Charcuterie + Crudités + Tappas Boards
Snack-filled meals have long been some of my favorites, back in November I even laid out my dining room with charcuterie, crudités, and tappas for my housewarming party. What I love most about these types of spreads is that there are no real rules, only fast and loose suggestions.
These tappas boards by Samarie Designs would be a beautiful addition to any spread. Printmaker Samarie Higgins teamed up with woodworker Jeremy Happ to create these one-of-a-kind pieces that use sustainable wood. Each one features a swirling work of art that’s sure to complement the food served upon it.
Charcuterie includes mainly meats and cheeses, with some supporting roles thrown in by way of fruits, veggies, nuts, and carbs. It’s definitely an appetizer that’s heavy enough to be considered a light dinner. (A recommended 5 oz. of meat and 2 oz. of cheese per person, if you’re curious.)
+ dry-cured salami, prosciutto, smoky sausage, speck, coppa, chorizo, and sopressata
+ one of each type of cheese: stinky (blue), aged (cheddar, gouda) , soft (double or triple creams), hard (parmesan, manchego), and fresh (ricotta, goat, mozzarella) served at room temperature
+ toast a sliced baguette and/or cut up flatbreads in the oven
+ add small bowls of nuts and dried fruits scattered in between
+ olives, cornichons, and artichoke hearts will elevate your entire board with new textures
+ a few types seasonal fresh fruit, either sliced or in bowls
+ slice the hard cheeses, break up the stinky ones, provide different knives for the soft and fresh
+ add in a grainy mustard, fig jam, and fragrant honey for those who want to get adventurous
Crudités platters are usually full of seasonal vegetables, something pickled, and a few sauces. It’s a versatile appetizer because it can be served cold or hot, depending on the time of year. Separate everything into groups when plating on platters and boards for maximum visual impact.
+ cold, sliced seasonal vegetables– broccolini, cauliflower (white, green, orange and purple), radishes (red, black, watermelon), asparagus, celery, carrots, assorted bell peppers, snap peas, haricot vert, English cucumbers
+ mini skewers with things like mozzarella balls with cherry tomatoes
+ steamed, grilled, or baked vegetables such as corn on the cob, mini potatoes, and edamame
+ something bright and citrusy, like sliced oranges or Meyer lemons
+ two to three sauces for dipping
+ hollow out a few small heads of cabbage and fill them with thicker sauces for serving
+ a fancy salt, like pink Himalayan
