Hello, hello!  It took longer than I expected to post this as I’m still pushing my way through my disaster of a house.  We’ve lived here long enough now to just start trashing the place, apparently.  No worries!  Such is life!

Hey, before I list the ingredients and basic process of my Summer Charcuterie Board, lemme just say a huge THANK YOU for all the views of my live cooking feed this week.  This has been my highest-viewed week ever.  I really appreciate it!  Thank you.

Below is the full, live-recorded vid of the assembling process of this charcuterie board.  All the info is there, but I’ll attempt to give you a succinct text form of the ingredients and process below.


First, observe the above white board.  I like to call this “charcuterie schematics”.  We don’t mess around here.  There are six territories in the Land of Charcuterie:

(starting from left top going to right top)

Cured meats/fish territory, sauces/dips, pickle territory

(bottom left to bottom right)

Brie/nuts/berries/honey (the dessert section), cracker territory, salad territory.

Cucumbers are a sort-of cracker item, in that you can build toppings onto it like a cracker – but it’s a vegetable.  I liken the cucumbers to a kind-of Switzerland territory.

 


As I say in the vid, always start with your dips and sauces.  I’ve got hummus, tzatziki, and grainy mustard.  All store-bought.

Next, build “pickle territory”.  I like to lay down a nice bed of lettuce, then assemble pickled things on top.  I’ve got baby dills, olives, pickled white asparagus, capers and roasted asparagus.  The roasted asparagus is not a pickle, but it goes really well with the whole lineup.

Roasted Asparagus

Preheat oven to 400 degrees, F

1 bunch of thin asparagus

1/4 cup olive oil

salt & pepper (couple dashes)

Cut the woody stems off the asparagus, toss in olive oil, salt and pepper, and roast at 400 degrees for 12-15 minutes.  Cool and pile in the “pickle section” of your board.

Next, let’s move south to Salad Territory:

I set down another bed of greens as a base here.   I used baby kale, although I usually prefer arugula.  Atop the base of perky little greens, I piled a quick caprese salad, then a sliced avocado.  This little caprese salad is easy to toss together.

Caprese Salad

Grape tomatoes

baby mozzarella balls

fresh basil

olive oil (or avocado oil)

pesto paste

balsalmic vinegar

pinch salt

That’s really the gist of it.  You don’t need to fiddle with the measurements in a caprese salad.  It’s always good, no matter how you assemble it!  If you’re feeling unsure about it, watch the video and I think you’ll see how easy it is.

Next, meat territory:

Any cured meat is great.  I’ve used bratwurst, pepperoni, salami, prosciutto, and more.  Here, I’ve got knockwurst, a few slices of salami (all I had) and some smoked salmon.

Next, the brie and berry territory:

This is the crowning glory of the whole display, in my opinion.  I think it’s so beautiful.  It almost makes me want to cry.    I’ve got a nice herbed brie as the centerpiece, and an assortment of berries and nuts as garnish.  The starfruit was a last-minute find that I was absolutely thrilled about.  It adds just the right sparkle.  I drizzled honey over the whole brie section.  I’m thrilled with it. Really.  It’s basically the dessert corner of the entire board.

A few dates, stone fruits, some stacks of interesting crackers, and a few towers of sliced cucumber finish off this VERY SUMMERY and VERY FRESH charcuterie board.  Please check out the vid (above) for more info!  It’s all there.

Thank you so much for being here.  Thanks for watching, for clicking, and for being part of this whole journey.  I really appreciate it!

I hope you are having a peaceful day, wherever you are.

Shannon Vavich

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