The Easiest Charcuterie Board Ever

For years, the art of entertaining has been an elusive craft that we all covet. When we go to a large dinner party or celebratory event and there is a spread for days, the crowd goes wild. Oftentimes, however, those amazing displays of delicacies seems out of reach and out of our wheelhouse. For me, I’ve always thought that putting together my own perfect charcuterie board was not even something to bother with. The meats, cheeses, condiments and rustic board must haves were better left to the professionals. Well I am happy to say, I’ve conquered my fears.

I’m thrilled to be partnering with Dietz & Watson to share their #ChooseTheTable message by showing how I choose the table with this ultimate build-your-own charcuterie board using their premium meats, cheeses, spreads and pickles. It was so simple to go to my local grocer, peruse the amazing items from this storied brand and build out my board.

To prepare for this adventure into a new culinary playground, I got some inspiration. Dietz & Watson is going around the country working with some of the industries top chefs to get a new take on how to use their products to elevate your table. More on that later, but let’s just say I had blast browsing their wide array of products to find the ideal flavor profile for my picnic. Through my shopping trip I found that there are a few essentials when it comes to putting together a charcuterie board:

  • Start with the meat. I chose Dietz & Watson‘s Pastrami and spicy Genoa Salami for two very different flavors. I wanted my guests to enjoy a little of both to get a sense of how much pride goes into the brining and spice driven process.
  • Get cheesy. Perfectly creamy provolone served as my first choice of cheese because of its universal appeal and blending ability. Next, I went with a smoked gouda that would pair well with something sweet and the pastrami for a kick. Lastly, I went full pinky up with New York State Champagne Cheddar Cheddar Cheese which is a great complement for a party platter, an hors d’oeuvre tray, or a dessert platter with fresh seasonal fruit.
  • Speaking of fruit… grapes and fresh berries are a great way to break up the meat and cheese party. A bite of sweet, a bite of salty and you will have fans for days.
  • So saucy. When you want to balance things out, add a condiment to the mix! I chose to add in apricot preserves, a spicy stone-ground mustard and gherkin pickles for something to snack on in between charcuterie.
  • Carb load. Finish of your board with the perfect delivery vehicle for all the above. Rustic french country baguettes are your best bet, let them sit out for an hour or so before serving for the perfect crunch.

Now for the fun part, a giveaway you won’t want to miss. For 75 years, Dietz & Watson has prided themselves on offering you premium food for your table and now they’re inviting you to their table! You can ENTER for a chance to win seats for you and a guest at an exclusive culinary experience hosted by Dietz & Watson and Chef Stephan Pyles at Flora Street Cafe here in Dallas on December 12th. The menu will be bursting with fresh, seasonal flavors utilizing Dietz & Watson products that can be found at local retailers.

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