Easy Entertaining: Dessert Charcuterie Boards (2024)

FAQs

What is the 3-3-3 rule for charcuterie board? ›

To follow the 3,3,3,3 rule, stick to three cheeses, three meats, three starches, and three accoutrements.

Briny, pickled or marinated: olives, co*cktail onions, cornichons, dill pickles, pepperoncini. We love green olives stuffed with garlic or feta, and I also like including olive tapenade and bruschetta. Savory Dips and spreads: Whole ground mustard, hummus, ranch, balsamic dip. Veggies – cold cut, if desired.

Many ingredients used in charcuterie boards are high in sodium, including deli meats, dry sausages, cheeses, salted nuts, pretzels and crackers. The recommendation for daily sodium intake for adults is 2,300 milligrams or less. To reduce the sodium load on your board, add more fresh or dried fruits and raw veggies.

Remember, lots of baked goods look delicious on their own, but grouped together, they can look very brown. I mix colorful things like lemon bars, pecan bars, brownies, cookies, strawberries, figs, and slices of lemon cake. Start with a platter that is round or oval and particularly one that is very flat.

Popular sweets right now are cupcakes, cake pops, designer chocolate-covered Oreos, French macaroons and mini donuts. There are many shops that sell online and ship baked goods nationwide. Stick with your theme and color scheme and you'll have a visually appealing presentation.

What is the secret to charcuterie? ›

In addition to balancing flavors (sweet, salty, sour), you also want to balance textures. For cheese, you'll want something hard, medium and soft. For meat, pair a thinly sliced meat (like prosciutto) with something a bit denser (like a salami) and something more spreadable (like a pate).

Depending on the size of your board, you should have one each of cow, sheep, and goat options with soft rind, firm, and hard cheeses in the mix. Flavors should range between nutty and mild to funky and unique. Rule of thumb: 1 cow, 1 sheep, 1 goat; 1 soft, 1 firm, 1 hard.