Appetizer assortments! In France, it’s charcuterie. In Italy, it’s antipasto. In Greece, a Meze platter. And in the United States, a meat and cheese tray. An assortment of cured meats, fragrant cheese, sweet fruits and hearty breads can be the start, or the star, of a delicious buffet.
There is no right or wrong way to assemble, and each country offers different twists. The French charcuterie (pronounced “shahr-ku-tuh-ree”) consists of cured and cooked meats such as bacon, ham, sausage, pâté, and confit, primarily pork. A charcuterie board has a balance of flavors and textures with elements that contrast and complement each other. These are traditionally served on a large wooden board arranged with individual portions of thinly sliced meat for the taking. Roll meat slices, or fold a round slice into quarters. Pâté, ground and whipped liver, can be served as a spread on bread or crackers.
Don’t forget dried or fresh fruit! Fruit will not only add flavor but color and texture. Choose your favorites, such as strawberries, grapes, sliced oranges, berries, mango, cherries and dried figs and apricots. You can include sauces, such as mustard, honey or tapenade, in small bowls.
For an Italian flair, include a variety of hard and soft cheeses. There’s the classic Parmigiano-Reggiano, Sharp Blue, Havarti, fresh Mozzarella Gorgonzola and Sharp Cheddar. Don’t forget vegetables! Try a combination of zucchini, eggplant, small onions, grape tomatoes and asparagus roasted or grilled in olive oil.
There are hundreds of types of olives, so be sure to include a variety! Gourmet olive bars can be found in many grocery stores, which makes it easy to experiment with new flavors. Include pepperoncini peppers, mushrooms, anchovies and artichoke hearts marinated in oil or vinegar. Bowls of mixed nuts add a crunch and salty flavor. Traditional bruschetta, made from toasted baguette, and crispy bread sticks add to the board.
The Greek Meze platter offers exciting Mediterranean flavors. Hummus, from ground chick peas, can be made in many flavors. Tzatziki, a Greek yogurt and cucumber dip, is a favorite. Greek cheeses such as Feta and Kefalotyri are a welcome addition. Serve with lots and lots of fresh pita bread wedges!
A traditional meat and cheese tray in America often includes a cheese ball. A classic cheese ball can made with 8 ounces grated cheddar and 2 ounces cream cheese. Combine in a food processor with 2 tablespoons mayonnaise and garlic salt. Form a ball and roll in sliced almonds or chopped walnuts and refrigerate for six hours. Favorite meats include salami, pepperoni, black forest ham and summer sausage. Offer a variety of crackers, such as stone wheat, water crackers or butter crackers, which won’t overpower the toppings.
Carefully arranging the ingredients can make your presentation as beautiful as it is delicious. As they say in France, “Bon appétit!”
