Charcuterie/ Cheese Platters

2.1M views · 47K reactions | THANKSGIVING BAKED CORNUCOPIA BOARD // This is the definition of so easy but so impressing! I have ALWAYS wanted to make one of these for a thanksgiving charcuterie board and I finally did it! INGREDIENTS: 2 cans pillsbury pizza dough Flour (for rolling out dough) 2 eggs + splash of milk (whisk to make egg wash) Aluminum foil Non stick cooking spray INSTRUCTIONS: 1) Preheat oven according to directions on pizza dough cans, then pop open cans and roll out on a floured surface (into a rectangle). Cut long strips of pizza dough and set aside. Roll a long cone of aluminum foil, filling with falls of aluminum foil (to keep it’s shape) and bending the tail upwards. Generously spray cone + cookie sheet with non stick cooking spray. 2) Using the egg wash as a glue, start to wrap the pizza dough around the cone, slightly overlapping on itself, until you reach the end of the cone’s opening. Braid together 3 strips of dough, placing braid around the opening edge of the cornucopia. Cover entire cornucopia with egg wash and bake as directed on can. 3) Remove from oven & let cool for 2-3 minutes. Place on board, add bulkier items to opening of cornucopia (clusters of grapes, piles of cheeses). Continue to surround cornucopia with charcuterie items ** tip - serve with flavored, soft butter for dipping cornucopia pieces in, it would be perfection. Serve and enjoy! #thanksgivingdinner #charcuterieboard #appetizers #bakingtime | Samantha Bauchmann

10M views · 563K reactions | Charcuterie 101 ☑️ Had the absolute honor of creating a custom board for @kleinfeldbridal this week for the launch of their new business, Kleinfeld Again 🫶🏽🤍💍 #kleinfeld #kleinfeldbridal #charcuterie #charcuterieboard #charcuterieboardsofinstagram #cheese #cheeseboard #cheeseboardsofinstagram #charcuterieplatter #cheeseplate #cheeselovers | Carissa Kurre | Charcuterie Boards

144K views · 8.7K reactions | Comment ‘cup’ for the condiment cup I’m using ❤️ The wine glass trick is cute but this is like next level professional!!!!! A few tips: 1. This takes some practice. Give yourself grace and the space to try! 2. If the meat is very thinly sliced, you will need more for the center. I use hard dried salami or pepperoni because they come a little thicker. Try to avoid Italian dried salami unless you don’t mind using quite a few more pieces for the center!! 3. Keep these in the condiment cups on your board. The cups are clear and with food around then, you literally can’t see it AT ALL. Hoping this sparks inspiration ✨❤️ - - - #meatrose #charcuterie #salamirose #charcuterieplatter #foodstyling #foodart #howto #catering #foodindustry #foodstagram #Foodie #foodlover #cateringindustry #cateringservice #cateringservices #howtofood #easyfood #easyrecipe #fingerfood | Mallory Files - Ozark Charcuterie

72K views · 6K reactions | HOMEMADE BURRATA!! 2 ingredients, takes 30 minutes, and hits DIFFERENT than store bought 😮‍💨🐄 This was so fun to make!! Homemade mozz and burrata are definitely worth the effort & I hope you guys try 🤝 Also, definitely never knew that the inside of burrata (stracciatella) was literally just shredded mozzarella and heavy cream🤯 The more you know! And it’s also absolutely fire eaten straight up with a spoon—can speak from personal experience now 🤪 Recipe - Add 6 cups of whole milk (not homogenized and not ULTRA pasteurized, pasteurized is ok…I used raw milk to play it safe!) to a saucepan over medium heat. Stir to evenly warm it up for about 3-5 minutes, or until it is warm to the touch. Again, you can reference @inthekitchenwithmatt for exact temps if you have a thermometer! - Then, turn off the heat, and add 1/4 cup of distilled vinegar. It should curdle right away! Stir in the vinegar, cover, and let sit for 5 minutes. - Then, scoop out the curds and transfer to a bowl. The liquid that’s left is the whey. - With clean hands, squeeze out the whey and knead the curds together. At this time, take 1/3 of the cheese, and shred it into a bowl. Mix in 3 tbsp of heavy cream and a generous pinch of salt. Mix together and set aside. - Place the rest of the cheese back into the warm whey and let it sit for about 5 minutes. Squeeze and knead again. Repeat this step 3 times, forming it into a disc as you go (Note: For the 3rd time that I placed the mozz ball into the whey, I warmed it up on low heat for 5 minutes. This helps kind of melt the mozzarella together) -Place the mozz disc on a clean surface, scoop the mozz heavy cream mixture into the middle of the disc. Wrap the mozz around it and secure by pinching it together. - Transfer to an ice bath and let sit for 2 minutes. - You can store in the fridge, but I HIGHLY recommend eating fresh!! #fromscratch #homemademozz | Skylar Sokolowski

TikTok · Ameara Wahhab

Cheeseboard in a Cup

How to Style a Charcuterie Board