The Ultimate Charcuterie Board

Serving a charcuterie board is one of my favorite ways to entertain in the spring. Whether for a brunch or late-afternoon weekend gathering, this striking display of meat, cheese, and other snack foods keeps every palate happy and engaged.

This charcuterie board was inspired by the Mediterranean ingredients I grew up eating and that also remind me of spring. I'm Spanish on my mom's side, and even though I grew up in Venezuela, every family gathering was filled with dishes that featured Mediterranean flavors.

Pinchos (or pintxos) are bite-size Spanish snacks typically enjoyed in bars. Commonly served on a piece of bread with a cocktail skewer, they can be enjoyed in one or two bites. They are synonymous with socializing, and you'll often see groups of friends going from one bar to the next, enjoying drinks and these small bites.

I often prepare a few pinchos for my guests to try before letting them make their own; that way, they see how it's done. Pear, Iberico ham, blackberries, and honey on crusty bread is one of my favorites for a sweet-and-salty vibe. Roasted red pepper and artichoke spread works well with three-seed crackers. The nuttiness of the crackers pairs nicely with the tangy red peppers and piquant artichokes. My favorite, though, is fig spread with Gouda cheese, roasted almonds, and a sprinkle of fresh thyme on slices of crusty bread. Figs go together with thyme, and the creamy Gouda is just divine with crunchy almonds and fresh bread.

A trio of salamis — Barolo, fennel pollen, and applewood smoked — offer something for all taste buds. Fennel always reminds me of springtime in Italy — and California, where I live now. Add a pop of color with a few sprigs of herbs, which can be saved after you're done for flavoring soups or stews.

Fruit, nuts, and olives add texture and color to charcuterie boards. For an unexpected twist, add some orange slices. Figs, blackberries, and sweet cherry tomatoes are easy to grab, and kids love them, too.