I normally lean hard into meat and cheese as an appetizer, but lately I've been loving subbing in this simple and delicious ricotta spread for the various cheeses.
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Jon helped me put together some charcuterie boards for my recent Capsule Wardrobe Workshop at West Elm. The results were divine, if I do say so myself. Good enough to eat? Yep.
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There are a few man-made sights in this world that are hard to beat. One of those is a crafted charcuterie board. It doesn’t matter whether it’s neat and simple, rustic and hodgepodge, or messy and thrown together, it’s a beautiful sight. It’s probably because a charcuterie board signifies my favorite way to eat food—slowly, in a group, sharing bites (and usually with wine). I know I’m not the first to profess what is important in a charcuterie plate, but these are a few simple things I like to consider when I’m making one.
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