Steps To A Picture Perfect Graze Board

1. Choosing Your Canvas. Picking your surface is crucial. You can use really anything as the canvas for your graze platter, from a large cutting board to butcher paper. Really anything that is food safe and can be easily washed and sanitized before and after. I find that something longer and more rectangular in shape is easier to use than something round or square. Kevin bought me this board from Homesense for Christmas and it’s perfect for building your platter!

2. Nice To Meat You! For this particular platter, I used a selection of cold cuts from the deli. I had them cut an assortment of meats from salamis to hams and prosciuttos. It is important to pick items with different textures, shapes and looks to give a nice artistic look to the platter. Some of the items were Parmesano and truffle salami, smokehouse ham and prosciutto. You’ll want to lay these around the board in interesting patterns. Roll some up, lay some flat, and fold some. The more different ways you can lay the meats, the more interesting they will look. On this particular platter, I also added smoked candied salmon to the platter to have a fish option as well.

3. Say Cheese! Now that you have laid all the meats, start filling the gaps with your cheeses. Again you’ll want an assortment of types from soft to hard and from simple (gouda) to more diverse like aged red wine cheddar.

4. When I Dip, You Dip. Next up, add your sauces. I choose a selection of jams, mustards, hummus, and tzatziki. If the container itself is nice, include that, if not you can style bowls. This will also help to fill any gaps in the board.

5. Mind The Gap. Fill the gaps with any additional items to “spruce” up your platter. From candied nuts to dried fruits, this is a great way to get creative.

6. Gluten Up. Now’s the time to add your breads and crackers to your guests can get eatin’! Serve with an assortment of fresh breads and crackers.