Romantic French Inspired Charcuterie Board

What’s Up, Hungry People?

Looking for an easy and romantic way to celebrate Valentine’s Day with your love? Charcuterie is super trendy right now, but not everyone knows the origins of charcuterie or what a platter absolutely needs to have to even be considered charcuterie.

It turns out, charcuterie is one of the most romantic meals you can make. I had the pleasure of dining on charcuterie in Paris, France—where the word “charcuterie” comes from in the first place.

After getting engaged at the Louvre, my boyfriend-turned-fiance (now husband) and I took a lovely stroll along the Seine before stopping at a quaint restaurant for a celebratory snack. And as they say in France, c’est la vie.

Our charcuterie spread came with fresh baguette and crostini, as well as an assortment of sweet and funky cheeses, tangy cornichons (aka gherkins—those little sweet/sour pickles), cured meats like prosciutto, foie gras terrine, and tuna pâté to top it all off.

Tell me that isn’t the most romantic meal you can have after getting proposed to by the love of your life – and then getting to dine with this view afterwards:

Paris is truly the city for lovers after all.

Since we’ve spent the last year trapped inside (thanks, 2020), I’ve had the urge to travel, but we just… can’t. So inspired by our love and adventures, I decided to bring Paris to us—in the form of an extra fancy charcuterie spread.

What’s the Deal with Escargot?

In France, escargot is everywhere. It’s one of those unusual things most Americans would turn their noses up at—eating snails?! But the French absolutely love their escargot. I was fortunate enough to find fresh escargot at my local grocer—it’s not always an option, so I definitely got lucky. Ask your local stores or seafood markets about escargot. It’s probably easier to find than you think.

Escargot sort of tastes like a soft-cooked mushroom (the texture of the snail itself) and is mostly umami. The shells are usually packed with herbed butter and pesto, which is where most of the flavor comes from. Supposedly, snails are also a powerful aphrodisiac. Need I say more?

An Extra Fancy Spread

Since our board was meant to be extra fancy—and not a literal recreation of the charcuterie we had in Paris—I made sure to include plenty of other samplers of Americanized “pâté.”

The closest I can equate to what we ate in Paris is a tuna salad rather than a pâté, so I also included chicken salad in our spread in addition to tuna salad. I also added a little bowl of egg salad—because why not? You can sometimes find salad samplers with all three: tuna salad, egg salad, and chicken salad. Why those are a thing is beyond me…

I even managed to score a package of authentic goose pâté from my local store—I found it with the fancy meats and cheeses by the deli, which is a great place to find delicious and new things to try!

Other Bites on My Board

• Pepperoni wrapped mozzarella
• Smoked salmon & cream cheese on crostini
• Rolled brie, prosciutto, and basil bites

What Kinds of Cheese Should You Use?

Again, exploring the ‘fancy cheese’ section of your local grocery is a great place to start. You can find common cheeses like pepper jack and cheddar over by the shredded cheese and dairy; the whole point of the ‘fancy cheese’ section of the deli is to highlight artisan cheeses that are extra special.

Trying a range of ‘softness’ is one way to get a nice range of variety and flavors. So, I grabbed a soft goat cheese, creamy brie, a spicy habanero cheese, and a couple of choices of firm Spanish manchego cheese.

Along with the cheese, I also included a few strawberries—but slices of apple and other berries like raspberries are the chef’s kiss to the perfect cheese spread.

What Does My Board Need to Officially Be Called Charcuterie?

In the name of authenticity, in order for your board to actually be considered charcuterie, you must have cured meats of some kind. This can include anything from prosciutto to pepperonis.

But yes—if your spread doesn’t include some sort of cured meat, it can only be called a “cheese board” or a “meat and cheese board” if you have meats that aren’t cured.

I’d argue…semantics. Especially when you are eating charcuterie in America. I’ve found that “cheese board” is interchangeable with charcuterie at this phase. Sure, there are die-hard cheese board enthusiasts out there who will choose this particular hill to die on—but I’m gonna go ahead and give everyone permission to use charcuterie to describe their cheese boards from here on out.

You heard it here first. C’est la vie!

Here’s What You Need

• French baguette: Perfect for soaking up all those amazing flavors.
• Crostinis: Crisp and delightful with a little bit of crunch.
• Tuna pâté or tuna salad: Adds a smooth, ocean-inspired element.
• Goose pâté or foie gras terrine: Rich and savory, this is a classic French treat.
• Pork terrine: This offers a rustic and hearty addition to your spread.
• Chicken salad: Offers a creamy, slightly tangy option.
• Egg salad: Another creamy delight with a subtle eggy taste.
• Sweet gherkins: These little pickles add a nice sweet and tangy flavor.
• Escargot: A true French classic, adding an umami-packed taste.
• Smoked salmon, cream cheese & crostini: A smooth, smoky indulgence.
• Brie: Soft and creamy, perfect for spreading.
• Manchego: Firm and nutty, a great cheese for variety.
• Goat cheese: Soft and tangy, bringing a lovely creaminess.
• Spicy habanero cheese: Adds a kick of heat to the board.
• Pepperoni wrapped mozzarella: A savory meat and cheese combo.
• Prosciutto, basil & mozzarella bites: Classic Italian flavors that pair well.
• Thick sliced pepperoni: Perfect for meat lovers.
• Prosciutto: Adds a delicate, salty flavor.
• Capicola: A robust, spicy meat option.
• Strawberries: A sweet addition for balance.

Let’s… Charcuterie

Gather all your ingredients and grab a large wooden board or serving platter. Don’t worry if you don’t have a fancy board—anything flat and big enough will do the trick. Make sure your board has plenty of room so everything can be arranged nicely without getting too crowded.

Cheese and Meats

Start with the cheese and meats, as they are the backbone of your charcuterie board. Arrange the cheeses in different corners of the board to create a balanced look. Feel free to slice some cheeses ahead of time for easy grabbing, but leave a few blocks whole for visual variety.

Next, fold or roll your cured meats, and place them in neat little piles or fan them out around the cheeses. Prosciutto and capicola add that authentic flair, while pepperoni gives a nice spicy touch.

Add the Spreads

Now, let’s get those spreads going. Place small bowls or ramekins filled with tuna pâté, goose pâté, pork terrine, chicken salad, and egg salad on the board. Use small spoons to allow easy serving.

Pickles and Extras

Time to add some zing with the pickles. Scatter those sweet gherkins around the board. If you managed to find escargot, tuck them into little corners or serve them on shells, adding a touch of French charm. The smoked salmon and cream cheese crostinis are delightful and can sit proudly in any empty spaces.

Bread and Fruits

Fill the remaining gaps with slices of baguette and crostinis. Don’t forget to throw in a handful of strawberries for a splash of color and a juicy, sweet contrast to the savory elements.

Tips for the Perfect Charcuterie Board

• Balancing flavors: Mix and match different flavors and textures to keep things interesting. Pair soft cheeses with crispy crostinis or add spicy meats next to sweeter fruits.
• Presentation is key: Use colorful garnishes like fresh herbs or edible flowers to give your board a stunning visual appeal.
• Serving temperature: Serve at room temperature for the best taste, as this allows the flavors to fully develop and the textures to be just right.
• Portion size: Don’t overfill your board. Leave some breathing room to make it easy for guests to grab their favorites.
• Try new things: Experiment with different cheeses or meats you haven’t tried before. The cheese and meat section at your local grocery store is a treasure trove of hidden gems.

Common Questions

• Can I prepare the board in advance?
  • Absolutely! You can assemble the board a couple of hours before your event. Just wrap it tightly in plastic wrap and refrigerate. Add the bread and fresh fruit just before serving.
• How do I store leftovers?
  • Keep leftover meats and cheeses wrapped separately in airtight containers and store them in the fridge. Consume within 3–5 days for the best taste.
• Do I need all these ingredients?
  • No, use what you like or have available. The beauty of charcuterie is its versatility. Customize it to suit your tastes and preferences.
• What wines pair well with charcuterie?
  • Light reds like Pinot Noir or whites like Chardonnay complement the flavors wonderfully. But honestly, drink whatever you love.

Incorporating a French-inspired charcuterie board into your Valentine’s Day plans is sure to transport you and your loved one straight to Paris. With a variety of cheeses, meats, and those oh-so-French extras like escargot and foie gras terrine, you’ll create a spread that’s as fun to put together as it is to eat. Don’t be afraid to mix in your favorites or even throw in a few surprises like chicken or egg salad. Whether you’re a charcuterie newbie or a seasoned pro, this board will be a hit. So, pop open a bottle of wine, arrange your board with flair, and let the magic of charcuterie set the mood for a night to remember. Bon appétit!

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