Charcuterie (shar-KOO-ta-REE) is a specific term with origins reaching as far back as 15th century France; literally translated, it means the products of a fancy pork butcher. Modern charcuterie does often include pork, but the definition has widened to reflect a dish served throughout many cultures. We have evolved since the 15th century; now a board can include vegetables, fruit, cheese, and dips. And dinner is served.
Here are some easy items to prep on Sunday for your Valentine charcuterie on Monday Night.
- 1 soft cheese
- 1 hard cheese
- 1 smoked cheese
- Thin sliced carrot on the diagonal, makes it easier to eat
- Sliced peppers the mini’s work great cut in half length wise to use to scoop your dip
- Blanched asparagus wrapped in prosciutto
- Canned Mini Corns (rinsed)
Purchase a mixed meat package for charcuterie
- Chickpea Hummus
If you can find a small honeycomb it makes a great addition, or for an added kick drizzle honey over the hard cheese you chose (asiago, old cheddar).
- Starfruit sliced
Fresh baguette always works on a charcuterie board; however, a selection of crackers is always a hit. Bread sticks in the middle of your board add dimension and halfway between you can put crackers and bread.