What are your favorite items to put on a charcuterie board?

[Anonymous]

Anonymous wrote:I hate this trend.

Trend?????

[Anonymous]

Huhttps://www.amazon.com/PICK-Hungarian-Salami-approx-400g/dp/B00283BEL6/ref=sr_1_5?adgrpid=1331509147501057&hvadid=83219392966848&hvbmt=be&hvdev=c&hvlocphy=91864&hvnetw=o&hvqmt=e&hvtargid=kwd-83219674023925%3Aloc-190&hydadcr=4821_10304721&keywords=hungarian+salami&qid=1668261528&sr=8-5ngarian salami is always a huge hit. This one:

[Anonymous]

We never put it on the special "board" is it still called the same when we put it on large platters, fancy ones?

[Anonymous]

Anonymous wrote:We never put it on the special "board" is it still called the same when we put it on large platters, fancy ones?

No, sorry, then it’s a kalte platte.

[Anonymous]

Anonymous wrote:

Anonymous wrote:We never put it on the special "board" is it still called the same when we put it on large platters, fancy ones?

No, sorry, then it’s a kalte platte.

Eh, what do you know! I learned a new word today. We call it mezze.

[Anonymous]

Anonymous wrote:I put a mushroom jerky on mine that was a huge hit.

People always love the Dalmatia fig jam too. It has the orange paper top.

We always put two kinds of crackers -- one is always the GF Mary's Gone Crackers.

Usually some mix of:
--different cheeses
--salami
--nuts
--fruit -- grapes, raspberries, blueberries, green apples sliced thin to sub for crackers
--cornichons
--We don't do dried fruit or olives b/c we each do not like one of those, but they're on a lot of boards.

I also suggest getting a couple of sprigs of rosemary to make it look festive.

Did you make or buy the mushroom jerky? I'd love a product name or a recipe!

[Anonymous]

Anonymous wrote:

Are you serving dinner? If so, I would just make brushetta and put out a bowl of Trader Joe’s Marcona almonds with rosemary. No one needs a big platter of listeria and I find a lot of people aren’t very adventurous eaters. Many aren’t big fans of goat or blue cheese and don’t try spreads they can’t recognize. I have wasted a lot of money on charcuterie boards.

Gosh, my family and friends are totally different. We ALL go straight for the goat cheese and blue cheese or Huntsman, and we'll push each other out of the way for cornichons or salamis or pates or fancy stuffed olives or pickled corn or anything weird and unique. God help you if put out a boring charcuterie board. Truly, we would wonder what was wrong with you!?!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:We never put it on the special "board" is it still called the same when we put it on large platters, fancy ones?

No, sorry, then it’s a kalte platte.

Eh, what do you know! I learned a new word today. We call it mezze.

Oh, that first platter makes me salivate just looking at it!!!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Are you serving dinner? If so, I would just make brushetta and put out a bowl of Trader Joe’s Marcona almonds with rosemary. No one needs a big platter of listeria and I find a lot of people aren’t very adventurous eaters. Many aren’t big fans of goat or blue cheese and don’t try spreads they can’t recognize. I have wasted a lot of money on charcuterie boards.

Gosh, my family and friends are totally different. We ALL go straight for the goat cheese and blue cheese or Huntsman, and we'll push each other out of the way for cornichons or salamis or pates or fancy stuffed olives or pickled corn or anything weird and unique. God help you if put out a boring charcuterie board. Truly, we would wonder what was wrong with you!?!

I love it all, but we have a number of “meat and potatoes” male friends that will just eat salami and cheddar. Women friends are always dieting and will take an olive and a few nuts. My Italian family will eat it all, but then dinner is spoiled. Over it.