Brazilian Churrasco Charcuterie Board

What's on the board

Amounts and prices for each item are in the book, or open the board in the Board Builder for amounts sized to your guest count.

Why it works

Churrasco is about beef and fire, so picanha sits at the center with its fat cap grilled crisp, joined by garlicky linguiça and salty carne seca. Queijo coalho is a firm cheese made for the grill: it browns and softens without melting, and pão de queijo and creamy requeijão give the cheese side two softer textures.

Everything else is there to cut the richness. Chimichurri and molho à campanha bring vinegar and fresh herbs, grilled pineapple adds sweet-tart juice (a churrascaria classic), and passion fruit and lime keep things bright. Farofa, cassava chips and Brazil nuts add crunch.

Timeline

1. 30 min beforeGrill the picanha and linguiça, rest 5 minutes, then slice thin.
2. 20 min beforeGrill the coalho and pineapple slices.
3. 10 min beforeMake the chimichurri and warm the garlic bread.
4. 5 min beforeArrange the meats and cheeses on the board.
5. ServingAdd the sauces, farofa and fruit; garnish with cilantro and lime.

The seven-step placement plan (what goes where, and why) is in the book.

Questions

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