There are no rules to what you can serve as a charcuterie board so let your imagination run while. Charcuterie translated means pork butcher, it is the art of assembling cured meats. A traditional charcuterie board will include an assortment of cured meats, cheeses, artisan breads, olives, fruit and nuts in a visually appealing manner. One thing I would be sure to consider is to have a balance of flavors with your choices - nothing is worse than getting a board and each component is super salty.
This charcuterie consists of hard salami (prosciutto would have gone perfect in here as well), cheeses - dill, havarti, cheddar and swiss, fruit - strawberries, blueberries and grapes, nuts - honey roasted peanuts and cashews, sliced French baguette (either as is or lightly toasted) olive oil with herbs, deviled eggs, crackers, garlic stuffed olives, sweet pickles and baked brie with a raspberry habanero sauce.
To make a salami rose: layer salami slices overlapping around the edge of a wine glass. Half of the salami slice should be inside the glass, folded over the edge while the other half is outside the wine glass. Continue layering overlapped slices around until you are satisfied with the size and appearance of your rose. Put the glass upside-down on your board and gently lift the glass away, leaving the rose in tact on your board.
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