Welcome Friends. Today I have a Special post! Author friend Melissa Bourbon is stopping in to gives us tips on making a Charcuterie BoardThis is fun for me because I was making these every Sunday Waaaay Back In The Day.
But we called it Sunday Smorgasbord. I was fancy back then but didn't know it!
I could use some tips!
Here's Melissa's tips . . .
You want to include a variety of textures, as well as sweet and salty elements.
Fruit preserves are a fantastic compliment to soft bloomy cheeses like brie or camembert.