There’s some level of method behind the pretty chaos of a bountiful charcuterie-style board. Here are our tips.
Think of cheeses as your anchors. They need the most space for cutting, and each should get its own knife. Lay them down first.
(Photography by Erik Putz. Food styling by Matthew Kimura. Prop styling by Madeleine Johari)Dips and proteins are next. Keep the board looking pretty for longer by pre-slicing your plant-based meat alternatives.
(Photography by Erik Putz. Food styling by Matthew Kimura. Prop styling by Madeleine Johari)It’s time to start filling in: Arrange crackers, sliced bread or crostini around the spreadable components of your platter.
(Photography by Erik Putz. Food styling by Matthew Kimura. Prop styling by Madeleine Johari)Last, add crunch and colour! We used grapes, tomatoes, figs, snap peas, watermelon radishes and kumquats to complete this board.
(Photography by Erik Putz. Food styling by Matthew Kimura. Prop styling by Madeleine Johari)Subscribe to our newsletters for our very best stories, recipes, style and shopping tips, horoscopes and special offers.