The words “charcuterie board” sound fancy and perhaps hard to make. However, building a healthy and festive charcuterie board this fall may be easier than you think. If you’ve enjoyed meats like pepperoni or sausage with some cheese, you’ve already sampled some traditional charcuterie board staples.
The name comes from France, where “chair” means meat and “cuit” translates as cooked. Put both words together and you get charcuterie, which means the art of preserving meat.
While this culinary creation has been around for centuries, presenting these boards as either appetizers, snacks or as the actual meal has grown in popularity over the last few years. And as you’ll soon learn, these boards can be made of more than just meat. They can offer you and your family plenty of opportunity to add more fruits, vegetables and healthy options to your next fall gathering.
How can you get started on making your very own charcuterie board? And what ingredients are the best way to use this dish to celebrate the fall season? We’ve put together some simple tips to get you started.
What Goes into a Charcuterie Board?
Just like a cheese plate, preparing your board comes down to crafting the perfect blend of flavors and textures, as well as pairing the meats on the board with just the right cheeses, fruits, veggies, nuts and condiments.
The heart of the traditional charcuterie board lies in the meat. A mix of the following will help thrill you and your guests:
- Whole muscle meats: These treats are made with a combination of salt, air and time, allowing for meats that are safe to eat without needing to be cooked. Examples include Prosciutto and Italian-style speck.
- Dry-cured meats: These meats are ground, salted and spiced before being stuffed into casings and cured. Their flavor is enhanced by region-specific spices, which create unique flavors like pancetta, chorizo, soppressata and pepperoni.
- Sausages: Unlike the two choices above, these are cooked examples of meats, from complex recipes such as andouille sausage and bratwurst to the simple hot dog.
- Pâte: These cooked meats have been pounded and pulverized into a mousse or ground and presented like an uncased sausage. Either way, they’re perfect by themselves or with a selection of crackers.
As you can see, traditional boards often feature processed meats that can be high in sodium. The good news is, there are healthier alternatives out there. Look for options that are nitrate-free or low in sodium. Another option is to look for chicken or turkey-based meats. Turkey pepperoni tastes just as delicious as the traditional recipe while coming in lower in fat and calories. Our goal is to help you create a board that is healthier and packed with all the flavors of fall.
Festive Fall Charcuterie Board Additions
Here are some easy-to-follow tips to add more variety, autumn taste and healthy options to your board.
Include Meat Alternatives. While they defy the very nature of the meat-based term charcuterie, consider vegetarian options. Beyond opening your board up to the dietary needs of all your guests, vegetarian meat substitutes, like fig salami and veggie pepperoni offer great flavor with less sodium and fat.
KEEP READING: 4 Meatless Meal Recipes You’ll Make All The Time
Select Natural Meats. Naturally cured meats have fewer chemical additives. Instead of using added nitrates or nitrites, these meats generally get their preservative ingredients from natural sources such as celery powder or juice. The trade-off is a shorter shelf life and a higher degree of sodium, so adjust your choices based on your dietary needs.
Bring on the Cheese. While charcuterie boards are traditionally meat-heavy, mixing in cheeses that complement the regions or flavors of your meats is a great idea. Consider soft cheeses like goat to pair with hard and salty salami or sharp cheddar or swiss to stand up to the spiciness of pepperoni. You may even consider fall-appropriate cheeses, such as Wensleydale flavored with cinnamon, ginger and nutmeg or a cranberry goat cheese log.
Incorporate Fall Fruits. Apples and pears are being harvested this time of year and will make the perfect addition to your platter. Just as there are so many different forms of meats, there are just as many varieties of fall and early winter apples. Braeburn apples add sweetness with a crunch, the Honeycrisp apple is sweet and juicy, while Granny Smith apples offer a tart flavor that balances out the spice and heat of the meat side on your board. Apples are some of the healthiest foods that you can eat, as they have a high amount of fiber, potassium and Vitamins C and K.
Add Some Healthy Crunch. Vegetables can add a nice burst of color, crunch and taste, along with plenty of healthy benefits. Along with expected offerings like baby carrots and celery, why not try radishes, raw mushrooms, squash, sugar snap peas or an assortment of sliced peppers?
Sprinkle In Some Nuts (and Seeds). Fall treats come in all sizes, including finger foods like roasted pumpkin seeds, unsalted almonds, green pepitas (which are basically pumpkin seeds without the shells), walnuts and even flavored pecans. Almonds are high in fiber and protein, while pumpkin seeds are high in antioxidants like Vitamin E so snack in good health!
Don’t Forget the Condiments. A good board becomes a great one when presented with a variety of dips, jams and sauces to serve along with the central ingredients. Apple butter and seasonally appropriate jams offer lots of flavor, while unique treats like pumpkin seed pesto, artichoke dips and cranberry mustard will surprise and delight your guests. Don’t forget to add in some crackers – you can even look for reduced sodium or gluten-free options!
Plus Up with Pickles. You can add crunch and taste to your board – without increasing the calories – with pickled options. Sure, everyone knows the traditional pickle, but you can add more spice or sweetness depending on the flavor pairing you seek. Or change it up and add a selection of pickled carrots, celery, peppers or cauliflower.
There’s Even More Sidekick Options. Olives are rich in antioxidants and a good source of vitamin E, iron, copper and calcium, but if you or your guests are conscious of sodium, you may want to avoid varieties that have been packaged in saltwater. And if it’s sweetness you’re after, consider adding dates to your spread. While these dried fruits may be high in calories, they also are packed with fiber (7 grams in a 3.5-ounce serving!), which may help blood sugar from spiking too high after the meal.
Putting Your Charcuterie Board Together
The perfect charcuterie board is about more than just the ingredients. The presentation is key, from how you arrange all of the different meats, cheeses, fruits, veggies, dips and sauces to the board itself.
Pick Your Board. If you don’t own one already, there are so many options to pick from the next time you go shopping. You can choose from wood, marble or slate as well as a variety of sizes and shapes. Aim for one that will contain all your various food choices, but not one so large that empty spaces appear.
Grab Some Bowls. The dips, jams and sauces that you’ve selected look so much better when you pour them into small bowls that are strategically placed around your board. That way, everybody gets a few choices on their side of the table.
Don’t Forget the Essentials. Small spoons and knives are a necessity for your guests. And because no one likes to be the first one to cut into the meats and cheeses, either slice up a few pieces before serving or make the first cut.
Serve It Up. Keep in mind that the amount of food on your board should directly relate to how many guests you’re serving. Two slices of each meat and cheese per person is a good rule of thumb, but if you’re serving guests with big appetites, adjust accordingly.
Be Health Conscious. If you or your guests have underlying health problems like cardiovascular disease, diabetes and high blood pressure, you need to be conscious of the sodium and fat content of your board, not just the calories. For a healthier option, follow a ratio of one vegetable and fruit option to every meat on your board.
As you create your charcuterie board, remember that it isn’t an exact science. Instead, it’s like an art project and your boards will only get better through practice and experimentation. As you continue crafting new treats for your guests, always consider ways that you can add more seasonal flavor as well as plenty of nutritious benefits.