As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
Use this recipe as a guide to build the ultimate charcuterie board for any special occasion! You can tailor your selection of cheeses, fruits, meats, nuts and jams to fit any theme, dietary preference, celebration or holiday that you want. It’s almost too beautiful to eat!
Ultimate Charcuterie BoardLike it? Save for later!
Table of Contents
DIY Fruit and Cheese Charcuterie Board
Every party needs a charcuterie board, but the best ones can be so expensive and time-consuming! Fortunately, you can make the ultimate charcuterie board at home on a budget and without spending hours hand-rolling cured meats or blowing your budget on luxury ingredients.
I’m sharing all of my favorite charcuterie boardtips and tricks in this step-by-step guide.
Turkey Charcuterie Board
What is a Charcuterie Board?
The word “charcuterie” is a French term that refers to cooked or cured meats. On a very basic level, a charcuterie board has an assortment of meats. However, they often have other ingredients that pair well with different meats, like fancy cheeses, crackers, fresh fruits, olives, and so much more.
These days, they’re often served on a large round charcuterie board or platter, and they’re decked out to the nines with the most amazing variety of flavors! The best charcuterie boards have been thoughtfully designed to have flavors that pair well together. Don’t worry – that’s easier than it seems!
Why We Love a Good Charcuterie Board
- Absolutely beautiful:To make an amazing charcuterie board, you’re going to need to get a little creative with your display. I like to strategically arrange the different ingredients and fold or fan the meats and cheeses for visual appeal. It really elevates the look of your board!
- Great variety of flavors:All of your charcuterie board ingredients should go well together. You want there to be a dozen different ways for your guests to pair flavors together. Think about how you can incorporate the different types of flavors (sweet, salty, umami, bitter, and sour) and offer a range of textures as well (creamy, crunchy, hard, soft, etc).
- Feeds a crowd:Think of your charcuterie plate as a grazing board. Most of your guests will grab small amounts of each component to pair together. There may be some sections you need to refill throughout your party, but you’ll be surprised at how far a few blocks of cheese and some fresh fruits can go!
What Do You Need for a Charcuterie Board
- Variety of cheeses
- Salami
- Prosciutto
- Fig jam (or quince paste)
- Honey
- Pistachios with shells (or marcona almonds)
- Dried apricots
- Kalamata olives (drained and patted dry)
- Blackberries
- Red grapes
- Red pears (washed and sliced thin)
- Pomegranate seeds
- Other seasonal fruits
- Assorted crackers
- Large board or serving platter
- Sprigs of fresh herbs and small flowers for garnish
How to Make a Charcuterie Board – Step-by-Step Instructions
How to Make Salami Roses for Charcuterie Board
- Lay down 10 slices of salami in a line so that they are overlapping about ½ way.
- Starting at the end nearest you, fold the line of salami in half all the way down the line.
- Using the end nearest you, start rolling up the folded salami, making sure to keep it tight.
- Once rolled up, find a small bowl that just fits the salami and place the folded end into the bowl.
- Using your fingers, start to slightly loosen the salami petals from the inside out until it looks more like a natural rose.
- Place in fridge to firm up until ready to assemble your board.
How to Make Prosciutto Fans
- Take a single slice of prosciutto with the white fat on the top and fold the bottom half up to nearly meet the top (fold horizontally), leaving the thin rind of fat peaking out.
- Then starting at one end, make folds back and forth on itself along the length, gathering it at the bottom.
- Continue until all prosciutto is fanned and set aside.
How to Cut Cheese for Charcuterie Board
There are special ways to cutdifferent types of cheeses. Be sure to use a good, sharp cheese knife or a long slicing knife for best results.
- Triangular slices (soft or semi-hard cheeses ): Cut lengthwise through the triangular section of the cheese to create thin, triangular slices.
- Rustic cubes (semi-hard or hard cheeses): Slice the cheese into large chunks and then break each piece into small cubes with your hands.
- Small rectangles (soft or semi-hard cheeses): Trim blocks of cheese into rectangular shapes and continue cutting them down until you have thin rectangular shapes.
Soft-ripened cheeses like brie can either be left whole or sliced into triangular wedges. Servecreamy goat cheeseas a log near some crackers.Blue cheesecan be cubed or left whole. Serve with a small cheese knife for your guests to remove slices.Fresh mozzarella ballsshould be served in a small bowl to avoid the brine from spreading.
How to Assemble a Charcuterie Board
- Place honey and jam intosmall bowls. Set aside.
- Cut the cheeses into thin triangles, rustic cubes, or small rectangles, giving variety to the shape of the cuts. Set aside.
- To build the tray start with the cheeses and place them evenly around the board. Place the grape bundles in 2 to 3 piles around the board. Place the jam and honey bowls around the board. Place the salami roses evenly around the board. Use the prosciutto fans and crackers to create movement by placing them in lines around the cheeses and jams. Thinking in circles and “S” shapes.
- Continue to build the tray using the smaller items like the dried fruit and nuts to fill in the empty spaces that are left. While building the board think about grouping items by color and making sure the different colors are evenly spaced across the board creating pockets of colors. For instance, thekalamata olivesand red grapes should not be placed right next to each other as they are the same color and shape. Finish by strategically placingfresh herbsand flowers around the board.
Keep scrolling to the recipe card below for the full printable recipe!
Tips for the perfect charcuterie board
- Charcuterie boards are great for parties because everything can be left out at room temperature for up to 4 hours. If anything is left after being out for 4 hours, it should be tossed in the garbage so as not to get anyone sick. Leftovers that are put away within that 4 hour window should be bagged up separately and stored in the fridge for up to 5 days.
- If your board can not fit the entirety of the ingredients at once, keep extra in the fridge to refill when the board starts to get low. Have all of the ingredients prepared and ready to restock. All fruit should be washed, cheeses cut etc.
- If you are making a board for a larger party, just scale up the amount of ingredients accordingly and use the refill method.
- Use a variety of whatever cheeses you have available at your local store. These are the cheeses used to create this board: 6 oz Cabernet Bellavitano sliced, 5 baby bries, 6 oz manchego sliced into thin triangles, 6 oz sharp cheddar, broken into rustic cubes.
- Choose a variety of cheeses based on flavor, texture, age and milk type. You want a variety that is soft and creamy and a variety that is hard and sharp. Choose at least one cheese made from goat, sheep, or buffalo milks.
- You may have trouble working with the prosciutto if it’s too thin. You want it just thick enough to be able to handle without ripping apart. Salami is easier to make into roses with medium to large salami slices no more than 3″ in diameter.
- Any type of jam can work here. Just choose something that fits your theme or color scheme.
- Feel free to add any crackers, nuts, cookies such as macarons, or fruits that would fit your theme or color palette. Have fun mixing textures and flavors, and get creative.
Recipe FAQs
What are the best charcuterie board dimensions for a small board?
There are so many different shapes and sizes that can work for a charcuterie board! To have enough variety, aim for something approximately the same size as a sheet of paper (8 x 11 inches or so).
For a roundcharcuterie platter, use at least a 10-inch plate or tray. The one pictured is 16 inches across and was purchased at Home Goods. Hint: It’s actually a lazy Susan!
What are the best crackers for a charcuterie board?
I like to include at least 2 different crackers on my cheese board to offer a variety oftextures and flavors. Look for a nice whole grain or multigrain cracker with a slightly sweet flavor to pair with the hard cheeses and salty meats. Buttery crackers are always a crowd-pleaser, like classic Ritz or Club crackers. I also love really textured crackers or crisp water crackers, as they have a great crunch to pair with softer cheeses and meats.
What is the best cheese for a charcuterie board?
There is no right answer to this question! There are so many types of cheese, and they can all be paired together in different ways. I recommend picking at least 3 types of cheese, ideally one of each main type.
If you’re on a budget, aim for less expensive options like a good cheddar. Start with either semi-hard or hard cheeses, like an affordable aged cheddar or gouda.
It can be really nice to include a softer Swiss cheese like Comte or Emmental for a nice earthy flavor. Don’t forget to grab a hard cheese like manchego, pecorino, and Parmigiano reggiano.
If your budget allows, add fresh cheeses like mozzarella balls or chevre, or splurge on some nice soft cheeses, like blue cheese or soft-ripened brie cheese.
What are the best meats for a charcuterie board?
Since the word “charcuterie” refers to different types of meat, it’s good to include at least 2-3 meat products. Feel free to stick to one region, like Spanish, Italian, or French meats, or choose a range. Some great options include Genoa salami, prosciutto, Serrano ham, pepperoni, soppressata, andcoppa.
How to Keep Charcuterie Board Fresh
One of the best things about charcuterie boards is how long they last! They can stay out at room temperature for 4 hours, which is usually plenty of time for a party. Cheese and cured meats taste best at room temperature, so this is actually the best way to serve them.
If you have any perishable foods like really soft cheeses or fresh fruits, consider serving them in chilled dishes or place their dishes on bowls of ice. This will help keep things like cheese spreads or fresh apple slices fresh for longer.
How to Eat a Charcuterie Board
Think of a charcuterie board as a grazing spread. It’s all about finger foods – grabbing a biteor this or that and pairing different flavors together.
I like to offer small plates or napkins so that guests can walk around and snack on their nibbles together. Encourage your guests to eat with their fingers and try a little bit of everything!
Other Ideas for Small Charcuterie Board
- The Rule of Threes: One simple rule for making a great meat and cheese platter is to include 3 types of everything. Offer three types of meats, cheeses, crackers, etc. This offers plenty of variety for your guests and helps make sure your board is evenly balanced.
- Pick a theme: Charcuterie boards are typically based on European flavors. It’s fun to pick a country or origin and adapt the board to those regional flavors. An Italian charcuterie board is really like an antipasto tray! Zone in on a specific country or offer an assortment to keep things simple.
- Charcuterie cups:If you’re hosting an event for a large number of people, you can buy fancy little paper cups and add a little bit of everything. Skewer the meats and cheeses and add a sample of fresh fruit, crackers, and other items as well.
- Offer a wine pairing:Most charcuterie boards pair really well with wine, like a good pinot noir or sauvignon blanc. Offer both a red and a white wine and invite your dinner party guests try them with the different foods to see which ones they think taste the best.
- Add veggies: We normally think of sweet fruits and treats for charcuterie boards, but they’re also great with really flavorful vegetables like snap peas, cherry tomatoes, etc.
More Similar Recipes
- Christmas Tree Charcuterie Board
- Charcuterie Wreath
- Football Charcuterie Board
- Easter Bunny Charcuterie Board
- Grape and Cheese Skewers
- Easy Cucumber Appetizers
- Berry Caprese Skewers
- Mini Roasted Pineapples
- Chocolate Dipped Clementines
Did you make this recipe? Scroll down to leave a star rating and review!
Course Appetizer, Snack
How to Make the Ultimate Charcuterie Board
By: Elysia
Servings 12 – 15 servings
Use this recipe as a guide to build the ultimate charcuterie board for any special occasion. You can tailor your selection of cheeses, fruits, meats, nuts and jams to fit any theme, dietary preference, celebration or holiday that you want. It's almost too beautiful to eat!
Prep Time 45 minutes mins
Total Time 45 minutes mins
Ingredients
- 1 ½ pounds of a variety of cheeses 3-4 varieties *See notes
- 8 oz sliced salami 2″ to 3″ in diameter
- 8 oz sliced prosciutto thin
- ¼ cup fig jam
- ¼ cup honey
- ½ cup pistachios with shells
- 2 oz dried apricots
- 4 oz kalamata olives drained and patted dry
- 6 oz blackberries washed and dried
- 1 pound red grapes washed and dried
- 2 red pears washed and sliced thin
- Assorted crackers
- Large board or serving platter
- Sprigs of fresh herbs and small flowers for garnish
Instructions
For the prosciutto fans: Take a single slice of prosciutto with the white fat on the top and fold the bottom half up to nearly meet the top (fold horizontally), leaving the thin rind of fat peaking out. Then starting at one end, make folds back and forth on itself along the length, gathering it at the bottom. Continue until all prosciutto is fanned and set aside.
For the salami roses: Lay down 10 slices of salami in a line so that they are overlapping about ½ way. Starting at the end nearest to you, fold the line of salami in half all the way down the line. Using the end nearest you, start rolling up the folded salami, making sure to keep it tight. Once rolled up, find a small bowl that just fits the salami and place the folded end into the bowl. Using your fingers start to slightly loosen the salami petals from the inside out until it looks more like a natural rose. Place in fridge to firm up until ready to assemble your board.
Place honey and jam into bowls. Set aside.
Cut the cheeses into thin triangles, rustic cubes, or small rectangles, giving variety to the shape of the cuts. Set aside.
To build the tray, start with the cheeses and place them evenly around the board. Place the grape bundles in 2 to 3 piles around the board. Distribute the jam and honey bowls around the board. Place the salami roses evenly around the board. Use the prosciutto fans and crackers to create movement by placing them in lines around the cheeses and jams. Thinking in circles and "S" shapes.
Continue to build the tray using the smaller items like the dried fruit and nuts to fill in the empty spaces that are left. While building the board think about grouping items by color and making sure the different colors are evenly spaced across the board creating pockets of colors. For instance, the kalamata olives and red grapes should not be placed right next to each other as they are the same color and shape. Finish by strategically placing fresh herbs and flowers around the board.
Notes
- Charcuterie boards are great for parties because everything can be left out at room temperature for up to 4 hours. If anything is left after being out for 4 hours, it should be tossed in the garbage so as not to get anyone sick. Leftovers that are put away within that 4 hour window should be bagged up separately and stored in the fridge for up to 5 days.
- If your board can not fit the entirety of the ingredients at once, keep extra in the fridge to refill when the board starts to get low. Have all of the ingredients prepared and ready to restock. All fruit should be washed, cheeses cut etc.
- If you are making a board for a larger party, just scale up the amount of ingredients accordingly and use the refill method.
- Use a variety of whatever cheeses you have available at your local store. These are the cheeses used to create this board: 6 oz Cabernet Bellavitano sliced, 5 baby bries, 6 oz manchego sliced into thin triangles, 6 oz sharp cheddar, broken into rustic cubes.
- Choose a variety of cheeses based on flavor, texture, age and milk type. You want a variety that is soft and creamy and a variety that is hard and sharp. Choose at least one cheese made from goat, sheep, or buffalo milks.
- You may have trouble working with the prosciutto if it’s too thin. You want it just thick enough to be able to handle without ripping apart. Salami is easier to make into roses with medium to large salami slices no more than 3″ in diameter.
- Any type of jam can work here. Just choose something that fits your theme or color scheme.
- Feel free to add any crackers, nuts, cookies such as macarons, or fruits that would fit your theme or color palette. Have fun mixing textures and flavors, and get creative.
Nutrition
Calories: 420kcalCarbohydrates: 23gProtein: 17gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 67mgSodium: 859mgPotassium: 321mgFiber: 3gSugar: 17gVitamin A: 693IUVitamin C: 5mgCalcium: 343mgIron: 1mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!
