Charcuterie Melon Board
Summer is here and the fruit is at its peak. this charcuterie melon board is a simple and stunning way to entertain using summer’s bounty. the board utilizes six simple ingredients and is as stunning as an intricate charcuterie and cheese board with way less effort and cost. you could use fresh cantaloupe, honeydew or even watermelon for a stunning spread.
the inspiration:
in my former life as a entrepreneur, my three organic food ventures sold thousands of charcuterie boards. the most popular offering was always the classic charcuterie and cheese but I also did beautiful seasonal fruit boards, holiday themed boards and more. this charcuterie melon board is a simple way to add some low-effort beauty to any table. I hope you make it this summer.
charcuterie melon board ingredients:
- fresh cantaloupe: the star of the show!
- fennel salami: pairs beautifully with the sweet melon.
- green grapes: adds a pop of color contrast and texture.
- castelvetrano olives: adds a salty and briny component as well as more textural options.
- almonds: you can use any nut of your choosing to add a salty and crunchy component.
- fresh herbs and edible flowers: these are optional but add the perfect finishing touch.
how to assemble:
this charcuterie board is simple to assemble and requires a few steps.
- begin by prepping and slicing all the components: wash/dry and create small grape bundles and slice cantaloupe into individual slices.
To begin assembling, select a 12×12 inch serving tray. Begin by setting the grape clusters down in various spots.
Add a section of fanned cantaloupe slices with the skin facing up around each grape cluster. You will likely have extra cantaloupe that you can store for later snacking.
Next, open the salami packages and begin folding individual slices in half, then in quarters and stacking them in 5 inch sections. Tuck in between cantaloupe and grape clusters, creating an odd number of clusters- I made five.
Your board should be mostly full at this time- begin filling any small areas with a few piles of castelvetrano olives to completely fill the board.
Finish with special touches- add clusters of basil leaves tucked in clusters around the board. You can tuck under cantaloupe or beneath grapes. Add almonds sprinkled in 3-4 small areas.
Finish by adding in an odd number of edible flowers like roses or chamomile flowers. Serve chilled and enjoy!
Charcuterie Melon Board
Ingredients
- 2 lb bag of green grapes
- 1 ripe medium cantaloupe
- 1 cup fresh basil
- Two packs salami and/or prosciutto 6 oz total (I used fennel seed salami and Genoa salami)
- 1/2 cup almonds or nut medley of your choice
- 1 cup castelvetrano olives pitted and drained well
- Edible flowers to serve
Instructions
- Begin by washing and drying the grapes and carefully cutting the vine into 4-5 small bundles. Next, prepare the cantaloupe. Cut it in half width-wise and carefully scoop out seeds. Cut each half into 1/4ths, lengthwise, then slice into 1/2-inch slices. Keep sections in line to easily fan out when assembling board.
- To begin assembling, select a 12x12 inch serving tray. Begin by setting the grape clusters down in various spots. Add a section of fanned cantaloupe slices with the skin facing up around each grape cluster. You will likely have extra cantaloupe that you can store for later snacking.
- Next, open the salami packages and begin folding individual slices in half, then in quarters and stacking them in 5 inch sections. Tuck in between cantaloupe and grape clusters, creating an odd number of clusters- I made five. Your board should be mostly full at this time- begin filling any small areas with a few piles of castelvetrano olives to completely fill the board.
- Finish with special touches- add clusters of basil leaves tucked in clusters around the board. You can tuck under cantaloupe or beneath grapes. Add almonds sprinkled in 3-4 small areas. Finish by adding in an odd number of edible flowers like roses or chamomile flowers. Serve chilled and enjoy!
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