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Begin layering the board by placing the biggest items, which are often blocks of cheese. Consider keeping them toward the edges of the board.
Layout the larger cuts of meat, like salami. Also, try to keep these at the outer edges of the board.
Anchor the board with bowls of condiments. This provides a structure for the display. You can add the contents just before serving but the bowls will be in place. For small jars I use the small container it was packaged in.
Add the grapes. I seem to always have grapes on my boards because they’re juicy, offer color and texture… and almost everyone loves them. Snip the grapes into easy-to-handle clusters and pile them on top of each other for easy handling.
Arrange the meats and crackers to the board, tucking them in between the fruit and condiment bowls, considering color and texture.
Finish with small items like nuts, berries, fresh herbs, edible flowers, etc.
Brunch Charcuterie Board
Fall Charcuterie Board
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