What is a tasting board?
The tasting board--or charcuterie plate--is to the 21st Century what the fondue pot was to the '70s: a fun and engaging way to try a variety of flavors in good company. Whether it's a romantic date night dinner idea or an interactive way to feed party guests, the tasting board is a lot more likely to stick around long term.
What goes on a charcuterie board?
Charcuterie board ideas can expand way beyond the traditional meat and cheese offerings you'll find in many upscale restaurants. You can customize each item to suit any diet, from gluten free to vegetarian to vegan and even keto.
Welcome to Tasting Board Elements (Part 1)
This is the first installment in our series of Tasting Board Elements, focusing on the accents to your meats and cheeses. Each month we'll give you a few easy recipes destined for your next homemade tasting board.
Raw Zucchini Pickles (Vegan, Gluten Free)
Tart & herbaceous, these zucchini pickles are ready in under ten minutes.
Zucchini Pickle Ingredients:
1 whole zucchini
2 tsp kosher salt
1 tsp Seattle Garlic Seasoning (from our Garlic Kit)
Zucchini Pickle Instructions:
- Thinly slice the zucchini into 1/8" rounds (a mandoline is best for even slices).
- Add the zucchini slices to a colander, toss with salt, and let sit for 5-10 minutes.
- Squeeze excess liquid out of the zucchini by hand, then rub with Seattle Garlic Seasoning.
- Store in an airtight container for up to five days.
Miso Eggs (Vegetarian)
These eggs are rich in umami and add a unique look to a charcuterie plate.
Miso Egg Ingredients:
4 cups plus 2 cups water
1 tbsp miso paste*
1 tbsp Seaweed Sprinkle Furikake (from our Ocean Kit)
Miso Egg Instructions:
- Place eggs in the bottom of a saucepan and cover with 4 cups water (or until the eggs are completely submerged).
- Bring to a boil on high heat, uncovered.
- Once the water boils, cover the pot, remove it from heat, and set a timer for 12 minutes (11 minutes if using medium eggs, 13 if using extra large).
- While the eggs are cooking, mix the miso paste and 2 cups water in an airtight container.
- Prepare an ice bath in a large bowl. When the timer goes off, drain the hot liquid, then gently place the eggs in the ice bath. Allow to cool for ten minutes, and peel eggs immediately.
- Add the peeled eggs to the miso mixture, cover and refrigerate for at least a day. The eggs will keep under refrigeration for up to three days.
- When you're ready to serve the eggs, slice and sprinkle with Ocean's Balance Seaweed Sprinkle Furikake.
*If you can't find miso paste, you can substitute soy sauce for a similar effect. You may need to double the amount depending on the strength of your soy sauce.
Marinated Mozzarella (Vegetarian, Gluten Free)
Fresh mozzarella only comes alive when paired with the right flavors. That's why we all love caprese! This marinade takes seconds to prepare and sits overnight for a delicious, chewy snack.
Marinated Mozzarella Ingredients:
6 oz fresh mozzarella
1/4 cup Raw Unfiltered Olive Oil (from our Gourmand Kit)
1 tbsp Ferla Spice (from our Terra Kit)
Marinated Mozzarella Instructions:
- Slice fresh mozzarella into 1/4" rounds or 1/2" cubes.
- In a small bowl with a tight-fitting lid, stir Ferla spice into the olive oil.
- Add mozzarella slices or cubes, cover and lightly shake.
- Store in the refrigerator overnight, flipping the bowl upside down every so often (in other words, whenever you remember to).
- Keep refrigerated and enjoy within two days.