I don't know about you, but Halloween came fast this year! We're keeping things small this year with an immediate family gathering at home and I've put together a Fall Flavours Charcuterie Board for us to enjoy. Not sure if we'll have many trick-or-treaters, but we've got our candy tongs out just in case! Don't fret, any leftovers, will not go to waste ;)
I have a bit of a framework (below) that I like to follow when creating a charcuterie board. Before I go shopping for ingredients, I often make a plan. First, I think about what's in season to guide my meat, cheese and accompaniments choices and I think about who will be eating the board - ask yourself, are there any dietary restrictions? Always know you crowd. If you are making a charcuterie board to take to an event where you don't know the people (hopefully we will be able to have those again one day!), prepare a few options for vegetarians or those with nut allergies (nuts might be in separate ramekins, not touching the cheese).
For all of you having small or family gatherings this weekend, wishing you Fall Charcuterie Board happenings and a Hauntingly Fun Halloween weekend,
Krista xo
To create a charcuterie board for 3-6 people, I like to follow this simple framework...
Framework For Building A Fabulous Charcuterie Board:
1. Cheese: use at least 3 different kinds. A good rule of thumb is 1 soft cheese, 1 hard cheese & 1 stinky cheese. If you would like to be fancy, you could use all hard cheese, but with different milks - sheep, goat & cow from different regions.
*For The Fall Flavours Board I Used: Pumpkin Seed & Nutmeg Gouda (image above, right), Aged Cheddar (image above, top left) and for an added surprise, a mini pumpkin cheese ball (recipe here).
2. Texture: I like to add some textural options like seeds and nuts to contrast with the smooth, creamy cheese.
*For The Fall Flavours Board I Used: local BC hazelnuts and roasted, seasoned pepitas (seasoned, roasted pumpkin seeds straight from the jack-o-lantern would be fabulous on a fall board as well!) chewy candied orange peels (brought as a special treat from a friend who visited Croatia).
3. Sweet: Fruit adds a natural sweet element to complement the salty often found in cheese & meat selections. I try to stick with seasonal ingredients, using fresh fruits, dried and jam.
*For The Fall Flavours Board I Used: local BC Coronation grapes, BC Honey Crisp apples - fresh slices and dried rings, dates, apricots and spiced candied orange peels (brought as a special treat from a friend who visited Croatia).
4. Briney: To cut through the richness of the cheese and meat, chutney, pickles & other accompaniments or dips balance all of the other flavours.
*For The Fall Flavours Board I Used: olives (pimento olives sliced look like spooky eyes for Halloween) and balsamic roasted onions (in the pumpkin ramekin).
5. Bread/crackers: I like to use different textured starches to layer with cheese and meat. I look for crackers or baguettes with a variety of thickness, as well as different textures - soft vs hard.
*For The Fall Flavours Board I Used: Triscuits (thick and crunchy), Leslie Stowe "Pumpkin Spice Raincoast Crisps" for extra fall flavour and a thin flat bread cracker.
6. Cured Meats: If you are using 3 cheese, aim for 1-2 meat options including spicy or seasonal flavours, as well as plain.
*For The Fall Flavours Board I Used: Finocchiona Salami (my go-to Vancouver locale for quality, house made cured meats is Oyama, at Granville Island Market).
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