Boards Around the World Caribbean Charcuterie Board
Around the World
Caribbean Charcuterie Board
Jerk spice, sweet tropical fruit and a little Scotch bonnet heat, with plenty of cooling coconut and lime on the side. It's an easy board for beginners.
- Serves
- 8–10
- Board
- 18–20 inch
- Prep
- 20 min
- Cost
- $45–$75
- Level
- Beginner
Open this board in the Board Builder Get amounts for your own guest count, free.
What's on the board
Meat
- Jerk chicken strips
- Smoked pork tenderloin
- Salami
Cheese
Sauces & dips
- Mango-habanero jam
- Scotch bonnet hot sauce
- Coconut cream dip
Chips & crackers
- Plantain chips
- Cassava crackers
- Toasted coconut flakes
Nuts & garnish
- Salted cashews
- Dried pineapple
- Limes
- Fresh mint
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
Jerk seasoning pairs Scotch bonnet heat with warm allspice, and the rest of the board is built to balance it. Mango, pineapple and papaya bring sweetness and juice, while sharp aged cheddar and mild Gouda hold up next to spicy jam. Both cheeses are popular across the Caribbean.
The heat in chiles dissolves in fat, so rich coconut cream dip and cream cheese sit right beside the hot sauces. Plantain chips and cassava crackers are sturdy scoops, and lime and fresh mint keep every bite bright.
Timeline
- 20 min beforeCook the jerk chicken strips and slice the pork.
- 12 min beforeToast the coconut flakes and stir together the coconut cream dip.
- 8 min beforeSlice the fruit; place the cheeses and meats.
- 4 min beforeAdd the fruit, chips, crackers, sauces and lime wedges.
- ServingGarnish with mint and a final scatter of toasted coconut.
The seven-step placement plan (what goes where, and why) is in the book.
New book
Build it exactly, with the new book
This board's exact shopping list with amounts and prices, the prep countdown, all seven placement steps, five swaps and five upgrades are in Charcuterie Lab: Around the World in 16 Boards, with 15 more international boards.
Questions
Where do I find Scotch bonnet sauce and jerk seasoning?
Most supermarkets stock jarred jerk seasoning and Caribbean hot sauces in the international aisle, and Caribbean or West Indian grocers carry more. Habanero sauce is a close match for Scotch bonnet.
How do I keep the board from being too spicy?
Keep the Scotch bonnet sauce in a small labeled dish and let guests add it. Cream cheese, coconut dip, mango and plantain chips are all mild.
What should I drink with a Caribbean board?
A dark rum punch fits the island theme. Ginger beer is a great nonalcoholic pick; its spice matches the jerk.
Can I prep the fruit ahead?
Cut pineapple and mango up to a day ahead and keep them covered in the fridge. Slice papaya close to serving, as it softens quickly.
More boards
Free printable
Get the Charcuterie Cheat Sheet
How much to buy for any guest count, the build order, fridge timing and pairing rules on two printable pages. Plus the Lab Report: one pairing that works and why, and new printables the day they land.