As the weather gets warmer, the meals get simpler at our home. Today in partnership with Safeway, J Vineyards, Columbus Craft Meats, and Triscuit we’re sharing a how to put together a perfect charcuterie board for spring…
I was inspired by the visit to J Vineyards to create a charcuterie board for spring. I could eat this everyday for dinner, and honestly it wouldn’t be too weird because you can mix it up with so many different combinations of fresh produce, fruit, cheeses, and other favorite staples from Safeway like Columbus Meats and Triscuit crackers.
Don’t forget the beautiful J Vineyards wine! Something that makes J Vineyards very special is their signature sparkling wine (try the Cuvee!) is modeled after the technique used to make Champagne in France. The wine goes through two fermentations, the first produces the alcohol, and the second produces the bubbles we all love in sparkling wine. You can read more about the process here on their site. The bottles at J Vineyard age for 8-12 years, which is highly unusual for sparkling wine.
Paired with the wine, we added some Columbus Meats like salami, dry coppa, and proscuitto. Columbus Meats is hands down our favorite grocery store brand for these products. We always have a bag of Columbus salami in the fridge for last minute charcuterie boards, midnight snacking, and it’s also our favorite thing to take hiking and on Jared’s backcountry ski trips this season.
We then grabbed handfuls of some cheeses, fruit, pickles, colorful veggies, and olives for the plate. You can’t go wrong putting it together, just don’t make it look overflowing and don’t be scared to let things overlap a lot. Grab an extra handful of everything. If you don’t have enough to fill a large platter, use something a little smaller so things don’t look sparse.
Triscuit crackers are such a long time favorite of mine. I’ve eaten them since I was a child and still love them! The heartiness and crunch can’t be beat. New flavors have just been added too, and we’re really loving the new Wheatberry Clusters. Do you have a favorite?
Lastly, add a couple very small vessels + spoons for little dips or messier food. We added some fresh pesto and roasted yellow tomatoes in our small vessels. Are you a huge fan of charcuterie boards like we are for simple dinners?