1 box Herbes de Provence cheddar shortbread for pairing with white wine such as a Pinot Grigio OR 1 box of Canadian cheddar with a heavier body red wine such as a Cabernet Sauvignon
2-3 meats (prosciutto, genoa salami and or pate)
2-3 cheeses, best to do a variety of styles (sharp cheddar, triple cream brie and or blue cheese)
2-3 variety of pickles and or olives
A couple condiments/preserves (honey, red pepper jelly and a whole grain mustard)
Garnishes (candied nuts and/or cranberries)
- Get a medium size platter and/or cutting board. This should be cleaned and ready to use.
- Any item that is whole should be cut up such as the salami, cheddar and or blue cheese)
- Preserves and olives should be placed in small bowls with small spoons.
- Place the larger items on the board first, such as the meats and cheeses. These should be spread out evenly and mixed up across the board.
- The soft cheese such as brie can be left whole with a cheese knife beside or sliced depending on your preference.
- Blue cheese could be partly sliced and a piece left whole on board with a knife, this allows someone to cut their own slice if they would rather that.
- Harder cheeses are better sliced and arranged on the board.
- Once your larger items are on the board you can place the small bowls with condiments, pickles and olives in between the meats and cheese.
- The board should be starting to fill up, you want to fill in the empty spots with the savoury shortbreads next, putting little bunches all throughout the board – surrounding the meats, cheeses and preserves. NOTE: items placed in bunches look more appealing to the eye in odd numbers!)
- Lastly you will garnish the board with some cranberries and if you choose some candied nuts.
The Herbes de Provence shortbread pairs well with any white wine, such as Pinot Grigio, Sauvignon Blanc and/or Chardonnay. The Canadian Cheddar, Aged Cheddar and Roasted Garlic and the Spicy Cheddar would pair beautifully with bigger/fuller red wines such as Zinfandel, Cabernet Sauvignon and/or Shiraz.
Note: This size and ingredients can be increased or decreased based on the size of board you are looking for – as well as how many people you want to feed.
A variety of flavours and textures is important to satisfy everyone’s taste buds!
Contents and images used with permission by Sprucewood Brands. https://sprucewoodbakery.com/
Nada’s Tips & Tricks: I love adding surprise pieces to a charcuterie board – it invites lots of discussion around the item and where you got it from. The savoury shortbreads are just that item – a delectable addition to your Easter or spring boards!