How to Make a Gluten-free and Dairy-free Charcuterie Board
How to Make a Gluten-free, and Dairy-free Charcuterie Board (Pesto Recipe Included!)
This is a sponsored post written by me on behalf of Albertsons. All opinions are 100% my own.
Full of savory-sweet goodness, charcuterie boards are truly a thing of beauty. Here is my take on a simple, gluten-free, and dairy-free version! Build an awe-inspiring spread by filling your board with an array of snack choices like meats, dairy-free cheeses, crackers, nuts, seasonal produce, fresh herbs, and more (plus, get my dairy-free pesto recipe below).
What is a Charcuterie Board?
According to Larousse Gastronomique, the French encyclopedia of gastronomy, charcuterie (shar-koo-tuh-ree) is defined as “the art of preparing various types of meat, in particular pork, in order to present them in the most diverse ways.” Even though the 15th-century French term refers to pork, you’ll find an abundance of modern-day charcuterie boards that include many other ingredients that vary in flavor and texture, or that may be inspired by a certain region of the world.
How to Make a Charcuterie Board
Select your platter: It can be as big or small as you want it to be (I made a simple spread, perfect for my family of 3!), and definitely, no expensive wooden board is required. Anything from wooden cutting boards, serving trays, marble slabs, or slate cheese boards will work.
Add a few small bowls: I like doing this as a second step because it helps me visualize where to place all the other ingredients. Fill the small bowls with things like dairy-free pesto (recipe below), dairy-free cheese spread, jam, honey, olives, seeds, etc…
Next is the meat: Some tasty choices here are nitrate-free salami, prosciutto, sausage, capocollo, pâtés, etc. I made a smaller-scale board and decided to go with salami. If you are making a larger board, going with 2-3 different meats can provide some variety. If you aren’t a fan of pork, sliced turkey or smoked salmon are some yummy options to go with it!
Move onto the cheese: Choose your favorite dairy-free cheese or cheeses if you are making a larger board.
Fill the gaps: Add in ingredients to fill in space like gluten-free crackers (these are the ones I use), nuts, pickles, sliced cucumbers, etc.
Something sweet: Balance the savory with a little sweet! Things like strawberries, blueberries, or jams make great options, that can also add a pop of color to your board.
Garnish with fresh herbs: Totally optional, but adding fresh herbs will give your board even more color, not to mention those lovely aromatics.
I’m so excited to be partnering with Albertsons to bring you this beautiful spread! My neighborhood store is my go-to spot where I score all of my gluten-free and dairy-free goodies. As many of you know, meal planning and grocery shopping when you have food allergies, intolerances or restrictions can be flat-out discouraging sometimes. Because of this, I am super grateful for the feeling of relief I get walking down the aisles at Albertsons! They have a vast variety of products that cater to special diets (such as gluten-free, dairy-free, grain-free, and plant-based).
I have personally been going *nuts* over their selection of O Organics® nuts! They make a convenient snack that is rich in healthy fats and protein. In addition, they make a really tasty addition to recipes (like myFresh Dill Chicken Salad). In the spread I’m sharing with you today, I used O Organics Roasted Nut Trio, Unsalted Almonds, and Cashews with Sea Salt.
If you choose to eat organic, O Organics offers a wide variety of other USDA-certified organic products for every occasion, all at an incredible value. I buy their products at my local Albertsons store in Boise and you can find them exclusively at the Albertsons Companies family of stores, including Safeway, ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, and United Supermarkets. To find a store near you and for more recipe ideas, visitwww.albertsons.com.
Making a Charcuterie Board GERD-Friendly
Understandably, I get a lot of questions about why I include fat-rich ingredients in some of my recipes. After all, most doctors recommend following a low-fat diet, post-GERD diagnosis. However, after trial and error with my diet and eventually reading The Fast Tract Diet: Heartburn book by Dr. Norm Robillard, I learned that fat was not the culprit of my symptoms. You can learn more about the common misconception here.
It’s important to keep in mind that when it comes to having acid reflux (whether it be GERD, LPR, or both), what foods one person tolerates may not agree with your digestive system. That’s what’s great about charcuterie boards, you can totally free-style it and fill it with ingredients that work for you!
Do berries give you flare-ups? Try swapping it out for another fruit option, like a melon. Do you find nuts and seeds hard to digest? Soaking them first, then dehydratingthemmay help with that! Get creative and put your own GERD-friendly spin on your board. Also, don’t hesitate to reach out if you need any suggestions for ingredient alternatives by leaving a comment below!
Build an awe-inspiring spread by filling your board with an array of snack choices like meats, dairy-free cheeses, crackers, nuts, seasonal produce, fresh herbs and more! (Plus, get my dairy-free pesto recipe below).
Meat like nitrate-free salami, pepperoni, prosciutto, capicola (see above for more suggestions)
Other – olives, pickles, sliced cucumber, celery sticks, fresh herbs
Homemade Dairy-free Pesto
2 cups of fresh basil leaves (feel free to sub half of the basil with spinach or kale)
1/3 cup of pine nuts (or walnuts)
1/3 cup of olive oil, or more as needed
3 tbsp of nutritional yeast
1/4–1/2 tsp of salt
optional: 1 tsp of fresh lemon juice and ground pepper
Add fresh basil, pine nuts, and nutritional yeast to a blender or food processor and pulse a few times. Scrape down the sides, then add the oil, lemon juice (if using), and salt + pepper. Process until you get the consistency you want. This recipe makes about 1 cup and will last 5-7 days refrigerated in a sealed container.