Meat and cheese boards are crowd pleasers and easy to make. Most cruisers can easily throw an impressive platter together in the galley. This picture is a great example of an easy and affordable board that the El Jeffe crew brought to Zuri for cocktails. A “fancy” baked brie, assortment of cheeses and meats with some crackers was a crowd pleaser! But if you’re not careful, you can end up with an expensive noshing option for your gathering.
I, for one tend to overspend when I have easy access to a good market with fresh cheeses, meats and breads. But it doesn’t have to be expensive. Here are some tips to ensure your charcuterie board is appetizing and affordable.
Make Your Own Delicious Charcuterie on a Budget
For a well-balanced board, include cured meats, cheeses and a selection of crackers, spreads, olives, and pickled vegetables, dried or fresh fruits, and nuts. Below is a suggested list to help you through your shopping for around $30 that will serve about 10 people with extras for replenishing the board. Of course, pick your favorites and add your special touches.
INGREDIENT IDEAS
- Meat
- 1 8-ounce package of Genoa salami
- 1 4-ounce package of prosciutto
- Cheese
- 1 8-ounce package of fresh mozzarella
- 1 small Brie round
- 1 4-ounce goat cheese log with something added like berries
- 1 10-ounce block of aged white cheddar cheese
- 1 16-ounce jar of baby dill pickles
- 1 jar of green olives
- 1 box of flavored crackers like garlic chive
- 1 French baguette
- 1/2 pound red grapes
- 1 large apple with a balanced sweet acidity like Pink Lady, Honeycrisp, Ambrosia, or Jazz
- 1 18-ounce jar of apricot preserves
INGREDIENT IDEAS
- Meat
- 1 8-ounce package of Genoa salami
- 1 4-ounce package of prosciutto
- Cheese
- 1 8-ounce package of fresh mozzarella
- 1 small Brie round
- 1 4-ounce goat cheese log with something added like berries
- 1 10-ounce block of aged white cheddar cheese
- 1 16-ounce jar of baby dill pickles
- 1 jar of green olives
- 1 box of flavored crackers like garlic chive
- 1 French baguette
- 1/2 pound red grapes
- 1 large apple with a balanced sweet acidity like Pink Lady, Honeycrisp, Ambrosia, or Jazz
- 1 18-ounce jar of apricot preserves
Tips for Keeping Costs Low and Interest High
Cured Meats – Not only are these pricey, they are also the first to go on most trays. So look for the best bargains and use more affordable options like Genoa salami and pepperoni. If more expensive options will work for your plans, use prosciutto, pancetta and Soppressata. If you’re South African as we are, Biltong and Droewors is a staple on our platters.
Cheese – Offer 4 or more types of cheeses on a board mixing soft and hard cheese as well as intensities from mild to sharp. This along with your crackers is where you can get creative. Look around for cheeses with something added like cranberries, cocoa dusting, or merlot veins. Only use “stinky” cheese like Gorgonzola or blue cheese if you know your crowd will enjoy it. Buying blocks and using a cheese slicer for your guests to slice their own will save you money and make for a more interesting experience.
Beyond Meat and Cheese – You really cannot go wrong here, just be sure to mix sweet and savory and use these to add colors. This is also where you can add affordable bulk to ensure no one goes hungry. Add jelly/jam, butter, and perhaps condiments.
Charcuterie Presentation is Everything
The bit that sets apart a charcuterie board from a standard meat and cheese tray is the inclusion of a wide variety of flavors, colors, and textures in an attractive presentation.
- Prepare and pre-cut ingredients ahead of time for a quick prep just before your gathering, especially if you are serving at a different location.
- Select a beautiful platter or cutting board (or multiple serving surfaces) and set them out where you plan to serve.
- Space small bowls or ramekins around the board (or between boards if using multiple smaller ones) to hold spreads, olives, pickles, and jams.
- Then place any blocks of cheese or whole fruits.
- Arrange thinly sliced meats and cheeses in circles, half-circles, rows, etc. Overlap some, stack some…use your creativity here.
- With all your larger elements in place, fill in open spaces with clusters dried fruit, nuts, olives, pickles, etc. Don’t crowd items as you can always replenish.
- Add any needed utensils such as cheese slicer.
- Serve with toothpicks and napkins nearby.
While this is a great way to put together a nice board for a crowd, a smaller version of this for two people is great. We often sit on the flybridge at sundown and instead of eating a full dinner, enjoy a variety of cheeses and meats.
MORE YACHT CHARTER INFO
Want more galley kitchen recipes for your charter yacht business? Check out our guru recipes for your boat galley and other charter management tips.
