Mix Any Three To Build Your Custom Board! Recipe

Choose any three base components

Decide which three categories you want to feature on the board. Typical picks: two cheeses + one charcuterie, one cheese + two charcuterie, cheese + charcuterie + smoked fish, or cheese + bread + grilled vegetables. The ingredient quantities above assume three components combined for a board that serves 4.

Cheeses

Remove cheeses from the refrigerator 30–60 minutes before serving so they come to room temperature. For a 12 oz total cheese selection, cut one firm cheese into bite-sized cubes (about 1/2 inch), slice a semi-soft cheese into 1/4-inch wedges, and leave a soft cheese whole with a small knife for spreading.

Cured meats

If using 12 oz of cured meats, fold or roll thin slices (prosciutto, coppa) into loose ribbons and fan thicker slices (salami, soppressata). Arrange in small stacks or loose piles so guests can easily pick pieces.

Bread & crackers

Slice baguette or hearth bread 1/4-inch thick at a diagonal. Toast lightly if desired. Arrange 1–2 cups worth of assorted crackers and bread slices in small stacks around the board.

Fresh fruit & dried fruit

Rinse grapes and pat dry; slice apples or pears and toss with a little lemon juice to prevent browning. Halve or quarter figs. Place dried fruit in a small pile or dish to prevent stickiness on the board.

Nuts & olives

If nuts are raw and you prefer them warmed, toast them in a dry pan over medium heat until fragrant (3–5 minutes), shaking the pan. Drain olives from brine and serve in a small bowl to contain juice.

Spreads & pickles

Spoon jams, mustards, or honey into small bowls. Provide a small spoon or spreader with each. Drain pickled items and tuck them into corners or small dishes on the board.

Grilled/roasted vegetables and smoked fish

If using, slice grilled vegetables into strips and chill or serve warm depending on preference. For smoked fish, gently fold slices and serve with capers and lemon wedges if desired.

Choose a large wooden board, slate, or platter as your base. Start by placing the bowls with wet items (olives, pickles, spreads) at separate points on the board to anchor the layout.

Place cheeses next to each bowl or in opposite corners, leaving space to cut and serve. Group meats near cheeses that pair well (e.g., prosciutto with fresh fruit, spicy salami with hard cheeses).

Fill gaps with crackers and bread slices, fanning them for easy grabbing. Tuck clusters of nuts and dried fruit into remaining pockets to add texture and color.

Add fresh fruit clusters and herb sprigs for visual contrast. If using special items like honeycomb or smoked fish, place them where they won't be squeezed and provide a separate knife for the honeycomb.

Label any strong-flavored items (blue cheese, spicy salami) or provide toothpicks for easy picking. Ensure there are spreaders or small forks for wet items and enough napkins.

Serve at room temperature and replenish items from reserve platters as needed. Plan about 4–6 oz of proteins and cheeses per person (board above serves 4). Provide small plates and allow guests to mix and match.