A charcuterie board is less a strict recipe and more an artful way to arrange meats, cheeses, fruits, and crunchy extras into a beautiful, shareable platter. It feels luxurious yet is surprisingly easy to assemble, and you do not need to cook anything. This version focuses on balanced flavors—salty, sweet, creamy, and crunchy—so every guest can build their perfect bite. Whether you are hosting a holiday party, a casual movie night, or a romantic date, this festive charcuterie board is guaranteed to impress.
Ingredients
You can scale these amounts up or down depending on how many people you are serving. This list comfortably serves 4–6 as an appetizer.
Meats
- 3 oz (85 g) prosciutto, thinly sliced
- 4 oz (115 g) salami, sliced into rounds
- 3 oz (85 g) smoked turkey or ham, rolled into small bundles
Cheeses
- 4 oz (115 g) aged cheddar, cut into cubes
- 4 oz (115 g) brie or camembert, left as a small wheel or wedge
- 4 oz (115 g) gouda or Swiss, sliced
Fruits and Vegetables
- 1 cup red or green grapes, left on small stems
- 1 small apple, thinly sliced
- 1 small pear, thinly sliced
- 1/2 cup fresh berries (strawberries, raspberries, or blueberries)
- 1/2 cup baby carrots or cucumber rounds
Crunchy Elements
- 1 cup assorted crackers
- 1/2 baguette, sliced and lightly toasted
- 1/3 cup roasted nuts (almonds, cashews, or walnuts)
Extras and Condiments
- 1/3 cup green or black olives, drained
- 1/4 cup cornichons or small pickles
- 1/4 cup honey
- 1/4 cup fig jam, cherry jam, or other favorite preserve
- Fresh herbs (rosemary, thyme) for garnish
Instructions
Start by choosing your serving surface. A large wooden board, slate slab, or even a clean baking sheet lined with parchment can work as the base. Make sure it is sturdy enough to carry and has enough space to spread everything out without crowding. Place any small bowls or ramekins you plan to use for olives, pickles, honey, and jam on the board first; these will act as anchor points around which you arrange the rest of the ingredients.
Next, prepare the cheeses. Cut the cheddar into bite‑size cubes, slice the gouda or Swiss, and leave the brie mostly whole, scoring the top rind with a small crosshatch pattern if you like. Arrange the cheeses in three different areas of the board so guests do not cluster in one spot. Varying shapes—cubes, slices, and a wheel—adds visual interest and makes it easier for people to recognize each cheese at a glance.
Fold or roll the meats to give them volume. You can fold salami slices in half and then again into quarters, creating little “petals,” or overlap several slices in a loose line. Drape prosciutto into soft ribbons and roll the turkey or ham into small cylinders. Tuck the meats around the cheeses, leaving space between each variety so the board looks abundant rather than messy.
Wash and dry all fruits well. Fan the apple and pear slices into small clusters, then place grapes and berries in open gaps on the board. Position the carrots or cucumber rounds near dips and cheeses for anyone who prefers a lighter, fresher bite. The bright colors from fruits and vegetables will make the board look vibrant and inviting.
Fill in remaining spaces with crackers, baguette slices, and nuts. Try to scatter these items in several spots instead of one large pile, so guests can reach them easily from any side of the board. Spoon olives and pickles into their bowls, and pour honey and jam into the remaining ramekins. Add small serving knives for soft cheeses, toothpicks or small forks for pickles and olives, and a spoon for the honey.
Finish by garnishing the board with sprigs of fresh rosemary or thyme. Serve the charcuterie board at room temperature so the cheeses are soft and flavorful. Encourage guests to mix and match—perhaps a slice of baguette topped with brie, honey, and a grape, or cheddar paired with salami and a pickle. With this combination of ingredients and thoughtful arrangement, your charcuterie board will look and taste like a centerpiece fit for any celebration.