A charcuterie board offers party guests an easy way to graze from late afternoon into the evening. And it’s almost effortless for you, the host. This autumnal-themed board, from Andrea Potischman of Simmer + Sauce, features a medley of cured meats, cheeses, nuts and dried fruits that pop with color and appeal. Potischman, a classically-trained chef and mother of two, encourages using store-bought items.
As you’ll see below, this is not a traditional recipe but rather a list of suggested components. Design your canvas to your liking.
Offer three meats, two cheeses (ideally, one hard and one soft) and two dips — one sweet, one savory, Potischman says — and put those on the board first. Quantities depend on the size of your board and group.
For a typical board, you should provide two or three ounces per person. If this is a longer cocktail hour or a cocktail-only party, increase the quantity to five ounces per person, she says. Provide plenty of cracker and bread options, like a French or sourdough bread plus a plain water cracker and a seasoned or texturally-interesting option.
“The rest of the board is filler,” Potischman says. “Add as much or as little nuts, seeds, fresh and dried fruits as you wish to make it look bountiful. And last but not least, don’t forget to include utensils: cheese knives, spreaders and small spoons for dips.”
Simmer + Sauce’s Autumn Charcuterie Board
Mix and match from among the following suggestions:
Roasted red pepper spread (store bought)
Artichoke, olive and caper spread (store bought)
Petite fresh whole brie, cut in wedges
Olive oil and herb-marinated goat milk cheese (store bought)
Local honey with honeycomb (optional)
Sopressata
Serrano ham
Chorizo Cantimpalo
Hard black truffle salami
Hard traditional salami
Mixed walnuts, hazelnuts and pecans
Dried black mission figs
Dried cherries
1 pomegranate, quartered
2 small Fuyu persimmons
Caper berries and olives
Fresh rosemary, for garnish
1 sourdough bread baguette, sliced
Crackers
