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How to Make a Gorgeous Charcuterie Plate - Simply Jocelyn
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May 8, 2025
When you are planning a get together everyone likes to stand around and chat and eat tasty things. One thing that all of our guests enjoy is Jocelyn's Charcuterie or as Mark would call it, meat and cheese plate. Here is Jocelyn's advice tips, what to put on it, and how to best display your charcuterie plate for guests to enjoy and keep the conversation going. Follow Jocelyn on Instagram - http://www.instagram.com/jocelynwoltersworld Follow Simply Jocelyn on Facebook - https://www.facebook.com/Simply-Jocelyn-A-Globally-Inspired-Life-100312851709273/ Grab Some of Jocelyn's Favorite Kitchen Gear Ninja Blender/Food Processor - https://amzn.to/30F4vXZ Calphalon Tri-Ply Stainless Steel Cookware - https://amzn.to/30sZ91O GreenPan Lima Ceramic Non-Stick Griddle - https://amzn.to/2BNCa77 PriorityChef Mortar and Pestle - https://amzn.to/3ff4rCd Silicone Stretch Lids for Keeping Things Fresh - https://amzn.to/2UvX6pL Le Creuset Stoneware Butter Crock - https://amzn.to/2UwIxSV
View Video Transcript
0:00
So now that we've started drinking, we definitely need to put some food in our
0:04
bellies so that we're not schnockered in 15 minutes because these are excellent
0:09
and strong. So they go down easy and I can see how it's gonna be a problem. So
0:14
let's do this. We're gonna make a little charcuterie sort of plate
0:20
You wanna say that with the French charcuterie? No, no I do not actually. I beg
0:28
Jocelyn to do this though because everybody that knows this woman knows that she makes the best
0:33
platter thank you for all of her gatherings and when I try and do it I pretty much do this you
0:43
take it out of the plastic once in a while if you're lucky and she always makes it look so
0:48
pretty so I wanted to see her process of like putting it all together and doing the little
0:52
yeah things there's a terminology for that but it's a word that I can't say on the interwebs
0:58
So all of this stuff is just stuff we got at the grocery store
1:02
I've got this Munchego. I think. Yeah, Munchego. And this is called Drunken Goat
1:09
I love it. Why not? This is Honey Goat. And this is Danish Blue
1:16
And we've got goat cheese with blueberry and vanilla. I'm going to put a whole bunch of stuff on here and make it kind of crazy
1:24
But, you know, none of this is like fancy stuff. It's literally all from our local grocery store
1:31
Some strawberries because you need some color. Okra because I love pickled okra
1:36
Pickled okra. Just my favorite snacky thing. And then I've got some little, I couldn't find, yeah, they're little gherkins
1:43
I couldn't find any cornichons, the like little tiny wonderful ones. But these were smallish
1:48
I have Greek olives because, you know, I'm Greek and I can't kind of live without that. Sure
1:52
I've got fig spread you must have fig spread if you're going to have cheese
1:59
yeah really like fig spread goes to other things too I do strawberry jam
2:04
like peanut butter and jelly jam like I've used that please tell me you didn't use peanut butter
2:09
I told you I wasn't good at I don't know what the rules are
2:15
I just know that you need fig spread if you're going to serve cheese alright so I've got some fancy crackers
2:20
and then And right here I have, see this is like seriously how it comes
2:26
This is from my house. Like this is the way we do it. We're not, we're all that honest here
2:31
I've got some gluten-free crackers for me. Are these the ones you made
2:37
Yes. All right. So I had Mark just buy me some pecan halves or pecan or however pecan or whatever you say
2:44
for that nut. um i just got some halves and i made these tasty little bourbon coated ones oh my gosh oh my gosh
2:53
they are really good so i will um i have a video on those and how to make them so you'll get that
3:00
too um and i've got some grapes and i think that's it we've got um what what do we have here
3:07
well this is prosciutto we have salami dry salami and prosciutto oh i forgot the chopping up kind of
3:13
little tiny salamis, but that's okay. It's just like the one, like the, you know, it's Mark loaded this stuff
3:20
Oh, so it's Mark's whole. It's all Mark's whole. It's tiny. Uh-huh. So anyway
3:24
That's why he's not invited into your video today. He's not invited
3:29
All right. So, um, I'm going to let you do this and make it your way
3:33
And then I'm going to teach you how to do fancy stuff
3:37
My way is like some straw. Throw it on there, sister. Do it your way
3:42
There's your olives. Oh thank God you took them out of the plastic bag You lucky And then One of that Tell me you going to open it I figured if people want it they open it
4:00
And then this is the part that she always gets me, because she does something crazy with the prosciutto
4:15
And there goes my dog. she's a terror uh-huh she's actually a little trampy uh-huh hey those don't look too bad
4:24
do you know what the trick is until you wait and see her do it and then you're like oh
4:29
can i tell you the trick tell me because i'm ruining this trick try we're crazy
4:33
i i tear these in half because they're um and then i just make them into little rosettes of meat
4:42
right so i just kind of twist them up but the the thing is putting them yeah oh look at that
4:53
it's beautiful it's like a tulip just starting to open things that's what i was going for oh yes i
4:57
know you were so oh look there i got one too all right so i'll keep rosette in here what do you do
5:03
with this because that you can't look at it so can i just start over sister
5:07
i don't i mean i'm not saying that what i do is like why we're here to learn the right way
5:15
it's just my way and so that and it's again that you were the answer makes it pretty
5:20
right i'm setting over here pile some things up like that right and what ends up happening is
5:29
you get little neighborhoods full of things like there's the prosciutto neighborhood right
5:36
I honestly, most of these I just sort of like I want to live in the prosciutto neighborhood
5:41
Yeah, so do I, right? I just sort of line these up
5:46
I'm going to move, you know what, because I have meat here and meat here I'm going to just sort of put
5:50
Oh, but we have two things Should we fill that up? All in the middle
5:54
You tell me You know, whatever looks depends on the room Then there's the cheese
5:59
That's the truth So some of these cheeses are kind of big I'm going to reach across you, excuse me
6:03
And I'm just going to slice this a little bit smaller and put this in. That doesn't look pretty. We're going to put it in
6:14
like that. So this is actually a really good tip when you're making a platter for a lot of people
6:20
or you're having something that's going to sort of last all night long. Go ahead and cut those
6:26
things down and wrap these back up and put them out later. So maybe that's one of my problems is
6:33
that I never like, I always just, it goes on the platter the way that it comes from the store
6:39
And so it just looks too much. That's too much. Kind of the problem, yeah. So, and then I like to spread out my color too
6:46
So I've got red and green over here. And then maybe take some grapes
6:53
And the thing with grapes, do you have scissors? Yeah. Can we just, I'm going to make this over
7:01
my dog chewed on them once so they're a little bit janky look at them tell me you watched them
7:07
after that well it was years ago so they've been washed a few times nobody panic all right so um
7:13
when you're placing grapes whatever that nasty bit is you just kind of put it down at the end
7:19
so you don't see it um i had no idea there was a way to place well yeah because like
7:24
there that's better you don't want like this stuff sticking out right you want the prettiness
7:30
It's just all about placement. This is why you're doing this. I didn't notice
7:36
It doesn't take the two seconds to look at it and go, ew, that looks ugly
7:41
And then put some other things on there Now you ruined it I have more in the fridge don worry it okay um all right so we get some blue cheese out we got several cheeses don we I want to
7:56
this one is just bizarre enough that I'm dying to try it what blueberry blueberry vanilla cheese so
8:03
The vanilla is pretty subtle, but the blueberry is really good. So it's blue
8:11
It's all sorts of. The funkier, the better. That's a good stinky one, isn't it
8:19
Yeah. Stinky cheese. Love me stinky cheese. These little wedges often fit really nicely into the corner
8:28
Did I put a lemon on it? Yeah, we'll do that for some color. Absolutely. And why don't we cut it and spread some of the yellow out
8:38
But let's wait on that because that'll be like a garnish, right? So we'll see where we have space for it and where we need some
8:44
Does that make sense? Now I can smell like funky cheese. And although the funky cheese smells really good
8:53
I don't want it getting on everything else and impairing those. All right
8:57
So wad up the meats. spread everything around, right? I'm going to do this
9:10
These puppies. Once you put those out. Let's put the cheeses on. I know. You're going to start eating it
9:17
That's what you do. So let's, you know what? That's purple and that's purple
9:21
So let's set, let's set that somewhere like here. Let's all come out and hopefully
9:28
It's squeeze a little bit and yeah, there you go. Alright, so I'm just gonna turn that a little bit
9:37
Alright, so we're just going to lock that up And we're gonna let families out just a little bit more
9:47
spread a little bit and then Starting to apply the jocelyn platter and you know what? It's not that hard
9:55
I mean when I'm doing this by myself and not explaining it or anything else I just
9:59
Flop it all out there and it's really fast So kind of gather your crackers and put them so they make
10:07
Like a pretty line and just have to be perfect and actually as you as we go
10:13
It's gonna get messier and messier and then at the end it all comes together
10:19
I also really like these crackers because Mark loves these they're his favorite
10:24
But they're really great because they stand up really well. So you can kind of shove them into spots where other things won't necessarily stand well
10:37
Here we go. Grab those. Pickles. We haven't put any pickles on
10:45
Okay. We've got pickled things here. I don't want my crackers to sit on the pickled things because they get all wet and nasty
10:54
and that's kind of gross. But so I'm gonna put these pickled things over here. Get some pickles
11:02
in that. Oh and nuts. Gotta have the nuts because we're all nuts. Also just saying that makes it kind of good
11:11
So we're just gonna put a pile there. Maybe a little pile over here. Fill up spaces. These
11:20
These nuts are really good for just filling up the little open spaces
11:25
I'm gonna put some more strawberries out. These have all been washed, by the way. I'm not like putting nasty stuff out there
11:33
Shoot I forgot the fig jam We can put we have a little thing Do you have a little bowl We have a little bowl Little bowl would make it perfect Because then it still pretty Yes All right And then olives These little tiny things like nuts and olives I sort of put on at the end
11:49
And sprinkle those out. Yes. Just to fill up the white space
11:54
And truly, if I'm having a party and I'm sober enough, sometimes
12:02
That is key. well you come over and you make things like the quarantini and i get a little bit tipsy
12:07
so when that happens every once in a while we doesn't stay pretty all night right getting
12:12
takeaway yeah well that happens but um throughout the night i will just go out and like take
12:19
a glomp of of olives and you know kind of throw them around or some more nuts and stick them in
12:24
different places if you have all of this stuff already ready like i literally when we have a big
12:31
party i will just make my kitchen my my pantry will just have all this stuff like right at the
12:39
ready so i can just go grab one thing and throw it onto the platter and fill it all up again i
12:45
love well then you've also done like where your kitchen island was your charcuterie platter
12:50
well there is that that was um when we have a big party we have a bunch of people the whole
12:57
yeah my whole island turns into just the platter right and it can have everything like it'll have
13:03
these things but then it'll have like little baked goods and and all sorts of stuff and you just
13:07
why not everybody dig in together so do you think that's good enough oh lemons you're gonna have to
13:14
refresh all of those olives supplies you're gonna do this that's okay we have olive problems that's
13:20
That's why we're friends. Because you know what? I'm Greek and we can't, Greeks can't live without lemon in their life
13:28
I mean, it's like part of the diet, right? I'm not. And I still love it
13:31
I know and that's why we're friends. Alright, so those little lemons just add a little bit of color somewhere
13:36
I don't love that on top. But this looks so much better than mine. That's it
13:40
So we'll just go whoop. Well done. We'll throw in olives. So we're all eat that one
13:44
And a grape falaf. Mmm. so you also need little tiny um i'll finish chewing
13:51
need some little cheese um cheese knives and things like that seriously most plates and yeah
14:01
my my cheese knives i i have bought at the dollar store cheap little easy things because you know
14:07
what half the time they get broken anyway so i don't want to like spend a lot of money on them
14:11
because fancy ones get broken just as easily as the cheap ones do. So as long as they look pretty
14:17
it'll make it look like a very posh, sophisticated sort of plate
14:22
So this is our Finnish charcuterie plate. Our charcuterie, I can't even do it
14:27
I know. French is really hard for me to pronounce. If I keep drinking this, I'll be fluent here
14:31
I'm French. I get really fluent in Southern and Greek. Also Portuguese
14:37
Sometimes all at the same time. Yeah, that's really confusing. Which is fun
14:40
What is not confusing is these platters. You just really, all it is, is putting as much as you can on the plate and filling up every bit of space underneath so you almost don't see the platter
14:53
The other trick is to cut things into smaller pieces so that you can replenish and kind of keep it coming all night long
15:01
You know how much I love to have you guys over. And we constantly, our house is always full
15:06
If we're not traveling, our house is full of people. and this is the first thing that they see when they come to my house there's always this ready
15:13
i constantly have these things on hand just buy some meats and cheeses and i always have fruit
15:20
because i have kids and so all of that is sitting there and ready to go and i just toss it onto a
15:24
platter so i hope that you guys enjoy this and um you know what cheers cheers
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