The classic charcuterie board recipe is usually filled with a variety of delicious but highly processed meats and high fat cheeses that can run on the unhealthy side. The key to building a heart healthy charcuterie board is to fill it with lean protein foods, healthy fats, whole grains and lots of fruits and vegetables! Here are a few suggestions to keep in mind when making your shopping list for a healthier board…
Ingredients:
Meats/Protein- Keep your board packed with healthy, lean proteins like herb roasted chicken or turkey, grilled pork tenderloin, marinated tofu or a few hard boiled egg slices. Try to avoid processed, high nitrate/high salt luncheon meats.
Cheeses- Try a mix of hard and soft cheeses….low-fat cheddar or swiss, fresh mozzarella, goat cheese, feta, crumbled bleu cheese, or plant-based, non-dairy cheese.
Whole grains- Keep your carb options healthy by choosing whole-grain crackers and low-sugar bread like sourdough, sprouted grains and pumpernickel. Also flavorful are crackers made with rice or chickpeas.
Vegetables- Include fresh crudités like carrots, celery, cherry tomatoes, cucumbers, bell peppers, snow peas or radishes. Tuck in small bowls of olives, sun-dried tomatoes, marinated artichokes or marinated mushrooms.
Fruits- The sweetness of fresh and dried fruits adds a nice balance to the savory flavors of the cheese and meats. Add color with assorted berries, apple or pear slices, grapes, dried apricots, figs or dried cherries/cranberries.
Nuts- Raw, unsalted nuts are high in heart-healthy fats and protein while adding crunch to your board. Tasty choices include almonds, pistachios, walnuts and cashews.
Dips and Spreads- These add another texture option. Stone ground mustard, hummus, seasoned Greek yogurt, guacamole, or fruit jams give loads of flavor in a small amount.
Herbs- Make your board look extra fancy by topping it with fresh or dried herbs. Rosemary, thyme, oregano and basil add visual interest and flavor without using salt.
Instructions:
Choose your board, platter or plate. Wooden chopping boards work just fine!
Lay out your ingredients and plan for the spacing of each.
Place the dips and spreads around the board. Use small bowls. Get creative and use a hollowed out bell pepper as a vessel. From here you can arrange ingredients according to what goes best with each dip or spread.
Arrange your board with all your chosen food items. Let your inner artist loose …there’s no right or wrong way in arranging!
Top a few items with garnishes. Have on hand cheese knives, small spoons, spreaders, small plates, co*cktail forks or wooden picks and napkins.
What is the 3-3-3-3 Rule for Charcuterie Boards? No matter the style of the wood charcuterie board, you can always follow the 3-3-3-3 rule. Every charcuterie board should have three meats, three cheeses, three starch options, and three accompaniments, such as fruit, nuts, or veggies.
What is the 3-3-3-3 Rule for Charcuterie Boards? No matter the style of the wood charcuterie board, you can always follow the 3-3-3-3 rule. Every charcuterie board should have three meats, three cheeses, three starch options, and three accompaniments, such as fruit, nuts, or veggies.
The key to building a heart healthy charcuterie board is to fill it with lean protein foods, healthy fats, whole grains and lots of fruits and vegetables! Here are a few suggestions to keep in mind when making your shopping list for a healthier board…
The secret to making a healthy charcuterie board is using meats that are unprocessed, lower in fat, and high in protein. The best options for this include chicken, turkey, and sirloin steak. These meats can be served cured, like cold cuts, or cooked and sliced into thin pieces to make deli-style sandwiches.
In the absence of meat and cheese, the stars of the show are fruits, vegetables, nuts and assorted dips like hummus. You can even venture into the nut-cheese territory if you're feeling adventurous (most probably won't be able to tell the difference!)
These boards can be expensive, especially if you're hosting a significant event. Consider alternative food options if you're on a tight budget. Quality – Another potential disadvantage of pre-made charcuterie boards is the ingredients' quality.
It's rich in fat and protein, along with calcium, vitamin B12, and riboflavin. If eaten in moderation, brie may promote feelings of fullness and aid appetite control, which can promote weight loss. If you're interested in this cheese, try it baked as a delectable side — or eat it on its own as a snack.
When it comes to what vegetables you should use for your vegetable charcuterie, almost any vegetable can work. Some easy favorite vegetables to incorporate in your boards include, carrots, celery, bell peppers, cucumbers, cherry tomatoes, broccoli, cauliflower, asparagus and green beans.
Meats/Protein I Keep your board packed with healthy, lean proteins like herb roasted chicken or turkey, grilled pork tenderloin, marinated tofu or a few hard boiled egg slices. Try to avoid processed, high nitrate/high salt luncheon meats.
In place of the cheese and meats on a charcuterie board, a butter board is softened butter spread out on a wooden board and then covered in herbs to serve over bread.
A standard cutting board (usually around 12x18 inches) is great for a smaller party (4 to 6 people). You can also create a little island chain of surfaces.
Briny, pickled or marinated: olives, co*cktail onions, cornichons, dill pickles, pepperoncini. We love green olives stuffed with garlic or feta, and I also like including olive tapenade and bruschetta. Savory Dips and spreads: Whole ground mustard, hummus, ranch, balsamic dip. Veggies – cold cut, if desired.
Depending on the size of your board, you should have one each of cow, sheep, and goat options with soft rind, firm, and hard cheeses in the mix. Flavors should range between nutty and mild to funky and unique. Rule of thumb: 1 cow, 1 sheep, 1 goat; 1 soft, 1 firm, 1 hard.
If you're serving 8 – 10 people, you will need 1 – 1 1/2 lbs of meat, and you'll want to pick at least one from each category (more on that below) . Cheeses: It's usually sliced a little thicker, so 3 ounces of cheese per person or 1 1/2 – 1 3/4 pounds for 8-10 people (roughly 3 medium-size hunks) should do the trick.
Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.
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