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Add your cheeses spaced around your board. Add your salami or other meat in a few different places. Place bowls of olives or honey or jam down the middle. Add crackers and vegetables in large open spaces. Place bunches of grapes, nuts, and chocolate in all the cracks. It really is SO easy to make this on your own.
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Mullen is partial to a not-too-sweet one he makes with pickled raisins, pine nuts, and cauliflower. The pickled fruit helps cut through the richness of the meat, and the pine nuts add some crunch.
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Slice or cube the meats & cheeses (if needed), then wash & prep the veggies and fruit. Arrange all the ingredients on the board, starting with the meats & cheeses, followed by the fruits & veggies, then the wet ingredients in small bowls (olives, dips, sauces, condiments).
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Instructions. Lay down the 5 kinds of cheese on a food safe board. In small dishes, fill with nuts, olives, and jam. Start filling in the open spaces by fanning out the crackers, and laying down the fruit. Lay down sliced meats, carrot sticks, pea pods, and berries. Fill in open spaces with fresh rosemary for garnish!
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Pair sweet accompaniments like fresh fruit, jams, and candied nuts, near the brie cheese or goat cheese. Cheddar cheese pairs well with savory and sweet. 5. Fill in all the extra space with crackers: look for gaps in the board and spread crackers all throughout. Fill in any remaining space with extra small nuts or fruit.
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Yield: 10 -12 servings. Prep: 15 minutes. Total: 15 minutes. All you need to know to make an awesome cheese and charcuterie board! It's simple, easy and so impressive for a crowd! 5 stars ( 2 ratings) Print Recipe Pin Recipe Leave a Review.
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Instructions. On a large charcuterie board place the caprese along the side of the board. Drizzle with balsamic glaze. Place your small bowls with the olives. Arrange your meats on the board. Add in the cheese and dried fruit. Fill the rest of the board in with crackers, and nuts.
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1. Cheese. The more variety the better when it comes to cheese. The rule of three applies here: Try to find at least three different styles of cheese to use on the board. Offer a mix of some sharper cheeses, as well as a more mild option. Try to include a soft cheese, and one hard or semi-hard cheese for textural contrast.
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Using small dishes, bowls or cups of jams, mustards, cherries, and/or olives, fill in the larger holes. Then using your desired fruits, nuts, crackers, toasted baguette slices, and other ingredients, fill in the gaps. Layer and overlap when needed; step back to view the board from afar to spot any slim spots.
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Place sausage directly on grill. Brush generously with BBQ sauce, then turn sausage over and brush other side with BBQ sauce. Repeat and cook 10 minutes, turning and basting constantly. When sausage casing splits (or just before), remove sausage from grill and slice 1-inch thick pieces.
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Directions. Slice and cook the sausage in a cast iron pan with a little oil. You can also do this on a BBQ. Heat until the sausage is a deep golden brown. Slice the cheddar cheese into 1/4″ slices. Place the olives, pepperoncinis, dipping sauces and pimento cheese in small bowls to place on the board or platter.
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Slice meats and cheeses and arrange over a large wooden cutting board. Scoop obatzda (if using) and slice or scoop lebewerswurst. Scoop trout dip (if using) onto board (perhaps in a small bowl). Place arugula in a shallow plate and then onto board. Arrange rye bread pieces and pretzels on board or serve nearby.
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Anytime you are arranging a cheese platter, the bulkiest items should go down first. 1. ADD CONDIMENT/RELISH BOWLS TO THE PLATTER FIRST. Add your relishes to small bowls or ramekins, and have ready a large platter, cheese board, wooden cutting board, or tray. Place the ramekins on each end of the platter.
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Keep the Bread Simple. Man (or woman) cannot eat charcuterie alone. Bread or crackers are essential, the more neutral the better. Crackers or bread flavored with herbs, cheese, or other strong flavors can compete with the meat, which is really the star of the show here. Slice up a nice baguette, or serve water crackers or long, thin breadsticks.
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Add those in various place to the board. Just before serving, drizzle the tomato and mozzarella with the olive oil and balsamic vinegar and add 3/4 of the basil. Put the cooked meatballs into a bowl and garnish with grated parmesan and some basil. Be sure to have small plates, napkins, and plenty of toothpicks on hand!
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Filled dishes around the centerpiece. Then lay the assortment of cheeses on the board. Arrange the cheeses on the board. Artfully place the meats into open spaces around the dishes and the centerpiece. Assortment of meats placed on the charcuterie board. Fill in the holes with your crackers and chips.
