Charcuterie Board 101

Charcuterie Board with Vegan Options and Garnishes

Chef Alex
 Charcuterie Board

Yield: 6-10 Servings Time: Overnight + 20 Minutes Cost: $

Equipment List
Serving Board/Plate Plastic Bags
Measuring Cups/Spoons Cups/Bowls for Dips
Serving Tongs/Forks/Spoons Paring Knife

Ingredient List Qty Ingredient

1 each Zucchini, Sliced into 1/8" thick rounds
1 each Summer Squash, sliced into 1/8" thick rounds
1/2 cup Olive Oil
1/4 cup Sherry Vinegar
1/4 cup Balsamic Vinegar
1/2 tsp each Salt and Black Pepper
1 Tbsp Dried Oregano

2oz Meat/Person Common, Spicy, Pungent, buy them pre-sliced

2oz Cheese/Person Common, Spreadable, Salty, Pungent/Bleu
3-5 Dips Mustards, Chutneys, Preserves thinned with Vinegar
3-5 Accompaniments Nuts, Olives, Vegetables, Dried Fruits, etc.
Garnishes Herb Bouquet, Tomato Roses, etc.
Breads Cheese Crisps, Mini Toasts, Baguette Slices, Crackers

Kids Charcuterie Apple slices, peanut butter dip, pepperoni, cheeses

Order of Work Step Time

For the marinated vegetables, place the sliced zucchini and
1 squash in a bag with the oil, vinegars, salt, pepper and oregano.
Mix thoroughly to coat all veggies (without breaking), and
refrigerate 12-24 hours.
Drain off the marinade and pat the veggie slices dry, then arrange
2
as for the meats on the charcuterie board.
Arrange the products on the board varying types, colors, shapes,
3
etc. and remember to have fun!
Prepare the charcuterie board up to a day in advance and
4 refrigerate. Pull out to come up to room temperature about 30-
45 minutes before the party starts.