Last Minute Guests? Charcuterie in a Snap!

Charcuterie* in a Snap!

BE PREPARED
1) Keep a couple of types of cheese in your refrigerator at all times. Sandwich cheese does not count. :)

2) Make sure you always have fruit on hand. Think grapes, strawberries, apples, mandarin oranges, figs.

3) Stock your pantry with 2 kinds of guest crackers. Use those goldfish, Ritz and saltines for kid-guests. :) If you happen to have a baguette on hand, use that, too!

4) Always have fresh almonds or walnuts around. Good for the family and great for your charcuterie adornment.

There are a couple of tricks to creating an appetizing board:

1. Treasure hunt for the smallest board you can find. Wood is best because it will not crack under the pressure of guests slicing cheese on it. Place everything close together so your board looks abundant to the point of overflowing

2. Garnish the board! This is a food stylist secret! Use some type of greenery: fresh rosemary, basil, cilantro, parsley, or dill will work. Or, in a pinch, use pieces of evergreen from your backyard. Just do not eat that! 

#) Lagniappe! Consider keeping other goodies on hand. You could add olives, dried dates or apricots, pepperoni, hard salami, (these keep in the frig for quite a while)

You can magically create a board at the drop of a hat or ring of the doorbell!

*Charcuterie (pronounced "shahr-ku-tuh-ree") is the art of preparing and assembling an assortment of finger foods (usually cured meats, cheeses, fruits etc.) 

Charcuterie shopping list (buy the things that YOU like):

CHEESES ~2 to 3 types

• Aged: Gouda, Sharp Cheddar, Gruyere.

• Soft and creamy: Brie, Camembert, Epoisses, Burrata, Fresh Buffalo Mozzarella.

• Crumbly: Goat and Feta Cheese.

• Firm: Parmigiano Reggiano, Manchego, Gouda.

• Smoked: Smoked Gouda, Provolone, and Cheddar.

• Blue: Gorgonzola, Stilton, Roquefort.

CRACKERS/BREAD (for grown-ups)  Variety is key. Choose buttery flaky crackers, grain crackers and/or thinly sliced and toasted baguettes.

FRUITS:  grapes, strawberries, apples, mandarin oranges, figs 

LAGNIAPPE: olives, dried dates or apricots, pepperoni, hard salami

GARNISH: fresh rosemary, basil, cilantro, parsley, dill OR a sprig of evergreen, a single flower.  I have a friend who uses a very delicate and pretty sprig of artificial flowers.