Creating the perfect charcuterie plate

Creating the perfect charcuterie plate

Tips from Cure Artisan Meat and Cheese owner Brad Boisvert

  • Apr. 3, 2020 7:30 a.m.

– Words by Sandra Jones Photography by Don Denton

In 15th-century France, charcutiers produced a range of cooked or salted and dried meats. With no side-by-side fridge/freezer combos, these ancient preservation methods were used to ensure that meats would have longer shelf lives for the peasant class.

A few centuries later, the role of charcuterie is not nearly so cut and dried. Today it’s a sought-after and celebrated luxury menu item found everywhere from the toniest of restaurants to the humblest of eateries. Judging by the vast array of social media images paying homage to these boards of plenty, home cooks have embraced the trend, making it mainstream fare for casual nights at home or entertaining on a grand scale.

Brad Boisvert, chef and owner of Cure Artisan Meat and Cheese in Cobble Hill, has been paying close attention to the evolution of charcuterie and has built his business catering to those who are on board with this popular food phenomenon.

“People are dining more casually and charcuterie suits that relaxed approach perfectly,” says Brad. “Many people think of it as an appetizer, but we’re creating boards that serve as dinner entrées and even as a ‘dessert’ course.”

Most boards move beyond a meat-centric tradition to incorporate a variety of cheeses, patés and other accompaniments. But there’s more to this style of eating than merely putting food on a board. Part science and part artistry, the key to creating sensational charcuterie, according to Brad, is in the mix.

“Charcuterie is about combining different textures, flavours and colours to deliver a balance that is ultimately appealing. Yes, people eat with their eyes first, which is partially what makes charcuterie so enticing, but it also has to taste great, which is where the quality and the combinations come in.”

Whether you are creating your own board or relying on the pros, here is what you’ll need to know to put your best board forward, according to Brad:

Amp up the texture

“We often start with a couple of dry cure items like salami, which is a sausage, and then add in prosciutto and perhaps a coppa shoulder of pork, which has a bit more marbling. Each of these meats has a different texture as well as different seasonings and spices that make for a more interesting flavour experience.”

Use the same approach when selecting your cheeses.

“We may choose a Triple Crème Brie from France, which is always a crowd pleaser, and then we’ll add in a few harder cheeses like Manchego, a sheep’s milk cheese from Spain, or a semi-firm like an 18-month aged Gouda with its deep orange colour from Holland. If you like blue cheese, it’s a fantastic and unique flavour addition, or try a tangy goat cheese to round out the cheese component.”

Spread the love

The spreadable world of patés, terrines and rillettes elevates your board with savoury goodness. Made from chicken, duck, rabbit, pork or even a vegan version made with lentils, their richness pairs beautifully with chewy baguette and the vinegary crunch of cornichons. These items look delicious served in small mason jars or crocks set between the meats and cheeses.

Condiments for compliments

Simple touches take charcuterie to the next level. Think flavoured mustards and tart jams or a drizzle of fruity olive oil or aged balsamic vinegar to create that perfect bite. “We make a beer mustard from local beer as well as a red onion jam and a quince paste. Quince is a cross between an apple and a pear and when you pair the quince jam with a salty cheese like Manchego, your taste buds will just come alive. It’s about balancing the flavours.”

Neutralize the breads

While meats, cheeses and condiments are the flavour stars of the show, breads and crackers take on more of a supporting role. “We like fresh-from-the-bakery baguette, a simple thin cracker, olive oil breadsticks, or even our homemade crostini to serve as the backdrop. Keep the flavour neutral so the other flavours don’t compete.”

Pick a peck of pickles

“Rather than raw veggies, we use a variety of pickled elements, such as pickled mushrooms, smoked olives, roasted red peppers or wild onions or zucchini in olive oil. It’s colourful and if you have some fatty cheeses or meats then the acidity really helps to cut through that.”

Assemble like a pro

“We put out the crocks of patés and jars of condiments on the board first because they’re bulky. Then we place the cheeses and weave the meats around them going for more of an organic shape. Some of the meat, like prosciutto, we drape in mounds, while others such as salami we can roll and stack. Layer in the bread and crackers and consider adding height to the board by standing up the breadsticks in a jar or even a glass. We finish by filling in the gaps with nuts, dried apricots, cranberries or fresh fruit.”

Ready. Set. Serve.

Boards are a great make-ahead item and easily kept in the fridge. “For the best flavour, cheeses should be served at room temperature, so pull out the board 15 to 30 minutes in advance. Meats should be served cold so you may want to add those in at the last minute or incorporate the meats onto a second board and keep it in the fridge until guests arrive.”

Cure Artisan Meat and Cheese is located at 1400 Cowichan Bay Rd, Cobble Hill, BC in the Valleyview Centre mall.

Story courtesy of Boulevard Magazine, a Black Press Media publication

Like Boulevard Magazine on Facebook and follow them on Instagram

cookingEntertainmentFood

Get local stories you won't find anywhere else right to your inbox.
Sign up here

Just Posted

Submit letters to the editor through our website, via email or in writing.
LETTER: Langley City council lauded for anti-nuclear weapons stance

Money spend on weapons should be spend on health and education, peace advocates say

Glitter is a plastic that gets into places it should not and is part of the growing micro-plastics environmental problem. (Wikimedia Commons)
LETTER: Give gifts that stand the test of time, Langley student suggests

A school assignment got a local student thinking about the enviromental impacts of gift giving

Douglas Park Community Elementary administrative assistant Kim Langford has been instrumental in the school’s food programs and event takes extra food out into the community, feeding local street people. To prevent waste, she also forged links with local farms which take excess food not suitable for people for their farm animals. (Heather Colpitts/Langley Advance Times)
Langley City administrative assistant finds food builds bonds with students and families

Kim Langford used to work in banking and accounting. She finds a better rate of return in education

B.C. Supreme Court in Vancouver. (Photo: Tom Zytaruk)
Judge ponders case of alleged conflict over Langley Township council donations

The mayor and two sitting councillors could be removed from office

Brookswood Starbucks manager Sonja Olsen posed for a photo on Wednesday, Dec. 2, 2020 at the store located at 40th Avenue and 200 Street with some of the many cards for seniors her customers have filled out (Special to Langley Advance Times)
Christmas cards for seniors idea by Brookswood Starbucks takes off

Idea is to make the holidays a little less lonely for older people in care homes during pandemic

Unofficial holidays: Here’s what people are celebrating for the week of Dec. 6 to 12

Mountain Day, Dewey Decimal System Day and Lard Day are all coming up this week

Demonstrators, organized by the Public Fishery Alliance, outside the downtown Vancouver offices of Fisheries and Oceans Canada July 6 demand the marking of all hatchery chinook to allow for a sustainable public fishery while wild stocks recover. (Public Fishery Alliance Facebook photo)
Angry B.C. anglers see petition tabled in House of Commons

Salmon fishers demand better access to the healthy stocks in the public fishery

(Hotel Zed/Flytographer)
B.C. hotel grants couple 18 years of free stays after making baby on Valentines Day

Hotel Zed has announced a Kelowna couple has received free Valentines Day stays for next 18 years

Farmers raise slogans during a protest on a highway at the Delhi-Haryana state border, India, Thursday, Dec. 3, 2020. Prime Minister Justin Trudeau rejected the diplomatic scolding Canada’s envoy to India received on Friday for his recent comments in support of protesting Indian farmers. Tens of thousands of farmers have descended upon the borders of New Delhi to protest new farming laws that they say will open them to corporate exploitation. THE CANADIAN PRESS/AP-Manish Swarup
Trudeau brushes off India’s criticism for standing with farmers in anti-Modi protests

The High Commission of India in Ottawa had no comment when contacted Friday

Cannabis bought in British Columbia (Ashley Wadhwani/Black Press Media)
Is it time to start thinking about greener ways to package cannabis?

Packaging suppliers are still figuring eco-friendly and affordable packaging options that fit the mandates of Cannabis Regulations

Montreal Alouettes’ Michael Sam is set to make his pro football debut as he warms up before the first half of a CFL game against the Ottawa Redblacks in Ottawa on Friday, Aug. 7, 2015. Sam became the first publicly gay player to be drafted in the NFL. He signed with the Montreal Alouettes after being released by St. Louis, but abruptly left after playing one game. THE CANADIAN PRESS/Justin Tang
Study finds Canada a ‘laggard’ on homophobia in sports

Among females, 44 per cent of Canadians who’ve come out to teammates reported being victimized

Nurse Kath Olmstead prepares a shot as the world’s biggest study of a possible COVID-19 vaccine, developed by the National Institutes of Health and Moderna Inc., gets underway Monday, July 27, 2020, in Binghamton, N.Y. U.S. biotech firm Moderna says its vaccine is showing signs of producing lasting immunity to COVID-19, and that it will have as many as many as 125 million doses available by the end of March. THE CANADIAN PRESS/AP-Hans Pennink
Canada orders more COVID vaccines, refines advice on first doses as cases reach 400K

Canada recorded its 300,000th case of COVID-19 on Nov. 16

Apartments are seen lit up in downtown Vancouver as people are encouraged to stay home during the global COVID-19 pandemic on Thursday, Dec. 3, 2020. British Columbia’s deputy provincial health officer says provincewide data show the most important area B.C. must tackle in its response to the COVID-19 pandemic is health inequity. THE CANADIAN PRESS/Marissa Tiel
Age, income among top factors affecting well-being during pandemic, B.C. survey shows

Among respondents earning $20,000 a year or less, more than 41 per cent reported concern about food insecurity

Chilliwack General Hospital. (Jenna Hauck/ Progress file)
Chilliwack mother upset about son’s alleged suicide attempt after hospital discharge

Rhonda Clough said 34-year-old son suffering with bipolar disorder should have been kept in hospital

Most Read