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How to make the perfect charcuterie board at home

The key to a successful charcuterie board is to have variety – whether it be variety in flavours, textures, ingredients.

You don’t need to go overboard, so stick to groups of three. When it comes to cheese, opt for a selection of crowd pleasers by choosing a firm, semi-firm, and creamy cheese.

For meat it's the same principal. Choose three types – varieties that are thinly sliced like a ham of some sort. Prosciutto, salami, and something a little heartier like a chorizo are great options. 

You want to make sure you have contrast on the board, so don't forget about garnishes. Nuts, like Marilyn's favourite marcona almonds, fruit in the form of figs or grapes, and pickles all help balance the flavours. And you can never go wrong with a good gerkin!

A  spread of some sort is essential, and Lynn's recipe for pickled blackberries is absolute perfection!

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