New Year's Eve 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

Sparkling wine is acidic and its bubbles scrub fat off the tongue, which makes rich, salty food taste lighter. That's why this board leans on brie, Gruyère and Manchego, and on salty cured meats: each sip resets the palate for the next bite.

The gold elements do double duty. Honeycomb and truffle honey look like the night, and their sweetness balances the Stilton's salt. Champagne grapes are the visual centrepiece, and dried apricots bring more gold to the board.

Timeline

1. T–45 minTake all the cheeses out; put the Champagne on ice.
2. T–30 minBuild the whole board; keep the bottles cold.
3. T–15 minDrizzle the truffle honey; light the candles.
4. T–0Countdown.
5. T+30 minRefill the crackers. The board becomes the midnight snack.

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

Questions

More boards

• Seasonal & Holiday Holiday Charcuterie Board Serves 12–16 · $85–$140 Intermediate
• Seasonal & Holiday Thanksgiving Charcuterie Board Serves 10–15 · $70–$110 Intermediate
• Seasonal & Holiday Fall Harvest Charcuterie Board Serves 8–12 · $50–$75 Beginner

Want more ideas? Read New Year's Eve Charcuterie Board: How to Build a Midnight Board That Pairs with Champagne.

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