Think Outside The Charcuterie Board With These Fresh Ideas

Vegetarian friends coming over? Try this Spring Crudite board with colorful veggies and dips (hold or don't hold the prosciutto-wrapped asparagus).

Hosting a World Series party or Super Bowl Sunday? Try the Ballpark Board, with hotdogs, homemade pretzels (there's an Oktoberfest Board too), and all the fixings. CrackerJacks are a playful touch.

Also great for game day: Serve a board of wings for your sporty guests with an array of sauces. Scott provides tips below!

Wing Sauces

Each sauce makes about 3/4 cup. But half the fun of the board is trying out different flavors, so go ahead and make more than one—you’ll find plenty of ways to use up the extra sauce.

All sauces, except for buffalo, can be refrigerated for up to 3 days. Bring to room temperature before using.

Buffalo Wing Sauce

Classic buffalo sauce is made with Frank’s RedHot Original Cayenne Pepper Sauce.

• 1/2 cup hot sauce
• 4 tablespoons unsalted butter, melted
• 1 tablespoon molasses

Whisk all ingredients together in bowl.

Smoky Barbecue Wing Sauce

• 1/4 cup chicken broth
• 1/4 cup ketchup
• 1 tablespoon molasses
• 1 tablespoon cider vinegar
• 1 tablespoon minced canned ­chipotle chile in adobo sauce
• 1/4 teaspoon liquid smoke

Whisk all ingredients together in bowl.

Mango Chutney Wing Sauce

• 3/4 cup mango chutney
• 1 shallot, minced
• 3 tablespoons water
• 1 tablespoon minced fresh cilantro
• 1 teaspoon grated lime zest

Whisk all ingredients together in bowl.

For your next boozy bunch, get creative with this ultimate Bloody Mary Board served with shrimp, celery, olives, Tabasco sauce, even Black Pepper Candied Bacon (recipe in book). Don't forget the cocktail skewers!

Alongside your Bloody Mary Board could be a Breakfast Taco Board, complete with jalapeños, avocado, and fresh salsa.

We love this sweet and savory Dessert Cheese Board for the holidays, from Thanksgiving to New Years. So pretty! Check out Scott's recipe below for a variety of homemade candied nuts to make it extra special.

Skillet Candied Nuts

Makes about 1 cup

I keep these in my pantry at all times. Besides adding rich ­flavor and crunchy texture to the dessert cheese board, ­candied nuts make a special topping for ice cream (or ­oatmeal)—or a great little snack all on their own.

You can use any variety of nuts, but I’m partial to cashews, pistachios, and almonds. And the recipe is easily customizable with herbs and spices to create different flavor profiles. As the sugar ­caramelizes toward the end of cooking, it may start to get a little smoky; that’s OK.

• 1 cup coarsely chopped raw, unsalted nuts
• 2 tablespoons water
• 2 tablespoons sugar
• 1/4 teaspoon table salt

1. Toast nuts in 10‑inch nonstick skillet over medium heat until fragrant and spotty brown, about 3 minutes. Quickly add water, sugar, and salt and stir with rubber spatula to evenly coat nuts.

2. Cook, stirring often, until sugar mixture caramelizes and nuts begin to clump together, 2 to 3 minutes. Quickly ­transfer nuts to large plate and spread into even layer. Let cool for 10 minutes. Break nut clusters into small pieces with your hands.

(Nuts can be stored in airtight container for up to 1 week.)

Variations:

Skillet Candied Nuts with Fresh Herbs

Just before transferring candied nuts to plate, stir in 1 ­teaspoon minced fresh rosemary, sage, or thyme.

Spiced Skillet Candied Nuts

Combine 1/8 teaspoon ground coriander, 1/8 teaspoon ground ginger, and pinch ground cinnamon in bowl. Just before ­transferring candied nuts to plate, stir in spice mixture.

Try a board on ice with this Raw Bar Board, perfect for brunch, New Years Day, or any special occasion.

There you have it, some outside-the-charcuterie-board inspiration for your next gathering. Be sure to check out Scott's Boards book for more scrumptious and creative ideas, like a Bruschetta Board, Steak Frites Board, and more!

Follow us on Pinterest for more charcuterie board ideas and recipe inspiration!