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S’Mores Charcuterie Board • Marshmallows (any and all sizes) • Reese’s Peanut Butter Cups • Hershey Chocolate Snack Bars • Graham crackers • Sliced strawberries • Peanut butter caramel sauce • Teddy Grahams • Fudge Striped cookies (regular or mini size) • Nutter Butter Bites • Chocolate icing (to spread on graham crackers) • Marshmallow fluff (to spread on graham crackers) • Chocolate chips • Pretzels Place bowls or small containers spaced apart of the board and build around the containers with items. Bowls are helpful for dips and spreads but can hold any item you wish. Add items to the board in groupings. Keep in mind color to spread the color around. You can make the board any way you like. Just have fun! Chili Charcuterie Board • Chili • Sour cream • Shredded cheese • Diced red onion • Diced jalapenos • Chopped cilantro • Sliced avocado • Pasta/Rice • Fritos • Cornbread • Oyster crackers Start by placing the chili in the center of the board. Use a small cast iron crock or any kind of bowl or pot. Next surround the chili with cornbread (cut into bite-sized pieces). After that, arrange the bowls around the chili and cornbread. Place all ingredients minus the chips and crackers in their own individual bowls. Try to evenly disperse to balance out color where you can. Fill the remaining space between the bowls and edges of the tray with chips and crackers. Easy Breakfast Charcuterie Board • Fruit (blueberries, strawberries, raspberries, bananas) • Meat (sausage, bacon, boiled eggs) • Granola • Yogurt • Breads (mini muffins, French toast sticks, mini pancakes, mini waffles) Assemble your breakfast board by starting with your anchors. Your anchors are any bowls or large decorative items you are using. Space them evenly. Start placing groups of elements around the edges and anchors. Remember nothing is permanent, and if you place it and it looks funny, just move it. Fill in all the gaps. That’s what makes a charcuterie board so stunning–is how full it is. Place elements of different colors and textures next to each other to give variety and make it more beautiful. 48 • OCTOBER 2023
Fall Charcuterie Board • Goat cheese, cheddar, brie, smoked gouda, pepper jack, colby jack • Prosciutto, salami, pepperoni, smoked sausage • Graham crackers • Lightly flavored crackers • Sweet potato chips • Salted pumpkin seeds • Caramel corn • Crisp toast • Pecans • Apples (cored and sliced) • Seedless grapes • Jam or honey • Candy corn • Mustard • Dried fruit • Caramel dip If desired, cover your board with wax paper. Begin by placing bowls (used for caramel dip, mustard, honey or jam) around the board. Next place the meats on the board. Fold larger salami and pepperoni in half and spiral the prosciutto into rosettes. Add the cheeses to the board. Slice the Colby and pepper jack, then use the fall cookie cutters to cut the cheese slices into fun shapes. Next, add the apple slices and grapes. Add the crackers to the board, then fill in the gaps with sweet potato chips, caramel corn, candy corn, dried fruit, pumpkin seeds, and nuts. Pumpkin Charcuterie Board • 3 triangle shaped cookie cutters • 2 bunches black concord grapes • 1½ cups blackberries • ¼ medium cucumber thinly sliced • 30 orange cheddar cheese crackers • 1½ cups cheese crackers • 2 cups sweet potato crisp • 1 bag baby carrots • 2 orange bell peppers • 2 cups cheddar popcorn • 1 bag mini cheese balls • 2 cups pretzels • 1 cup seeded sweet potato crackers • 1 cup dried apricots • 3 clementines, peeled and segmented • Ranch dressing • Hummus Place cookie cutters on the board for the pumpkin’s eyes and nose. Shape black grapes into a grin. Fill cookie cutters with blackberries. Place the cucumber slices at the top of the board for the stem. Fan the cheese slices down the middle. Line the cheese crackers, sweet potato crisp, carrots, bell pepper slices, popcorn, cheese balls, pretzels, sweet potato crackers, apricots, and clementine segments out on both sides of the cheese slices and around the black foods until board is completely covered. Carefully lift the cookie cutters from the board, shaping the blackberries back into triangle shapes, if necessary. Serve bowls of ranch dressing and hummus on the side for dipping. Pizza Lovers Charcuterie Board • 10 frozen mozzarella sticks • 10 frozen pizza rolls • 4 frozen garlic bread knots • 20 frozen mini meatballs • ½ cup pasta sauce, for dipping • ½ cup pizza sauce, for dipping • ½ cup ranch dressing, for dipping • 2 Tbsp. shredded parmesan • 2 Tbsp. red pepper flakes • 1 recipe Margherita Pizza Dip • 10 gourmet pepperoni slices • ¾ cup pineapple chunks • 8 baguette slices, cut and toasted • 8 whole pepperoncinis • ½ cup whole black olives • 6 fresh basil leaves, for garnishing Bake mozzarella sticks, pizza rolls, and garlic knots according to directions. Heat mini meatballs and toss with pasta sauce. Keep these items in a low oven until ready to serve. When ready to assemble, put the pizza sauce and ranch dressing in small serving bowls and set next to each other. Put the parmesan cheese and red pepper flakes in mini serving bowls and set next to each other. Transfer the mini meatballs in the pasta sauce to a serving bowl. Place margherita pizza dip on the board. Fan pepperoni along the edge and fill in with pineapple chunks. Place baguette slices near pizza dip and garlic knots Place pizza rolls and mozzarella sticks on the board. Fill in open spaces with pepperoncinis and olives. Garnish with basil leaves. Margherita Pizza Dip (for preceding pizza lovers board) • 14 cherry tomatoes • 1½ cups of shredded mozzarella cheese • ½ tsp. kosher salt • ¼ cup chopped fresh basil Preheat oven to 400. Spray an 8 oz. casserole dish with nonstick cooking spray. In a small bowl, toss the cherry tomato halves with 1 cup of shredded cheese, salt, and basil. In the prepared casserole dish, layer ¼ cup mozzarella cheese in the bottom, followed by the tomato and cheese mixture. Top with the remaining ¼ cup mozzarella cheese. Bake for 15 minutes, or until cheese is bubbly and starting to brown on top. Keep warm until ready to serve. Hometown RANKIN • 49
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