French Charcuterie is trendy
Are you familiar with how trendy charcuterie boards are these days? I follow some food related Instagram accounts, and they are constantly posting the most stylish looking boards of finger foods. Who knew that a platter of meats and cheeses could be so pretty? There are several reasons why I wanted to discuss these delightful finger foods today, one of them being that the word charcuterie is, yes, French. So why not make things official and make a true French charcuterie board?
You might be thinking that charcuterie boards are for parties or larger gatherings, but they don’t have to be. The other night my husband and I pulled one together, and after we put the kids to bed we poured a glass of wine and enjoyed the finger foods for a relaxed dinner while watching a movie. A perfect night in, elevated to make an ordinary evening feel special. What could be more French inspired than that??
What is a French Charcuterie Board?
This begs the question: what is a charcuterie board? Charcuterie is the French word for cured meats – think deli meats like salamis, ham, prosciutto, bacon, etc. In France one often goes directly to a charcuterie for their deli meats, then on to the boulangerie for their bread, and the patisserie for their dessert, etc. Although, supermarkets are becoming more common place these days, and you could certainly find all varieties for charcuterie boards at Monoprix or Carrefour as well.
Charcuterie boards are the perfect casual apératif (co*cktail hour appetizer), or even casual dinner, when hosting friends. Such a meal is quintessentially French in that it could not be more effortless or simple. Rather than wearing an apron and staying glued to the kitchen during a dinner party, the host can enjoy a glass of wine and conversation with their friends. Everyone happily snacks on the sophisticated and delicious meats, cheeses, and garnishes without the need for a fancy roast.
Thus, a charcuterie board simply refers to a platter of deli meats and accoutrements for snacking. Add in some different cheeses, nuts, fruits, and crackers or bread to expand the textures and flavor combinations on the pallet, and you have an easy and sophisticated appetizer or casual dinner for yourself or friends.
French Charcuterie doesn’t have to mean complicated
The trendiness of charcuterie boards can be intimidating- they look rather complicated and artistic in presentation. How do you know what cheeses and meats to use? Which fruits pair nicely with the cheeses? Where do I find stuffed olives, capers, fresh rosemary, and tapenade? And, most importantly, how much does all this cost?? Fear not, mon ami! I am here to spell it out for you.
Because I am all about French inspired living, I’m going to give you a simple recipe for a delicious French charcuterie board. While you could use any theme of flavors for such a board (think Italian, or curry flavor themes), I am going to stick to traditional French flavors because, why fix something that isn’t broken? If you catch my drift. The art of French inspired living is all about simplicity: simple flavors, simple presentation, simple materials, etc. All of these simple things combined create a thing of beauty, and I am all about teaching you how this can be done at home. So please follow along and plan to have a pretty French charcuterie board on your next night in.
How to make a French charcuterie board
This “recipe” is for 2 people, so you can halve it for just yourself, or multiply for a larger gathering. Now, I know that these ingredients can really add up. I once went all out creating a board for a get together and spent almost $100 on meat, cheese, and fruit. I was shocked!
If it’s going to be simple, it shouldn’t be expensive. I would even challenge you to dig through your cheese drawer in your fridge to see what you can make out of what you already have on hand. You might be surprised what a yummy cheese plate you can throw together! While my recipe uses French cheeses, yours can still be French inspired by slicing good old cheddar and mozzarella that you have on hand.
Equipment / materials:
· Appropriately sized wooden cutting board (to use as the base board)
· Cheese knives for each type of cheese
· Small bowls or ramekins – the more eclectic, the better (very French).
· Small spoons for spreadables
Step 1: Choose your fromage
Since we’re staying in the French family (and there’s never a reason to deviate from French fromages), I recommend the following. These are classic choices and can be found in the deli section of any supermarket:
· 1 hard cheese, such as gruyère
· 1 soft cheese, such as Brie or camembert
· 1 goat cheese, such as chèvre
Step 2: Pick your meat selections
For 2 people, go with 3-4 types of cured meats. To keep it French, go for different cured hams and sausages, such as:
· jambon cru (known as Prosiutto in most places)
· Jambon fumé (smoked cured ham)
· saucissons (sausage, such as chorizo, salami, etc.)
Step 3: Include 1tartine
French charcuterie boards will almost always have a spreadable meat such as pâté, terrine, or rillette. Give them a try! They might sound less than appetizing, but I can attest that they are delicious. Having witnessed my French host mother making pâté, I was horrified by the process, but delighted once I tasted it. For more info on the tradition of these tartines, I found this wonderful book.
Step 4: Add a burst of sweetness and a pop of color with fruits, such as:
· grapes
· apples
· strawberries
· blueberries
· grape tomatoes
· raisins
· jams
· chutneys
· honey
If using honey, jam, or chutney, spoon into a pretty ramekin and place on the wooden board.
Step 5: Include 2 or 3 salty elements
Go for olives, nuts, pickles/cornichons, capers, and tapenades – choose your favorite ones!
Sprinkle the nuts in groups all over the board to fill in any “holes” you might see. If using pickles or olives, either place in a small bowl or dry them with a paper towel so that they don’t leak moisture on the board and make the other ingredients soggy.
Step 6: Dollop some condiments in petit* pots (small pots):
Step 7: Choose 2 types of breads
One must be a baguette, bien sûr, and the other should be a cracker of some sort.
Step 8: Sprinkle in color with green herbs
Garnish the dish by adding fresh rosemary, thyme, or your favorite herbs to further brighten the presentation.
Styling Tips:
· Group the meats, cheeses, and fruits together in 2 or 3 areas of the board, as well as the cheeses, to spread the colors and foods around for variety.
· Randomly set out the small pots of condiments, tartines, and chutneys around the board. Place knives and spoons next to each item that requires one.
· Sprinkle nuts and herbs around the board to fill in gaps.
Pour a glass of French wine, and enjoy!
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