Charcuterie & Cheese Boards

     Charcuterie boards are the perfect way to feed a crowd especially for summer entertaining, when it’s too hot to cook. Not having to agonize over a menu is a huge plus as meat and cheese boards allow your guests to choose from the many options available. The eye-candy factor is high as these boards are piled with beautiful and colorful components—particularly this time of year when gardens and farmer’s markets are abundant with seasonal produce. Although there are no hard and fast rules, we’ve gathered lots of tips for which ingredients to include, how to arrange the board, and some recipes that will complement your boards beautifully. 



Briny olives and tasty marinades give a nod to the flavors of the Mediterranean. Summer vegetables and skewers are grilled and served with sharp cheeses and flavorful spreads, making this abundant array hearty enough to be a meal.

Grilled summer vegetables such as eggplant, yellow squash and zucchini
Jars of pepperoncini, roasted red peppers, artichoke hearts and olives
Fresh cherry tomatoes
Variety of hard and soft cheeses such as aged cheddar, gorgonzola, brie and pecorino
Sauteed shrimp
Marinated steak skewers
Red grapes
Cashews, almonds
Parmesan crisps
Eggplant Caponota
White bean spread
Gourmet crackers


This easy summer appetizer can be made a day or two ahead and chilled. 

5 tablespoons olive oil
1 1½-pound eggplant, unpeeled, cut into ½-inch cubes
1 medium onion, cubed
3 teaspoons chopped garlic
1 14½-ounce can diced tomatoes undrained 
3 tablespoons red wine vinegar
2 tablespoons drained capers
½ teaspoon dried Italian herbs
 ⅓ cup chopped fresh basil
Salt and pepper to taste

     Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. Sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar, capers and herbs. Cover and simmer until eggplant and onion are tender, stirring occasionally, about 10 to 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Serve warm or at room temperature.

TIP: Caponata is also delicious served over

pasta and topped with parmesan cheese.


¼ cup extra virgin olive oil 
2 tablespoons red wine vinegar 
1 teaspoon lemon zest
1 large garlic clove minced
1 tablespoon fresh thyme leaves, coarsely chopped 
1 teaspoon chopped fresh rosemary 
1 teaspoon chopped fresh oregano
2 cups olives of your choice (kalamata, green, black or a mix)

    Combine the olive oil, vinegar, herbs and garlic in a small bowl. Place the drained olives in a wide mouthed jar and pour in the herb mixture. Gently shake the jar to coat the olives. Refrigerate for two hours before serving. Olives will keep up to two weeks. Occasionally shaking the jar to keep the seasonings distributed.



1 pound skirt steak 
½ cup olive oil
3 tablespoons red wine vinegar
2 tablespoons minced garlic
1 teaspoon dried oregano
1 teaspoon paprika

     Soak wooden skewers in water for at least an hour or overnight to prevent burning. Slice the skirt steak into slender strips. Mix all marinade ingredients together in a small bowl and pour over steak strips. Allow to marinate at least 4 hours refrigerator.

     Heat grill on high heat. Once the grill is ready, thread the strips of steak onto the skewers. Cook over a high heat grill for about 4 minutes per side.




A great addition to a summer charcuterie board, offering a lighter protein option.

1 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper
Smoked paprika

     With a paper towel, pat shrimp dry. Place shrimp on a tray and season to taste with salt, pepper and smoked paprika. Put butter and olive oil into a non-stick skillet. Preheat the skillet over medium-high heat until the butter fully melts. 

     Put the shrimp in the skillet. Flip them over after a couple of minutes and move them around for about 3 to 4 minutes over medium-high heat until they are firm and opaque.

     Adjust seasonings, pile on the board and serve with cocktail picks!




This spread is delicious with naan and grilled baguette slices, but sugar snap peas, red peppers or carrot sticks would be a great crunchy alternative.

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
⅓ cup olive oil
Coarse ground black pepper

     Place the beans, garlic, lemon juice and ⅓ cup olive oil in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste and give a few more pulses. Transfer the bean puree to a small bowl. Garnish with olives or fresh herbs.




Summer sweetened fruits paired with soft cheeses make this board all about the mix of sweet and savory.  A perfect light offering with  a glass of wine.

Grilled peach slices with mozzarella 
Fresh Plums 
Dried apricots
Fresh cherries 
Goat cheese with local honey 
Gourmet crackers

TIP:  To grill peach slices brush lightly with olive oil and quickly char

both sides on a hot grill or grill pan. This adds a rich and unexpected flavor.

Layer with fresh mozzarella, give a drizzle of oil and sprinkle with fresh basil. 

TIP:  For a savory complement to the summer fruits, lightly stir the ricotta

to a spreadable consistency, drizzle with olive oil and season with salt

and several generous dashes of ground pepper. This really brings

out the sweetness of the fruits with which it is served. 


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