Everyone loves a good meat & cheese board, amirite? We are taking things to the next level with an epic Charcuterie for a crowd!
A great spread consists of many flavors, colors and textures. I know when you first look at it, it’s overwhelming and a bit daunting. I’m sure you are saying to yourself, “I cannot do that!” But guess what, it’s literally so easy!
These step-by-step tips will help you create a delectable work of art for you and your guests to enjoy!
How to make Charcuterie For A Crowd
- As mentioned above, there are many flavors and textures you can include in a good charcuterie board. For the meats, choose from a selection of smoked, dry- cured, firm and soft. When selecting the cheeses, have a variety of soft, semisoft, firm, creamy, crumbly, smoked and or stinky. For accompaniments, I like to include a lot of different textures. Crunchy (crackers in various shapes and sizes) Salty (nuts and olives) Sweet (fruits, honey and jams) and Tangy (pickled veggies)
- Estimate 2-3 ounces (about a palm full) of meat per person and 3-5 ounces (2 palms full) of cheese per person
- This spread can sit out for several hours once your guests arrive
- Serve with your favorite wine or refreshing cocktails
I generally get all the below items at Trader Joes. This spread includes the below ingredients, but you can go wild here depending on what you think your crowd will enjoy!
The Meat:Calabrese Salami, Prosciutto & Capocollo
The Cheese:Cheddar Bites (cheese curds), Triple Cream Brie, Ciliegine (mozzarella), Manchego, Cheddar
The Nuts:Truffle Marcona Almonds, Rosemary Marcona Almonds & Sesame Honey Almonds
The Fruit: (fresh and dried):Apricots, assorted grapes, pomegranate seeds, raisin blend, blueberries, blackberries, cranberries, dried figs, sliced apples, pears and oranges
The Crackers:Pita Bite Crackers, Fig & Olive Crisps, Cracker Crisps, Wafer Crackers and CheeseSticks
Garnishes:Sage & Rosemary
BUILDING YOUR SPREAD
When creating Charcuterie for a large crowd, I like to arrange several large boards of various shapes and sizes in an area that I want my guests to congregate. In the Joy Household, it’s our kitchen island.
Stack several small plates, napkins and a handful of spreading knives.
The ingredients should be spread out so that your guests can approach it from either side or stand around it and reach a good selection.
Roll, fold and or layer meats in various spots around the spread, keep the meats covered in plastic wrap or damp paper towel until you are ready to serve (keeps meats from drying out)
Arrange cheeses around the spread. Go ahead and splice or chunk some of the cheeses ahead of time so the guests don’t have to do too much work. Cover the cheeses in plastic wrap or damp paper towel until you are ready to serve (keeps it from drying out)
Prep the fresh fruits then add to spread (except apples & pears which should be added last so they do not brown) Arrange the nuts, fruits, sweets, crackers and garnishes around the boards to fill in large blank spaces.
Set out knives, spreaders etc. And last but not least, remove all coverings you have on meats and cheeses