Think beyond your basic pepperoni and cheddar. Here's how to build the meat and cheese board of your dreams. - NBCNewsBETTER
is a stellar way to entertain. The idea of a graze board is quite similar to a charcuterie board or a cheese platter, but with the two combined and then all sorts of other goodies added on. There are very few hard and fast rules when it comes to a graze board, but there are a bunch of tips to keep in mind to end up with the most gorgeous presentation of snacky, nibble-y foods.
So, here’s what you can think about putting on a graze board — and noted are what I picked for this one. Take inspiration from what you like, and then do what I do: stand in front of the fridge and start pulling out anything you think might get eaten. Don’t get too caught up in what goes with what —rice crackers and olives? Pickles with raspberries? Sure. People will dip in and dip out of a graze board, and this is the opposite of a planned out three-course themed dinner.
; paper thin slices are much more enjoyable to eat in the case of things like prosciutto and other hams.Add something fresh and leafy green,Think about texture — make sure your graze board components present a good mix of crunchy and creamy and tender, substantial and delicate.It’s nice to offer a selection: hard cheeses such as sheep’s milk manchego or cow’s milk cheddar and Parmesan or Grana Padano in nice chunks or with a knife for breaking off pieces. Then a soft, creamy cheese or two, such as a double cremes, like brie or camembert, or a triple creme, such as Le Delice de Bourgogne, pictured here.
Add a goat cheese or two: I like to offer an aged goat cheese, like the Couple from Vermont Creamery, on this board, and maybe a fresh goat cheese — Vermont Creamery makes a load of those, too, from plain to herbed to one with a smoky pepper jelly. You can also add something simple and super accessible, like Colby or Monterey Jack, so even less adventurous nibblers can find something to love.Cured meats in particular are great choices, all kinds of sausages and salumis and hams .
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