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What’s a “coochie” board? We all know that “charcuterie” can be a bit of a mouthful, and the Internet never disappoints. Some people pronounce it “charcoochie”, so of course the “shark-coochie” meme was born and this is the cheese board to go along with it!
I originally made this Shark-Cuterie board for The Food Network to celebrate Shark Week, but it’s great as an un-brie-lievably cute summer-themed or beach-themed “choochie” board throughout the year.
If you’re planning a beach-y or shark week party, pair this “shark coohie” board with my Beach-themed Candy Board for dessert.
And for more “fishy ideas,” try my Seafood Charcuterie Board or my Fish Taco Board. Otherwise, I have you covered with these summer boards: Hot Dog Toppings Board, Stone Fruit Salad, Build Your Own Burger Board, BBQ Chicken Board, Bratwurst Board, Caprese Skewers, Antipasto Platter, and Cobb Salad Board.
“Shark-Coochie” Board How-To
Ingredients
- 7 ounces cheddar cheese, sliced
- 7 ounces Colby Jack cheese, sliced
- 4 ounces provolone cheese, sliced
- 8 Persian cucumbers, trimmed and halved lengthwise
- 1 5.2-oz package Gournay cheese (I like Boursin)
- 1 small red bell pepper, cored and quartered
- 6 ounces slices salami, sliced
- 1 16-ounce brie wheel
- 2 tablespoons strawberry jam
- 36 ounces blueberries
Directions
- On a large cheese board, use a fish-shaped cookie cutter to cut each slice into a cheddar fish. Repeat with the Colby Jack. Using a starfish-shaped cookie cutter, cut each slice into a provolone starfish (save the leftover provolone for the brie shark). Make two stacks of the cheddar and colby fish and space out on the board.
- Using one tip of the starfish-shaped cookie cutter, cut out ridges along both edges of each cucumber half to resemble seaweed. Lay the cucumbers, cut sides down, along the bottom of the board with the trimmed ends at the bottom. Place one stack of the provolone starfish on top of the cucumber seaweed.
- Fill a ramekin with Gournay cheese. Use the circle cookie cutter to remove the center of the cheese and fill with about 1/4 cup blueberries. Cut one quarter of the bell pepper into 1-inch-long matchsticks (save the rest for another use). Place four pieces on top of the Gournay to resemble a life preserver. Place the Gournay lifesaver in the upper-right hand corner of the board.
- Fold each slice of salami in half, then in half again. Tuck the corners of each folded salami into the fold of another to create a 2-inch long chain. Repeat until you have at least four chains. Place the salami chains above the shorter cucumbers to resemble coral. (For more styling tips, check out this salami styling video!)
- Slice the cold brie in half horizontally, then cut into a rounded triangle shape. Remove the top half of the brie and cut off a 1-inch border. (Pro tip: freeze the brie for about 10 minutes to make it easier to cut!) Cut out a small half-circle towards the flat side of the triangle and spread strawberry jam on the bottom half of the brie. Place the top half on top of the bottom half. Cut the remaining provolone into 1/2-inch triangles and place them inside the half-circle to resemble shark teeth. Slice 12 blueberries in half and line the exposed border of the bottom brie shark with the halved blueberries, cut sides down. Add two blueberry halves cut sides up to resemble shark eyes. Place the brie shark in the upper-left hand corner of the board.
- Fill in the rest of the board with blueberries to resemble water. Serve with your favorite crackers on the side.
“Coochie” Board Brie Hack
One of my favorite ways to add pizzazz to a cheese board is to turn the brie into edible art! That’s why in this board, I turned the brie into a very delicious shark. Watch this tutorial for more details on how to perfect my brie cookie cutter hack!
“Shark-Coochie” Crackers
Brie and Grournay cheese are both fairly mild, so feel free to bring in the flavor with your favorite crackers! I personally love Raincoast Crisps, but you could also go the classic water cracker or homemade crostini route (find my crostini recipe here!).
“Shark-Cuterie” Boards I Love
Here are some of my favorite shark-themed charcuterie boards from around the internet! Use these as inspiration too:
Can’t have shark-coochie without Jaws! Board by @tishacherry on Instagram:
The mix of colors and flavors on this board by @charcute.creations on Instagram are amazing:
I love the use of the watermelon on this board by @dawnacrawford on Instagram:
Show Me Your “Shark-Coochie”
I hope this post inspires you to make this jaw-dropping board. Nothing makes me happier than seeing the beautiful spreads you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share!
And, If you liked this recipe, please rate and review.
“Shark-Coochie” Board
Description
Ingredients
- 7 oz cheddar cheese sliced
- 7 oz Colby Jack cheese sliced
- 4 oz Provolone cheese sliced
- 8 Persian cucumbers trimmed and halved lengthwise
- 1 5.2-oz Gournay cheese
- 1 small red bell pepper cored and quartered
- 6 oz salami sliced
- 1 16-oz brie wheel
- 2 tbsp strawberry jam
- 36 oz blueberries
Instructions
- On a large cheese board, use a fish-shaped cookie cutter to cut each slice into a cheddar fish. Repeat with the Colby Jack. Using a starfish-shaped cookie cutter, cut each slice into a provolone starfish (save the leftover provolone for the brie shark). Make two stacks of the cheddar and Colby fish and space out on the board.
- Using one tip of the starfish-shaped cookie cutter, cut out ridges along both edges of each cucumber half to resemble seaweed. Lay the cucumbers, cut sides down, along the bottom of the board with the trimmed ends at the bottom. Place one stack of the provolone starfish on top of the cucumber seaweed.
- Fill a ramekin with Gournay cheese. Use the circle cookie cutter to remove the center of the cheese and fill with about 1/4 cup blueberries. Cut one quarter of the bell pepper into 1-inch-long matchsticks (save the rest for another use). Place four pieces on top of the Gournay to resemble a life preserver. Place the Gournay lifesaver in the upper-right hand corner of the board.
- Fold each slice of salami in half, then in half again. Tuck the corners of each folded salami into the fold of another to create a 2-inch long chain. Repeat until you have at least four chains. Place the salami chains above the shorter cucumbers to resemble coral.
- Slice the cold brie in half horizontally, then cut into a rounded triangle shape. Remove the top half of the brie and cut off a 1-inch border. (Pro tip: freeze the brie for about 10 minutes to make it easier to cut!) Cut out a small half-circle towards the flat side of the triangle and spread strawberry jam on the bottom half of the brie. Place the top half on top of the bottom half. Cut the remaining provolone into 1/2-inch triangles and place them inside the half-circle to resemble shark teeth. Slice 12 blueberries in half and line the exposed border of the bottom brie shark with the halved blueberries, cut sides down. Add two blueberry halves cut sides up to resemble shark eyes. Place the brie shark in the upper-left hand corner of the board.
- Fill in the rest of the board with blueberries to resemble water. Serve with your favorite crackers on the side.
