Biltong & Droewors Charcuterie Board

It's time to step up your hosting game and serve up one of these super fancy and crazy impressive Charcuterie Boards. Your guests are sure to be impressed by the oh-so-methodical-yet-spontaneous placements of Biltong, Droewors, Salami, Cheeses, Fruit, Crackers and Chocolates! Below are instructions for the perfect Charcuterie Board! 

instructions for fancy charcuterie board with biltong meat

Ingredients

  • 1 bag of green grapes (or red)

  • 4-5 strawberries 

  • 1 bag of dried apricots

  • 1 pomegranate

  • 2 jars of jam (your choice)

  • 2 bars of chocolate (Sugar Free Option:ChocoPerfection)

  • A mix of green and brown olives

  • 3 different types of crackers (ex: wheat, rosemary or cracked black pepper)

  • 4 types of cheeses (ex: gouda, aged cheddar, goat cheese, brie)

  • 1 pack of salami

  • 1 bag each: Spicy Biltong,Traditional Biltong & Droewors

  • 2-3 rosemary bushels for garnish

  • Honey & crushed pecans to cover the brie

  • Method to our Madness:

    Read More

Preparation

  • Need: large round wooden platter, 3 small ramekins, 2 small cheese knives, toothpicks, and teaspoons for jams

  • Start by place holding your ramekins and cheese (we used the container for the brie in the center knowing that would go in last)

  • Once your cheese and ramekins are on the board, building around each item by adding crackers, fruits (fanning strawberries) and meats until it fills up about 95% of the board

  • Use smaller items and garnish to fill the remaining holes.

  • Fill in your ramekins with spreads, jams, and olives.

  • Replace the brie placeholder with a warm brie and cut the skin to have the warm cheese flow out (don't forget to boomerang for many Instagram likes and tag #EatOurMeat)

finished charcuterie board fancy

DON'T FORGET TO SIGN UP

Sign up and get the latest recipes from Ayoba-Yo

Subscribe to our mailing list

* indicates required
Please enter your email

Thanks for Subscribing!

Please be sure to check your email for verification.


Leave a comment

Please note, comments must be approved before they are published