How To Make A Grazing Table
Learning how to make your own graze board is easier than you think, but there are a few important tips that will make it easier to put your party platter together.WE HAVE INCLUDED A LOT OF REALLY GOOD GRAZING PLATTER TIPS IN THE POST. BE SURE TO SCROLL UP TO READ THEM ALL!
Servings: 1
Equipment
- Grazing board, large cutting board, or butcher paper for the table display
- Small ramekin cups or dip bowls
- Variety of tongs and forks to pick up the food
- Small appetizer plates
Ingredients
- 1-2 "Star" Meat or Cheese for the middle
- THEN INCLUDE ANY OF THE FOLLOWING:
- Variety meats
- Variety cheeses
- 2-4 Dips jams, relishes, pesto, etc. (or more, depending on the size of your grazing spread)
- Grapes on vine and other fruits
- Vegetables like cut bell peppers pickles, pickled onions
- Nuts
- Dried fruits
- Crackers
- Bread pieces
- Pretzels
Instructions
- Prepare your items by cutting everything into bite sized pieces. Cut meats and cheeses into rectangles, triangles, squares and cubes to make your board more visually pleasing.
- ALWAYS START IN THE MIDDLE AND WORK OUT. (Doesn't matter how big or small your charcuterie board / table is.) The building blocks in the middle are the "stars" of your board, like a really good cheese and meat. Place those in the middle, then around those items, place things that may go well with them.
- Continue working outward, fanning out meats, cheeses, crackers, breads, vegetables, and fruits.
- Once you do something to one side of the board, stop and do something on the opposite side of the board of the same color and/or bulk. This will help you keep the board feeling balanced and will help to avoid putting a bunch of the same colors together.
- When you add a ramekin (dips or bowls with watery items like pickles), also add one in around the same area on the opposite side of the board, diagonal from the other one. Arrange items that go well with the dip around the ramekins as a "hint" for guests. *If you only have one dip start with that in the center.
- Grapes make great "end caps" in opposite corners on both sides of the board or table. Leave them on the vine and include them as a bunch!
- Stand back and assess your graze board. Are there too many of one color together? Does one side of the board look "heavier" than the other? DON'T STRESS TOO MUCH. It's easy to fill in your board with mounds of peppers, grapes, nuts, fresh herbs like rosemary or basil, or other bulky items at the end to make your charcuterie glaze platters or tables appear fuller and more balanced.
- Add many small tongs and forks at different areas around the table or board.
- Don't forget to add small appetizer plates and napkins.
Notes
IMPORTANT TIPS
• If you have items with juice or that may leak (like pickles or pickled onions), be sure to place those in ramekins on the board instead of directly on the board.
• If you don't have an oversized charcuterie or cutting board, arrange boards of different sizes side-by-side and build each board out separately. It still makes a beautiful display and it's what we did in our pictures.
• People often make a different board for their sweets (chocolates cookies, etc.). If you are only making one grazing platter, be sure to include some sweets like chocolate pieces, cookies, and sweet fruit dip.
• Some people like graze platters full (like the ones in our pictures) and others like them spread out. There's no right or wrong way. Do what you like and what feels best for your party!