THE IDLE HANDS SHOP & BAKERY GUIDE TO CREATING A CHARCUTERIE BOARD.
A charcuterie board is the best option when you don’t know if you’ll be catering for only close family or also a few friends and relatives because most of it can be bought quite far in advance with just a few fresh items added in closer to when it’s needed.
It can seem daunting at first, if you’re not quite sure what the various meats and cheeses are, and what extras to add to make it special.
We’ve put together a helpful guide, and can offer any help you need in the shop too. We sell almost everything you’ll need, in our fridges and on our shelves.
- Cover a table with a cotton tablecloth or linen runner, keep it neutral — black, white or grey will help to make the food the star attraction.
- The Base:
Instead of looking for suitable platters, why not use edible ones? Our big sourdough crackers double up as serving plates. Keep one for meat-eaters and one for veggies. Your guests can then snap off bits of cracker as they go.
- The Cheese:
Choose 3–4 different cheeses. We like a chunk of Brillat-Savarin (a triple whipped soft French cream cheese), a blue cheese such as Cashel Blue or a creamy Gorgonzola, some Prima Donna Maturo and a crowd-pleasing floral topped Alp Blossom. Aim for around 150g of each and maybe a wax truckle of a good mature cheddar such as Snowdonia’s Black Bomber or Arran’s Kilbride if there will be children there too. Put equal parts of the cheese dotted around on each platter so meat eaters and veggies have their own.
- The Meat:
Choose two or three cured meats. We sell packs making it easy for you to use just as much as is needed.
Wrap slices of prosciutto around grissini, fold mortadella in waves, layer smoked Spanish beef…a chorizo or fennel salami looks great too. Start by cutting the end into bite-sized pieces and allow your guests to cut more if they need it.
Veggie Alternatives: Mini falafel are a good non-meat option.
- Pickles and Garnishes:
Don’t underestimate how many of the add-ons such as dill pickle, mini cornichons, caperberries, cheese-stuffed Peppadews, chargrilled artichokes, olives and borretane onions will be eaten. A few of each acidic pickle dotted around the platter not only looks good but helps to cut through the richness of the cheese and meat.
- Fruit and Nuts:
Add a couple of pomegranates, cut in half. Guests probably won’t eat these, but they add colour and a focal point.
Figs are a must-have. In halves or quarters, these work perfectly with the cheese and look great too.
Blackberries, blueberries, slices of apples and pears…all add colour and much needed juiciness to the board.
Walnuts, pistachios and hazelnuts in little piles next to the cheese are always appreciated too.
Celery sticks and carrot batons in sizes to dip in hummus and sauces or spread with cream cheese.
- Sauces, dips and pâté:
Have a couple of different types; a fiery harissa meze and a mild tomatillo salsa dolloped into small bowls.
Our freshly made hummus will be devoured on crackers and cornichons.
Choose a meat pâté or rillette (duck, pork, chicken, beef) or a vegetarian one (the mushroom pâté is excellent)
- Extras:
A couple of boiled Ramstane Farm eggs, sprinkled with sea salt and any other tasty treat you think looks good.
Tall glasses filled with grissini, saucers piled with different crackers, bowls spilling with black grapes all help to add a decadent touch.
Cutlery:
Each cheese should have its own knife, each bowl its own spoon. There should be canape sticks (Japanese style bamboo swords are longer and a bit swisher than the usual cocktail sticks) and little forks, napkins and small plates.
You don’t want it to look like you’ve skimped; guests will be more likely to feel relaxed about helping themselves if it looks abundant.
Just add drinks…
