Family Foodie Charcuterie Board #SundaySupper

Have I told you how much I love this week’s #SundaySupper event? There are so many reasons, how do I count the ways? If you follow me on instagram, you will know exactly why.

For starters, my family loves when I make a Charcuterie Board. One of our favorite things to do on a Saturday morning is to head to our favorite Italian Market, explore and get inspired. There are two areas that we love to hover around, the cheese room and the deli area. And by we, I mean all 6 of us – on some weekends, we even bring friends with us. If you have ever visited our little italian market, you know that there isn’t much room. Our family basically takes up the entire area. AND, have I mentioned they give our samples? Forget about it–we could move in and need nothing else. Alright, there is one more area that Ron and I love to hover – I bet you guessed it (again, if you follow my instagrams, you know) the wine room. Did I mention they give out samples?

When we get home, the fun begins. Part of that fun is knowing that every time we make a Charcuterie Board, it will always be different. No two are ever the same. This brings me to explain the reason that I call it the Family Foodie Charcuterie Board. The definition of charcuterie is: Charcuterie (/ʃɑrˌkuːtəˈriː/ or /ʃɑrˈkuːtəri/; northern French: [ʃaʁkytˈʁi] or southern French: [ʃaʁkytəˈʁi], from chair ‘flesh’ and cuit ‘cooked’) is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork.^[1] Charcuterie is part of the garde manger chef‘s repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.^[2]

Why am I calling this a Family Foodie Charcuterie Board? So typical, I don’t follow the rules. To me a great Charcuterie Board includes amazing cheese, seasonal fruit, nuts, pâté, honey, great mustard, vegetables and so much more. 

The absolute best part of making a charcuterie board is the memories that are made when your family is as excited as you are to shop for each ingredient and see what fun combinations you can come up with. Okay, maybe that is the second best part, because the absolute best part is the memories that are made sitting around the family room enjoying the amazing flavors. Charcuterie Boards are made with love and encourage everyone to try new flavor combinations.

This week, instead of a recipe, I have inspiration for you to start making your own Family Foodie Charcuterie Board. I promise you will have so much fun sitting around and enjoying this fun tradition. What would you add to this list?

Meats: 

• Prosciutto
• Crispy Prosciutto – throw it in the oven at 350° for 10 minutes until crispy
• Chorizo
• Bresaola
• Pepperoni
• Salami
• Spicy Capicola
• Sopressata
• Mortadella
• Pâté

Cheese: 

• Burrata (Ron’s favorite)
• Mozzarella
• Panini Roll (mozzarella, basil and prosciutto) (Reis’s favorite)
• Aged Cheddar
• Parmesan
• Experience Spanish and Portuguese Cheese varieties
• Manchego (Riley’s favorite)
• Gouda
• Edam
• Goat Cheese
• Try new combination cheeses with pepperoni and pesto – so fun!

Dips:

• Mustard
• Honey
• Good quality Olive Oil

Fruits:

• Apples
• Grapes and raisins
• Carambola
• Pomegranate
• Dried Cranberries
• Figs
• Olives – don’t even get me started on how many wonderful varieties you can use – love them all
• Strawberries
• Blueberries
• Raspberries
• Blackberries
• Pineapple

Veggies:

• Tomatoes (big, small, cherry, grape – they are fantastic)
• Sundried Tomatoes
• Artichokes
• Green Beans -cooked
• Mushrooms – lightly sauteed

Nuts: 

• Almonds
• Cashews
• Macadamia
• Pistachio (natural or toasted

So many tantalizing trays this week! Thank you Constance from The Foodie Army Wife for hosting this fun event! Here’s a sneak preview of what is on our menu:
Savory Bites:

• Antipasto Skewers by Simply Gourmet
• Bite-Sized Meatballs by MealDiva
• BLT Bites by The Life and Loves of Grumpy’s Honeybunch
• BLT Canapes by Peaceful Cooking
• BLT Crostini with Basil Mayonnaise by Bobbi’s Kozy Kitchen
• Blueberry Jam and Goat Cheese Crostini by Casa de Crews
• Brie and Tomato Bruschetta by Jane’s Adventures in Dinner
• Cajun Deviled Eggs by Peanut Better and Peppers
• Charcuterie Board by Family Foodie
• Cheese-Filled Apple Rounds by eatingininstead
• Coquilles St. Jacques by Nosh My Way
• Crudite Platter with Copycat Hidden Valley Ranch Dip by Hot Momma’s Kitchen Chaos
• Crunchy Tuna Salad Boats by A Mama, Baby & Shar-pei in the Kitchen
• Cucumber Sandwiches by Momma’s Meals
• Feta Zucchini Bites by Curious Cuisiniere
• Gluten Free Thai Soup Shooters by Gluten Free Crumbley
• Goat Cheese Stuffed Figs by Eat, Drink and be Tracy
• Heirloom Caprese Salad by Shockingly Delicious
• Jalapeño Mac ‘n Cheese Bites by The Wimpy Vegetarian
• The Modern Relish Tray by An Appealing Plan
• Mostarda di Frutta by Rhubarb and Honey
• Pimento Cheese Stuffed Peppers by Magnolia Days
• Ploughman’s Platter for a Party by The Girl In The Little Red Kitchen
• Puff Pastry Cheese Sticks by Basic N Delicious
• Rye Party Puffs by Kudos Kitchen by Renee
• Southwestern Turkey Sliders by The Texan New Yorker
• Spinach and Mushroom Pizza Bites by The Dinner-Mom
• Tomato Basil Soup Shooters by Cindy’s Recipes and Writings
• Zucchini and Summer Squash Crostini by Hip Foodie Mom

Sweet Treats:

• Alice in Wonderland Sugar Cookies by Hezzi-D’s Books and Cooks
• Baked Lemon Glazed Mini Donuts by Killer Bunnies Inc.
• Chocolate Oreo Pocky Cupcakes, Cake, and Morello Cherry Buttercream by NinjaBaking
• French Silk Shooters by That Skinny Chick Can Bake
• German Chocolate Brownie Bites by Wallflour Girl
• Mini Banana Nutella Cheesecake Parfaits (#glutenfree option) by Cupcakes & Kale Chips
• Raspberry Fools by The Foodie Army Wife
• Strawberry Shortcake Dessert Shooters by The Redhead Baker
• Vegan Caramel Truffles by What Smells So Good?
• White Chocolate Peanut Butter & Banana Bites by Take A Bite Out of Boca
• Witchy Chocolate Mousse with Culinary Fairy Dust by Culinary Adventures with Camilla

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