how to make a mini charcuterie & cheese plate...
17 Aug 2016
Charcuterie and cheese plates might be one of my favorite things...EVER. I'm the one at every party standing above the food table popping these into my mouth. While I love those large charcuterie and cheese boards, I like the idea of making smaller versions that each person could have for themselves that has a mix of everything. So, today, we're showing you how to make this beautiful mini spread for your next lunch, brunch, or dinner...
Start by gathering a mix of cured meats, cheeses, crackers, and other delights to your liking. I like to make sure there is a variety of textures (both crunchy and creamy), flavors (sweet and salty), as well as foods with some color (to make the plate pop!).
For these, we used:
- champagne grapes
- fresh figs
- fig jam
- cherry tomatoes
- marcona almonds
- garnish with micro arugula and edible flowers
Here's how to make them:
1. Start by choosing your plates. The best part is you can use a mix of plates you already have. We used a mix of plates and small cutting boards—all roughly the same size. Because these mini charcuterie and cheese plates look and taste best with a variety of items, it's always easier to put together a bunch of them at one time.
2. Lay out the larger, main items first—like your cured meats (we loosely placed them on the plate), a cluster champagne grapes, breadsticks, a chunk of cheese and fresh figs.
3. Then sprinkle the smaller pieces around them making sure to distribute color and texture evenly. The key here is you don't have to keep them all together in sections. We sprinkled the cherry tomatoes and the almonds around the entire plate. Lastly garnish with micro arugula and some edible flowers for a hit of whimsy and extra texture.
4. Finally, place them on the table ready to be scooped up and enjoyed by your guests!
We ate these for lunch after we photographed them, and it was one of my favorite lunches of all time!