This is a compilation of an AARP video session, and several other sources
Equipment
- Cheeseboard (Marble or Wood) any clean transportable flat surface
- Really cool to have a four foot six inch board
- Heart Shaped or square or round Cookie Cutter
- Paring & Bread Knives
- Pastry Brush
Charcuterie & Fromage
Portion Size
- Plan on 3 ounces of each cheese and charcuterie per person when served as an appetizer.
Accoutrements
-
- Vegetables
- Strawberries
- Clusters Green Grapes
- Tear Drop Tomatoes
- Purple Grapes
- Cucumber Medallions or Spears
- Mushrooms
- Green or Black Olives
- Approx. 20 Cherries
- Baby Carrots
- Sweet Gerkins
- Red Onions – sliced thin
- Pomegranate Arils
- Fruit
- Cherries
- Blueberries
- Raspberries
- Blackberries
- Grapes
- Strawberries
- Nuts
- 1 Cup Candied Pecans
- 1 Cup Marcona Almonds
- Cheese
- 16 Mini Mozzarella Balls
- Brie
- Gruyere
- 1.5” Wheel of Brie
- Ounces Manchego
- Cream Cheese
- Gouda
- Slices of Parmesan
- Cream Cheese
- Gorzonzola
- Three Baby Bellas
- Cheddar
- Meat
- Soppressata
- Prosciutto
- Capiocola
- Sliced Deli Ham
- Devilled Eggs
- Meatballs
- Bacon
- Smoked Salmon
- Sardines
- Shrimp
- Vienna Sausages
- Cracker, etc.
- Triskets
- Batels
- 1/4 French Baguette
- 1/2 Baguette
- Bruschetta
- Pretzels
- Popcorn
- Pita Wedges
- Sweets
- Assorted Valentines Candy
- 1 Cup Dark Chocolate Chips
- For most of them
- 4 Ounces Olive Oil
- Dips
- Ranch Dressing (with spices)
- Hummus
- Sour Cream (with spices)
