Originally published in the Today’s Parent November/December 2018 issue. Photo by Roberto Caruso.
Build your own charcuterie boardBy Chatelaine
Easy to assemble and dressed to impress, a charcuterie board with all the trimmings brings holiday guests together like nothing else can.
- Iberian cured salami
- dry chorizo
- summer sausage
- baguette , sliced and toasted
- mixed nuts
- grainy mustard
- fig jam
- sliced pears
- dried apricots
- hard cheese , (parmesan or aged cheddar)
- Plan to serve 60 to 90 g of charcuterie per person (about half of that for any tiny guests).
- Slice dried, hard sausages into rounds so that they’re easy to stack (or make mini “sandwiches”). Try a herbed chorizo and a mild summer sausage.
- Add a paper-thin sliced serrano ham, prosciutto or coppa, and arrange loosely. Meats like these are easy for kids to grasp and chew.
- Serve it all with something pickled to cut the richness, nuts for crunch, sliced baguette, crackers, a selection of mustards, and dried fruit, jam or chutney for a sweet contrast.