Charcuterie Board with Chef Samantha George

recipe by:
The Best Dressed Chicken
  • 3 small jars of jams and/ or preserves (guava, tomato or sorrel chutney)
  • 3 packs of grapes (three varieties)
  • 8 oz. strawberries (whole and halved)
  • 3 oranges (thinly sliced crescent shape)
  • Starches
  • Multigrain crackers
  • Water crackers
  • 1 pack each Hamilton’s Smokehouse Deli Slices (Smoked Chicken, Pepperoni, Black Forest Ham)
  • 1 pack Hamilton’s Smokehouse Smoked or Jerk Sausage (quartered and grilled/ pan seared)
  • 1 pack each soft to semi hard cheeses (fresh mozzarella balls, brie, goat etc.)
  • 1 pack hard cheese sliced (cheddar)
  • 2 cups julienned carrots
  • 2 cups julienned celery
  • 8 oz. nuts (roasted almonds, walnuts, pistachios etc.)
  • Fresh herbs to garnish (mint, rosemary, cilantro etc.)
  • Marinated olives
  • Wooden platter (use several small wooden platters or procure a large plank such as guango)
Charcuterie Board with Chef Samantha George
  • Place all jams, preserves, into small bowls, ramekins, or shallow dishes and place on the board.
  • Please the grapes next to the bowls, followed by groupings of the other fruits.
  • Add the cheese and meats to each section created by the small bowls.
  • Add crackers and bread next, spacing them out on the board.
  • Fill in gaps with julienned veggies, filling out empty spaces as you go along to make the board look bountiful.
  • Add garnish and serve immediately or chill smaller platters until ready to serve.
  • Tip: Pre-prep fruits and condiments a couple of hours to overnight and store overnight in the fridge until service time. You may assemble the platter 30 minutes before your guests arrive.
  • Serves 10-12. Enjoy!
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