Creating The Perfect Summer Charcuterie Board
Embrace the sunny flavours of the season with this vibrant Summer Charcuterie Board! Perfect for large gatherings, this spread features a delicious mix of colourful, nourishing ingredients your guests will love.
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Servings: 10 people
Calories: 498kcal
Equipment
- 1 Large Serving Board
Ingredients
CHEESES (See note 1)
- 3.5 oz brie (100g)
- 3.5 oz manchego (100g)
- 3.5 oz blue (100g)
- 3.5 oz pecorino (100g)
MEATS (See note 2)
- 3.5 oz prosciutto (100g)
- 3.5 oz salami (100g)
- 3.5 oz bresaola (100g)
DIPS AND PRESERVES (See note 3)
- 3.5 oz beetroot hummus (100g)
- 3.5 oz pesto (100g)
- 3.5 oz babaganoush or tzatziki (100g)
- 3 oz chutney or jam (80g)
FRUIT
- ½ punnet, blueberries
- ½ punnet, raspberries
- ½ punnet, strawberries
- 5 oz cherries, about 1 cup / 150g
- 1 large bunch of seedless grapes, (green or red)
- 1 large kiwi fruit, sliced in half through the middle in a zigzag pattern
- 1 large fig, sliced in half lengthways
VEGETABLES
- 2 bunches asparagus, pan-fried in olive oil for 5-6 mins to char slightly then leave to cool.
- 1 bunch Dutch carrots, washed and trimmed
- 2 bunches cherry tomatoes on the vine
- 1 bunch radishes, washed and trimmed
PICKLES
- 5 large, dill pickles
- ½ cup olives
CRACKERS
- ½ pack round crackers
- ½ pack lavosh crackers
- ½ pack pita chips/crackers
- ½ baguette, sliced into rounds
DRIED FRUIT AND NUTS
- ½ cup roasted macadamias
- ½ cup roasted almonds or walnuts
- 1 small fruit log, sliced (or ½ cup dried almond/figs)
OTHER ADDITIONS
- Edible flowers to scatter for decoration
- Herbs like rosemary and thyme to scatter for decoration
Instructions
- Clean and dry your chosen board or platter.
PLACE DOWN THE LARGER ITEMS FIRST
- Place the cheeses – Use cheese of different shapes and sizes to create visual interest. Go for rounds, and wedges and also slice up a wedge or cut it into cubes to create another shape. Spread them out across the board to create balance and variation in colours.
- Add your selection of bread and crackers – these are best in corners or along the edges of the board with a few in the middle for balance. These are usually eaten with the cheese and dips so placing them close by makes it easier for your guests to grab them.
- Add a few small bowls of dips – again spreading them out to balance both the colour and size of other things that are already on the board. Drizzle the top of the dips with olive oil to keep them fresh.
- Layer in meats if you're using them – Fold or roll the selection of meats so they're more visually appealing and are not placed down in a slab. Position them alongside or overlapping the cheeses and aim for an even distribution.
NOW START FILLING IN THE GAPS
- Arrange your pickles and preserves like olives, dill pickles, small bowls of chutneys or jams. The olives are something I will put in another small bowl, so the oil doesn't mess up the board.
- Add your selection of fresh fruits and vegetables – these will add an abundance of vibrant colours and new textures. Add clusters of grapes, and place handfuls of fresh summer berries in empty spaces on the board. Then add fresh vegetables such as cherry tomatoes, carrots, and pan-fried asparagus spears evenly between the meats and cheeses at different angles for visual appeal and bursts of colour. Use the fig and kiwi fruit halves as decorations and place them anywhere that needs a pop of colour.
- Incorporate nuts and dried fruit – by scattering them throughout any small gaps in the board.
FINAL TOUCHES
- Look over the board and note any imbalances in colours and textures, and also note any remaining gaps. If there are larger spaces left, add more clusters of grapes, nuts, or a small bowl of dip to enhance the visual appeal. If not, utilise these remaining spaces by garnishing with fresh herbs like rosemary sprigs or adding edible flowers.
TO SERVE
- If you've made the board ahead of time remove it from the fridge 20-30 mins before serving so the flavour of all the ingredients is more pronounced. Serve with plenty of cheese knives and spoons scattered around.
Video
Notes
This recipe highlights the list of ingredients I usually add to my charcuterie boards. They of course can be replaced with anything you prefer. The most important thing to keep in mind is variety! Lots of different colours, tastes, textures, and sizes will ensure you have an impressive centrepiece for your table.
PLEASE NOTE: The volumes given in this recipe are suggested amounts for a charcuterie board served as an appetizer. Given things like berries are sold in punnets and cheese in packs or rounds it's inevitable that you will have some ingredients leftover. I avoid any waste by planning to use these in our meals throughout the week.
Note 1 - Cheese: Go for a mix of soft, semi-soft, and hard cheeses for variety. 30-40g/1-1.5oz per cheese, per person is about right for an appetiser.
Note 2 - Meat: 30-50g/1-1.7oz in total per person will be fine for cured meats. I tend to stick to the lower volume. There are plenty of other things to pick from on the board and these are our least nourishing ingredients so best to add them in small amounts.
Note 3 - Dips: Generally, allowing for 30-40g/1-1.5oz per person is sufficient but I like having plenty extra on hand for top-ups if needed.
Food Safety: Never leave a board with meat and/or cheese out for longer than 4 hours. After this time, it will need to be discarded. If you know there will be leftovers for storage this is reduced to a maximum of 2 hours because perishable foods cannot safely be stored and consumed again after sitting at ambient temperature for longer.
Final note: The nutrition information for this recipe is not entirely accurate, as no exact measurements are given for some ingredients.
Nutrition
Calories: 498kcal | Carbohydrates: 32g | Protein: 21g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 53mg | Sodium: 1283mg | Potassium: 686mg | Fiber: 7g | Sugar: 15g | Vitamin A: 7430IU | Vitamin C: 17mg | Calcium: 328mg | Iron: 4mg
