How to Make a Charcuterie Board

Why I Love Charcuterie Boards

• They’re endlessly customizable: You can make a board to fit any craving, theme or holiday. From classic cheeses and cured meats to vegan or gluten-free options and seasonal fruit, the combinations are limitless.
• They’re elegant but easy: You can go from “I have snacks” to “I’m hosting an elegant party” in about 15 minutes, just by artfully arranging food on a wooden board.
• Everyone will like something: Picky eaters? Keto friends? Kids who only eat cheese cubes? A charcuterie board lets everyone pick and choose what they like without you having to make separate dishes.
• They’re edible artwork. Charcuterie boards are a fun, creative outlet, so be sure to include your own style and personality.

After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!

Classic Charcuterie Board

When it comes to easy entertaining, nothing beats a charcuterie board. It’s the ultimate no-cook appetizer that looks impressive but takes minimal effort. Whether you’re hosting a holiday party, a casual get-together, or just want to elevate your Friday night, a charcuterie board is always a crowd-pleaser.

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Course: Appetizer

Cuisine: French

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 -6 servings

Calories: 574kcal

Author: Danelle

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Ingredients 

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Cheese: Choose 3

• 4 oz. Soft cheese (brie, camembert, goat cheese)
• 4 oz. Semi-soft cheese (fontina, havarti, munster)
• 4 oz. Firm cheese (cheddar, gruyère. gouda)
• 4 oz. Hard (parmesan, asiago)

Meat: Choose 3

• 3 oz. sliced salami
• 3 oz. sliced pepperoni
• 3 oz. sliced ham
• 3 oz. prosciutto
• 3 oz. capicola

Starches: Choose 2-4

• sliced baguettes
• crackers
• toasted pita wedges
• melba toast

Spreads and Accompaniments: Choose 5-7

• Fresh and dried fruit
• Olives
• Nuts
• Pickles
• jam, jelly and honey
• herb butter, cream cheese spread, other dips and spreads

Instructions

• Clean your board and set out all of your ingredients.
• Arrange the cheese on the board with space between each variety. Nestle in small bowls, jars or ramekins for your jams and spreads.
• Fan sliced meat around cheeses, or arrange in ribbons and rolls on the board. Place meat with space between each variety.
• Fan crackers around meat and cheese, or place in small piles around the board.
• Add fresh or dried fruit, vegetables, olives and pickles in small bunches. Scatter in nuts. Just before serving, fill bowls with dips and spreads, and set out cheese knives and small spoons for serving.

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Nutrition

Calories: 574kcal | Carbohydrates: 5g | Protein: 36g | Fat: 60g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 156mg | Sodium: 2215mg | Potassium: 408mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 2410IU | Vitamin C: 9mg | Calcium: 272mg | Iron: 2mg

Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!

What Should I Include?

You can make a charcuterie board out of almost any finger food or snack item, but here are a few basics to help you get started.

• Meat: Plan on 2-3 ounces per person. Include at least 3 types of meat.
• Cheese: Plan on 3 ounces per person. Include at least 3 kinds of cheese.
• Extras: provide at least one cracker or piece of bread for each slice of meat. Include generous amounts of pickles, spreads, nuts, fruits and other extras.

Meat suggestions

• salami
• ham
• prosciutto
• capicola
• pancetta

Cheese Suggestions

• Soft cheese (brie or camembert)
• Semi-soft (fontina, havarti)
• Firm (cheddar, gouda)
• Hard (parmesan, asiago)

Starch Suggestions

• Crackers and crisps
• Sliced baguette
• Melba toast
• Toasted pita wedges

Accompaniment Suggestions

• Honey, jams and spreads
• Fresh and dried fruit
• Nuts (seasoned, candied, chocolate covered, etc.)
• Pickles and olives

How to Arrange Your Board

• Choose your board: Use a wooden cutting board, slate, or large platter. Bigger is better — you want space for variety.
• Place the cheeses first: Space your cheeses evenly around the board. Mix textures (soft brie, semi-soft gouda, hard cheddar)and pre-slice or crumble some for easy serving.
• Add small bowls for spreads and extras: Nestle in ramekins for jams, mustards, olives, honey, or dips before adding other items. Don’t forget to set out small knives, spoons or honey dippers for serving.
• Layer in the meats: Fold prosciutto into loose ribbons, roll salami, or fan slices in neat lines or curves around the cheeses.
• Fill in with crackers and bread: Tuck them in small stacks or fanned rows in multiple spots so guests don’t have to reach across the board. I often include a tray of crackers and bread on the side to save room on the board for other things.
• Add fresh fruits and veggies: Include some grapes, berries, figs, sliced apples or pears, cherry tomatoes, or cucumber slices for color and freshness.
• Scatter in nuts and dried fruits: Almonds, walnuts, cashews, dried apricots and dates are great for filling in gaps and adding texture.

Pro Tips and Tricks

• Add some sweet elements like dark chocolate bark, honeycomb, candied nuts, or mini cookies. Keep sweet and savory items separate so guests can navigate easily.
• Cut cheeses into different shapes (wedges, cubes, crumbles). Use tiny cookie cutters to cut shapes for holidays (hearts, stars, etc.)
• Garnish with fresh herbs like rosemary sprigs or edible flowers for a pop of freshness.
• Add a signature element, like a jar of homemade apple butter or mini caprese skewers.
• Keep extras on hand and refill as the board begins to empty.

Storing Leftovers

Cheese

• Wrap individually in parchment paper, then loosely in plastic wrap or place in a reusable container. Store in the cheese drawer or vegetable crisper—cool and slightly humid is best.
• Soft cheeses (brie, goat cheese): Eat within 3–5 days.
• Firm cheeses (cheddar, manchego): Last 1–2 weeks if wrapped well.

Meat

• Wrap in parchment or wax paper, then store in an airtight bag or container in the refrigerator. Once cured meats and cold cuts have been opened, eat within 3–5 days once opened for best flavor and safety.

Other Items

• Dips, Spreads & Condiments: Transfer to airtight containers and refrigerate for 2–4 days
• Fruit and Berries: Store in breathable containers lined with paper towels and eat within 1–2 days.
• Crackers and Bread: Store in airtight bags or containers at room temperature for 2-3 days.

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