You Sure Are Cute-erie!

Whether you are having friends over this weekend or preparing what appetizers you will serve for your Friendsgiving, here are some great ideas to make your charcuterie the cutest of them all!



First thing is first, the cheese! 

Rule of the thumb is to find the right combination of aged, firm, soft, crumbly and creamy cheeses. If you are serving hard cheeses, cut them into slices ahead of time to make it easier for guests.  Also, don’t go too crazy with trying to impress with a bunch of cheeses nobody can even pronounce.  Be sure to serve at least one or two kinds that people will be familiar with.

Easy cheese combination options:

Aged: Aged Cheddar or Aged Gouda

Firm: Parmigiano-Reggiano (fan fave) or Gruyère

Creamy: Brillat-Savarin (it’s a triple cream cheese, very buttery) or Brie

Crumbly: Chèvre (Goat cheese)

Blue: Gorgonzola or Stilton






Now bring on the meat, please!

This is another time to mix up the textures, you’ll want something hard, soft, and dry.

Easy meat combination options:

Hard: Salami, thinly sliced on the bias

Soft: Pate

Dry Cured: Prosciutto (always prosciutto, it is a crowd pleaser) and soppressata or chorizo.






Add the bells and whistles! 

The accompaniments are just as important as the cheese and meats.

Bread and Crackers: Assortment is key. Sliced baguettes, crackers like multi-grain and whole wheat, you just can’t go wrong.

Truffle Honey: You will love the way this tastes with firm cheeses. If you don’t want to spend the $$$ on the truffle, regular honey works just as well!

Sweet fig jam: Pairs perfectly with creamy cheeses, like Brie

Whole grain mustard: Will work with all types of meats.

Grapes and Sliced Apples: This will add dimension and color to the plate to bring your display to life.

Nuts:  Who doesn’t love a nut? Almonds, macadamia, cashews… go crazy.  Just be mindful of people who have allergies to nuts.





Add everything else you need to know! 

For aesthetic purposes,  the more rustic the better!  I love to plate on wood cheeseboards with pretty silver or gold cheese spreaders.

Another great choice is slate because you can write the names of the cheeses in chalk.

When deciding how much to buy, you can typically allot 2 ounces of cheese and charcuterie per person.

Cheese is best served at room temperature. Remove cheeses from the fridge about a half hour before serving.

And remember to serve a knife for each cheese so flavors don’t mingle.






Charcuterie for dessert!? 

Well, sort of.  Considering the actual definition of charcuterie is “cold cooked meats collectively,” I would say no, not really much of a dessert.  But, when you think of the presentation of a charcuterie, there is something so beautiful about the way they are put together. So in terms of aesthetics’s, the same ideas can be applied to dessert. Assemble your favorite fruits, with mini donuts, churros, and waffles and add a dipping like chocolate. Stunning presentation and yummy as can be!

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