Learn how to choose and calculate ingredients to assemble a simple cold meats board and discover how to serve guests and learn more about food pairing with wine.
It is super possible to assemble a simple cold board full of whim and flavor. After all, meals like this can be enjoyed as a couple or served as snacks to welcome friends — and they are always worthy of a beautiful post on social media!
The purpose of the cold board is precisely practicality. For this reason, it will always contain products that can be found at the fair or supermarket, at the bakery and even, often, in the catalog of delivery applications.
Check out the tips we’ve separated for you to assemble your delicious and special mix, making it unforgettable for your guests.
How to prepare a simple cold board?
To make a simple and beautiful cold plate, you will need, first of all, to know where you are going to put the ingredients. Even if you don’t have a proper board at home or don’t want to serve food on what you do, trays, snacks, bowls and even larger plates do the job.
You can even set up a cold table!
And it is worth remembering that you will also need to calculate how many people will consume the items. That way, you’ll be able to assemble a hearty board without spending loads of money.
Calculate as follows: if snacks are served as a starter, each person eats about 150g of each ingredient.
If the idea of the board is to fulfill the role of main course, then each person should consume more or less 300g or 400g of each item.
They cannot be missing from a cold board: organization and color. In addition, foods must be presented in cubes, slices or similar. Think of them as finger foods, that is, foods that can be “pinch” with the fingertips, forks or chopsticks (always individual).
Ingredients for a simple cold board
The ingredients can be just cheeses and fruits or cheeses, breads and sausages. But they can also be cheeses, breads, spreads or jellies, cold cuts and even sauces.
By the way, how about searching the internet for sauces that you can make on your own and with ingredients you already have at home?
There is also the possibility of setting up a vegetarian board, to serve those who do not consume dairy products and meat. The choice is yours: you just have to remember to please all palates!
Here is a list of the main and most used ingredients on a cold and antipasti board, such as those served in an Italian dinner. Remember to make items available to your guests that can be consumed together and not just separately, one by one.
Cheeses: the darlings
Choose at least three or four different types.
More “intense” and stronger options should be offered in addition to the milder options.
The quartet of classic cheeses consists of: parmesan, gorgonzola, provolone and mozzarella.
Other very tasty international cheeses are Brie and Gouda. Among the national ones, there are some more daring choices: colonial cheese, canasta cheese, coalhod cheese and servo cheese.
Sausages and meats
Be careful when choosing: if some sausage is saltier, the board will need other ingredients with less salt or a milder flavor for balance.
Frequent options: ham, smoked bologna, turkey breast, salami, roast beef, pepperoni, sirloin. Consider artisan charcuterie items.
Bread, toast or crackers
They must be chosen according to the rest of the ingredients. If you are going to serve a pâté, for example, you need a bread that has to do with it. Passing the pate on the bread can’t be an impossible mission for your guests!
Pâtés, jellies and sauces
They’ve been mentioned a lot here. Honey and classic preserves also make the list.
Vegetables, dried fruits or fresh fruits
Great food complements and perfect details for the decoration of the cold board.
Among the vegetables, the most used are: cucumbers, carrots, tomatoes and onions. They are often side by side with delicious olives.
The dried fruits that best match are raisins, plums, apricots, figs and dates. Figs can be served raw, if preferred. Grapes, strawberries and apples are equally satisfying indications.
Tip! If you are going to serve the fruits in nature and chopped or sliced, sprinkle lemon over them so they don’t turn dark so quickly.
Oilseeds
They add flavor and health to the cold cuts and antipasti board.
They can be: chestnuts, hazelnuts, walnuts, pistachios, macadamias and different types of peanuts, among other options.
Pairing the cold cuts board with wines
The final touch of the cold cuts board is usually the food pairing with a good wine. If you want to include drinks in your tasting:
Opt for more intense wines for fatter or saltier boards and softer wines for lighter boards.
Red wines go with “heavier” food, and rosé or a full-bodied white wine can be ideal if your board has lighter ingredients, such as fruit and cheese.
Always go for the most versatile labels.
Consider serving a dessert wine at the end of the meal. Even not serving dessert. Some items on the board can be sweet or sweet and combine with port or sherry wines.
