Forget Big Cheese Wedges (Serve This Pre-Portioned Wreath Instead)
There is something to be said about portioned snacks. They are easy for your guests to snack on, have little clutter, and are actually quite attractive. With a little extra preparation on the part of the host (or any helpers), this wreath of meat and cheese can be a winning snack before a big meal that doesn’t wow your guests.
This wreath of sausages is reminiscent of making a bite-sized salad, such as this handmade endive salad . Basically, you’re putting together a delicious snack for your guest ahead of time, so they just have to reach out and bring it to their face. No miniature cheese knives; everything is easy to eat and easy to clean. There’s also some strategy. Dividing appetizers into portions makes it less likely that you’ll throw four heads of cheese on a cutting board and be done with it. It seems luxurious, but there is no end in sight, and your hungry guests will most likely be full before dinner. Prepare small portions for your guests to properly whet their appetite before a full meal.
This wreath of cheese and charcuterie (or a flower, depending on the time of year) consists of two types of crackers, two types of meat, two prepared spreads, and one handful of my favorite olives. Do research and development ahead of time and try your combinations to create solid, complementary pieces. Be sure to offer a variety of bite textures and sizes. I use a sturdy bagel cracker and a 2-inch round butter cracker from Trader Joe’s Cracker Set. Lay out the crackers, alternating and slightly overlapping each other to make a round shape.
Slice the cheeses and place them on the appropriate crackers. I used Manchego and young Pecorino Romano. Add your meat. If you are rolling salami or other thin cuts that tend to unroll, spoon in the sauce first and partially drizzle the roll into the sauce. This will help you keep in shape. Add any final sauces and fill the center with something delicious. For sauces, I used baba ganoush and red pepper sauce. I filled the center with a handful of jalapeño-stuffed olives, but you can use a small bowl of other sauce, cheese paste, spiced nuts, or honey for drizzling.
You can make this board in about an hour or two and store it in the refrigerator without any compromises in texture or flavor. If you have sauces that come in direct contact with crackers, make sure they are thick and firm, like mine. Thinner, oilier crackers run the risk of getting soggy. To spread the sauce on them, first make sure the cheese is down, creating a barrier between the sauce and the cracker, and blot it a little on top. Feel free to change tastes and make the wreath work for your particular group of guests. Make it cheese-only or meat-only, try new sauces, or make it twice as big if you’re in a big party. You can predict with certainty that each guest will eat two or three, and stop there. (Again, the point is to whet, not satisfy, their appetites.)