Reply to What should go on my charcuterie board?

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[quote=Anonymous][quote=Anonymous]Instead of lunch on Thanksgiving, we are putting out a big charcuterie board for people to graze on. Thanksgiving dinner will be at actual dinner time around 6pm. I did one last year and it was a huge hit and my family has requested this again. I would love to be more creative and would love suggestions to go beyond cured meats, cheese and olives...[/quote]

We do this every year for thanksgiving, Christmas and new years! I try to hit salty, sweet, savory, acidic, and bitter. I choose pretty bland crackers and veggies so that the meats and cheeses carry the flavor. My family’s palate skews acidic, so we go heavy on those flavors. Other than cured meats, cheeses and olives, we do a combination of the following

Selection of fresh fruits - grapes, berries, thinly sliced pear/apple
Selection of dried fruits - apricots, figs, cherries, melon
Raw vegetables - carrots, bell peppers, celery, cucumber, radish
Pickled/preserved vegetables - cornichons, piquante (peppadew), pearl onions, capers, roasted red peppers, sun dried tomatoes 
Selection of mustards - we always have 3 or 4 types because mustard is our favorite condiment 
Selection of crackers/crusty bread
Selection of nuts - this depends on if we have any nut free guests coming. Usually I get nuts from Trader Joe’s 
One or two fruit jams - fig, orange marmalade etc
Tapenade 
A little pot of Calabrian chile infused honey - this is my favorite! If you don’t have this, you can mix some Aleppo pepper or red pepper flakes into honey

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