers (lots of shape and flavors), dried fruits, veggies, nuts, sometimes throw in some chocolate-covered almonds, smoked meats, any kind of cheese, lots of fruits and veggies.” – Jen Hachigian, Director, Finance & Operations

Impress with Simple Plus One (or Two) Recipes

“I love making charcuterie boards, and here are a few simple things that I often add to my boards (and seem to be crowd-pleasers):

Everything-seasoned toast bites: Thinly slice a baguette, drizzle with olive oil and generously sprinkle everything seasoning over top; place under the broiler for several minutes, until lightly toasted (keep a close watch as they can burn quickly!)
Baked brie with honey: Simply heat a wheel of brie at 350º F for 5-8 minutes until it starts to ooze a bit; drizzle with honey and serve with pear slices and crackers (or everything toast bites!)
Crushed red pepper-spiced feta: Super simple, just sprinkle crushed red pepper over chopped up feta and add to your board.”

The book Dips, Spreads, Nosh has lots of great charcuterie tips and some beautiful, inspiring photography." – Colleen Coster Luaders, Creative Director

Creating a Vegetarian-Friendly Board

“As vegetarian, my charcuterie boards aren’t the typical spreads you’ve seen. Instead of including meat products, I heavy up on vegetables and fruits. Cucumbers, carrots, peppers, pickles, olives, grapes, tomatoes, and sliced apples are musts. Fresh ciabatta, grilled pita bread, and crackers are also included, along with hummus, jam, and an olive oil mix for dipping. When it comes to cheeses, I keep it simple with sharp cheddar, colby jack, pepper jack, and Parmigiano-Reggiano. Finally, I finish the board with chocolate-covered pretzels and candied nuts.” – Courtney Carpenter, Account Executive

The Board Itself

Photo: Kyle Darling

“I recently finished this one. Maple is a beautiful wood for cheese!” – Kyle Darling, Multimedia Designer on creating an actual charcuterie board!

Go Regional

“I like to use regional stuff whenever possible—smoked whitefish, roasted chestnuts, or local cheese, stuff like that. Oh, and I'm never afraid to go high/low, either. Pimento cheese in celery, Triscuits, pub cheese, or melba toast. It keeps it from looking like everything is from Trader Joes! (Not that that's a bad thing.)” – Amy Michel, Copywriter

Warm the Bread

“We'll sometimes include warm French bread with dipping oil/balsamic.” – Carrie Trevenen, Account Director

Don't Forget the Sweets

“I love when a jam/spread is included, like a fig spread or something similar." – Alexa Olvany, Associate Account Director

Photo: Ashley Lopez

“I like to add fresh cherries for a sweet and tart bite that complements a wide array of cheese!” – Ashley Lopez, Copywriter

How to Use Those Leftovers

Now that you’re ready to hit up the grocery store for smoked meats, or the home improvement store for some maplewood, here’s a fun tip for your charcuterie board leftovers (if there are any): use the leftovers in a chopped salad! Grab your favorite dressing and leafy greens, and you’ve got yourself a tasty meal.

Courtney Carpenter
Account Executive

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