Creating a charcuterie board is not only simple but makes an impressive party appetizer! Throw one together with these 5 easy tips to really WOW your guests!
One of my most fond memories as a child was helping my grandmother make big Sunday family brunches. We always included pancakes or waffles, quiche, hash browns, and a little charcuterie board filled with meats, cheese, and fresh fruit! I think most people shy away from making charcuterie boards because it seems intimidating and hard to make aesthetically pleasing.
Imagine if you found out it’s actually the secret to a super chill, no-stress holiday gathering or brunch? Over the years of making MANY charcuterie boards, I wanted to share my top 6 tips on how to make the ultimate charcuterie board!
Table of Contents
My 6 Tips on how to make the Ultimate Vegan Charcuterie Board
1) Vary textures on the board
Using a variety of textures is pleasing to the eye and the palate! I like using hard salamis like chorizo, along with some thinly sliced meats like prosciutto. I like using different types of nuts, olives, and soft cheeses/hard cheeses. I love the look of adding olives, and spreads to mini bowls to add height!
Cheese is a MUST
Is there anything better than cured meats with cheese?? No. The answer is no, there is not. Boursin was always my favourite cheese (especially the Cranberry and Pepper), so when they came out with their newest flavour, Apple & Maple, I had to recreate brunch with Boursin to do my grandmother proud! I recommend Boursin, every single time! It is so creamy and crumbly, making it perfect for charcuterie!
Of course. Baguette’s are my favourite, but you can also serve it with crackers. Keep it simple. The bread is just a vehicle for all the other toppings you’re adding to it!
I love switching up my fruit depending on the season! Apples, pears, figs, and grapes are great in the summertime. In the winter I like using red and black berries, cranberries, and pomegranate seeds. Fruit adds a gorgeous colour to the board, as well as adds sweetness and lots of flavour! For this board I used grapes, raspberries, and apple!
Don’t forget the garnishes and condiments!
Jams, jellies, mustard, and delicious dips are a great way to add some “zip” to the board! I like to garnish with rosemary and other fresh herbs to pull everything together!
Most importantly, WINE
In this case with brunch I love making mimosas, or a Rose to pair with the charcuterie and rest of breakfast! If I am picking out a wine for a dinner charcuterie board, I love supporting local wineries as much as possible. Some of my favourite wineries are Sandhill Winery, Quails Gate Winery, and Kitsch! I have a blog post all about how to host your very own wine tasting party if you want to pair that with your charcuterie board!
I LOVE making charcuterie boards because you are choosing all of your favourite things and bringing them all together in a beautiful way on a board! Really make sure you are thinking about flavour combinations and textures! At the end of the day, it’s really customizable, so use whatever you want and eat it all up!
Now it’s time to go try it out yourself and impress your friends and family! I hope you find time this summer to make a delicious brunch with all my tips and tricks, and of course, Boursin cheese!
This post is sponsored by Boursin. Thank you for continuing to support the brands who help make Basics With Bails possible!
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…