Housewarming Charcuterie Board (Printer View)

A festive spread of meats, cheeses, fresh produce, breads, and two easy homemade dips for sharing.

# Components:

→ Cured Meats

01 - Prosciutto, 3.5 oz
02 - Salami, 3.5 oz
03 - Chorizo, sliced, 3.5 oz

→ Cheeses

04 - Brie cheese, sliced, 4.2 oz
05 - Aged cheddar, cubed, 4.2 oz
06 - Goat cheese, crumbled, 4.2 oz

→ Breads and Crackers

07 - Baguette, sliced, 1 loaf
08 - Assorted crackers, 7 oz
09 - Breadsticks, 3.5 oz

→ Fresh Produce

10 - Seedless grapes, 1 cup
11 - Cherry tomatoes, 1 cup
12 - Cucumber, sliced, 1 cup
13 - Baby carrots, 1 cup

→ Accompaniments

14 - Mixed olives, 2.8 oz
15 - Marcona almonds, 2.8 oz
16 - Dried apricots, 2.8 oz
17 - Fig jam, 2.8 oz
18 - Honey, 2.8 oz

→ Herbed Greek Yogurt Dip

19 - Plain Greek yogurt, 1 cup
20 - Fresh dill, chopped, 2 tablespoons
21 - Fresh chives, chopped, 1 tablespoon
22 - Lemon juice, 1 tablespoon
23 - Garlic clove, minced, 1 small
24 - Salt and pepper, to taste

→ Roasted Red Pepper Hummus

25 - Canned chickpeas, drained and rinsed, 14 oz
26 - Roasted red pepper, 1 large
27 - Tahini, 2 tablespoons
28 - Garlic clove, minced, 1 small
29 - Olive oil, 2 tablespoons
30 - Lemon juice, 1 tablespoon
31 - Salt and pepper, to taste

# Method steps:

01 - In a medium bowl, combine Greek yogurt, fresh dill, chives, lemon juice, minced garlic, salt, and pepper. Mix until well blended. Refrigerate until ready to serve.
02 - Add drained chickpeas, roasted red pepper, tahini, minced garlic, olive oil, lemon juice, salt, and pepper to a food processor. Blend until smooth, adding water in small amounts if needed to reach desired consistency. Transfer to a serving bowl.
03 - Position cured meats and cheese selections across a large serving board or platter, spacing each item attractively with visual balance in mind.
04 - Arrange baguette slices, assorted crackers, and breadsticks in distinct clusters around the board, ensuring even distribution.
05 - Fill remaining spaces with grapes, cherry tomatoes, cucumber slices, baby carrots, olives, marcona almonds, and dried apricots in organized groupings.
06 - Transfer fig jam and honey into small bowls and position on the board for easy access.
07 - Place bowls containing the herbed Greek yogurt dip and roasted red pepper hummus on the board.
08 - Add fresh herbs as garnish if desired and serve immediately to guests.

# Expert Advice:

01 -
  • Looks impressive but takes just 35 minutes from start to table, which means you can actually enjoy your guests instead of hiding in the kitchen.
  • The homemade dips taste way better than store-bought and people always ask for the recipes, which feels amazing.
  • Everything is essentially prep work, so you're free to rearrange and adjust based on what you find at the market or what you're in the mood for.
02 -
  • Don't slice or arrange anything more than an hour before serving, or your fresh produce will start to look tired and meats will dry out slightly at the edges.
  • The homemade dips taste best when they've been chilled for at least 15 minutes, and the herbed yogurt especially needs that rest time for the flavors to get friendly with each other.
03 -
  • Buy cheeses from a good counter where you can ask for a taste first, because one excellent cheddar is better than three mediocre ones.
  • If you're making hummus and it breaks or gets grainy, add a teaspoon of lemon juice and pulse again, which almost always saves it.
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