Determine What Your “Mains” Are
First off – what are “mains?” It is a term I invented to categorize the bulk of a charcuterie board which contains crackers, meat, and cheese.
For this specific board, I decided to make it relatively small in order to feed about 3-4 people. In order to achieve this, I selected two different cheeses, two different crackers, and two different meats. This establishes a nice variety without being too overwhelming.
After you have determined your mains, I first add the cheese:
Second, the meats:
And finally the crackers:
Organize these parts however you like – creativity is key. Also, charcuterie is never meant to look perfect. A unified or organized mess always looks the most pleasing to the eye.
Determine What Your “Accents” Are
Accents are what bring the whole charcuterie board together. They literally fill in the gaps. Accents include things like dried fruits, olives, nuts, honey, and jam. Since accents are not the main ingredient of a charcuterie board, I usually include them in a 2:1 ratio in light of the “mains.” This means if I use two cheeses, two meats, and two types of crackers, I will use three separate accents. If you are ever creating a charcuterie board with an odd number of mains, just use your best judgement and add what you like.
For this particular board I chose to use Chili-Garlic Cashews, dried cranberries, and honey.
Enjoy!
Looking for something boozy to go with your charcuterie board?
Try this recipe: https://spoonuniversity.com/recipe/how-to-make-wine-marinated-grapes