At The Art of Grazing, a charcuterie business in Fort Worth run by Amanda Pastusek and her sister-turned-business partner Kathryn Longbottom, every day is a good day to treat yourself.
Pastusek turned her lifelong passion for crafting beautiful food into a brick-and-mortar business that makes custom orders and teaches classes from its headquarters in Fort Worth’s Hemphill Heights.
Longbottom joined the team in 2021, taking over social media and marketing, but soon caught the creative bug and joined her sister designing boards.
Together, the two have more than passion, possessing a true gift for the craft with impeccable pallets and an eye for pairings, utilizing local brands and products whenever possible.
With October kicking off the holiday season, party planning and hosting looms over every Fort Worth family, and if the thought of cracking open the same jar of salsa no longer sparks joy, the sister team has you covered with three easy charcuterie ideas to dress up any table.
Whether you have more traditional tastes or you like to be a bit adventurous, there's something everyone can enjoy from these three charcuterie boards and their wine pairings.
Board 1, the Traditionalist
"This classic board makes us want to break out our favorite flannels," says Pastusek. "To begin, we used Italian dry salami to make a savory rose and balanced that with some bright acidic green grapes and a Sand Point Chardonnay."
The deep golden color of the wine is visually pleasing, while its creamy acidic flavor compliments the cheeses on the board. Pastusek used a sharp one-year-aged Hennings cheddar, a tequila and habanero infused young cheddar from Deer Creek called The Rattlesnake, and a creamy tangy goat cheese rolled in crushed pistachios.
"A pumpkin cutie orange brings the fall theme to life on this cozy, nostalgic Fall charcuterie board," explains Pastusek.
Board 2, Sultry Autumn
"This dark and moody board is filled with deep purples and reds," begins Pastusek. "And pairs impeccably with the Midnight Reserve wine, a Bordeaux-style blend from Lange Twins."
The dark fruit elements and a slight hint of spice in the wine make it easily pairable with cheese. And Pastusek made use of a black-waxed horseradish cheese from Yancey's Fancy, a cabernet-soaked Bellavitano from Sartori, and a creamy soft-ripened Brie to pair with the provocative blackberry sage jam, locally made in Fort Worth by Vam's Jam. Lastly, a black peppered salami rounds out this sexy autumn charcuterie board.
Board 3, Modern White
"We love the crisp, clean palette of this bright fall board," says Pastusek. "It's paired with Nomine Renard Brut Champagne."
The true French champagne is worth the splurge for its notes of citrus, strong minerality, and overall perfect dance with the cheeses and fruit on the board. Tropical notes from a dried mango rose and fresh kiwi are balanced by a warm and nutty six-month manchego and a salty coastal white cheddar.
"Dill havarti offers an approachable creamy bite, and prosciutto di Parma is a must for any elevated charcuterie board," says Pastusek. "Sesame-covered almonds and fresh sage tie a beautiful bow on this contemporary board."
This classic board makes us want to break out our favorite flannels.
The deep golden color of the wine is visually pleasing, while its creamy acidic flavor compliments the cheeses on the board.
Dill havarti offers an approachable creamy bite, and prosciutto di Parma is a must for any elevated charcuterie board.
