Party Boards

Short on Time? Look for the FAST icon on recipes that prep in 30 minutes or less. Enjoying great food has always gone hand-in-hand with celebrating. Bountiful tables filled with food and drink have been a constant that has tied gatherings together and brought joy to those who indulge. Food is the conduit of togetherness. So it’s no surprise that party boards are so popular today, and it is easy to see why—they create a dramatic scene at any get-together. Party boards create a flow that allows guests to mingle and sample what’s on offer while still being social, which is something that rarely happens with sit-down dinner party meals. When you know the basics (see page 3), they are easy to put together and they are a great option…

THE BASICS For an appetizer board, aim to get 2 ounces of cheese per person, plus a fist-size of accompaniments, such as cured meats, crackers and fruit. If the platter is meant to be the main meal, allow two generous fist-sized amounts of food per person, or 4 ounces protein plus a fist-sized portion of accompaniments. You can modify this if you know you’ll have a hungry crowd. If you feel you have overbought, just put half the cheese or food down and replenish as amounts get low. To make sure your fruits don’t turn brown before your guests arrive, dip cut fruit, such as apples, pears and figs, in a bowl of water with a generous squeeze of lemon juice. Depending on the food, guests may be happy with…

1. Start with the cheese: Position cheeses on a large round or rectangular board around the edges. 2. Place the bread: Place lengths of baguette and cut slices near cheese on a diagonal to balance the other shapes. 3. Add the crackers: Group and stack crackers near the cheese, repeating across the board for visual effect. 4. Look for gaps: Fill larger gaps with fresh and dried fruit. Keep berries whole and the grapes in clusters, and slice citrus and kiwi. 5. Step back: Assess and tweak the board for color, shape and balance, and fill the small gaps with piles of nuts. 6. Finish it off: Layer herb sprigs and breadsticks on top.…

SERVES 12 Using fewer high-quality cheeses is always better than using a lot of mediocre ones. Select three or five types at most. Balance the selection by choosing from a variety of cheese styles—take your pick from our suggestions, then fill the board with crackers, bread, nuts, and fresh and dried fruit in an eye-pleasing display. TO MAKE ▸ Warm Baked Brie with Honey & Pear▸ Chocolate Nut Roll▸ Seeded Flatbread▸ Rosemary Almond & Pecan Mix▸ Red Onion & Fig Marmalade TO BUY ▸ Hard or semi-hard cheese: Parmesan, Gruyère, Beaufort, Manchego, sharp cheddar▸ Goat cheese: natural or flavored▸ White mold, soft and creamy cheese: Brie, Camembert▸ Blue cheese: Gorgonzola, Stilton, Roquefort▸ Washed rind cheese: Limberger, Muenster▸ Bread-like things: baguette, fruit bread, pumpernickel bread, oat cakes, breadsticks, gluten-free and regular…

DO: Ask for a sample to taste at the store. Allow approximately 1½ ounces of each cheese per person, and more if your selection is small. Fill your board with different styles of cheese and those made from different milk types—cow, goat or sheep. Mix it up by varying the shapes. Store cheese in the warmest part of the fridge, such as the cheese drawer or vegetable crisper, and isolate strong-smelling cheeses an airtight container. For the best taste, unwrap cheese and bring it to room temperature 1 hour before your guests arrive. In warm weather, shorten the time it sits out. Keep cheese wrapped in parchment paper or the wrapping it came in. Don’t use plastic wrap. Make sure you have a knife for each type of cheese—no one…

FRESH CHEESE This group of unaged cheeses has a high moisture content with mild tastes, ranging from creamy to sweet and lactic. They are made from cow, goat or buffalo milk and are often spreadable. Try fresh mozzarella, feta, or fresh goat cheese marinated in oil (pictured). WHITE MOLD CHEESE With a white bloomy rind, this group includes loved classics such as Brie and Camembert. Traditionally-made versions ripen from the inside out, while modern methods create stable cheeses that are ripe from the get-go but have less developed flavors. Triple cream cheeses, made with whole milk and cream, are decadent. If the cheese comes in a wooden box, serve it in the box. SOFT WASHED RIND CHEESE These have an orange-colored rind as a result of being regularly wiped with…