The Ultimate Guide To Charcuterie Boards (A How-To Guide) (2024)

A complete guide on how to craft your ideal charcuterie board with a perfect ratio of cured meats, cheeses, fresh fruits, vegetables, spreads, snacks, and more.

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About The Ultimate Guide to Charcuterie Boards

Charcuterie boards are the ultimate appetizer, providing a smorgasbord of the best types of finger foods: cured meats, cheeses, fresh fruit, crunchy vegetables, and as many snacks and spreads as you can handle.

What is a Charcuterie Board?

A charcuterie board is a curated selection of meats, cheeses, and various accompaniments arranged artfully on a board or platter. Originating from the French culinary tradition, the term “charcuterie” refers specifically to prepared meat products like ham, sausage, and pâté. However, modern charcuterie boards often include a wide range of foods to complement the meats, such as:

• Cheeses: Hard, soft, and semi-soft varieties
• Crackers and Bread: For spreading and stacking
• Fresh Fruits and Vegetables: For color and palate-cleansing
• Dried Fruits and Nuts: For texture and flavor contrast
• Pickled or Jarred Items: For tanginess and complexity
• Spreads: Jams, jellies, and dips to bridge flavor gaps
• Herbs and Garnishes: For visual appeal and added flavor

The board serves as a communal appetizer or even a main course, offering a variety of flavors and textures that guests can mix and match according to their preferences. It’s a popular choice for social gatherings, parties, and special occasions, offering both a culinary and a visual feast.

Other Names for Charcuterie

The concept of “charcuterie” has expanded far beyond its original focus on cured meats. Today, the term has become a catch-all for a variety of food presentation styles, each tailored to different occasions or types of fare. To help you navigate this culinary landscape, here’s a list of alternative names along with their typical uses:

• Snack Board or Platter: Ideal for casual get-togethers, this board features an array of easy-to-grab items.
• Grazing Board or Platter: Designed for events where guests are free to mingle, it’s filled with nibbles that can be enjoyed over an extended period.
• Party Platter or Board: A versatile term that refers to any large assortment of foods, perfect for various types of gatherings.
• Food Board or Platter: A universal term that encompasses any board-style presentation of assorted foods.

Each of these terms can be customized to match the theme or style of your event, providing a more specific way to describe the array of foods on offer. That said, in today’s culinary landscape, any artfully arranged assortment of food can still comfortably fall under the umbrella term “charcuterie.”

How Do You Pronounce “Charcuterie”?

Charcuterie is pronounced, “shaar koo tr ee.” Americans tend to lengthen the vowels, so the “oo” and “ee” are more present. You can also listen to the pronunciation of it here: How to Pronounce Charcuterie.

Can You Make It in Advance?

While you can collect and prepare ingredients, it’s best to assemble a charcuterie board no longer than an hour before it’s ready to be served.

How Long Can You Leave Out a Charcuterie Board?

When serving an appetizer like this, it’s important to monitor how long it stays at room temperature. Perishable items should not stay in the “danger zone” (temperatures at or slightly above room level) for more than two hours. Thus, this elaborate dish can stay out for up to two hours, but it depends on the initial temperature and room conditions. It is advised to regularly check the dip, as meats and cheeses can be unpredictable.

As you approach the two-hour mark, you have two options: either put the entire board in the fridge (if it fits) or break it down and store the individual components. If your guests still want more, let the items cool in the refrigerator for at least 30 minutes before serving them again.

For more information on food safety, the USDA’s Food Safety Basics provides a valuable resource, especially the section on the “danger zone.”

Tools You’ll Need for a Charcuterie BOard

Choose a Wide, Flat Tray or Board: You could go as simple as a baking sheet or go all out with a beautiful wooden board – both are amazing bases for charcuterie. But no matter what you pick, make sure it is at least 9×13 inches in size (and bigger is always okay). If you find that you’ve purchased more food than your tray or board can hold, you can always use the extra to restock the charcuterie board as guests have their fill.

Prepare Your Board: If your chosen board is unfinished wood or you plan on having lots of juicy foods, lay a piece of parchment paper or wax paper on the board before adding the food.

Tongs: A charcuterie board is an array of finger food, but that doesn’t mean that guests have to serve themselves with their fingers. If you’ll be proving tongs, make sure you have enough for the meats, one for cheese, and one for “everything else.”

Cheese Knives: These are short, stout knives that are designed for smearing cheese. Many cheese knife sets also include other knives that are great for cutting or serving from a charcuterie board.

Skewers, Toothpicks, and co*cktail Forks:: Smaller tools that guests can use to assemble their preferred flavor combinations.

Small Bowls, Plates, Spoons, Forks, and Napkins: Essential tools for allowing guests to load up on all their favorites.

Tips for Styling A Food Board

Spreads, Jellies, Jams, Anything in a Jar or Bowl, etc.: Place these items first, spreading them out so they aren’t too close together, and then build related items around them. For example, place meats and bread near a cheese spread, or brie around jelly and jams.

Crackers and Bread: Place in between big sections, around spreads, or near the edges. Many guests will start by picking crackers or bread, so make sure they’re easy to get to.

Meats: It’s best to keep each type of meat in separate groups. See if you can arrange the meats to be at opposite points on the board. Meats can be arranged in little piles or rows. For firmer meats, they can also be used to create division between other ingredients.

Cheeses: Great to place around meats for convenience and color contrast to darker, vibrant foods. And, like meats, they can be arranged in piles or rows. Try not to place more than two types of cheeses near each other.

Fresh Fruit and Vegetables: Great for adding separation between the meat and cheese. Plus, beautiful pops of color.

Nuts and Dried Fruits: These “snacky” items are perfect for filling any gaps or holes in the board. Do these last.

Foods to Serve on a Classic Charcuterie Board

There are so many options for a charcuterie board (which is precisely what makes them so fun), and what foods you choose will ultimately come down to personal preference and the occasion. However, it would be best to keep some “standard choices” and ratios in mind when building your ideal combination.

Below are some general tips and suggestions you can use to help build your perfect board.

Note: Feel free to mix and match anything from the below list, from omitting whole groups to doubling up on others. These are meant to be guidelines, not rules, so have fun with your creation!

Pick 3 to 5 Meats (2-3 oz per guest)

Any cured or smoked meat is a great pick for a charcuterie board. Meats also tend to be one of the focal points of a charcuterie board, so look to pick anywhere from three to five of the following:

• Prosciutto: This meat is sliced thin and can stick together, making it great for rolling or folding. Pairs well with soft cheeses and fruits like melon.
• Salami: Can be sliced to whatever thickness you’d like. Its versatility makes it great for folding and creating “rows” on the board, complementing hard cheeses.
• Pepperoni: Known for its spicy kick, it adds a burst of flavor and color. Best served in thin slices and pairs well with milder cheeses.
• Turkey: Smoked or roasted, offers a leaner option.
• Smoked Salmon: Offers a different texture and a hint of seafood. Works well with soft cheeses and adds a luxurious touch to the board.
• Sausage: Usually served cooked and sliced, it offers a hearty element. Pairs well with robust cheeses and darker fruits like grapes.
• Ham: Plenty of flavors to try, from sweet to smoky. Sliced thin, it’s a versatile meat that complements a variety of cheeses.
• Jerky: Also sometimes called meat sticks, they add a chewy texture. Best for snacking and pairs well with hard cheeses.
• Bacon: Cooked and cooled, can be served whole or crumbled. Adds a smoky, crunchy element and pairs well with soft, creamy cheeses.
• Pâté: A spreadable meat paste, usually rich and flavorful. Served in a small bowl and pairs excellently with crusty bread and tangy pickles.
• Capicola: A type of cured pork shoulder or neck, it has a tender texture and spicy flavor. Pairs well with a variety of cheeses.
• Mortadella: An Italian sausage similar to bologna but with visible chunks of fat and sometimes pistachios. It’s often thinly sliced and complements mild cheeses.
• Soppressata: An Italian dry salami, often spicy or sweet, and pairs well with robust cheeses.
• Chorizo: A spicy Spanish or Mexican sausage, usually sliced thin or served in chunks. Pairs well with cheeses that can handle a bit of spice.
• Bresaola: Cured beef that is air-dried, it’s usually served thinly sliced and is a good option for those who prefer beef over pork.

Pick 2 or 3 Hard or SEMI-SOFT Cheeses (1-2 oz per guest)

For firm cheese, it’s good to pick anywhere from two to three options. I’d suggest:

• Swiss: Mild cheese with trademark holes. Great served sliced.
• Cheddar: Can use mild, medium, sharp, or white.
• Gouda: A sweet cheese that can also come smoked.
• Monterey Jack: Mild and slightly sweet.
• Pepper Jack: Monterey jack cheese that’s flavored with peppers and herbs.
• Pecorino: Made with sheep’s milk with a salty flavor.
• Gruyere: Has a salty, nutty flavor.
• Manchego: Another cheese made with sheep’s milk with a buttery taste and texture. Visually interesting thanks to the air pockets in the cheese.
• Havarti: A Danish semi-soft cheese made with Cow’s milk. Also has air pockets like Manchego.
• Provolone: An aged Italian smoked cheese.
• Parmigiano-Reggiano: A staple in many charcuterie boards, known for its nutty and granular texture.
• Asiago: Frequently seen, especially the aged variety, which is hard and crumbly.
• Comté: Common in European-style charcuterie boards, appreciated for its mild, nutty flavor.
• Emmental: Another Swiss cheese that’s commonly used, especially in boards that feature a variety of hard cheeses.
• Piave: Less common than Parmigiano-Reggiano but still a popular choice for those familiar with Italian cheeses.
• Fontina: A cow’s milk cheese that’s typically sold in a wedge. Can keep it in its shape or slice it.
• Jarlsberg: Nutty and mild, similar to Swiss but creamier.
• Queso Fresco: Mild, crumbly cheese that pairs well with spicy meats and fruits like strawberries.

Pick 1 or 2 Soft Cheeses (1-2 oz per guest)

Soft cheeses can be a solid, mellow filler, so look to pick one or two of the following:

• Brie: Great for decorating (can cut a shape out of the top rind) or can be served with the rind removed.
• Mozzarella: Can either slice up a fresh mozzarella ball or get the mozzarella pearls (small, individual-portion-sized balls of mozzarella).
• Goat Cheese: Also best served sliced.
• Cream Cheese: Always popular. Serve it sliced or as a whipped spread.
• Camembert: Another soft cheese with a rind, similar in texture to brie.
• Blue Cheese: Very strong smell and taste, but great as a garnish and good for presentation. Can be served sliced or crumbled.
• Ricotta: Creamy and mild, often served as a dip or spread.
• Feta: Crumbly and tangy, often served in cubes.
• Neufchâtel: Similar to cream cheese but slightly lower in fat.
• Taleggio: An Italian cheese with a strong aroma but mild flavor.
• Roquefort: A type of blue cheese that’s softer than most, with a strong, tangy flavor.
• Quark: Creamy and mild, good as a spread or dip.
• Gruyere: Nutty, salty Swiss cheese that complements smoked meats and adds depth to fruits like grapes.

Pick 2 to 4 Fresh Fruit and Vegetables (1-2 oz per guest)

Fruit gives amazing pops of color! Ideally, pick fruits or vegetables that aren’t too “juicy” so they can rest on the board without drenching the food around them with juice (or make sure that they’re in their own bowl). For a great presentation, plan on using two to four of the following:

• Fruits
  • Grapes: Add a sweet crunch and come in multiple colors for visual appeal.
  • Strawberries: Offer a juicy, sweet contrast to salty meats and cheeses.
  • Blueberries: Small and sweet, easy for guests to grab.
  • Raspberries: Another sweet fruit that pairs well with soft cheeses.
  • Oranges: Add a citrusy note; can be segmented or sliced.
  • Apple Slices: Sweet and slightly tart, pair well with hard cheeses.
  • Pear Slices: Similar to apples but softer and sweeter.
  • Kiwi: Sliced or halved, adds a tropical flair.
  • Pomegranate Seeds: Sweet, tart seeds that offer a juicy burst, pairing well with creamy cheeses and salty meats.
  • Pineapple: Sliced or in chunks, adds tropical sweetness.
• Vegetables
  • Carrots: Offer a crunchy texture; baby carrots are convenient.
  • Cucumbers: Fresh and crisp, often sliced or cut into spears.
  • Zucchini: Less common but can be served sliced or as zucchini sticks.
  • Onions: Red onions are often pickled and serve as a tangy palate cleanser.
  • Cherry Tomatoes: Bite-sized and sweet, no slicing required.
  • Edamame: A unique but tasty protein-packed option.
  • Snap Peas: Offer a crunchy, slightly sweet option.
  • Celery: Adds a crisp texture, often cut into sticks.
  • Bell Peppers: Sliced into strips, add color and crunch.
  • Radishes: Peppery and crunchy, good for a palate cleanser.

Pick 3 to 5 Crackers and Bread (2-3 oz per guest)

Crackers and bread are the staples that will help your guests enjoy all the other flavors. Plan on picking anywhere from three to five of the following:

• Crackers
  • Triscuit Crackers: Offer a hearty texture, great for loading up with meat and cheese.
  • Ritz Crackers: Buttery and light, pair well with softer cheeses and spreads.
  • Saltines: Simple and light, good for neutral palate cleansing.
  • Melba Toast: Thin and crispy, good for spreads and soft cheeses.
  • Graham Crackers: Sweet and crunchy, good for a dessert-like element.
• Breads
  • French Bread: Versatile; can be toasted for crunch or used fresh for softer bites.
  • Rye Bread: Adds a slightly tangy flavor, good for robust cheeses and meats.
  • Sourdough Bread: Chewy and tangy, pairs well with a variety of cheeses.
  • Ciabatta Bread: Chewy and porous, great for soaking up flavors.
  • Crispy Breadsticks: Add a crunchy texture, good for dipping or eating alone.
  • Biscotti: A unique choice, usually sweet and best paired with fruit or soft cheeses.
  • Baguette: Similar to French bread but often more crusty, great for slicing thin.
  • Pita Bread: Can be served soft or toasted into chips, pairs well with dips and spreads.
  • Flatbread: Comes in various flavors, good for a more rustic touch.

Pick 2 to 3 Dried Fruit and Nuts (1-2 oz per guest)

Ideal for adding texture and filling gaps in your board, look to pick anywhere from two to three of the following:

• Nuts and Seeds
  • Cashews: Mild and buttery, good for a soft crunch between more flavorful bites.
  • Pecans: Slightly sweet, pair well with cheeses and fruits.
  • Peanuts: Classic and salty, offer a simple crunch.
  • Walnuts: Earthy and slightly bitter, complement the sweetness of fruits.
  • Pistachios: Offer a salty crunch and a pop of green color.
  • Almonds: Mild and crunchy, a versatile addition.
  • Macadamia Nuts: Rich and buttery, pair well with tropical fruits.
  • Hazelnuts: Nutty and slightly sweet, good with cheeses.
  • Brazil Nuts: Rich and creamy, offer a different texture.
  • Shelled Sunflower Seeds: Small and crunchy, good for filling in gaps on the board.
• Dried Fruits
  • Dried Apricots: Sweet and chewy, pair well with both meats and cheeses.
  • Dried Mango: Tropical sweetness that contrasts well with salty and savory items.
  • Dried Dates: Sweet and sticky, often paired with harder cheeses.
  • Dried Pineapple: Tangy and sweet, offer a tropical flair.
  • Dried Cranberries: Tart and sweet, offer a different flavor profile.
  • Dried Cherries: Sweet and tart, these work well with robust cheeses and smoked meats, offering a chewy texture.
  • Raisins: Small and sweet, easy for guests to grab.

Pick 2 to 3 Pickled or Jarred Items (1 oz per guest)

These items can have intense flavor and scent, so aim to pick one or two from this list:

• Sliced Pickles: Offer a tangy crunch, good for cleansing the palate between richer items.
• Olives: Salty and briny, come in various types and flavors, pair well with cheeses.
• Pickled Onions: Tangy and slightly sweet, offer a vibrant color and flavor contrast. Can use red or co*cktail onions.
• Pickled Carrots: Crunchy and tangy, a less common but delightful palate cleanser.
• Sun Dried Tomatoes: Chewy and intensely flavored, pair well with cheeses and meats.
• Cornichons: Tiny and tangy pickles, offer a quick, palate-cleansing bite.
• Pickled Jalapenos: Spicy and tangy, good for those who like a little heat.
• Candied Jalapenos: Sweet and spicy, add a unique heat that pairs well with mild cheeses and meats.
• Pickled Garlic: Mildly spicy and aromatic, a unique but tasty option.
• Capers: Small and briny, often used to add a salty pop of flavor.
• Artichoke Hearts: Tender and flavorful, often marinated in oil and herbs.
• Roasted Red Peppers: Sweet and smoky, offer a soft texture and vibrant color.
• Pickled Asparagus: Tangy and crisp, a unique but delicious palate cleanser.
• Pickled Beets: Sweet and tangy, add a pop of color.
• Pickled Mushrooms: Tangy and earthy, they serve as a palate cleanser and pair well with hard cheeses and rich meats.
• Caper Berries: Similar to capers but larger and often come with a stem.
• Giardiniera: Italian vegetable relish, offers a mix of flavors.

Pick 2 to 4 Jams, Jellies, Preserves, or Spreads (1 oz per guest)

Spreads will help bridge the flavor gaps and add some savory texture. Plan on picking two to four of the following, with an even split between sweet and savory/sour choices:

• Spreads or Dips
  • Spinach Dip: Creamy and savory, pairs well with bread and vegetables.
  • Mustard Varieties: Spicy or sweet, adds a zing to meats.
  • Blue Cheese Dip: Rich and tangy, complements meats and adds depth to vegetables.
  • Ranch Dip: Creamy and herby, a versatile option for veggies and bread.
  • Tzatziki Dip: Cool and tangy, pairs well with vegetables and bread.
  • Extra Virgin Olive Oil & Balsamic Vinegar: Classic for dipping bread.
  • Hummus: Creamy and savory, good for dipping vegetables and bread.
  • Salsa: Spicy and tangy, offers a different flavor profile.
  • Guacamole: Creamy and rich, pairs well with crispy elements.
  • Pesto: Herby and nutty, adds a fresh element to the board.
  • Aioli: Garlic-flavored mayonnaise, good for a rich, creamy dip.
• Jams, Jellies, Preserves
  • Red Pepper Jelly: Sweet with a hint of spice, pairs excellently with brie.
  • Apricot Jam: Bright and sweet, complements salty meats like prosciutto.
  • Blackberry Jelly: Sweet and tart, good for balancing out strong cheeses.
  • Raspberry Preserves: Fruity and slightly tart, pairs well with creamy cheeses.
  • Strawberry Jam: Classic and sweet, versatile for both cheeses and meats.
  • Orange Marmalade: Citrusy and sweet, adds a zesty note to the board.
  • Mint Jelly: Cool and sweet, pairs especially well with meats like lamb or smoked meats, offering a refreshing contrast.
  • Relish: Sweet and tangy, often used as a palate cleanser.
  • Fig Jam: Sweet and rich, pairs well with both meats and cheeses.
  • Olive Tapenade: A salty, briny spread made from olives that complements a variety of cheeses and adds complexity to meats.
  • Chutney: Sweet and spicy, complements both meats and cheeses.

Any Amount of Herbs and Garnish

Items from this list can be offered as a garnish that guests can eat (so plan ahead for this, either by chopping the herbs or placing them in bowls if needed), or they can be placed as just a visual addition (that guests may still eat – you never know). Pick as many as you want of the following:

• Parsley: Fresh and slightly peppery, often chopped for a vibrant garnish.
• Rosemary: Woody and aromatic, sprigs add both flavor and visual appeal.
• Basil: Sweet and peppery, chopped leaves can enhance the flavor of cheeses.
• Cilantro: Fresh and citrusy, works as a palate cleanser between bites.
• Mint: Cool and refreshing, adds a unique aroma and flavor.
• Lemons or Limes: Citrus wedges add a zesty note and can freshen up the palate.
• Thyme: Earthy and slightly lemony, sprigs can add a subtle aroma.
• Oregano: Robust and slightly bitter, can be sprinkled over cheeses.
• Chives: Mild onion flavor, chopped as a garnish or flavor enhancer.
• Dill: Fresh and slightly tangy, sprigs or chopped leaves can complement fish.
• Sage: Earthy and aromatic, leaves can be used whole for visual appeal.

Get Creative!

In addition to all of the above, don’t be afraid to add some items outside of the norm that you can your guests might like, such as:

• Chocolate: Dark or milk, adds a sweet contrast to salty and savory items.
• Candy: Think gourmet gummies or licorice, for a playful sweet bite.
• Cookies: Shortbread or thin wafers can add a dessert-like element.
• Chips: Tortilla or pita, offer a crunchy alternative to traditional crackers.
• Maraschino Cherries: Sweet and vibrant, can add a pop of color and a dessert vibe.
• Cheese Balls: Crunchy and cheesy, a fun and nostalgic addition.
• Popcorn: Light and airy, adds a casual, snacky feel to the board.
• Pretzels: Twist or sticks, offer a salty crunch that pairs well with dips.
• Wasabi Peas: Spicy and crunchy, for those who like a little heat.
• Dried Coconut: Sweet and tropical, adds an exotic touch.
• Mini Pancakes: Offer a breakfast twist, good for stacking.

Notes & Tips for Classic Charcuterie Board

• Don’t hesitate to buy frozen or refrigerated items that you can just heat and serve. The key to a grazing board is that it’s quick and easy to prepare.
• A great charcuterie board will be crowded with items. You want everyone to feel like there is lots to choose from.

More great charcuterie boards

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