The White Table Blog

Jan 30

Charcuterie "Spiral" Board

Hey there, fellow foodies and Platter Girls! 🌟 It's time to dive into the wonderful world of charcuterie boards. If there's one thing you know about me, it's that I'm always whipping up delicious spreads for any occasion and a random Monday is no different! I went a little nutty and tried out this fun charcuterie spiral shaped board I've never made before -what do you think? Tell me in the comments!

Isn't this acacia wood board gorgeous? I am a total sucker for a paddle board! Just don't even THINK of spanking me with it or I will go ape on you! HAHA! This one from Pottery Barn is SO gorg it's the 19' Acacia Pizza Paddle Board snag yours HERE.

Alright, my fellow Platter Girls, let's talk cheese spirals ->

Ingredients

Here's what I used for my latest charcuterie adventure:

Dill Havarti
Butterkase
French Onion Jack
Honey Goat Cheese
Mt. Tam
Calabrese salami
Italian dry salami
Strawberries
Blackberries
Red grape halves
Cucumbers
Cosmic apples
Dried figs
Dove dark chocolate peanut butter candies
Fresh basil

Check out the Reel:

Directions

Ready to become a charcuterie pro? Let's do this!

Prep Like a Platter Girl:

Start by getting all your goodies ready to roll. Chop, slice, and organize like the Platter Girl you are—because presentation is key, am I right?

Build Your Platter Empire:

Lay down those cheeses like they're the queens of the castle (spoiler alert: they are). Mix and match to your heart's content and let your creativity run wild.

Layer on the Love:

Time to add in your meats, fruits, and veggies. Channel your inner Platter Girl and arrange them with flair and finesse.

Fill 'er Up:

Don't leave any space untouched! Fill in those gaps with all the little extras that make your taste buds sing.

Finishing Flourishes:

Sprinkle on some fresh basil or any other herbs you adore to add that extra touch of Platter Girl magic.

Serve It Up:

Grab your favorite crackers and arrange them around the board like a true Platter Girl pro. And of course, don't forget the dips—I'm partial to a honey and spicy brown mustard combo myself.