Ready to impress your guests? This fun and foolproof guide will show you how to build the ultimate charcuterie board – layered with cheeses, cured meats, crackers, fruits, and all the tasty extras. 

Your dishes 

Who says you should only use one board to serve your delicious platter? Make the large serving board your canvas, then grab cute bowls, ramekins or any mismatched dishes and let the styling process begin. These small bowls are perfect for dips, olives, nuts, and all the tasty bits that like to roll around. 

Choose your meats 

Let’s start with the stars of the board – meats! “Charcuterie” comes from the French word for cured pork, but don’t stop there. Mix it up with at least three types to keep things tasty: spicy salami, smoky ham, or a bit of biltong (we are South African, after all). Just keep your budget in mind – meats can be pricey, so balance them out with more affordable fillers like crackers, nuts, or fresh fruit. 

Watch to see how you can fold a salami rose to style on your board 

@cured.catering Roses are red, salami is too! Learn how to craft the perfect salami rose in our quick tutorial. Whether it’s for a charming Valentine’s spread or a fabulous Galentine’s dinner, these edible blooms are sure to impress! #SalamiRoses #GalentinesDIY #torontobride #torontoevents #charcuterie #charcuterieboards #charcuterieboard #charcuteriebox #charcuterieplatter #charcuteriecups #6ix #6ixbuzztv #6ixgrams #the6ix #thesix #416 #cheese #cheeseboard #cheeselover #cheeseplatter #cheeseplate #torontoontario deasert# 1. #Toronto 2. #TorontoLife 3. #6ix 4. #TDot 5. #TorontoInsta 6. #TorontoEats 7. #YYZ 8. #TheSix 9. #SeeTorontoNow 10. #TorontoViews 11. #TorontoEvents 12. #DowntownToronto 13. #TorontoArt 14. #TorontoPhotography 15. #TorontoFoodies 16. #TorontoFashion 17. #TorontoLove 18. #ExploreToronto 19. #TorontoNightlife 20. #TorontoCanada ♬ Memory Lane – Haley Joelle

Cheese selection 

Like meats, cheese is one of the heavy hitters on your board. If your budget allows, aim for three types of cheese on your board: firm, soft and blue cheese. Mixing textures and tastes keeps things exciting and gives your guests plenty to sample.  

Types of cheese to consider as options to serve: 

Firm: Manchego, Edam, Gouda  

Soft: Brie, Camembert, goat’s cheese  

Blue cheese: Stilton or Gorgonzola 

Crackers, fruits and veggies 

Every great charcuterie board needs a little crunch and a splash of colour. Grab a couple of crackers or bread options – something sturdy for spreading and something light for snacking. Then, bring in some freshness! Seasonal fruits and veggies like grapes, berries, cucumber slices, or even baby carrots add that juicy, crisp contrast to all the rich meats and cheeses. 

Photography:

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Whether you’re decking the halls, or (in this case) decking your tables for all the summer soirées, we love the festivities (and food) of the holiday period. Hosting a Christmas get-together this year? Have your guests snack on one of these Christmas-themed party boards.  

Candy cane Caprese board 

Who says a salad needs to go in a bowl? This Caprese candy cane board makes for the cutest appetiser. This super easy board only needs a few ingredients, but instantly serves Instagram looks. You only need mozzarella cheese, tomato, and fresh basil leaves placed in the shape of a candy cane. Sprinkle some balsamic vinegar for some extra cheer and your candy cane is good to go.  

@charcuterie_n_things Day 3: Candy Cane Caprese Board This festive board is quite possibly the easiest to create—and it’s always a crowd-pleaser! Simply alternate slices of fresh mozzarella and ripe tomatoes to form the iconic candy cane shape. Add some fresh basil and drizzle balsamic glaze and that is literally all you have to do! Pair it with crackers, a baguette, or enjoy it as is. Simplicity at its finest! #fyp #charcuterieandthings #charcuterieboard #cheeseboard #foodstyling #diy #candycane #capresesalad #mozzarella #christmas #christmasrecipes #holidayhosting ♬ Merry Christmas – Ed Sheeran & Elton John

Christmas tree board  

Why put your gifts under the tree when you can present a yummy board at your party? And it’s easier to make than you’d think! Start with the star at the top. If you’re going the savoury route, make a toasted cheese sandwich and cut it out in the shape of a star. Making a sweet board? A chocolate cake, waffle or even this delicious giant choc-chip cookie will do the trick. Then, create diagonal lines with an array of fruit, cheeses, crackers, meats, sweets or cakes, with each line longer than the one before. And voila! You’ve got yourself a Christmas tree.  

@jessiecostantino save this for your holiday party! #christmastree #christmastok #christmastiktok #charcuterie #christmasfood #holidayappetizer #christmasappetizers #apps #easyrecipes #holidayrecipe #christmasrecipe #holidaytiktok ♬ Underneath the Tree – Kelly Clarkson

Edible wreath 

Start by getting a round platter or cutting board to arrange your wreath on. Decorate your ‘wreath’ with nuts, cut cheeses, meats, crackers and sauces. Since you are decorating your board in a circular shape, it’s easy to bunch each of these next to each other until it forms a circle. It’s quick and easy and the result is a yummy work of art.  

@dishedbykate The BESTTTT way to level up your Christmas cheese and charcuterie board Turn her into a GORG Christmas charcuterie wreath Juat layer your favorite cheese, cured meats, antipasti bits, relish, fruit and nuts in a wreath shape and you’re DONE!! #christmasfood #appetizers #partyfood #charcuterie #cheeseboard ♬ Its timeeeeeeee – Fundos Flop

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Putting a cheeseboard together may seem intimidating at first but we have a step-by-step guide to take you in the right direction. We’ve got the perfect guide to a charcuterie board everyone will drool over! 

Always keep in mind…  

• Price range. Set a budget and stick to it. 
• Quality trumps quantity. Buy fewer products of higher quality. 
• Balance of flavours. Pick at least one cheese from each category to create variety in flavour and colour. 
• Add extras. Jams, preserves, nuts and fruits served in little bowls will help create breaks in your cheeseboard. 

Choice of cheese  

Look at buying 3-5 cheeses spread across these categories:  

• Firm: Manchego, Edam, Gouda 
• Soft: Brie, Camembert, goat’s cheese 
• Aged: mature Cheddar or Parmesan 
• Blue cheese: Stilton or Gorgonzola 

If your budget doesn’t allow for five, opt for only three cheeses: one soft, one hard and one aged or blue. This way you accommodate all palates and preferences.  

Also read: How to level up your toasted-cheese game 

Additional elements 

Buy an assortment of produce for flavour and pops of flavour, for example:  

• Cold meats: Prosciutto, salami, ham 
• Vegetables: olives, celery, peppers, raw or marinated vegetables, pickles 
• Crunch and carbs: nuts, crackers, chips , breadsticks, pita 
• Sweet: dried fruits, chocolate squares 
• Fruits: grapes, cherries, apples, strawberries, figs 
• Condiments: mustards, chutneys, honey, jams and preserves 
• Garnishes: herbs, edible flowers 

How to assemble  

1. Find a wooden, marble or ceramic board that all your elements can easily fit and stay on. 
2. Cheeses go first: space them evenly around the board. 
3. Go ahead with the salty elements, like cold meats, nuts and olives. 
4. Next add fruits, followed by the crackers and bread bits. 
5. Place condiments into small serving bowls and add these to your board. 
6. Add extra sweet nibbles like grapes, figs or chocolate as fillers to close gaps on your board. 
7. Finish off with pretty garnishes like herbs and edible flowers or serving utensils like cheese knives, spoons or salt and pepper shakers.

Also read: Top tips to plan a menu for your next dinner party

Words: Sjaan van der Ploeg

Photography: Fresh Living Magazine

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A few things our editor is absolutely in love with this festive season.

Order a box of delectable goodies

Summertime… and the living should be easy! That’s why Just Graze Co. is our current obsession. The Opperman sisters curate delectable grazing boxes, which are the perfect no-fuss, zero-prep way for you to be able to enjoy impromptu summer gatherings and sunset picnics.

The Just Graze Co. Showstopper box is packed with charcuterie, cheese, crackers, and their signature preserve and pesto. If you’ve got a sweet tooth like me, add treats such as salted caramel profiteroles and red velvet cupcakes to round off the perfect picnic.

Leftover bubbly hack you’ll love

hat to do with flat, warm leftover bubbly at the end of the night? Reuse and reduce it! Pour it into an ice cube tray and pop it in the freezer. Use the cubes to deglaze your pan – the bubbles will help to lift the caramelised bits stuck on the bottom. These will bring more depth of flavour to your sauce, plus the warmth of wine.

Simply Seven Colours to celebrate

Celebrity chef, TV personality and award-winning cookbook author Zola Nene is back! Her third book, Simply Seven Colours celebrates the favourite flavours that made up a typical Sunday lunch with her family.

With each chapter dedicated to a specific colour, Zola invited you to choose your favourite dishes as you design your very own unique seven colours feasting menu.

Zola’s food journey celebrates the diverse cultural heritage of South Africa and is full of interesting flavours and delicious recipes (think spinach pap Isigwamba, steamed mielie bread Isinkwa Sommbila and curried bean stew Ubhontshisi) linked to heartfelt experiences.

 Simply Seven Colours by Zola Nene (R360), Penguin Random House South Africa.  

Invest in fabric food covers

Learn to love your leftovers by using these beautiful and practical fabric food covers from spaZa. Embellished with colourful African-inspired prints, these functional covers are made from 100% cotton on and are kind to the environment. The female-run business strives to make the world a better place by encouraging people to go plastic free.

It’s no secret what’s on our Ed’s wishlist for Christmas!

For more information or to shop spaZa products, visit their website www.spazastore.com or visit them in-store at their branch at the Watershed in the V&A Waterfront, Cape Town.

Happy holidays everyone

Photography: Courtesy Images, Adobe Stock

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No need to stress about which wines to pair with your charcuterie board. Here are some tips and tricks from a few local industry experts  

The first point of call when addressing charcuterie is the pronunciation. Let’s say it together: sha-queue-ter-ree. Go on, say it one more time, just for good measure. While the word may seem a bit intimidating, the boards themselves are nothing to be afraid of. Hospitality expert Maurice Beaver of Drink and Pair describes this expertly cured meat as: ‘Any processed meat that has been dehydrated, salted, smoked or cured using some other process.  You’ll often see charcuterie served on a platter on its own before a meal, or as antipasto, where it is accompanied by grilled veggies, cheese, marinated or pickled vegetables and olives.’ 

Chef Katlego Mlambo from The Marabi Club and host of Kasi-licious says: ‘I love the relationship between a good full-bodied red wine and a delicious fatty and spicy charcuterie.’ It feels as though this is a glorious no-brainer, but there are a few combinations one could consider. As with most things in the food and wine world, it really is all about interpretation. A general rule of thumb is that when faced with a board of milder, saltier meats such as prosciutto, soppressata, or mortadella, all ideal for a beginner’s charcuterie platter, look for lighter white wines such as Pinot Grigio, Sauvignon Blanc or medium-bodied reds such as a Pinot Noir or Merlot.

And if you’re feeling adventurous, a fruity Prosecco would set that platter ablaze! These pieces of artistically nurtured meats often hail from France, Italy and Spain – cultures that appreciate spices, heat and full-bodied flavours in food. When enjoying a board studded with picante chorizo, peppered salami or luxuriously flavoursome guanciale, choose a wine that can take the heat but also stand up to the flavours. Pour yourself a glass of chilled Chenin Blanc, hearty Malbec or sultry Gamay to offer you enough gees to take on the flavours of the charcuterie. 

Some have argued that there is no need to be fussed about what tipple to order with your platter of cured meats. David Higgs, Chef at Marble, Saint and Zioux, judge on My Kitchen Rules SA and cookbook author says that: ‘Sometimes, I drink champagne with it. It cuts through the fat, with the saltiness and the sweetness. Other times, I want to drink red wine with it. And sometimes, a whisky or cognac because it can stand up to those flavours’. David, being the bold man that he is, makes some suggestions that would woo any palate, should they dare to indulge. 

Adam Robinson from Durban’s golden child, The Glenwood Bakery, laments that: ‘If one wants to get extremely esoteric, it is worth remembering that both products are fermented and the bacterial fermentation plays a large part in the flavour profile of both products. Nutty, fruity, rich, sweet – you can find all those flavours in a good cured meat as well as wine.’ We enjoy Adam’s uncomplicated but scientifically driven perspective on the subject. It appeals to the food nerd in us all, we would think.  The next time you saddle up to the bar and order some wafer-thin slices of whatever dry-aged hunk of desire they have placed within arm’s reach, don’t be stressed about what to pair it with. Rather swing from the hip because chances are that you can’t really land too far off the mark. 

Words by Kamini Pather
Photography: Pexels, Courtesy Images

Make lunches (and leftovers) a breeze with this salami panzanella salad with sweet dressing! Using up old bread have never been easier.

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