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RECIPE INDEX

GOAT CHEESE

WEEKNIGHT DINNERS

MANCHEGO

GRAZING TABLES

TUTORIALS

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Grazing Boards: A Year-Round Feast of Flavor and Fun for Easy Entertaining & Hosting


Are Charcuterie boards only meant for one season?


Can I eat and serve Charcuterie Boards at any time of the year?


How do I make a board specifically for Fall?


YES YES YESSS! You can make Charcuterie and Grazing Boards at any time of year, my friends and whenever you crave cheeses, cured meats, fruits, veggies, bread, crackers, and any other yummy treat or meal.


All you have to do is arrange all of your fun goodies on a board. These displays beg for hungry folks to walk over and feast. BELIEVE MEEEE.


You might be thinking, okay, but wait... Charcuterie is just a fancy food reserved for specific occasions and seasons. Well, let me share how I work charcuterie and grazing into my life all the time - making it a year-round tasty goodness.


Charcuterie is a magical medley of cheeses, fruits, and more. It's all about crafting a mouthwatering spread perfect for any occasion, including a quiet afternoon with the family.


It's almost Fall, so let's start there. As the leaves change, so do our charcuterie cravings. Fall calls for rich meats and aged cheeses like Brie, Gouda, Blue Cheese, Goat Cheese, Prosciutto, Salami and Chorizo. I would include apples, pears, cranberries, grapes, persimmons, figs, squash, pumpkins, carrots, corn and broccoli for fall fruits and veggies. Focus on oranges, yellows, reds and greens when picking foods for your boards. Serve it with some apple cider and enjoy this cozy spread.



When the weather is colder, grazing boards add color and flavor to those dreary winter days.


Add savory sausages, spiced nuts, and warm flavors to your board to bring warmth and comfort. For Cheese, choose Gruyère, Stilton, Manchego, and Aged Cheddar; for meats, choose Smoked Salmon, Peppered Salami, and Coppa. The fruits and veggies I select are Pomegranates, oranges, figs, grapes, apples, kiwis and radishes, pickled beets, roasted artichokes, celery and bell pepper strips. These flavors are ideal for cozy gatherings. Don't forget the hot chocolate and marshmallows on those cold days.





S P R I N G T I M E

G R A Z I N G

When the days get longer and start warming up, you know Spring is in the air! Think fresh, vibrant, light, and sweet when making Charcuterie or grazing boards in the Spring. I like to eat Brie, Goat Cheese, Gouda and Mozzarella, Prosciutto, Smoked Turkey and Salami for meats and cheeses. Choose strawberries, apricots, cherry tomatoes, asparagus, sugar snap peas, cucumber slices, and carrots for fruit and veggies. Pair these with a delicious fruity mocktail, and you will have an impressive springtime treat. Also, I love adding edible flowers and herbs to these boards for freshness and that extra wow factor.


 

Summertime has loads of

options for Charcuterie!

 

When the sun's hot, there's nothing better than diving into a refreshing charcuterie board. Picture cool cuts, tangy salads, and tropical fruits ready to quench your thirst. I love adding Feta, Brie, Gouda, Proscuitto and Spicy Italian sausages to summer platters. It's even fun to make them vegetarian. I love to focus on all the fantastic sweet, juicy fruits during the summer, like melon, berries, mango, pineapple, cherries, cherry tomatoes, snap peas and cucumbers. Pair it with your favorite mocktail and fruity popsicle for the ultimate summer snack.


Keep your Summer boards cool with a covered platter on ice and protected from bugs and insects when outside with one of these cool mesh covers or fly fans for your displays!

(Click on pics below to shop)



As you can see, Charcuterie can be a great snack and food option at any time of year. And with the accessibility of foods at the grocery store all year round, the possibilities are limitless.


You can create festive holiday boards, surprise birthday spreads, or casual get-togethers. Your only limit is creativity.


Charcuterie is a year-round celebration of flavor, creativity, and fun. From Spring's freshness to winter's want-based moment in between, embrace the joy of crafting and savoring these delectable boards. Your charcuterie adventure awaits!


Now, you might be wondering how to up your charcuterie game or looking for ideas. Well, you're in luck! My upcoming book, "Mostly Plant Based Platters and Boards," is hitting the shelves on October 28th. You can pre-order your book today on Amazon.


With years of experience and passion for grazing, I'm excited to share my tips and delicious recipes with you!


XOXO

Lea


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About Me Logo_edited.png

HEY! I'M LEA.

I'm the recipe developer & photographer behind Platter Girl. I am also a mama of three, wife, and cookbook author who LOVES partaking in the best foodie places Oregon has to offer! You might have noticed my name is Platter Girl, and you guessed it, I LOVE big PLATTERS! While not every recipe is served on a tray, they are all delicious and great for sharing with your crew! 

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