Preparation & Assembly
In the eloquent words of Bob Ross, “This is your world. You’re the creator. Find freedom on this canvas.”
As we mentioned earlier, the ‘3-3-3-3 Rule’ may be a little too paint-by-numbers for many. Instead, create your own mental roadmap in advance, trust your instincts, and have fun putting together a charcuterie board.
Here are some thoughtfully phrased tips…
Consider the Goldilocks Principle by selecting a board that’s not too big, too small, but just the right size for your number of guests.
Heighten flat slices of meat by folding them into three-dimensional shapes.
Embrace variety with an assortment of flavours, colours, and textures.
Ease accessibility by ensuring complementary pairings (read: crackers and brie) reside in their logical neighbourhood.
Spare your guests the anxiety: if possible, remove any inedible rinds or peels before they hit the board.
Encourage your guests to dig into a wheel of brie by pre-cutting wedges.
