Frederic Melton
Meat and cheese platters are a great, easy-to-make option for entertaining guests. While putting together a meat and cheese platter may seem intimidating, it is a simple process that can be completed in just a few minutes. The key to a successful platter is variety: a mix of textures, colours, and flavours will ensure that all your guests will find something they like. In addition to meats and cheeses, a platter can include bread, crackers, fruits, nuts, and other accompaniments.
| Characteristics | Values |
|---|---|
| Amount of meat for six guests | 12-15 ounces |
| Amount of cheese for six guests | 10 ounces |
| Amount of meat per person | 2-3 ounces |
| Amount of cheese per person | 3 ounces |
| Amount of baguette per person | 1/4 pound |
| Amount of crackers per person | 24 |
| Amount of nuts and accompaniments per person | 1/4 cup |
| Types of cheese | Gouda, Cheddar, Pepper Jack, goat cheese, herb cheese spread |
| Types of meat | Peppered Salami, Genoa Salami, Pepperoni, Prosciutto, Sausage, Soppressata |
| Types of bread | Crostini, crackers |
| Types of fruits | Fresh and dried fruits |
| Serving suggestion | Cut meat and cheese into bite-sized pieces; arrange meats and cheeses in an alternating pattern, filling gaps with fruits, nuts, and accompaniments |
| Wine pairing | Port wine |
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What You'll Learn
Choose your meats and cheeses
When creating a meat and cheese platter, it's important to select a variety of meats and cheeses that will offer different textures and flavours to your guests. This will ensure that there is something for everyone, especially those with special diets or particular preferences.
For meats, Italian selections are a popular choice, including peppered salami, Genoa salami, and pepperoni. Other options include prosciutto, which can be added by holding each piece vertically above the tray and gently lowering it with a twist to create folds; and sausage, which can be cut on a bias and fanned out. Thin, circular pieces of meat can also be folded into triangles and tucked between cheeses and bowls for a unique presentation.
For cheeses, consider a mix of hard and soft cheeses, such as Gouda, Cheddar, and Pepper Jack. If you plan to serve three types of cheese, it's a good idea to offer three types of meats to maintain a balance. Spreadable cheeses, such as herb cheese or goat cheese, can also be a tasty addition to the platter, especially when paired with chutney or preserves.
When planning the quantities, a good rule of thumb is to provide 12-15 ounces of meats and 10 ounces of cheeses for a group of six guests. It is recommended to cut the firm cheeses into thin slices or small cubes, and provide a knife for the softer varieties.
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Prepare meats like prosciutto and sausage
Preparing meats like prosciutto and sausage with cheese inside is a delicious way to elevate your charcuterie game. Here's a detailed guide on how to prepare these meats:
Prosciutto
Prosciutto is a delicious Italian dry-cured ham that is often thinly sliced and served as part of an antipasto platter or used in sandwiches. While prosciutto is tasty on its own, pairing it with cheese takes it to the next level. A classic Italian pairing is to wrap prosciutto around fresh fruit, such as cantaloupe, figs, or pears. For an easy option, simply place slices of prosciutto on a plate and enjoy them with creamy cheeses like fresh mozzarella. You can also create a simple bruschetta by grilling a slice of rustic bread, topping it with prosciutto, and drizzling extra virgin olive oil on top. For a fun and portable option, thread skewers with bite-sized pieces of prosciutto, mozzarella, fresh basil, and cherry tomatoes for the perfect antipasto on the go.
Sausage
Creating sausages with cheese inside is a delightful way to surprise your taste buds. Start by choosing the right sausage. Opt for sausages with casings that are easy to remove, such as bratwurst or Italian sausage, and make sure they are high quality. Then, carefully slice each sausage lengthwise, being careful not to cut all the way through. Create a pocket inside the sausage by opening it up, forming a cavity for the cheese. Select your favourite variety of cheese, cut it into strips, and stuff them into the cavity, ensuring the cheese doesn't overflow. Gently press the sausage to seal the cheese inside.
There are several methods to cook your cheese-stuffed sausages:
- Grilling: Preheat your grill to medium heat and cook the sausages for 15-20 minutes, turning occasionally, until browned and the cheese is melted.
- Baking: Preheat your oven to 375°F (190°C). Place the sausages on a baking sheet and cook for about 25-30 minutes until done and the cheese is bubbly.
- Stovetop: Heat a skillet over medium heat with a small amount of oil. Cook the sausages for around 12-15 minutes, turning occasionally, until cooked through and the cheese is melted.
Once your sausages are cooked, serve them with your favourite sides, such as mashed potatoes, grilled vegetables, or a fresh salad. Enjoy the burst of flavours as you bite into the cheesy goodness inside each sausage!
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Fold and shape meats for presentation
When it comes to folding and shaping meats for a charcuterie board, the texture and size of the meat are important factors to consider. You can create interesting textures and shapes by folding the meat in different ways, making your charcuterie board visually appealing and inviting for guests. Here are some detailed instructions for folding and shaping meats for presentation:
Ribbon Fold
This technique is suitable for longer slices of meat, such as prosciutto. Fold the prosciutto directly in half lengthwise, and then gently layer it back and forth on the board with the fat side facing up. This creates a ribbon-like effect that adds elegance to your charcuterie display.
Fan Fold
The fan fold is ideal for smaller slices of meat that cannot be folded into quarters. Simply fold the meat slice directly in half and then create a fan shape by gently folding it back and forth. This technique adds visual appeal and texture to your charcuterie board.
Roll-up
You can create roll-ups by wrapping meat around cheese or fruits. For example, try wrapping pepperoni around mozzarella or prosciutto around melon for a sweet and salty combination. This technique allows you to combine different flavours and textures, making your charcuterie board more interesting and delicious.
Rosette or Charcuterie Rose
To create a rosette or charcuterie rose, lay 3-4 slices of thinly sliced meat in a row, overlapping halfway. Fold the row in half lengthwise, and then roll it tightly from right to left. This technique forms a beautiful rose shape that is sure to impress your guests.
Quarter-Fold
The quarter-fold is a versatile technique that works for various types and sizes of meat. Simply fold a slice of meat directly in half, and then in half again to create a rough equilateral triangle with one rounded edge. You can create different textures on your charcuterie board by arranging these folded meats in various ways.
Accordion Fold
Lay a slice of meat flat on your cutting board. Starting from one end, fold it back and forth like an accordion until you reach the other end. Gently fan out the top layers and place the folded meat upright on your charcuterie board for added height and dimension. This technique is perfect for showcasing larger slices of meat, such as mortadella or ham.
Salami Spirals
Make a small incision in a slice of salami and roll it into a tight coil. This technique creates visually appealing spirals that add interest and elegance to your charcuterie board.
Remember, creativity and experimentation are key when arranging charcuterie meats. By combining different folding techniques and presenting them aesthetically, you can elevate your charcuterie board to the next level, making it both visually stunning and inviting for your guests to enjoy.
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Add texture and colour with accompaniments
When creating a meat and cheese platter, it is important to include a variety of textures and colours to make the platter visually appealing and appetizing. Here are some tips to achieve that:
Firstly, choose a variety of meats and cheeses with different textures. Include thin, delicate meats like prosciutto, which can be folded or twisted to create interesting shapes, and thicker meats like sausage, which can be cut on a bias and fanned out. For cheeses, offer a mix of firm and soft cheeses. Slice the firm cheeses thinly or cut them into small cubes, and provide a knife for the soft cheeses.
Secondly, add accompaniments like crackers, bread, or crostini. These provide a crunchy texture and a neutral base for the meats and cheeses. Fan them out along the edges of the platter or place them in a stack to save space. If you're including bread, consider providing a bowl of extra bread or crackers on the side.
Thirdly, fill in the gaps with fruits and nuts. Fresh and dried fruits add sweetness and moisture, while nuts provide a crunchy texture and a range of flavours. Some specific examples include Marcona almonds, dried fruit, and mixed nuts. You can also add small bowls of accompaniments like chutney, preserves, or a spreadable herb cheese.
Finally, when arranging the platter, alternate cheeses with meats and fill in any empty spaces with your accompaniments. Use different colours and textures to create a visually appealing display. If you have three types of cheese, aim for three types of meat, and so on. The platter should look full, but not overcrowded.
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Arrange the board
Arranging a meat and cheese board is simple and can be done in just a few minutes. The key to a great board is a variety of textures and flavours.
Firstly, select the meats, cheeses, and accompaniments you want on the board. For a small gathering of six guests, plan on 12-15 ounces of meats and 10 ounces of cheeses. If you plan to have three types of cheese, opt for three types of meats, and so on. Choose a variety of cheeses such as gouda, cheddar, and pepper jack cheese, and select Italian meats such as peppered salami, Genoa salami, and pepperoni. You can also include sausage, prosciutto, or soppressata.
Next, it's time to put everything together. Start with the largest items first, such as meats, cheeses, and bread. Slice the firm cheese thinly or cut it into small cubes, and place a cheese knife close to the board for the soft cheeses. Then, add medium-sized items such as ramekins or other small bowls. If you're using sausage, cut it on a bias and fan the pieces out in a row. For thinner meats like prosciutto, simply hold each piece vertically above the board and gently lower it down, twisting your hand a little to help it develop some folds. Fold larger pieces into fun shapes to add visual interest and save space on the board. You can fold large, thin, circular pieces in half and then in half again to make a triangle, then tuck the points of the triangles between a large cheese and a bowl. If you want to devote more space to the cheese, add just a handful of crackers or crostini on the plate and set out a bowl of extra crackers on the side.
Finally, fill in the gaps with smaller items like dried fruit, nuts, and other accompaniments. Always include different colours, textures, and flavours, and make sure the meats, breads, crackers, and fruits are bite-sized. Use small boards for small crowds, and ensure the board looks full.
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Frequently asked questions
For thinner meats like prosciutto, hold each piece vertically above the cheese tray and gently lower it down, twisting your hand a little to help it fold.
Cut the sausage on a bias and fan the pieces out in a row.
Fold the meat in half, then in half again to make a triangle. Tuck the points of the triangles between a large piece of cheese and a bowl to keep it in place.
For a small gathering of six guests, plan for 12-15 ounces of meat and 10 ounces of cheese.
A meat and cheese platter is very flexible, but you might want to include bread, crackers, fruits, nuts, and wine.
