Perhaps there’s no better way to appreciate something good than to learn about how it got good in the first place. So here we go. Historically speaking, charcuterie is a French concept referring to the practice of salting and smoking meats in order to preserve them. A charcutier is/was a person who practices the art of charcuterie, the word translating to “pork butcher.” The shop in which the charcutier sells these preserved meats is also called a charcuterie—a lot like what we would consider a delicatessen. 

Over the years—for reasons that varied from country to country—the charcuterie board saw the addition of cheeses, fruits, nuts, bread, honey, mustard, pickles, olives, etc. And sometimes in the new modern version of a charcuterie board, meat of any kind is excluded altogether. Today’s notion of a charcuterie board is less about the items being served and more about the vessel on which it’s presented. 

When you’re hosting a holiday party, one of the easiest ways to elevate your tablescape is by including a well-planned, thoughtfully designed charcuterie board. It can be the traditional version of solely preserved meats, you can add cheese, or you can take a modern approach by using it to plate mini desserts, a loaf of bread, or in this case, a pretty plating of a Fall Apple Bruschetta. Get the recipe and the styling elements below.