charcuterie

These 4 charcuterie board ideas are perfect for a holiday brunch! They're the key to unlocking a fun, delicious and nutritious meal with family and friends.

4 Healthy Charcuterie Board Ideas for Brunch

organic eggs (Eggland’s Best)

Tablespoons (1.5 oz) cream cheese

heavy whipping cream

honey

salt

Gouda cheese

Avocado toast (on GF bread or crackers) with tzatziki yogurt sauce

Prosciutto ham and cherry tomatoes

basil

Coffee

Gouda and soft Brie cheeses

Yogurt with honey and granola

Eggland’s

figs

Candied oranges

Oatmeal bites or breakfast cookies

orange juice

Toasted GF waffles or coconut flour pancakes

Gluten Free breakfast sausage links ***

maple syrup

honey butter

Kiwi fruit

Pomegranate arils

Latte coffee

eggs (Eggland’s organic)

Whole grain gluten free crackers

Chocolate covered or honey glazed nuts

White cheddar cheese, sliced

Cream cheese and apples

BOARD ONE

Preheat oven to 350F. Butter or oil a baking dish. Set aside. In another bowl, whisk together 4-5 eggs with 3 tbsp heavy cream. Use a fork or whisk to beat the eggs briskly for 30-60 seconds. Mix with a option 1 tsp honey.

Pour the eggs into a hot greased skillet. Keep the heat on medium/medium low. Using a wooden spatula or spoon, begin pushing the eggs towards the outer edges of pan. Once they start to slightly cook (in the middle), then mix in 1/2 tbsp or 1 tbsp cream cheese. Stir into the eggs evenly. Stop cooking eggs when they are about 80% done and slightly runny.

Transfer the scrambled eggs into a small baking dish or individual ramekins. Place in oven on cookie sheet and bake at 350F for 10 minutes or until top of eggs are golden. Season with pinch of sea salt, basil, and dollop of cream on top if desired.

Served baked eggs on wooden or maple board with spoons and forks. Accompanied by avocado and toast (gluten free), gouda or cheddar, fresh basil, ham or Prosciutto, cherry tomatoes, and fresh coffee.

For Creamed Scrambled Eggs

BOARD TWO

Place 4-5 large organic eggs in salted (pinch of salt) boiling water for 5 1/2 minutes. Remove eggs and place into an ice water bath for 15 minutes before peeling and serving.

Place soft boiled eggs in serving dish and arrange on large board or marble with bowls of fresh fruit, yogurt, granola, figs/candied oranges, Oatmeal bites or gluten free breakfast cookies, and cheese. Spoons on the side.

To soft boil eggs

Toast your waffles in toaster oven or oven, then slice into wedges. Fully cook your sausage links.

Arrange waffles and sausage on wooden board with dip bowls of honey butter and maple syrup.

Fresh fruit to arrange around the waffles and sausage. Kiwi and Pomegranate are lovely!

Serve with Coffee or your favorite type of latte (non dairy, turmeric tea latte, cashew cream latte, etc.)

BOARD THREE

Slice peeled hard boiled eggs in half. Best if using pre-peel hard boiled eggs.

Arrange on wooden board with 1/2 c cream cheese (in small bowl with spoon), honey to mix into cream cheese or to dip, fresh cut apples, glazed nuts, and gluten free crackers.

BOARD FOUR

This is so gorgeous and what a beautiful presentation!  I love all of your ideas too!

i love all of these! thank you for sharing

These are reallyamazing ideas for holiday brunch! Thank you!

These are just gorgeous! I love the idea of doing these boards for a brunch! Trying this for the holidays!

The pictures are gorgeous and the ideas are stellar. This will be my go to guide for brunch!!

How to Make an Epic Charcuterie Board

Italian Olive Bruschetta

Italian Roasted Pepper Bruschett

Italian Garden Vegetable Bruschetta

Red Wine Salami (sliced)

Black Pepper Dry Cured Sausage (sliced)

Italian Herb Dry Cured Sausage (sliced)

Sweet Casalingo Dry Cured Sausage (sliced)

Sharp Cheddar Cheese

Soft cheese

Extra Virgin Olive Oil (for dipping)

Garlic & Parmesan Seasoning Spices

Garlic Pepper & Tomato Seasoning Spices

Crostini Original (bread

Sun-Dried Tomato & Basil Seasoning Spices

Rosemary & Garlic Seasoning Spices

Baguette Bread

Veggies and miscellaneous crackers

Figs (sliced)

Almonds

Olives

Prepare board with parchment paper if not food safe. You can also use beeswax and mineral oil to season the board.

Slice meats, and place on the board with cheeses.

Wash and dry fruits and vegetables; thinly slice.

Place small bowls on your board and fill with olives, nuts and bruschetta (or any other favorite dips).

Lay down 3-4 flatter small dishes and fill with olive oil; sprinkle with DeLallo Foods dipping spices.

Place meats, cheeses, sliced baguette and crackers around the board.

Lay fruits and vegetables around the board.

Fill in blank spots with salami pieces folded in quarters.

https://embed.mediavine.com/videos/tcvqcokbcg3alffodmpu

Epic Charcuterie Board with cured meats, cheeses, veggies, nuts, olives, bruschetta, dried or fresh fruits and crostini crackers!

Epic Charcuterie Board

Duck ham, or duck prosciutto, can be dried for just a week or two, or for up to two or even three months. Start with a shorter cure until you get the hang of it, and eventually you will find the hang time you like. Start with the simple cure I have here, and add spices or herbs in future batches, if you so desire.&nbsp;

Duck Prosciutto

duck

kosher salt

Instacure No. 2, a curing salt

sugar

thyme

First a note on the meat. When you breast out the bird, leave as much skin and fat on it as possible; you'll get these "tails" of skin on both the tail and neck end of the bird if you do, and this is what you want: They will come in handy later. If you haven't already, peel off the "tender" on the meat side of the breast. Deep-fry in batter and enjoy!

Weigh your duck breasts, in grams. Yes, you need to. Whatever that weighs, measure out 2% of that weight in kosher or pickling salt, as well as 0.3% - that's three-tenths of a percent - in Instacure No. 2.&nbsp;

Mix the salts, sugar and thyme together in a large bowl. Coat the goose or duck breasts in the mixture well. Massage it into the meat, and make sure every bit of it has cure on it. Put the meat into a vacuum bag, along with any stray cure. Vacuum seal this and set in the fridge.

Cure in the fridge for 3 days to a week. Since this is what is called an equalization cure, you can safely cure your duck breasts for a week without worrying that they will get too salty.&nbsp;

When you're ready, rinse off the cure and dry the breasts thoroughly. A lot of people will tell you to rinse off every smidge of cure, but I don't like this -- I like the few remaining bits of thyme here or there. But you need to get most of it off, and it is imperative that you dry the goose breasts after rinsing. Let the breasts dry on a rack, skin side down, for an hour or two.

Now it's time to hang them. You will need a humid place (60-85 percent humidity) that is between 40-60°F to hang your goose prosciutto. Poke a hole in one of the skin "tails" and either run an "S" hook through it or some string, or wrap loosely in cheesecloth. Hang on a rack so it does not touch anything else for at least 2 weeks and up to two months; more if you are experienced.

This impressive Charcuterie Board is the essence of easy entertaining! Piled high with cured meats, cheeses, crackers, fruit, nuts and more, your guests will be wowed by this gorgeous and delicious spread. My favorite appetizer for a party!

Charcuterie Board

oz grapes (get at least two varieties)

strawberries (halved)

blueberries

oz raspberries

oz crackers (Triscuit recommended)

cheese (fresh mozzarella, blue cheese, brie, etc.)

oz semi-hard cheese (sliced (Cheddar, Monterey, Gouda, Havarti, Provolone, etc.))

oz cured or smoked meats (Columbus salame, Prosciutto, ham, etc.)

oz dried fruits (dates, apricots, cherries, etc.)

oz nuts (raw almonds, pecans, pistachios, etc.)

herbs (mint, rosemary, basil, etc.)

oz cornichons

olives

Place all jams, preserves, mustards, or dips into small bowls or shallow dishes and place on the board.

Add meats and cheese, placing larger items like sliced meats and blocks or slices of cheese on the board first.

Add crackers and.or bread next, spacing them out on the board,.

Fill in gaps on your board with fresh and/or dried fruit. 

Add garnish and serve immediately or chill until ready to serve.

https://content.jwplatform.com/videos/Z7NL77it.mp4

his impressive Charcuterie Board is the essence of easy entertaining! Piled high with cured meats, cheeses, crackers, fruit, nuts and more, your guests will be wowed by this gorgeous and delicious spread. My favorite appetizer for a party!

One of the pinnacles of Western food, a torchon of foie takes several days to make and requires expensive ingredients, but the time and cost are worth it in the end.

Foie Gras Torchon Recipe

pink curing salt (optional)

white or black pepper

brandy (such as Cognac)

Let foie gras rest at room temperature for about 45 minutes before starting to clean. Split foie into two separate lobes with your hands. Working one lobe at a time, using a paring knife or small offset spatula and a pair of tweezers, carefully remove all the veins from the center of the liver, following the instructions in this slideshow. Discard veins and repeat with remaining half. Return foie gras to the refrigerator.

Combine salt, sugar, curing salt, and pepper in a spice grinder and grind into a fine powder. 

Weigh foie gras, then weigh out exactly 2.5% of the foie gras' weight in spice mixture. For example, for a 500 gram piece of foie gras, you should have 12.5 grams of spice mixture (500 grams x 2.5%). Set aside remaining spice mixture for future use.

Lay a triple layer of plastic wrap, 12 by 18-inches on a cutting board. Remove foie gras from refrigerator and transfer to plastic wrap, exterior membrane-side down. Carefully butterfly with your fingertips, spreading the foie gras out and pushing it into shape with your hands until it forms a rough 9- by 9-inch square of even thickness.

Place half of weighed spice mixture in a fine mesh strainer and sprinkle evenly over top surface of foie gras. Sprinkle with half of cognac. Lay a piece of plastic wrap on top and carefully flip. Peel of plastic wrap from what is now the top, and sprinkle with remaining spice mixture and cognac. Flip back over and remove top piece of plastic wrap to expose surface again.

Slide foie with plastic on top of a bamboo sushi rolling mat, adjusting it so the bottom edge of the foie is flush with the bottom of the mat. Fold the trailing plastic wrap underneath. Carefully start rolling foie, using bamboo mat to keep it nice and tight until a complete cylinder is formed. Pull back tightly on bamboo to tighten cylinder.

Lay out a quadruple layer of cheesecloth about 16 inches wide by 2 feet long. Roll foie gras off of plastic onto the cheesecloth a few inches from the bottom edges. Carefully roll foie in cheesecloth, pulling back as you go to keep it very tight and even.

Twist ends of cheesecloth and secure one side with a short piece of twine. Secure other side with a 3-foot piece of twine. Twist twine around end of cheesecloth to tighten the roll, making the torchon shorter and shorter with each twist. Tighten until you see foie fat starting to leak out around the edges of the torchon and it has the consistency of a bike tire. Tie off cheesecloth

Hang torchon from a refrigerator rack for at least 1 day and up to 3.

Bring a large pot of water to 160°F (bubbles should just begin to appear on the bottom of the pan. Prepare a large ice bath. Submerge foie torchon for 2 minutes, then transfer immediately to ice bath. You should see little droplets of fat forming on the surface. Let rest for 10 minutes, then transfer to a triple layer of paper towels and roll to dry carefully.

Repeat the tightening step, using more twine to twist and shorten the ends of the torchon until the entire thing starts to show signs of leaking fat. Hang in refrigerator for at least 1 more night and up to 3.

Slice off ends of torchon through the cheesecloth (eat these ends for yourself), then unwrap the center portion. To serve, slice into disks. For better presentation, use a round pastry cutter to trim oxidized edges off of foie. Sprinkle with coarse salt, and serve with toast, preserves, or dried fruits.

How to make a charcuterie board with cheese, meat, nuts, fruit, spreads, etc.

How to Make a Charcuterie Board

lbs fresh fruit (grapes, peaches, apples, blueberries, strawberries)

oz dark chocolate

baguette

Arrange the meat and cheese on a large cutting board with knives for slicing the cheese and/or meat. Fill in the board with your spreads of choice, fresh fruit, dried fruit, nuts, jams, dark chocolate, etc.

Serve with choice of wine pairings and/or alcoholic or non-alcoholic beverages of choice!

An easy, two-ingredient appetizer or snack recipe that takes just minutes to make.

Appetizer Salami Rolls

salami

onion

Lay slices of salami out on a work surface.

Spoon the green onion dip into a zip-top bag and snip the corner off. Unlike most times when you&#039;re snipping off a small corner, for these you want a larger hole about ½-inch wide.

Squeeze the dip down the center of the salami. fold one side over the dip then roll. You can secure with a toothpick or lay them seam-side down.

Refrigerate until time to serve.

Build a simple Charcuterie Board on your next camping trip or picnic. Make it easy by using prepared foods.

Picnic & Camping Charcuterie Board

Sliced, cubed, and/or canned meats

cheeses

Sandwich toppings

Rolls, sliced bread, pita pockets, and/or sandwich thins

Chips and crackers

Fresh vegetables

Dips

fruits

Nuts

(download) specific shopping list below

Download the Charcuterie Board Shopping List here.

Create a base for your food display using...

Create a base for your food display using wooden boards, napkins or fabric, plates, or parchment paper.

Start at the middle and create a colorful...

Start at the middle and create a colorful focal point with fruits or vegetables to build out from. We placed vegetables and hummus dip at the center of our board.

Add meats, cheeses, and sandwich toppings next. A...

Add meats, cheeses, and sandwich toppings next. A layout that is symmetrical will add a real wow factor.

Next add crackers, chips, dried fruit, and/or nuts...

Next add crackers, chips, dried fruit, and/or nuts to your board.

Place larger items, like berries, grapes, and bread...

Place larger items, like berries, grapes, and bread along the edge of your arrangement.

Respectfully collect bark, pinecones, leaves, sticks, or flowers...

Respectfully collect bark, pinecones, leaves, sticks, or flowers to decorate your board with.

If spreading germs is a concern, build charcuterie...

If spreading germs is a concern, build charcuterie cups.

https://mediavine-res.cloudinary.com/video/upload/bpbrqnunmhujg0fsufa5.mp4

Create a Simple Camping Charcuterie Board on your next trip. A DIY Charcuterie is easy to build for a picnic or at the campground.

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Top 32 charcuterie recipes from across the web

The most viewed charcuterie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

4 Healthy Charcuterie Board Ideas f...

How to Make an Epic Charcuterie Boa...

Duck Prosciutto

Charcuterie Board

Foie Gras Torchon Recipe

How to Make a Charcuterie Board

Appetizer Salami Rolls

Picnic & Camping Charcuterie Board

Christmas Charcuterie Board

Charcuterie Board

Mostarda Fermentada

Spanish Lomo

Caillette provençale*

English Bacon

Grazing platter

How to Build a Cheese &amp; Charcut...

Low Calorie Charcuterie Board

Charcuterie Skewers

Charcuterie Wreath

Fall Meat and Cheese Board Step-by-...

MOZZARELLA CHEESE AND OLIVE WREATH

Rillettes de porc maison

Breakfast Charcuterie Board

Pâté de campagne aux champignons

Smoked Salmon Charcuterie Board

Easy Charcuterie board

How to Make A Salami Rose - For Cha...

Tinned Fish Charcuterie Board ("Sea...

TRADER JOE'S CHARCUTERIE BOARD

Guanciale, or Jowl Bacon

An Unforgettable Fondue Party

Traditional Pennsylvania Dutch Scra...

The most viewed charcuterie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

How to Build a Cheese & Charcut...