And anything goes—if something can be arranged on a wooden board, marble slab, tray or even a clean countertop, it is. There are pancake boards for breakfast, cupcake boards for birthday parties and baked potato boards just for fun, to name a scant few. Recently, butter boards took over TikTok and Instagram. These are just like they sound—softened butter, slathered on a board with various garnishes and accompaniments. That was quickly followed by peanut butter boards, cream cheese boards, guacamole boards and even, no joke, sour cream boards.
Ina Garten’s Board Ideas
In her new cookbook, Go-To Dinners, popular cook Ina Garten is in tune with the trend as both a simple any-night supper and an easy-yet-stylish entertaining option. “I started playing around with assembled things like a ploughman’s lunch for a board,” she says, using a variety of components (ham, cheese, celery sticks, bread, hard-cooked eggs, etc.). “It’s a great dinner.” Garten shares other examples as well, from an antipasto board to a dessert spread, all of which she offers as suggestions to inspire readers to do their own thing. Her inspiration, however, didn’t come from traditional cheese or charcuterie boards but something she saw while on vacation in the south of France. “There was a big table of people having a party, and the kitchen sent out this huge, long board with all kinds of desserts on it and put it in the middle of the table,” she recalls. “There were little strawberry tarts and fresh figs, shards of chocolate, slices of cake and cookies. It was so dramatic!” It was also something, she realized, that anyone could do. “Go to a bakery or specialty food store and just buy everything,” says Garten. “It was really inspiring to see that you could do something really gorgeous and delicious with no work at all except just arranging it on a board.”
Pro Tips for Amazing Boards
There aren’t a lot of rules when it comes to putting together a board, but there are a few basics that will help you create an appetizing spread: —One easy way to ensure cheeses and cured meats work well together is to choose options from the same region, Garten advises. For example, try Italian prosciutto, salami and coppa with fontina, pecorino Romano and gorgonzola. Figure 1-2 ounces of meat and/or cheese per person for an appetizer, 2-4 ounces for a light meal. —Boards typically are meant for relaxed grazing, so stick to components that taste delicious at room temperature. That can include anything from charcuterie for a cocktail snack to mini frittatas for brunch. —Consider texture. Soft cheeses and dips lend creaminess. Crackers and nuts add crunch. —Fresh or dried fruit, or a chutney or jam, add a nice pop of color as well as a sweet note to balance the saltiness of other food offerings. —Don’t cover every inch of your board with food. It’s nice to leave a little space between food items so people easily serve themselves. —Small can be beautiful, too. Instead of assembling one big board, arrange offerings on several smaller boards or platters. Here, we share four ideas to create your own spreads. Mix and match as you like, combining a couple of things you make with store-bought goodies. Or take a cue from Garten and buy everything! The Appetizer Board While it’s nice to serve some nibbles before a big holiday meal, you don’t want to overdo it. This spread keeps things simple with a few cheeses, a couple of cured meats, a dip and some crunchy candied nuts and savory cheddar wafers. The Movie Night Board This one works for game night, too, with simple sweet and savory snacks. Popcorn’s a must, and pizza bagel bites add another savory note to balance all that candy. The Cocktail Board You’ll want to serve snacks with those drinks! Our lineup includes lots of store-bought options (like cooked shrimp and cocktail sauce, Marcona almonds and an herbed log of goat cheese) along with homemade upscale pigs in a blanket. The Brunch Board Our morning repast pairs store-bought bagels, herbed cream cheese, lox and other goodies with homemade candied bacon, hard-cooked eggs and pickled red onions.
