Isn’t she a beaut? The most beautiful (and delicious) appetizer for a summer evening or even a boat day (that’s what I made this own for!). Enjoy my tips on how to make the perfect board. First, anchor in a color scheme or flavor scheme for the board. For the summer / boat edition, I tried to anchor in bright colors. Second, I like a 3-3-3 rule. For me, this means at least three types of meats, three types of cheese and three types of crackers. You can fill it with other ingredients to add more color and dimension but the meats, cheeses and crackers will be the most filling items. Additionally, use ramekins and small bowls for anchors on the board. Position them early when filling your board and use them to help contain the smaller items. Lastly, use greenery, herbs, small fruit and nuts to help fill in any open areas once complete. Make sure to have a few cheese knives and small spoons or tongs to help serve. Charcuterie boards can be made ahead but not too far ahead of serving. I prepare no more than 12 hours ahead. Cover the board and keep cool. Remove cover and let come to room temperature 30-60 minutes before serving. Enjoy!
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