Full disclosure: This photo is not the charcuterie board I created. This is a stock photo.
I wish I had taken a photo of the one I made when I hosted book club at my house.
Picture this: three different kinds of cheese—gouda, goat, and brie and two different types of crackers —water and Ritz. Who says it has to be fancy, right?! I also put out little jars of raspberry fruit spread for added sweetness. Then, my board needed fruit, so I washed off some grapes. At first, I picked the grapes off their stems, but then I realized it would look nicer if I put them out in small bunches. It’s a good thing I had more grapes.
I added a bottle of red and a bottle of white wine, and voila…my first charcuterie board was born!
I was proud of myself for a few reasons. First, I wasn’t supposed to host book club that night, but my friend who was going to host had COVID. (We missed you!) I happily volunteered to host instead, but I didn’t have much time to plan what to serve. I knew I could find some things at Fresh Market, and it turned out to be a fun shopping experience. I loved checking out the cheese section, the different jams and other items I could have selected. In the interest of time and money, I decided to make this one simple. But I still remember the excitement I felt that I could put a nice board together without a ton of work.
Second, I usually depend on my husband to help me decide what to serve and how to arrange it. He is generally in charge of the food when we are entertaining because he has a vision. He knows what to make and how it should be arranged. These things stress me out, so I’m okay leaving it in his capable hands and doing the dishes afterward.
We all have our strengths.
But I climbed out of my comfort zone, and it was a big hit!
Finally, knowing it worked out when I tried something new is refreshing. I’m not always confident in my cooking skills or hosting duties. But I will definitely make a new board soon. It is much more fun to do than the spinach dip I am most known for. I’m happy to make the spinach dip, but there isn’t much variety to it. The boards are a chance to be creative and experiment with new foods. Maybe I’ll add olives, pepperoni slices, or mini quiches next time. The possibilities are endless!
And next time, I’ll remember to take a picture. 🙂
Do you make charcuterie boards? How about those new butter boards? Please leave me some suggestions in the comments.