A Winter Charcuterie Board

One of the things that I wanted to make sure that I took a chance to do while on holiday break, was to create a winter charcuterie board featuring some of the most common fruits of the season, along with some of our old favorites, and some new ones that we discovered when creating this particular board.

I toyed with the idea of featuring a whole Pomegranate on the board but ended up going with just the seeds (and I can now completely understand why people opt for just buying the seeds, it’s so much easier that way!) We also had D’Anjou pear and freshly sliced orange. I don’t know why I’m always linking citrus with summer when we harvest our Meyer Lemons each December before the first frost hits. We also featured Kalamata olives on our board this time around versus our usual garlic stuffed green olives.

Since finding different cheeses has been a bit hit and miss lately, I decided to go for our favorite brie (Supreme) that I was found in bite-sized, and Mt Vikos Kasseri (goat and sheep milk cheese). While we’ve had the feta from Mt Vikos before, I have to say that the Kasseri cheese is by far my favorite and one that I will be picking up every chance I get. It has a mild flavor and it was so incredibly delicious on this board. It’s ideal for a table cheese, but it can also be enjoyed on sandwiches, a Greek-themed pizza, or as it’s commonly enjoyed in Greece, fried with a shot of ouzo or fresh lemon.

For our meats I like to keep going with the familiar, featuring either Genoa salami on its own or with our favorite San Daniele Proscuitto. I find that the San Daniele has by far the best texture for a Proscuitto (some prosciutto can be on the ‘gummy’ side texture-wise)

To finish off our board, I went with the Rosemary crackers from 34 Degrees for a bit of an herbaceous flavor, roasted/lightly salted pistachios (which it turns out I’m quite a fan of) for a bit of saltiness, walnuts, and for a hint of sweetness, our favorite wildflower honey.

— Winter Charcuterie Board —

Cheeses

Supreme Brie Bites

Mt Vikos Kasseri

Meats

Uncured Genoa Salami

San Daniele Prosciutto

Fruits

Oranges

Pears

Pomegranate

Kalamata Olives

Etc

Rosemary Crackers

Pistachios (Roasted/Lightly Salted)

Walnuts

Wildflower honey