Here are details on howto make charcuterie for a crowd:
theCollarfind’s Crowd Pleasing Charcuterie 1. Start with meat. When serving charcuterie for a crowd, I like to add 3 different options of meat, and I suggest to buy them already sliced. Buy great options at ready to go at Trader Joe’s and Costco. The meat always seems to go first. Buy extra, as it is easy to refill as the night goes on.
2. For a crowd pleasing charcuterie, skip the idea of guests slicing their own cheese. Buy one pretty one for the center of your board and leave it whole, but serve 3-4 sliced options around the board. Think one hard cheese, one soft, and one “different” kind. theCollarfind tip: I usually slice extra and keep in the fridge for easy refill.
3. Crackers, any kind will do! Whisps and cheese straws work well. For a crowd, include 2 types. One very plain and one a little funky!
4. Spread: I use fig preserves, a bacon jam or a specialty mustard like Braswells Truffle Mustard (link below), and sometimes I use both! Typically, the guys like the mustard, and the girls like the jam. Both love the bacon jam.
5. Be extra! Add a little something extra: sliced apples or grapes, pickled okra (Wickles is a fav), mini chocolate squares, mixed nuts, a local treat like Benne Wafers here in Charleston) – use what you have on hand, and what you can find in the pantry and fridge!
Garnish: I use sliced pomegranates, rosemary, dried orange slices around the plate for garnish. It’s time to call it a night when people try to eat the garnish. (True story) theCollarfind tip: One stop shopping for your edible items for the best price: TraderJoe’s and Costco. You can find my favorite spreads, charcuterie boards, cheese knives, etc here: https://thecollarfind.com/build-charcuterie-board/
You can find more easy appetizers recipes here: https://thecollarfind.com/category/food/. Links to my favorite charcuterie boards here as well: http://liketk.it/2JaSD #liketkit @liketoknow.it
The 3333 rule applies to the number of foods to create the perfect board. To follow the 3,3,3,3 rule, stick to three cheeses, three meats, three starches, and three accoutrements.
Since your board is an appetizer, not a main course (unless you are serving it on its own — we'll get to that below), you don't need as much meat per person as you would for an entree. Meats: Two to three slices, or approximately 2 to 3 ounces per person should satisfy your guests.
Plan for about 1-2 ounces of cheese per person. As with your meat selections, have your cheese sliced thin (at a 1-2 thickness) to make layering easier.
Skip fruits like watermelon, pineapple, and tomatoes and stick with grapes, berries, and apples or dried fruits. Dried apricots and cranberries are delicious options. It's also best to avoid sour fruits such as lemons, limes, or grapefruit, and overly spicy additions.
Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.
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