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
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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