Simmer + Sauce’s Autumn Charcuterie Board
As you’ll see below, this is not a traditional recipe but rather a list of suggested components. Design your canvas to your liking. Offer three meats, two cheeses (ideally, one hard and one soft) and two dips and put those on the board first, planning on two or three ounces per person for cocktail hour. For a longer affair or a cocktail-only party, increase the quantity to five ounces per person. Then fill the board with nuts, fruits, crackers and breads until it looks bountiful.
MIX AND MATCH FROM AMONG
THE FOLLOWING SUGGESTIONS:
Roasted red pepper spread (store bought) Artichoke, olive and caper spread (store bought)
Petite fresh whole Brie, cut in wedges
Olive oil and herb-marinated goat milk cheese (store bought) Local honey with honeycomb (optional) Soppressata
Serrano ham
Cantimpalo chorizo
Hard black truffle salami
Hard traditional salami
Mixed walnuts, hazelnuts and pecans
Dried black mission figs
Dried cherries
1pomegranate, quartered
2 small fuyu persimmons
Caper berries and olives
Fresh rosemary, for garnish
1sourdough bread baguette, sliced
Crackers Can you say stunning? This seasonal board from The Cheese School of San Francisco showcases dehydrated citrus, dried fruit and a stellar way to use rind as a container for cubed cheese.