for a festive charcuterie spread
It's Charcuterie Season!
If you’re like us, you’re all about hosting and entertaining around the holidays. Nothing makes a holiday gathering extra special quite like a charcuterie board! From our curated selection of specialty cheeses to our wide variety of fruits, nuts and spreads, we’re your charcuterie-building headquarters this season.
Get Inspired by our Boards!
Charcuterie boards are a beautiful way to share the bounty of the season. From fresh fruits and cheeses to deli meats and salty sides, the combinations are endless.
Prep: 25 minutes
Serves: 14
Ingredients
1/2 (10.5-ounce) French baguette, sliced 1/2-inch thick crosswise
1/4 (13.7-ounce) box butter crackers
1/2 (5.5-ounce) box baked crackers with sea salt
4 ounces sharp Cheddar cheese, cubed
4 ounces dry chorizo, thinly sliced
4 ounces thinly sliced salami
2 ounces thinly sliced prosciutto
8 hunter sausage sticks, halved crosswise
1 Anjou pear, halved, cored and thinly sliced
1 small bunch red grapes (about 1/2 pound)
1 wedge Brie cheese (about 8 ounces)
1 wedge Gorgonzola cheese (about 8 ounces)
1 wedge Wensleydale cheese with cranberries (about 8 ounces)
1/2 large Pink Lady apple, cored and thinly sliced
1/3 cup glazed pecans
1/3 cup apricot jam
1/4 cup mango chutney
1/4 cup raspberry jam
Steps
Arrange baguette slices, crackers, Cheddar cheese, chorizo, salami, prosciutto, sausage sticks, pear, grapes, Brie cheese, Gorgonzola cheese, Wensleydale cheese, apple and pecans on large serving platter; serve with jams and chutney.
Prep: 25 minutes plus cooling
Grill: 11 minutes
Serves: 8
Ingredients
2 garlic cloves, minced
1/2 cup unsalted butter (1 stick)
1 tablespoon chopped fresh parsley
1/2 tablespoon fresh lemon juice
2 1/2 teaspoons Old Bay® seasoning, divided
2 pounds mussels, scrubbed and rinsed, beards removed (about 16 mussels)
2 pounds raw 16-20 count tail-on peeled and deveined shrimp, thawed if necessary
1/4 cup plus 1 tablespoon olive oil, divided
4 pounds snow crab clusters (about 12 clusters)
4 medium ears corn, husks and silks removed
3 medium lemons, halved crosswise
1 cup oyster crackers
1/2 cup cocktail sauce
Steps
1. Prepare outdoor grill for direct grilling over medium-high heat. In small saucepan, add garlic, butter, parsley, lemon juice and 1 teaspoon seasoning. Place saucepan on hot grill rack; cover and cook 5 minutes or until butter is melted, stirring occasionally. Cover to keep warm. Makes about 1/2 cup.
2. Lightly press any opened mussels; discard any that don’t close in a few minutes or any with cracked shells. In large bowl, toss shrimp, 2 tablespoons oil and remaining 1 1/2 teaspoons seasoning. Brush crab clusters and corn with remaining 3 tablespoons oil; sprinkle corn with 1/4 teaspoon each kosher salt and pepper.
3. Place mussels, shrimp, crab clusters and corn on hot grill rack. Cover and cook 6 minutes or until mussels open, internal temperature of shrimp reaches 145°, crab clusters are heated through and grill marks appear on corn, turning once except mussels. During last 3 minutes of cooking, place lemons, cut side down, on hot grill rack; cover and cook 3 minutes or until grill marks appear. Transfer corn to cutting board and cool 5 minutes; carefully cut each ear crosswise into quarters. Separate crab clusters into legs/claws.
4. Place crackers, cocktail sauce and garlic mixture in 3 separate small serving bowls.
5. Arrange mussels, shrimp, crab, corn, lemons, crackers, cocktail sauce and garlic mixture on large serving platter.
Prep: 20 minutes
Serves: 16
Ingredients
1 cup marinated artichoke hearts, drained
1/2 cup fig spread
1/2 cup honey
1/2 cup pitted green olives, drained
2 packages (4 ounces each) sliced prosciutto
2 packages (4 ounces each) sliced salami
2 packages (4 ounces each) sliced sopressata
2 blocks (4 ounces each) blue cheese
2 logs (4 ounces each) goat cheese
1 package (11.8 ounces) round snack crackers
1 cup dried apricots
1 cup dried sweetened cranberries
1 cup raw walnut halves
Fresh rosemary sprigs for garnish (optional)
Steps
Place artichokes, fig spread, honey and olives in 4 small bowls; place bowls on large serving platter. Arrange meats and cheeses around bowls on platter. Place crackers, apricots, cranberries and walnuts around meats and cheeses. Garnish board with rosemary sprigs, if desired.
Prep: 25 minutes
Serves: 12
Ingredients
1 container (14 ounces) red apple slices
1 package (10 ounces) Colby Jack cheese cracker cuts
1 package (9 ounces) Swiss cheese cracker cuts
1/2 (16-ounce) package baby carrots
1/2 (16-ounce) package mini sweet peppers
1 pound deli turkey
1 bunch red grapes (about 1 pound)
1 cup baked woven wheat crackers
1 cup organic stone-ground wheat crackers
1/2 cup classic trail mix
1/2 cup ranch dressing
Steps
Arrange apples, cheeses, carrots, peppers, turkey, grapes, crackers and trail mix on serving platter; serve with dressing.
Prep: 20 minutes
Place dips and sauces in small bowls; place a large serving platter or board. Arrange your variety of desserts around the bowls on board, spreading out similar tasting items likes chocolates and cookies. Place salty snacks and fruits around the desserts. Serve and enjoy!
Pick your favorite desserts, snacks and fruits!
PICS Drizzled Popcorn
PICS Vanilla Wafers
PICS Popcorn
PICS Chocolate Hummus
PICS Chocolate Truffles
PICS Mini Pretzels
PICS Chocolate Bar
PICS Dark Chocolate Non Pareils
Market 32 Yogurt Raisins
Market 32 Dark Chocolate Almonds
Market 32 Brie Cheese
Market 32 Dried Mango Slices
Market 32 Dried Kiwi Slices
Market 32 Turkish Apricots
Market 32 Mixed Nuts
Chocolate Chip Cookies
Sugar Cookies
Nutter Butter Cookies
Shortbread Cookies
Reese’s Peanut Butter Cups
M&M’s
Fresh Strawberries
Fresh Blueberries
Fresh Raspberries
Caramel Sauce
Chocolate Sauce
Charcuterie in Action
Our Favorites for Charcuterie Building
