Nothing says party time like a ton of meats, cheeses and breads -- right?!
Well, chef Curtis Stone recently traveled to Rioja, Spain, seeking inspiration for his Beverly Hills restaurant, Maude.
This is where he fell back in love with the charcuterie board -- a fancy word for meat, cheese and bread platter.
If you think you don’t have what it takes to absolutely master one like this one (Spoiler: you do!), Curtis is at your service with all the tips and tricks you need to wow your holiday party guests!
- Plan on serving 2 ounces of meat per guest if the platter is served as an appetizer.
- Go up to about 4 ounces of meat if you are hosting a party where the platter is the main food on offer.
- For a Spanish-inspired platter, select some of Curtis’ favorites: Chorizo, jamón Serrano or jamón Iberico, lomo embuchado, cecina
- For any type of charcuterie, cut it while cold but serve it at room temperature.
- A variety of breads are great for eating different types of charcuterie.
- Cut fresh rustic bread into slices, which are perfect for piling on jamón Serrano. Even better, coat the slices in a good Spanish olive oil then grill the bread and rub it with a garlic clove.
- Picos: Crispy Spanish breadsticks. If you have the time, wrap thin slices of jamón Serrano around the tops of the picos to make for easy snacking for your guests.