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Charcuterie Board

Charcuterie Board

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How to make a Charcuterie Board- the perfect appetizer for holiday dinners, gatherings and events. Easy, beautiful and impressive!


Units Scale
  • 1 lb charcuterie – 3-6 different charcuteries
  • 1 lb cheese (soft, med, hard)
  • 1 cup nuts- Marcona almonds or maple pecans
  • 2-3 fruits- grapes, apples, pears , figs, pomegranates, or berries (about 3 cups)
  • 24 ounces crackers ( a selection of crackers and baguette)
  • Optional additions: honey, mustard, jam or preserves, large capers or cornichons, pickled peppers or veggies
  • fresh herb sprigs (sage, rosemary, thyme) leaves, or greenery for tucking in.


  1. Begin by lighting candles. Play some music. Relax and take your time and enjoy this fun creative process.
  2. Using a extra large cutting board or platter, place bowls and jars in place where the olives, jam, mustard, nuts and pickled things will go. Fill those first.
  3. Next tuck in the charcuterie and cheeses around the bowls.
  4. Tuck in the fruit, and finish with the herbs, tucking in and filling in the space. If there is any more room for the crackers, add them too, otherwise, place them in a bowl or basket on the side.
  5. Enjoy your beautiful creation.


The Charcuterie Board can be made 1-2 hours ahead (keep cool and out of direct sunlight).

Charcuterie varieties:  Bresola, Genoa Salami, prosciutto, Sopressa, Mortadella, Coppa, Jamon ZIberico, Rillettes, Liver Mousse or Pate.  Plan on 1-2 ounces per person for an appetizer portion if serving with other things.

Cheese.  Pick 2-5 different varieties, choosing both soft and hard varieties. Plan on 1-2 ounces per person.



  • Serving Size:
  • Calories: 348
  • Sugar: 6.3 g
  • Sodium: 499.7 mg
  • Fat: 18.1 g
  • Saturated Fat: 5.8 g
  • Carbohydrates: 33.6 g
  • Fiber: 3.4 g
  • Protein: 14.2 g
  • Cholesterol: 33.5 mg