Charcuterie Board

Name: Charcuterie Board Ideas
Total time: 20 min
Yield: 8 servings
Ingredients: 1 1/2 cups/about 12 ounces whole milk ricotta, drained if needed; 3/4 teaspoon kosher salt (such as Diamond Crystal); Extra-virgin olive oil or honey, and cracked black pepper, for garnish; 8 ounces spreadable pâté, such as chicken liver, country, mushroom or vegetable; 1 1/2 pounds assorted cured meats, such as prosciutto, salami, bresaola, mortadella, ham, chorizo or soppressata; 4 (8-ounce) pieces of soft and firm cheeses, such as Brie, Camembert, Gruyère, Manchego, aged Cheddar or Stilton; 8 ounces smoked whitefish, skin and bones discarded; 2 bunches radishes, with greens, or trimmed and halved; 8 ounces salted, roasted Marcona almonds; 8 ounces dried Medjool dates; 1 (10-ounce) block quince or guava paste, or fig jam; 8 ounces mixed olives, such as Castelvetrano, Cerignola, Kalamata and niçoise; Sliced bread (such as baguette), crackers and Dijon mustard, for serving

By Kay Chun

Updated Dec. 5, 2021

Total Time: 20 minutes
Rating: 4(760)
Comments: Read comments

A charcuterie board refers to an impressive spread of cured meats, and this festive take adds cheeses with fun accoutrements such as roasted nuts, tangy olives and fresh vegetables, which brighten the meal. It even includes a smooth pâté, decadent smoked fish and a homemade whipped ricotta that serves as both a dip and a spread. Whipped ricotta is a cinch to make, transforming the grainy, dense cheese into something light and airy. This type of grand spread is perfect for entertaining and is extremely flexible — simply curate any combination of meats and cheeses with varying textures.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:8 servings

For the Whipped Ricotta

1½cups/about 12 ounces whole milk ricotta, drained if needed
¾teaspoon kosher salt (such as Diamond Crystal)
Extra-virgin olive oil or honey, and cracked black pepper, for garnish

For the Board

8ounces spreadable pâté, such as chicken liver, country, mushroom or vegetable
1½pounds assorted cured meats, such as prosciutto, salami, bresaola, mortadella, ham, chorizo or soppressata
4(8-ounce) pieces of soft and firm cheeses, such as Brie, Camembert, Gruyère, Manchego, aged Cheddar or Stilton
8ounces smoked whitefish, skin and bones discarded
2bunches radishes, with greens, or trimmed and halved
8ounces salted, roasted Marcona almonds
8ounces dried Medjool dates
1(10-ounce) block quince or guava paste, or fig jam
8ounces mixed olives, such as Castelvetrano, Cerignola, Kalamata and niçoise
Sliced bread (such as baguette), crackers and Dijon mustard, for serving

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Make the whipped ricotta: In the bowl of a food processor, combine ricotta and salt, and purée until light and fluffy, scraping down the side of the bowl every so often, about 2 minutes. Transfer to a serving bowl, drizzle with olive oil or honey, and garnish with cracked black pepper.
Step 2
Assemble the charcuterie board: On a large cutting board or serving platter, arrange the whipped ricotta and all of the other ingredients. (Place olives in a bowl and set an empty small bowl next to the olives for the pits.) Set out small knives, forks and spoons for slicing and serving. Serve with bread, crackers and mustard.

Ratings

4 out of 5

760 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Katherine L3 years ago

The first time I put out a charcuterie spread for regular-old family dinner, my then 6-year-old (seeing an array of choices made exciting by its layout) gushed, "It's like what a king would have for his birthday dinner!" Now we call it the King's Birthday Dinner, which adds a little sparkle to a Tuesday night eating hummus.

Amy E3 years ago

Wisconsin charcuterie plate: Sharp cheddar, summer sausage, and Ritz. Crowd-pleaser every time.

Laura3 years ago

I love this and as a professional Cheesemonger I do want to make sure everyone knows that charcuterie means cured meats, pate, terrines etc. It doesn't mean food on a board. I feel like Instagram has confused the use of the term. In the world of gastronomy this beautiful board is a cheese board with added charcuterie.

Michael O1 year ago

Loved the whipped ricotta which I drizzled with a Meyer lemon infused extra virgin olive oil. For the meats I had Serrano Ham slices, uncured Spanish Chorizo and Italian Dry Salame. My cheese selection included; Camembert, Gruyere, Blue Stilton, and Manchego. Sweet peppers, and assortment of Italian olives, grape tomatoes, sliced fresh radishes, artichoke parmesan dip, and dried apricots and dates finished off this part of the board, Then there were some crackers and fresh bread.

Emk2 years ago

I see a lot of non charcuterie on this supposed “charcuterie board”

Dee2 years ago

Our favorite new addition: peppadew peppers. The color and fresh taste are a great addition to any platter.

Private comments are only visible to you.