Be the hostess with the mostess with this holiday charcuterie board

This might sound cheesy, but we think this is really grate!

If you’re planning a holiday gathering at home, whether big or small, a charcuterie board is guaranteed to impress any guest. To help you choose the best ingredients to put to put together a beautiful charcuterie board, cookbook author Leigh Ann Chatagnier stopped by Houston Life with her pro tips.

HOUSTON – If you’re planning a holiday gathering at home, whether big or small, a charcuterie board is guaranteed to impress any guest.

To help you choose the best cheeses and pantry ingredients to create a beautiful charcuterie board, cookbook author and blogger Leigh Ann Chatagnier joined Houston Life with her tips to assemble a seasonal board.

“As far as assembly goes, I like to place my cheeses first, then my bowls of olives and nuts, next I fold my meats in half and layer them in for texture, followed by the fruit, and then I fill in the gaps with extra nuts and fresh herbs to make it feel a little fancy,” said Chatagnier, who is the author of Modern Cajun Cooking.

To see Chatagnier’s complete interview and tips, watch the video above.

Easy Holiday Charcuterie Board

Ingredients:

Cheese/Meats:

• Dill Havarti

• Merlot Cheese

• Cheddar Cheese

• Brie with Honeycomb

• Goat Cheese with Fig Jam

• Genoa Salami

• Peppered Salami

• Prosciutto

• Soppressata

Other:

• Grapes

• Pomegranate

• Oranges

• Apples

• Castelvetrano Olives

• Mixed Olives

• Pistachios

• Wasabi Almonds

• Cracker Variety

• Fresh Herbs for Garnish

If you’re looking for holiday appetizer ideas, the cookbook Modern Cajun Cooking has other holiday appetizer recipes and makes for you and the foodies in your life.

Modern Cajun Cooking by Leigh Ann Chatagnier (Leigh Ann Chatagnier)

To connect with Chatagnier, click here.

Recipe provided by Leigh Ann Chatagnier.


About the Author:

Beatriz is a producer for Houston life. She’s a dog mom who enjoys traveling and eating her way through new cities and cultures.