Bring out the cute in charcuterie
Take your holiday charcuterie tray over the top with these tips and suggestions from Geist Ussery of SERG Catering & Events. Because charcuterie is ready-to-eat, making an impressive plate is easy.
1. It all starts with the tray
Most of your tray will be covered so focus on an interesting edge or shape. This vintage serving tray is festive and elegant. A large frond or banana leaves provide a natural lining and cover any imperfections your trays may have.
2. Leave no space uncovered
We love how every space on this tray is filled in with edibles. Great fillers include nuts, sprouts and pickles.
3. The devil is in the details
Little things like taking the tails off shrimp make all the difference. Otherwise, you need a tail bowl, and guests need two hands to eat them. Check out the interesting skewers and random placement of items (confession: none of it is random).
4. It’s mainly about the meat
The meaning of the word charcuterie by Merriam-Webster is a delicatessen specializing in dressed meats and meat dishes. In other words, mix up your meats and mustards, and after that, fill in with pickles, olives and nuts.
5. Crackers aren’t lonely
Your breads and crackers shouldn’t be relegated to another tray. Put them right in your charcuterie. Dense breads and toasts hold up best.
Need some help? If you want the perfect charcuterie, SERG Catering & Events is only a call away.
- Toasts and dense crispy crackers
- Meats: Salami, prosciutto, capicola
- French grain mustard
- Sliced French bread
- Spanish olives (pitted and with pimentos)
- Homemade spicy pickles
- Poached shrimp (tails removed)
- Fresh spring onions
- Multi-colored cherry tomatoes
- Mozzarella and salami skewers