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An assortment of flavors is the epitome of a good charcuterie board. (SBG Photo/Natalie Eyster)
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How to create a festive and delicious holiday charcuterie board in just five steps

SAN ANTONIO - Charcuterie boards are the go-to option for at-home appetizers during the holidays.

Chef Jonathan Cliatt teaches classes on how to make interesting charcuterie boards at The Good Kind (a local eatery). Here are his five steps for a beautiful and savory charcuterie board that will have your guests coming back for more.

The Board

Cliatt says you need to start out with a board large enough for all the ingredients you want to include. Maybe grab a cutting board or a flat platter for serving.

Don't Be Afraid to Experiment

"Charcuterie boards are all about learning what you like and the flavors you like together," said Chef Cliatt.

So this could mean introducing different cheeses with popular fruits or trying vegetables with Spanish chorizo! The whole point of making the charcuterie boards is all about being experimental.

Find Surprising Combinations

Cliatt says that the next step is learning "what goes together and how to break the rules."

This all depends on your open-mindedness to certain foods you don't particularly like alone. Some may say that a watermelon radish may be too bland or tart, but when introduced with blackberries, the crunch and flavor change your whole perspective and palette.

Holiday Themes

If you're looking to add a festive taste to your board, Cliatt says the possibilities are endless. For holidays, you could add cranberry sauce to accompany honey-roasted ham slices. At that point, the other combinations add that Thanksgiving flavor. For Christmas, why not add tamales or a cheese fondue to accompany hors d'oeuvres?

Don't Forget the Drinks

Lastly, don't be afraid to add a cocktail, wine - or why not eggnog! If you're willing to try different flavors with each other, this could be a fun way to learn what you like (or don't) for next time.

Chef Cliatt says a good way to look at it is, "It's really about the vibe with what you like together and what you don't. I don't plan the charcuterie boards, it just happens! It's improvisational as well as put together. People are able to appreciate things in their own ways and find what works for them."

If interested in learning more, click here for upcoming charcuterie board classes with Chef Jonathan Cliatt.


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