How to Create a Charcuterie Table


As I began planning our studio open house, I knew I wanted it to be fun and casual. I was mindful to create something that someone, regardless of food restrictions, could find something that they could eat, a problem I often have when I go to events. I called my friend Katie Kafarakis, to see if she’d be willing to help.


We started doing our research and came across “That Cheese Plate,” on Instagram. I fell in love with the organic feel of their layouts, they didn’t feel fussy or pretentious. Katie immediately recognized many of the food items were from Trader Joe’s, so I was off to explore Trader Joe’s and to stock up on crackers, cheeses, nuts, chocolates, dips, cookies, etc. We knew Costco would have some good options as well, so I did some price comparisons and realized, especially for the meats, Costco was the better option.


Preparation

Two weeks before:

Check your local stores for selections & do price comparison.

Order Amazon items.

If you feel like you need a guideline, make a sketch (see last pic below)


One week before:

Buy non-perishable foods.


Day before:

Buy all perishable foods.

Cut veggies from veggie tray and celery.

Wash and dry Grapes.

Wash and dry Strawberries.


Day of:

Cut some of strawberries in half (for visual interest).

Cut some of figs in half (for visual interest).

Dry off pickles if they are going directly on craft paper.

Place plastic table cloth on table.

Place craft paper over plastic table cloths.

Place plates and napkins on the corners of the table.

Place bowls for hummus, dips, olives, honey, etc..

Place toothpick containers around the table.


Hour before:

Place bowls in desired location.

Cut cheese.

Layer food around the bowls and then work your way out.

Fill in all the empty spaces.

Fill the bowls with the hummus, dips, olives, honey, etc..

Place small spoons in the bowls and tongs around table.


After placing the bowls, begin filling the food in around them.

Then begin to fill-in all empty areas.

Time to enjoy the party with your guests!

SHOPPING LISTS


Costco: (quantity one unless otherwise indicated)

Perishable: Vege Tray

Sweet Peppers

Cherry Tomatoes

Small Cucumbers

Green Olives with Garlic and Jalepeño

Blackberries (2)

Strawberries

Raspberry

Grapes


Meats & cheeses:

Brie

Hard Salami

King Cheese Spirella Mini’s (we only got one pack, but I should have bought two)

Fratelli Beretta uncured variety pack

Bellota Salchichon Sausage


Non-perishable:

Choc. Covered Blueberries

Chocolate Coconut Almonds

Cinnamon Roasted Almonds

Chocolate Covered Pretzels

Chocolate Caramels

Dried Apricots

Mixed Nuts (salted)


Trader Joe’s:

Perishable:

Fresh Herbs (thyme & rosemary) for garnish

Celery (because sometimes the Costco vegie tray celery leaves much to be desired)


Cheeses & dips:

Blue Stilton Cheese

Crumbly Gorgonzola

Smoked Gouda

Jarlsberg

Spanish Cheese Sampler (3 varieties)

Spinach Dip

3 flavors of Hummus


Non-Perishable:

Dill pickles

Dates

Figs

Thai Chili Cashews (do not get, so spicy)

Jar of Honey (with honey comb)

Sweetened Dried Lemon Slices (1)

Sweetened Dried Orange Slices (2)

Dried Apple Rings

Dried Pineapple Rings

Dried Mangos


Cookies & Crackers:

Vanilla Baton Wafer Cookies

Chocolate Baton Wafer Cookies

Mango and Ginger Crisps

Raisin and Rosemary Crisps

Fig and Olive Crisps

About 4 other varieties of crackers, including Gluten Free

Hazelnut Chocolate Cookies

Butter Almond Thins Cookies


Amazon:

6 Pack of Tongs (2)

Serving Spoons

Plastic Table Cloth (2) to fit our 4x7’ island

Black craft paper on a roll (Amazon)

Clear plastic plates, set of 100 (2)

Fancy bamboo toothpicks

Napkins


What food was left over:

Olives (kalmata and green)

Orange Slices (only get one bag)

Lemon Slices (skip completely)

Baton Wafer Cookie (both flavors)

Blackberries (only by one container)


What food I wish we had more of:

King Cheese Spirella Mini’s (Costco)


Have a friend help refresh/refill when things are getting low.

**Tip: I brought a roll of plastic wrap and told the last dozen or so guests to load up some plates, then we wrapped them in plastic wrap for them to take with them. I also brought disposable containers to send food home for our team, bartender, etc.


Above you will see the sketch I made (whilst I was sitting in church ;), worried how it will all come together. I first placed the bowls and what dip/item would go in them. Then placed foods I thought should be near that dip/item. For example, veggies and crackers near the hummus and spinach dip. Apricots, crackers, and cheeses near the honey. You can play around with lots of combinations. I used some of the more visual ingredients, like the orange and lemon slices to fill in areas that needed a little pop of color and life. I decided to put the sweets (chocolate almonds, cinnamon almonds, cookies, wafers, etc. on the corners, near the plates, where they were less likely to get contaminated by different meats and cheeses. No one needs a pastrami flavored cookie. You will notice I also put plates and napkins on each corner, so people could access the food from anywhere on the island. *Please excuse the messiness of the sketch, I never intended for anyone but myself to see it. :)


It really was so fun and easy to plan! I hope you will give it a try!

© BLACK INK INTERIORS
15953 N. GREENWAY HAYDEN LOOP, SUITE K
SCOTTSDALE, AZ 85260

480-428-8009

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