Summer Charcuterie Board
How to make an epic, beautiful Summer Charcuterie Board highlighting all of the fresh fruits and vegetables in season, paired with cheeses and meats perfect for summer. I am sharing all of the ideas on how to create the perfect charcuterie board for summer.
Servings: 8
Ingredients
FRUITS:
- Watermelon slices I like to cut these in triangles and zigzag
- Strawberries, Blueberries, Raspberries
- Cherries
- Peaches and Nectarines
- Apricots
- Grapes
VEGETABLES:
- Cherry Tomatoes or Heirloom Tomatoes
- Cucumbers
- Mini Peppers
- Carrot Sticks or Heirloom Carrots
- Snap Peas
- Rainbow Radishes
MEATS:
- Salami
- Prosciutto
- Soppressata
CHEESES:
- Brie
- Goat Cheese
- Cheddar
- Gouda
- Manchego
- Blue Cheese
NUTS:
- Almonds (I love to use the Garlic and Herb Almonds from Costco)
- Pistachios
- Cashews
CRACKERS and BREAD:
- La Panzanella Croccantini Crackers
- Sourdough Baguette Slices
- raincoast crisps
DRIED FRUITS:
- Apricots
- Tangerines or Oranges
- Cranberries
SPREADS and DIPS:
- Honey
- Fig Jam
- Divina Calabrian Chili Orange Spread
- Divina Sour Cherry Spread
- Raspberry Preserves
- Pesto
Instructions
- Start with the Cheese and Meats: Place your cheeses and meats on the board first. Space them out evenly and create different shapes and textures.
- Add Fruits and Vegetables: Next, add the fresh fruits and vegetables. Group similar items together to create visual interest and balance.
- Incorporate Crackers and Bread: Arrange the crackers and bread slices around the perimeter or in gaps between the other ingredients.
- Include Nuts and Dried Fruits: Fill in any remaining spaces with nuts and dried fruits. Use small bowls for items like nuts or olives to keep them contained.
- Finish with Spreads and Edible Flowers: Place small bowls of spreads and dips on the board. Garnish with edible flowers for a final touch of color and elegance.
Notes
I love making fresh caprese salad using heirloom tomatoes, sliced mozzarella and fresh basil.
One of my favorites is to make cantaloupe prosciutto skewers made with cantaloupe, prosciutto, fresh mozzarella balls, basil, and balsamic glaze skewers.
I love to make a homemade ranch dressing and cut up mini cucumbers, heirloom carrots, and mini peppers for dipping.
