How to Serve a Charcuterie Board Explained by Gary Newell

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Gary Douglas Newell wants you to impress your guests this holiday season by building a beautiful and delicious charcuterie board.

Charcuterie boards offer a variety of tasty snack combinations that are sure to please your guests. The right arrangement will look beautiful on your table and provide a little something for everyone. Although popular in high-end restaurants, making a charcuterie board is easier than you might think. All you need are a few tips from Gary Douglas Newell, the right ingredients, and some hungry mouths to feed.

The dish originates from French culinary tradition where meat, cheese, and antipasto are served together on a charcuterie board. People love the seemingly endless sweet and salty combinations, especially when socializing at a party because it’s easy and quick to eat. Gary Douglas Newell notes that hosts also love serving this appetizer because it requires no real cooking!

Cured sausage is a must-have ingredient. Gary Douglas Newell recommends choosing spicy pepperoni, soppressata, or dry-cured chorizo. Additionally, cured or smoked whole muscle cuts of meat should be included. Consider buying prosciutto, capicola, bresaola, or smoked ham. Gary Douglas Newell always serves a combination of rich and spicy meats on the charcuterie board.

The next item on your shopping list should be bread. Thin breadsticks or crackers will add a nice crunch to each bite. Others enjoy small bruschetta toasts called crostini or French bread. Gary Douglas Newell suggests offering something sweet and moist alongside it, such as fruit jam. Mustard is another popular spread option.

Charcuterie boards mostly revolve around cured meat. However, cheese is equally essential. Parmigiano-Reggiano pairs wonderfully with prosciutto. Gary Douglas Newell explains that goat cheese provides a cooling balance to spicy cured sausage. No matter which cheeses you choose to accompany the meats, make sure to grab a variety of flavors and textures to mix things up.

To add a little something extra, Gary Douglas Newell suggests offering a variety of delicious nuts such as pecans, pistachios, almonds, or cashews. Don’t forget to provide something briny, too, so guests can cleanse their pallets between different flavor combinations. Olives, pickles, and cornichons pair well with meat while offering a bold flavor.  

About Gary Douglas Newell

Born and raised in the south, Gary Douglas Newell grew up in the kitchen, learning family recipes that have been passed down for generations. That passion led him to pursue his lifelong dream of becoming a chef. He especially enjoys putting a twist on traditional southern home-cooked meals.

In his spare time, Gary Douglas Newell gives back to the community by volunteering at local soup kitchens to feed the hungry. He believes everyone deserves to eat a delicious meal daily.

Gary Douglas Newell also enjoys spending time outdoors with his wife and two children. During school breaks, they take camping trips together with their rescue dogs.

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