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I’m a wife and momma on the daily and bouquets of flowers from Trader Joes are my love language. I'm a wanna be cooking show host. You can probably find me watching Bravo TV with an iced coffee in hand. I'm a big fan of brunch with the girls and ice cream dates with my guys. I love encouraging others with words and have a heart for serving.
December 30, 2019
I love a good charcuterie spread and I love making them to take for gatherings! We’re having a low key NYE and I can’t wait to enjoy charcuterie and wine for New Years Eve!
I thought I’d share how I make a simple charcuterie board and break it down for you all! I promise it’s the easiest and everyone loves them!
First I start with my favorite board. I love this Tramanto olive wood board. It’s unique with the live edge that gives the board some movement.
This is a smaller cheese board so I’ll be using smaller portions of my accoutrements. For this board I’m using 3 cheeses (Manchego, Cheddar and Blue Cheese.) I’m using Bosch Pears and Purple Grapes for my fruit and Prosciutto for my meat. To finish, I’m using Rain Crisp Crackers, Rosemary Crackers and Marcona Almonds. I got all my ingredients from Trader Joes.
I first start with the largest pieces that will go on the board, which would be my cheeses. I’m going to place my Blue Cheese and crumble it a bit because it crumbles easily and I love the way it looks! Then I’ll add in my Cheddar and I’m going to break the block to give it a little texture on the edges . I’ll add a few broken pieces on the sides, not too much but just enough. I cut the Manchego into triangles and I’ll fan them out on the board in two different spots. Note that I’m placing my cheeses opposite of each other and never touching side by side. I want to have other pieces in between for variety.
Then I’ll take the next largest parts which would be my crackers and grapes. I don’t want add too many grapes so I’ll add bunches of grapes to even out the fruit on the board. Next I’m going to add in my crackers. I’ll fan some of them out like I did with the manchego. I ‘ll experiment with the placing as I go, because it’s part of it to play around with placement! Note that I have my cheese fanned out opposite to how I have fanned out my crackers. Also paying attention to placement and not putting the same things next to each other.
Now onto the prosciutto! I’l going to create rosettes with these. I peel off the fatty part of the meats and then start to pinch one side and wrap around the middle part that I have pinched. Pinching, turning, pinching, turning to create the rosettes out of the meat. As you can start to see I’m really packing in all the ingredients on my board. Making them overly abundant is the key part and it looks amazing!
Now the last step is adding in my almonds. I think of the nuts as fillers. I’ll add them wherever there is empty space or gaps. They tend to fall off over the edge of my board and I actually love that. Almost like an extension!
This really is the perfect board to take to a gathering. It’s simple yet so appealing and beautiful! I hope this quick guide helps you build your own charcuterie board! Enjoy!
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