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!
MEATS
- 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.
BREADS
- 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.
CONDIMENTS
CHEESE
RELATED: Herbed Cheese Party Snack
SERVING SUGGESTIONS
