Charcuterie Platter
(courtesy of Salina Taylor-Caldwell, manager and catering coordinator at Washoe Public House in Reno)
For a traditional meat and cheese platter, Taylor-Caldwell suggests adding the following staples to your shopping basket.
Meats
- Prosciutto
- Calabrese salami
- Soppressata
Cheeses
- Brie (mushroom brie is one of Taylor-Caldwell’s favorites)
- Blue cheese
- Goat’s milk cheese
- A hard cheese (such as Cheddar, Parmigiano-Reggiano, or Gouda)
- A soft or creamy cheese (such as fresh mozzarella, camembert, or gorgonzola)
Crackers (pick different shapes and sizes)
- Water
- Buttery, flaky
- Grain
Color and texture
- Jalapeño artichoke dip (recipe provided below)
- Dried fruit (figs, apricots, dates)
- Fresh fruit
- 2 to 3 types of nuts (candied or seasoned always are a good choice)
- Marinated olives
- Local or homemade jam or jelly
- Seasonal items (such as jack be little pumpkins carved for bowls or persimmons for fall and winter)
