Charcuterie Boards Recipe

Select a large, flat board or platter. If using a porous wooden board, wipe it clean. Place 3 small bowls where dips/olives will go — plan bowl placement before arranging larger items so you can build around them.

Line part of the board with a half sheet of parchment if you want easier cleanup or to protect delicate cheeses from direct wood.

Fan out salami slices in a semicircle or fold each slice into quarters and stack into small piles for easy grabbing.

Drape prosciutto into loose ribbons or roll slices into rosettes and place near soft cheese and crackers for pairing.

Group soppressata or chorizo in a small pile or overlap slices in a tidy row. Keep meats separate enough to show variety but close enough for guests to sample multiple.

Place cheeses spaced around the board, leaving room to cut soft cheeses. Leave brie or camembert whole or score the top for guests; provide a soft cheese knife nearby.

Pre-slice or shave portions of semi-firm and hard cheeses (thin wedges or shards) so guests can pick pieces without needing to cut. Keep blue/crumbly cheese in a small wedge and provide a spreader.

Fan sliced baguette or arrange toasts in one area. Place crackers in small stacks or staggered rows near firm cheeses and spreads so guests can easily combine.

Arrange grapes in small clusters (keep stems intact where possible) to add height and color. Tuck pear or fig slices near blue or soft cheeses — their sweetness pairs well with pungent cheeses.

Scatter cherry tomatoes or baby cucumbers in a corner or along the edge to provide a fresh, palate-cleansing option.

Fill one small bowl with olives, another with cornichons or pickles, and a third with fig jam or mustard. Place honey in a tiny bowl or a jar with a spoon near soft cheeses for drizzling.

Label or place a small sign if any condiments are spicy or contain allergens (e.g., nuts in jams).

Scatter nuts and dried fruit in small piles around empty spaces to fill the board and add texture. Place dark chocolate pieces near sweeter elements or dessert cheeses.

Tuck sprigs of rosemary or thyme between items for aroma and a finished look.

Build order

Start by placing bowls (olives, pickles, spreads). Position the cheeses next, spaced around the board. Add meats around cheeses, followed by bread/crackers. Fill gaps with fruits, nuts, dried fruit, and chocolate. Drizzle honey over or place near soft cheeses.

Provide cheese knives and small spoons for spreads. Offer toothpicks or small forks for guests to pick items easily. Bring extra plates and napkins for serving.

If making ahead, keep cheeses refrigerated and bring to room temperature 30–60 minutes before serving for best flavor. Cover loosely with plastic wrap to avoid drying while resting.