10/06/2024
Over the last several months, I’ve really enjoyed diving into the art of charcuterie. The bright colors, the yummy new cheeses, and trying new pairings!
Just like with any journey, I had to start somewhere.
Month 1: The Basics
My charcuterie exploration began with a classic selection of cured meats and cheeses. I kept it simple with prosciutto, salami, cheddar, and brie. The vibrant colors and textures of the meats paired beautifully with the cheeses, creating an inviting and appetizing platter. I quickly learned that presentation is key—arranging the items thoughtfully on a wooden board made all the difference.
Month 2: Adding Accents
By the second month, I began to introduce more variety. Fresh and dried fruits, nuts, fruit, and olives became staples. Grapes, figs, almonds, and olives added new dimensions of flavor and visual appeal. The contrast between the savory and sweet elements brought a new level of sophistication to my boards.
Month 3: Sweet Treats
For a sweet addition, I started adding dark chocolate, candied nuts, and honeycomb to create an indulgent experience. The combination of sweet and savory elements, paired with a glass of dessert wine, made for a perfect ending to any gathering.
Here are some of the highlights from the last few months!
