The Perfect Grazing Board
For us , a grazing board is the same theory as a cheese platter - just a fresh, pimped up version! More than a cheese board, more than a charcuterie board, it's a lovely array of little bites that look so inviting, you don't know what to try first!
A grazing board is all the fashion these days when it comes to entertaining so it seems. Back in the 80’s we were all class dip and chip bowls all in one or wooden bowls with sections and divisions .. check out the images below .. showing my age! Things like some cubes of cheddar, a few slices of salami and crackers. done !!! Or even worse cubes of cheese on a toothpick with pickled onions stuck into an orange.. We got classier and cheeseballs rolled in chopped nuts became the next fancy thing I have to admit I still love a good cheeseball ….oh how the times have changed..
Nothing beats brown butcher paper and or baking paper ( makes tidy up so much easier and quicker) However we have a gorgeous range of boards Montgomery Board with Draws and platters available Tapas Board Coventory Oval Board We also supply a variety of stunning Knife sets that will leave guests WOWED !!! and add that final touch of class. Click here too see our stunning knife collections
Brown Natural Butchers Paper works well as a base
Instructions
Roll out papers if using and or get all your boards wooden blocks etc set up and placed out ready .
Place your cheeses down on the board first, placing the brie on a saucer or small plate (see my notes below) if you want to drizzle sauce , honey etc over it.
Then place your small bowls for dips, berries , olives, gherkins , mini peppers etc When you are happy with your placement, fill the bowls and unwrap the cheese and place back in position.
Using wooden block for height and different levels add glass jars to put long cheese sticks in or long tall crackers in even bunches of herbs or fresh flowers just helps to mix it up so its not flat
Place any larger focal items next, like grape bunches.
Add your crackers and slices of breads next, placing them in groups around the board. If you have time flatbreads toasted in oven olive oil rock salt garlic parmesan ,add last so they are warm, cut like a pizza adds another shape and dynamic.
If you have time , Pre-bake your own crackers, store in air-tight containers their are amazing seed recipes and ones where you just melt parmesan cheese and it crispens up. These create an interest point and nothing beats home baking.
Then place on your last items of meats (see my notes below), strawberries, dates, dried apricots plus the toothpicks.
Fill in any gaps with things like pistachios, macadamias, cherry tomatoes , popcorn, and pretzels I often add stems of fresh Rosemary more for decoration and its divine scent.
Option, Drizzle honey, Balsamic Drizzle on top of the brie, then sprinkle with chopped pecans (5-6) if using, or toasted grilled in oven with nuts on top is tasty.
Add cheese knives, if you don’t have any you can check out our see selection here from Bordeaux Knife Set to
Disposable bamboo ones look great in clusters on the table or standing up right in glass jar etc saves on dishes
Add wee bundles of serviettes at either end especially for anything messy to eat
Tips n Tricks
When I first put down the cheeses and empty bowls I leave the cheese still wrapped if the event isn’t happening within the hour . This is what I call my "put and look" stage, so I can get a feel for what I want to go next to what, what will fit where etc. The cheese is still coming up to room temperature which is what we want, but it's still wrapped so it's easy to move around.
Great to get a mix of cheeses in different colours and textures, they have ready-made packs in the supermarket which can make it easy if you are unsure - see the image above showing a variety of cheeses
I put the brie on a small saucer because if it's going to have honey drizzled on top and this keeps it confined on your board and not coating everything near it in honey.
I fold the salami and ham - first in half, then in half again, and then in half again or just in half looks good if the meats are all differently folded
For things like prosciutto, depending on the size of the slices, I tear them in half across the middle then just slightly scrunch each piece and place on the board.
If you use avocados place slices on table and squeeze a bit lemon juice over them and a whole heap cracked pepper , makes it look better esp if off coloured etc and lemon will slow down the browning process
Sometimes I use chalk pen and write on brown paper what things are or if they are Gluten Free and or Vegan options I have also used black vivid pen with neat funky writing , some people use those mini blackboard easels to write on as well generally labeling cheeses or anything people may be unaware of what is in the ingredients
Caramlised nuts and or popcorn can be a nice contrast to the savoury flavours , figs fresh or roasted along with pear are really yummy choices depending what season you are in.
My final words ….. Don’t overthink it ……they are meant to be messy -ish , mix of colours and balance and products will ensure you have a successful platter …
