Charcuteries & Cheese Boards
How to build the best charcuterie board for a perfect no-cook meal.
• Take your platters, boards, and any small dishes you love, out of the cupboards and select what you're going to use. No saving anything for "special occasions".
• Use a mix of spicy, sweet, and savoury preserves. Add dried fruit, nuts, and chocolate to accompany your spread.
• Cut your veggies to use in multiple ways. Sticks for dipping, slices for layering on crackers or baguettes.
• Cut your dairy cheeses and leave them to come up to room temp or slightly cooler. You'll get more flavour this way. Create variety with small cubes and thin slices, leaving a portion of some blocks or wedges uncut for different textures and looks.
• Take your non-dairy cheeses out before serving, or check the packaging for instructions. They tend to be better colder. Have dedicated spreaders available for the softer options.
• Make up personal boards or a group spread, but keep in mind you probably need less than you think, best to replenish instead of waste.
• If you're using a board, shove things close together. It will look fuller and give you a great look if you're into that.
• For a rustic look, if you're doing a more spread out layout like on a table, lay down some Kraft paper or butcher paper, and use dishes or boards for each item or group of items. Use a Sharpie or felt pen to write out each item, so all the grazers know what's what.
• There are no rules! Try everything together, explore new flavour combinations, and don't worry about trying to make it look like a magazine cover.
If this all sounds like too much work, grab a jar, your favourite essentials like one cheese, smoked tofu, fish, or meat, and some crackers. Rejoice in not cooking, and add our non-alcoholic Saskatoon Cider to drink alongside it.
