Martini Board
A martini board with classic vodka martinis and a grazing spread of cheeses, cured meats, olives, cornichons, nuts, citrus and dark chocolate. Serves 8.
Equipment
- Cocktail shaker and strainer
- Jigger
- Martini glasses
- Large serving board
Ingredients
For the Martinis (8 drinks)
- 16 oz vodka 2 oz per martini; I use Chopin
- 2 oz dry vermouth ¼ oz per martini
- ice
- lemon twists, olives and cherries for garnish
For the Board
- 4 oz sharp cheddar cubed
- 4 oz brie
- 4 oz gorgonzola
- 3 oz prosciutto
- 3 oz salami
- 3 oz chorizo sliced
- 1 cup marinated olives green and black
- ½ cup cornichons
- 1 cup mixed nuts almonds, cashews and walnuts
- 4 oz artisanal crackers
- 3 oz breadsticks
- 3 oz dark chocolate broken into squares
- 1 each orange, lemon and lime sliced
- fresh rosemary and basil for garnish
Instructions
- Chill the glasses. Place the martini glasses in the freezer for at least 15 minutes.
- Build the anchors. Place the cheeses and small bowls of olives and cornichons on a large board to create structure.
- Add the meats. Fold the prosciutto, salami and chorizo and tuck them around the cheeses.
- Fill in. Add the crackers, breadsticks, nuts and dark chocolate to fill the gaps.
- Finish the board. Tuck in the citrus slices and fresh herbs.
- Mix the martinis. For each drink, fill a shaker with ice, add 2 oz vodka and ¼ oz dry vermouth and shake (or stir) until very cold, about 15 seconds. Strain into a chilled glass.
- Garnish and serve. Let guests garnish with a lemon twist, olives or a cherry and graze the board alongside.
Video
Notes
How much to buy: One 750 ml bottle of vodka makes about 12 martinis at 2 oz each.
Shaken or stirred: Shaking makes a colder, slightly cloudy martini; stirring keeps it silky and clear. Both are delicious.
Please drink responsibly. Each martini is a little over 1 standard drink.
Nutrition per serving (estimated, 1 martini plus board): 707 kcal · 40g fat (15g saturated) · 31g carbohydrates · 4g fiber · 6g sugar · 23g protein · 1,308mg sodium · 65mg cholesterol. Calculated from the ingredients listed; treat as an estimate.