JACKSON, Wyo.—As we get ready to ring in the next decade (!), you may still be looking for a fitting last meal of 2019. The two-thousand-teens were defined by social media influencing and food trends. From extravagant Bloody Mary to milkshakes piled so high with accoutrements that you couldn’t slurp fast enough before it ended in a pile on the table, food trends became all about the showcase in the 2010 era. If you ask me, there’s nothing more show-stopping than a beautifully arranged charcuterie board. Appearance aside, it’s also the most delicious. Whether you’re hosting a party, joining one, or quietly ringing in the New Year at home, here are a few tips to making that board insta-worthy.
The Cheese
How much cheese you get depends on how big you’re planning to go with this board. For an average size I usually go for three to four. Next is the question of cow, sheep or goat? To get a good variety, I like to get at least one of each, or at least a few blends. Then there’s the question of hard or soft; it’s important to include both. I’m a lover of strong cheese, but that certainly doesn’t fit everyone’s palates, so if hosting or bringing to a party, I try to make sure to include approachable flavors (cheddar, brie, manchego) as well as one that’s a little funkier (taleggio or Saint Augure). I could go on and on and on about cheese, but this is a good start for how to think about your cheese set up. Pro tip: swing by Smith’s and see what’s hiding in their $5 and under bins at the cheese counter.
The Meat
It’s hard to go wrong with the charcuterie portion of your board. With the salty, fatty qualities of salumi, it’s often the first thing to go, so don’t be shy. I like to get a slightly spicy soppresatta, prosciutto, and a peppery salami. Having most pre-cut and one to cut yourself gives nice aesthetic and textural balance.
The Accoutrements
This is where the picture-perfect pieces come together. You’re looking for things that are both delicious and colorful. I start with some sweet accompaniments like dates, figs or apricots, a preserve of some sort and roasted grapes. Then I think of something salty and fresh to cut through the fats like cornichons, whole grain mustard, and pickled asparagus or green beans. Next I like to sprinkle some nuts, snap peas and radishes throughout to give some color. Finally, I like to finish with a few sprigs of rosemary and a torn-up pomegranate if space allows.
The Crackers
Finally, the carrier of all the goods. There are endless options for a good cracker these days. From a whole-grain neutral one to something with dried fruit baked right in, you want to have some variety. With prevalent gluten-sensitivities, I love Mary’s Gone Crackers and Nut Thins.
I hope this helps you throw together a show-stopping picture-perfect board to conclude the decade that brought us to new levels of food-styling.
