Charcuterie Board Recipe

Arrange charcuterie

Remove turkey, pepperoni, cheddar, and mozzarella from packaging. If needed, slice cheddar into bite-sized cubes or thin slices and slice mozzarella into rounds or use small mozzarella balls (bocconcini). Fan out turkey slices in one area of the board, stack or roll pepperoni slices in another, and place cheddar and mozzarella nearby so guests can easily combine meats and cheeses.

Apple prep

Core and thinly slice the Fuji apple into 6–8 wedges. To prevent browning while assembling, toss apple slices lightly with a few drops of lemon juice if desired (not included in ingredient list). Arrange the apple slices in a fan or small pile near the cheeses so they can be paired with cheddar or turkey.

Garnish

Sprinkle chopped parsley lightly around the board for color, if using.

Warm pita

Preheat oven to 180°C (350°F). Brush both sides of pita rounds lightly with olive oil (about 2 tsp total). Wrap in foil or place on a baking sheet and warm in the oven for 5–7 minutes until heated through and pliable. Alternatively, warm briefly in a skillet over medium heat, 30–60 seconds per side.

Prepare dips

Pour honey mustard (or chosen dip) into a small bowl or ramekin and place it on the board near the warmed pita.

If using grapes, berries, dried fruit, nuts, or cornichons/olives, place them in small piles or bowls and tuck them into empty spaces on the board to add color, texture, and flavor contrast.

Select a medium to large serving board or platter. Position the bowls (dip, olives/nuts if used) first to anchor the layout. Arrange meats, cheeses, apple slices, and pita attractively around the bowls, balancing colors and shapes. Leave small gaps for ease of picking. Serve immediately while pita is warm. Provide small tongs or toothpicks for convenience.