Charcuterie Board for the Holidays
Holiday get-togethers are in full swing! A charcuterie board is always a lovely thing to serve. A crowd-pleaser, it goes wonderfully with red, white, rosé and even sparkling wine! Read on for our tips on how to make the best charcuterie board.
A Charcuterie board can be more than cold meats! Add cheese, olives and dips for an easy, delicious and filling grazing platter everyone will enjoy.
For the meats: soppressata, prosciutto, salami, etc… any Italian-style cold cut will do the trick! Fold them into triangles, flowers or neatly stack them for an easy presentation.
For the cheese: try an assortment of soft and hard cheeses, mild and sharp. Manchego, Gouda, creamy Brie, aged Cheddar, goat’s cheese and a piece of blue cheese will ensure that there is something for everyone’s taste. Don’t forget a fresh baguette, salty crackers or toasted bagel bites to pair.
Vegetables: marinated artichoke hearts, fresh figs, roasted bell peppers, tapenade and a few green olives will balance your board, along with a dip or two and cucumber and carrot sticks. Your guests will appreciate the healthy option!
If you’re feeling particularly festive, try a baked Camembert, topped greens, sundried tomatoes and almonds – it is wonderful with toasted bruschetta slices!
Recipe courtesy of Warwick Wine Estates
- 1 large wheel Camembert cheese
- 3 tsp (15ml) thyme leaves
- 3 tbsp (45ml) olive oil
- Freshly ground salt & pepper
- 1/4 c (50g) roasted and salted almonds, roughly chopped
- 1/2 c (100g) sundried tomatoes, roughly chopped
- 1 handful micro salad leaves
- 1 sliced bruchetta, toasted (optional)
- Preheat oven to 350°F.
- Wrap edges of camembert in foil, sprinkle with thyme, salt and pepper, drizzle with olive oil and bake for 20 minutes, until camembert is runny in centre.
- Remove foil, and serve camembert topped with sundried tomatoes, almonds and micro salad leaves.
- Enjoy with toasted bruschetta slices.