3Different Types of Cured Meatssliced or cubed (I used Salami, Prosciutto, Beef Jerk)
3-4Different types of Cheeseserved as a whole or sliced, ideally one aged, one soft, and one firm or smoked (I used Gouda, Sharp Cheddar, Brie, and Manchego)
1cup2-3 Types Seasonal Fresh Fruit, I used Cantaloupe, Grapes, and pears (or dried fruit)
1-2Types of NutsI used pistachios
1-2Kinds of Crackers or BreadI used crackers and sliced French baguette)
½cupsof mixed olives
½cuppicklesoptional
1Dip of your choiceOptional, A few of my favorites are hummus and muhammara
Instructions
To Arrange a meat and cheese board:
Bring in a cutting board or a cheeseboard.
Arrange the cheeses and charcuterie meat on top. I personally like to arrange it as one cheese and one cold cut followed by another cheese and another cold cut.
If you have space on the board, dried & fresh fruits, nuts, crackers, olives, and pickles around. If not, place in small cups and place next to the meat and cheese platter.
To Serve:
If serving with a dip, place it in a bowl over a small plate and serve with more crackers or bread like I did in the pictures.
Pair up with your favorite wine and serve right away.
Notes
How far in advance it is best to set up the cheese and meat platter? Most of these ingredients are best when they are served at room temperature so I would recommend taking them out of the fridge 20-30 minutes before serving.
Best Portion for Serving: My rule of thumb when it comes to cheese and charcuterie tray is 2 ounces of meat and 2 ounces of cheese per person. Since it is usually served as an appetizer and other accompaniments like fruit, nuts, bread, crackers, etc. are also served, I think 2 ounces of each is a good starting point.