One of the simplest ways to make family and friends happy when they arrive for a gathering is to have food ready for noshing and a drink ready to pour. A cheese and charcuterie board may be the easiest way to get a party started. Charcuterie is a 15th century French word for cured meats, a tradition born out of necessity with a lack of refrigeration that today has nearly endless variety with French favorites such as Jamón de Bayonne, saucisson sec, and selections of pork de rillette and pâté de campagne. Italian prosciutto, soppressata, and bresaola and Spanish chorizo or Iberíco are some of the most exciting and welcome cured meat options. It is fine and encouraged to mix cultural interpretations of charcuterie on your board. A well-balanced selection of meats and accompaniments creates the most satisfying boards. Add color and texture with fruit and jam, honey, nuts, crackers, and bread. There is nothing wrong with keeping the preparation to a minimum--in fact, it almost guarantees that the host will be in on all the fun rather than stressed about cooking and serving a crowd. Nearly everything may be sourced at your local supermarket. The key to success is variety, a little something that insures every guest will find a treat for his or her taste buds. Add easy to eat with your fingers fresh fruit such as grapes, berries, or figs, or opt for dried fruits such as Turkish apricots, medjool dates, or raisins on the vine. For informal occasions, unpeeled clementines or tangerines create an exciting way for guests to share food. There is something about peeling citrus or plucking grapes or raisins from their vines that instantly suggests a casual vibe and allows guests to relax. Along with a trio of your favorite cheeses, some crackers or slices of baguette, the board is ready for indulging. We prefer the rule of threes for cheese: one hard, one semi-soft, and one soft cheese, or one goat, one sheep, one cow.
