How long can a charcuterie board sit out?

The FDA recommends refrigerating seafood and other fresh items within 2 hours. So it's best to build a smaller board or spread, then leave refills of each item in the refrigerator tightly covered in plastic wrap so you can refill the board as needed.

What should I include in a holiday charcuterie board?

If your goal is wooing seafood lovers, choose a selection of 2-3 different types of seafood or seafood-forward dips and pates. Add pickled and fresh vegetables like olives, grape tomatoes or pickled cherry peppers. Cheese is a critical component of any appetizer table, so choose 2-3 of your favorites. Finally, offer a variety of crackers and breads, as well as garnishes like fresh fruit, herbs and dips.

How to store charcuterie leftovers?

Store leftover items (that have been at room temperature less than two hours) in airtight containers in the refrigerator. For breads, crackers and other non-refrigerated items, use airtight containers or reusable plastic bags to store in a cool, dry place.

How to Build a Charcuterie Tree for Seafood Lovers

Name: How to Build a Charcuterie Tree for Seafood Lovers
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 6 ounces cold smoked salmon; 1 cup pickled cherry peppers; 8 ounces cheddar cheese, cut into cubes; 1 round of brie, wedged; 6 ounces olives; 2 tins of fish in olive oil; 8 ounces crackers or baguette slices; 8 ounces red berries or grapes; 1 pound large shrimp (poached and chilled or Grilled Shrimp); 2 lemons, halved and sliced; 2 pounds green mussels (cooked) or oysters, on the half shell; 10 sprigs fresh rosemary; 8 fresh bay leaves; 1 cup rock salt; Italian Salsa Verde; Cocktail Sauce

Ingredients

Scale

6 ounces cold smoked salmon

1 cup pickled cherry peppers

8 ounces cheddar cheese, cut into cubes

1 round of brie, wedged

6 ounces olives

2 tins of fish in olive oil

8 ounces crackers or baguette slices

8 ounces red berries or grapes

1 pound large shrimp (poached and chilled or Grilled Shrimp)

2 lemons, halved and sliced

2 pounds green mussels (cooked) or oysters, on the half shell

Stick pretzels or breadsticks

For presentation:

10 sprigs fresh rosemary

8 fresh bay leaves

1 cup rock salt

Seafood Boil Sauce

Italian Salsa Verde

Cocktail Sauce

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Instructions

Use a tree-shaped wooden board, or simply cut a piece of parchment paper and place on a clean counter surface for serving.
Starting at the bottom, build the tree with the pretzels or bread sticks for the trunk.
Next, pour rock salt to hold the seafood on the half-shell. Then position the shells onto the salt and garnish with Salsa Verde.
Lay down lemon slices, then position poached shrimp (store-bought from your local grocery store works great here!) over the lemons.
Break up the seafood party with a layer of fresh fruit, berries or even fresh vegetables.
Build a row of carbs (crackers or baguette slices) punctuated by a display of rich, tinned fish in olive oil.
Green olives, kalamata olives or your favorite marinated pickles come next.
A soft cheese like brie, or a spreadable herb cheese comes next, paired with a classic like cubed cheddar or havarti cheese slices.
Choose a craveable, one-bite wonder like cheese-stuffed pickled cherry peppers for a pop of flavor and color on the board.
Build a smoked salmon charcuterie rose (star) for the top of your charcuterie board in the shape of a Christmas tree.
Finally, add garnishes like fresh rosemary sprigs to highlight the shape of a tree on your seafood board and fresh bay leaves behind your smoked salmon star.
On the side, serve dipping sauces like Seafood Boil Butter Sauce, Italian Salsa Verde and cocktail sauce.

Notes

Make your Christmas tree charcuterie board with homemade sides and dips, or use high quality store-bought ingredients and the whole thing can be assembled in 15 minutes.

Prep Time: 15
Category: Appetizer
Method: No cook
Cuisine: American