St Patrick's Day Charcuterie Board
Making a beautiful and festive St Patrick's Day Charcuterie Board is easier than you think! Follow these step-by-step instructions to build a customized board that is uniquely yours!
Ingredients
- 1 small head of butter lettuce, leaves separated, washed and dried
- 2 green bell peppers
- 3 cheeses of your choice (or more for a larger crowd)
- Creamy Pub Style Beer Cheese (see link to recipe above)
- Orange and Honey Butter (see link to recipe above)
- pickles of your choice
- grainy mustard
- sliced corned beef
- hot smoked salmon
- tiny potatoes (I used 225gr (1/2 lb))
- assorted fresh vegetables, such as cucumbers, celery and sugar snap peas
- assorted fresh fruit
- vegetable dip
- plain kettle cooked potato chips
- fresh bread
- crackers
Instructions
Make Ahead:
- Prepare any homemade items such as Pub Style Beer Cheese or Orange and Honey Butters (see above for links to recipes) in advance and store in the fridge until ready to use.
- Cook potatoes if using: Place baby potatoes in a pot and cover with cold water by at least 1 inch. Bring the water to a boil, then add a teaspoon of kosher salt to the water. Boil the baby potatoes until they are fork tender, about 8-10 minutes depending on the size of the potatoes. Drain and allow to cool to room temperature before adding them to your board. Baby potatoes can be cooked up to a day in advanced and kept in a covered container in the fridge until ready to use.
Assemble the board:
- Choose your board based on the number of guests. A large cutting board or food-safe tray would work for a big group, and smaller cheese boards are perfect for just a few guests. For an extra large group, you may want to make more than one board.
- Add large butter lettuce leaves to the corners of the board to add colour and texture.
- To make a serving bowl for the vegetable dip, cut the top off one green pepper and hollow out the core, ribs and seeds.
- Place larger items first, such as cheeses and large dishes of homemade items onto the board. Working in odd numbers and triangular arrangements looks best. On this board, we used 3 cheeses and placed them away from each other to form the shape of a triangle. We also used 3 homemade items (Pub Style Beer Cheese, Orange and Honey Butter and vegetable dip served in a hollowed out green pepper), and arranged them away from each other, also in a triangular pattern.
- Add smaller vessels containing condiments and pickles. Using small jars that are a little taller than the other items on the board as visual "height".
- Cut the corned beef slices in half, then roll them up. Stack the rolls of corned beef in one corner of the board, on top of the butter lettuce leaf. In the opposite corner of the board, on top of the lettuce leaf, pile the chunks of smoked salmon.
- Place items that go together near one another. Arrange the cooked and cooled potatoes on the lettuce leaf near the green pepper bowl, stacking them up. Trim and cut the cucumber and sugar snap peas, and nestle them in around the pepper, so the vegetables will be near the dip bowl. Close to the pub cheese, stack up the celery sticks. Slice the fresh bread and tuck it in near the Orange and Honey Butter. Start filling in spaces near the cheeses with crackers.
- Fill in the gaps with smaller items such as sliced green apple and potato chips.
- To finish the board and garnish, fill the green pepper with vegetable dip. Garnish the tops of the dip and Pub Style Beer Cheese with fresh herbs. Slice the remaining green pepper crosswise into rings Remove the core and seeds and trim any white ribs so you have green pepper rings that resemble the shape of clover or shamrocks. Tuck the green pepper rings in and amongst the other items on the board to garnish. Reserve any extra vegetables, fruit, crackers, bread and potato chips and replenish the board as needed. Serve and enjoy!