Build a better (for you) charcuterie board
Charcuterie boards are always wildly popular, and especially so throughout the holiday season. They’re fun, festive, beautiful and – with just a little bit of planning – can also be incredibly nutritious, as well. Kendall Finn of Plattered NOLA offers this DIY step-by-step guide below to build your own beautifully nutritious board, or you can opt to order a custom-made charcuterie board designed just for you.
Plattered NOLA offers a variety of Eat Fit charcuterie boards, available for pickup or delivery within the greater New Orleans area. Email platterenola@gmail.com for details + to place orders.
Kendall’s Charcuterie DIY Tips
1. Select your board (or platter or plate). On a budget? A wooden cutting board can work just fine.
2. Arrange all cheeses first, followed by ramekins for olives, pickles, dips, spreads and sauces (some, like coarse mustard, can go straight onto the board; others are best in little bowls or vessels).
3. Meats are next up – and whether you are making a rose or a river, folding the meats adds interesting texture, versus just laying it flat on the board, taking your board to the next level.
4. Next step is to add crackers, since they take up much of surface area on the board. Pro tip: If you’re making the board in advance, save space for crackers and add just before serving, so they won’t get soggy in the fridge.
5. For the rest of the ingredients, anything goes! Fill in with fresh fruits, dried fruits, and nuts. To finish, fill your ramekins with jams, jellies, pickles, olives etc. You might consider which dips or sauces they pair well with, or you may arrange by type of ingredient, color or texture.
6. Finish your board with fresh or dried herbs like sage, rosemary or mint for garnish, and you’re ready to go!
Here’s a rundown of Molly’s top ingredient picks for your DIY charcuterie board:
Cheese | lower-sodium varieties
Goat cheese
Burrata
Fresh mozzarella
Swiss
Crackers | whole grain, unrefined
Sprinkling of Parmesan crisps
Meats + Proteins
Smoked salmon
Shrimp with a squeeze of lemon
Naturally-cured prosciutto
Roasted chickpeas or edamame
Marinated tofu
Crudité | olives + interesting vegetables
Olives
Vegetables picked in vinegar [e.g. okra, peppers, onions, mushrooms]
Fermented vegetables or kimchi
Thinly-sliced pink or watermelon radishes
Roasted red + yellow peppers
Cherry tomatoes
Sliced fennel
Endive leaves
Jicama sticks
Fruits
Figs [sliced length-wise]
Cherries
Blueberries
Blackberries
Apples
Pears
apricots
Dried fruit, without added sugar
Nuts | any + all
Raw
Savory: roast with olive oil, spices, optional dash of salt
Sweet + savory: roast with olive oil, sprinkle of Swerve, dash of salt
Dips + Sauces
Creamy dips made with 2% Greek yogurt
Whole grain mustard
Hummus [add color with beet hummus, edamame hummus]
Molly Kimball, RD, CSSD is a registered dietitian + nutrition journalist in New Orleans. She’s manages the Ochsner Fitness Center Nutrition Department and is the founder of Ochsner Eat Fit nonprofit restaurant initiative. Tune in to her podcast, FUELED | Wellness + Nutrition and follow her on Facebook, Instagram and Twitter at @MollyKimballRD. See more of Molly’s articles + TV segments at www.mollykimball.com and sign up for Eat Fit Wellness Bites weekly newsletter, here.