Charcuterie Board | Sisterhood month

Charcuterie boards may feel like a new thing, but they've been around for a really long time. They first came to prominence in 15th century France, hence the French name which roughly translates to 'pork butcher'. While a traditional charcuterie board is primarily cured meats and cheeses, you can most certainly take creative license when making one that looks and tastes good to you.

I made this charcuterie board over the weekend as part of a fellowship event to celebrate sisterhood month with my Salisbury Alumnae sorors (Delta Sigma Theta Sorority, Inc.). We only had 20 minutes to assemble, so I made sure all of my items were prepped and ready for the board before we started. It was a friendly and fun competition with everyone walking away as winners.

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What’s On the Board

1. Genoa salami

2. Capicola

3. Proscuitto

4. Grueyere cheese

5. Brie, topped with red pepper jelly

6. Goat cheese

7. Roasted red pepper hummus

8. Crackers

9. Rosemary bread

10. Garlic pita chips

11. Kalamata olives

12. Blue cheese-stuffed olives

13. Carrot sticks

14. Assorted fruits (strawberries, raspberries, blueberries, blackberries, cranberries)

15. Candied pecans

16. Pistachios

17. Toffee and chocolate pretzels