Thanksgiving-Themed Charcuterie Board

    • Cheeses: I try to always have a variety of textures and flavors! For this board, I used sharp white cheddar, an herb crusted goat cheese, and brie. A blue cheese or gouda would have been a great addition!
    • Meats: Sliced turkey (because Thanksgiving!!) , and peppered salami
    • Fruit: Sliced apples. Dried
    • Vegetables: This board is seriously lacking in veggies (I made a salad on the side), but I would have loved to have sliced radish, cucumbers, and celery on this board!
    • Crackers: Variety pack plus a sweet fig crisp cracker (excellent with the goat cheese). Pretzels
    • Sauces and extras: I used Raspberry jam, but I was looking for a cranberry variety! I also have pretzels on this board, and honey! Other additions that would have been awesome would be pickled veggies, olives, or mustard!
    • This is a pretty simple one. Put your supplies on a board, slice your cheeses and meats, arrange, take a picture, and eat!
  • TIPS: Get what you like, but don’t be afraid to mix and match. The idea behind a charcuterie board is to get a bit of everything, and combine the sweet and savory! Also, separating out the slices of meat and layering on the board makes it easier and quicker to eat once you have everything ready to go!
  • Pros: This is a good way to get your turkey fix if you are in a hotel room! Turkey and brie with a sweet jam (typically cranberry) is one of my absolute favorite combos! For this board, I love mixing vegetables and fruits in to make this protein-and-dairy-heavy meal more balanced. Because a charcuterie board has a lot of different elements, you can use whatever is left over for snacks and in other meals during the week. I use my left-over meat and cheese in salads and sandwiches!
  • Cons: Charcuterie boards can get pricey. One way around this is to make charcuterie boards with friends to share the expense and experience! Also, cured meats (like prosciutto, salami and ham) are not the healthiest protein options, and typically should be reduced in your diet, so charcuterie boards should be an every-once-and-awhile thing, not an everyday thing!

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