Charcuterie Board How To

By Schiff's Food Service

A charcuterie board (think cheese plate on steroids) incorporates some of the hottest trends in food right now: artisanal items, small plates, and food that can be shared. With a few simple staples, you can create a cost effective menu item that is exciting and a natural pairing for your wine selection.

 

Your board should consist of about 2 oz. per person for an appetizer, or 5 oz. for a meal. Your selected items should represent various styles and textures: smoked and meaty, dry-cured and firm, cooked and creamy. Serve something acidic or fruity to complement the flavors salty flavors.

 

This is an opportunity to be creative! Below are some options for each category, but the sky is the limit with this customizable menu item.

MEATSphoto 

Salami (#660204)

Hot Soppressata (#660441)

Sweet Soppressata (#660447)

Prosciutto Di Parma (#660369)

Dry Hot Sausage (#660443)

Dry Sweet Sausage (#660449)

Chorizo Rope Sausage (#650030)

 

CHEESE

Brie (#446100)

Crème de Brie Alouette (#446102)

Gouda (#446350)

White Cheddar (#440206)

Sharp Provolone (#430050)

Parmesan (#435662)

Gorgonzola (#440010)

 

ACID

Cocktail Onions (#232209)

Grilled Artichoke (202010)

Pickled Italian Veggies (#234092)

Mixed Greek Olives (#232219)

 

SPREADS

Whole Grain Mustard (#224019)

Apricot Jam (#258174)

Wildflower Honey (#252900)

 

CRUNCH

Dried Apricots (#206814)

Cashews (#260051)

Pecans (#260033)

Walnuts (#260027)

 

BREAD

Baguette (#290518)

Plain Crackers (#250131)

Breadsticks (#250343)

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