A deliciously herbaceous chèvre, fresh berries, and honeycomb that will tantalize your taste buds are three things that say spring to me when I’m thinking of what to put together on a charcuterie. I know that seeing all of the beautiful charcuterie boards on Instagram and various blogs can be a bit intimidating at first, but it all comes down to making a list of flavors that work well together. The perfect mixture of savory and sweet with nothing that overpowers the other flavors and instead just blends together in blissful harmony.
For our charcuterie I knew I wanted to feature two types of cheeses, a soft herby chèvre and a semi hard sweeps cheese. As far as meats I’m always going with a prosciutto (which is usually San Danielle but I had to make some adjustments this time) and a salami. Both my mom and I both LOVED the uncured Genoa Salami that we found at our local grocery store as the flavor was very mild and an ideal complement to our cheeses.
(If you’re wondering who is responsible for the gorgeous salami rose, that would be my mom. She recently saw a tutorial on how to created on using a champagne flute and it worked like a dream!)
When it comes to fruit you really are at the mercy of whatever your local grocer has in stock. We found the most luscious blackberries which were so sweet and juicy (i.e. our something sweet for this charcuterie board) and some black mission figs which ended up being more decoration than anything since late season figs aren’t always the best.
Finally we added two of our favorite crackers, walnuts for an extra bit of crunch and some of our honeycomb from the Capital Bee Co in Savannah. This honeycomb is definitely worth ordering, because it’s not only the best honeycomb we’ve ever had, but it also lasts a long time when stored properly.
Spring Charcuterie Board
Herb Garlic Goat Cheese
Uncured Genoa Salami
Black Mission Figs