What should go on my charcuterie board?

[Anonymous]

Anonymous wrote:Just make sure to have a balanced board, not more cheese than anything else. And enough crackers or something to put the cheese on.

And no onion jam.

lol. Never heard of onion jam

[Anonymous]

Anonymous wrote:You have some great suggestions.

I also like smoked salmon (not lox - the type of that is smoked for longer) to put on crackers with cream cheese and capers. It’s a go to for parties where I’m from in the PNW because we have such good wild salmon.

I also love tzatziki dip with veggies and pita - tangy and a bit lighter than many other dips.

Q for you. I love smoked salmon with cream cheese and capers (and thinky sliced red onion) on little slices of pumpernickel. I never see anyone serve this on a board - do you make this its own separate board, or do you include these with more traditional charcuterie items on a big board?

[Anonymous]

I like to make sure there is always some fruit, even just dried fruit like apricot or mango. Grapes are always good - pretty plus easy finger food. This time of year sliced pear or apple, or just apple butter would be nice.

[Anonymous]

Anonymous wrote:I heard a young woman say that charcuterie boards are for old people that outgrew their boogie lunchables

Makes me laugh -- kind of true!!

Charcuterie boards are just multiple servings of Girl Dinner, which I’m sure that young woman proudly partakes of

[Anonymous]

Just make it look vaguely similar to this. The visual is almost as important as the food

[Anonymous]

Anonymous wrote:

Anonymous wrote:You have some great suggestions.

I also like smoked salmon (not lox - the type of that is smoked for longer) to put on crackers with cream cheese and capers. It’s a go to for parties where I’m from in the PNW because we have such good wild salmon.

I also love tzatziki dip with veggies and pita - tangy and a bit lighter than many other dips.

Q for you. I love smoked salmon with cream cheese and capers (and thinky sliced red onion) on little slices of pumpernickel. I never see anyone serve this on a board - do you make this its own separate board, or do you include these with more traditional charcuterie items on a big board?

I do just the salmon and fixings for it all one one board. The capers (and onion) in a bowl on or beside the board. Since it’s 4 - 5 ingredients to do the combination, it would be too confusing to put on a board with other stuff.

[Anonymous]

We do crudite and little appetizers/dips that fit with Thanksgiving foods: pumpkin bread; stuffed mushrooms; baked brie with cranberry compote; this delicious goat cheese dip:https://www.halfbakedharvest.com/goat-cheese-with-warm-candied-bacon/

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:You have some great suggestions.

I also like smoked salmon (not lox - the type of that is smoked for longer) to put on crackers with cream cheese and capers. It’s a go to for parties where I’m from in the PNW because we have such good wild salmon.

I also love tzatziki dip with veggies and pita - tangy and a bit lighter than many other dips.

Q for you. I love smoked salmon with cream cheese and capers (and thinky sliced red onion) on little slices of pumpernickel. I never see anyone serve this on a board - do you make this its own separate board, or do you include these with more traditional charcuterie items on a big board?

I do just the salmon and fixings for it all one one board. The capers (and onion) in a bowl on or beside the board. Since it’s 4 - 5 ingredients to do the combination, it would be too confusing to put on a board with other stuff.

Do you put this out for a pre dinner snack board, or just at brunch?