Before my last dinner party, I took a few minutes to work on a few small details. I pulled out my calligraphy kit from a workshop I attended to make place cards and a menu. These little additions were the perfect finishing touches, making the dinner table seem so put together.
One of my favorite things to do is host dinner parties. Nothing beats sharing good food and drinks with close and new friends. My apartment is hosting a guest this Labor Day weekend, so what better excuse to throw a dinner party? Hosting a dinner party doesn’t need to be stressful or elaborate. A no-cook appetizer, light main course, and simple dessert kept this hostess out of the kitchen. My favorite part of the night was starting with a large cheese board, charcuterie platter, and some wine I picked up in Calistoga.
A few notes on serving a great cheese board:
- Mix animals (goat, sheep, and cow milk cheeses), textures (hard and soft), colors, and ages (fresh and aged cheeses).
- Charcuterie: Add cured meats like salami and prosciutto.
- Add sweet and salty elements. I served my board with roasted cashews, olives, dried apricots, and figs drizzled with honey.
- Serve with toasted baguette rounds and crackers. I put out a small dish of extra virgin olive oil and balsamic vinegar for dipping as well.
- You should have a variety of knives for soft and hard cheeses. Multiple knives also make it easier for several guests to serve themselves at the same time.
- Bring all cheeses to room temperature before serving (about 1 hour). This makes the cheese easier to cut and brings out the full flavor. Keep the cheese covered while bringing to room temperature to keep them from drying out.
Minimal effort, yet crowd-pleasing. What other elements do you like to include on your cheese boards?