Learn how to make a charcuterie board in minutes that’s a feast of color, texture and flavor to wow your guests – no baking required!

If you’ve been intimidated by gorgeous images of meat and cheese boards – fear no more! Today, I’m going to show you the simple formula for how to make a charcuterie board in minutes that eliminates all of the guess work! It pairs your favorite lusciously rich cheeses, peppery cured meats, sweet fruits, roasted nuts, and briny favorites like olives and cornichons into an epic sweet and salty symphony that has something for everyone. Best of all, cheese and meat boards can be as simple or as elaborate as you like – they’re the endlessly customizable appetizer that’s always a hit!

We love easy yet impressive appetizers around here. If you’re looking for more no-bake favorites, don’t miss Garlic Herb Cheese Log, Key Lime Cream Cheese Fruit Dip, Guacamole and Italian Chex Mix.

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How to Make a Charcuterie Board Video

showing how to make a charcuterie board by adding cheeses, meats, fruit, nuts, pickles, olives and crackers to the board

What Is a Charcuterie Board?

A charcuterie board (pronounced shar-KOO-tuh-ree) is a fancy sounding name for an easy assortment of cured meats and cheeses typically served on a wood platter or stone slab. Fruits, nuts, spreads, bread and crackers often accompany the meats and cheeses. Charcuterie boards are most commonly served as an appetizer or as a finger food at parties and gatherings. This post will outline tips to make your next meat and cheese board a runaway success at your next event!

Charcuterie Boards are Easy!

Due to the gorgeous presentation of Pinterest worthy charcuterie boards overflowing with nibbles, you may have the false impression that cheese and meat boards are difficult to make at home. Think again!

A charcuterie board is one of the easiest appetizers to make because you don’t have to make anything from scratch! You’re simply placing any number of desired ingredients on a board for a feast of color, texture and flavor. You can go all out with a huge spread or simple with just a few favorites.

WHERE TO SERVE CHARCUTERIE BOARDS

The flexibility, scalability, and quick and easy assembly of meat and cheese boards makes them a favorite potluck item for events such as:

Holiday parties or gatherings
Baby showers
Bridal showers
Birthdays
Girl’s night
Movie night
Game night
Book club
Picnics
Play dates

a meat and cheese charcuterie board with salami, prosciutto, Havarti, Gouda, brie, goat cheese, grapes, strawberries, blueberries, apples, honey, jam and nuts to a board

What Goes on a Charcuterie Board?

The beauty of DIY charcuterie boards is they are 100% customizable. The base of any charcuterie board is a variety of cured meats and cheeses. From there, you can mix and match the following to your heart’s content:

Cured meats
Cheeses
Dried and/or fresh fruit
Dips or spreads
Nuts
Other nibbles such as marinated olives, cornichon, or pickled vegetables
Bread, crackers, or chips

The key to success, however, is to include a variety of tastes and textures. Add items that are sweet, salty, savory, briny, crunchy, crispy, juicy, and creamy. See the full list of items and quantities in the printable recipe card at the bottom of the post.

Charcuterie Boards vs. Cheese Boards

Many people use the terms “charcuterie board” and “cheese board” interchangeably but they’re distinctly different:

A charcuterie board is all about the meats! Cured or preserved meats are the centerpiece, and complementary foods such as cheeses, nuts, and crackers are arranged around the meats to enjoy together. In fact, the name references the cured meats, derived from the French chair, “flesh,” and cuit, “cooked.”

A cheese board is all about the cheeses! Some people arrange a few cured meats alongside the cheeses, while others prefer to keep cheese boards vegetarian and stick to fruits, nuts, crackers, etc.

The best meats for a Charcuterie Board

To select your meats, head towards the deli department. You’ll find the meats either at the deli counter or pre-packaged with the specialty deli meats and cheeses. Purchase different types of meats for contrasting flavors and textures so every bite is interesting! You can often find variety packs that are less expensive than buying a few meats.

My favorite meats as pictured:

Salami: There are numerous types of salami but two widely available deli salamis that work well are Genoa salami and Soppressata. Genoa salami is seasoned with garlic, salt, black and white pepper, and red or white wine. It has a brightly acidic flavor and a softer texture than many other salamis. Soppressata is heavily flavored with either black peppercorns or spicy Calabrian chili peppers and features a coarse grind with a firm, slightly chewy texture.
Prosciutto: This is a flavorful, delicately sweet and salty meat, which traditional consists of just pork and salt. However, you can look for seasoned varieties with spices and herbs like black pepper, garlic, and rosemary, which give it a more unique, fragrant flavor.
Coppa: This is a thinly sliced dry cured ham with a bold flavor and aroma. Available in mild and hot, it is often seasoned with black pepper and chili and can also include nutmeg and crushed red pepper flakes.

Other tasty meats:

Spanish chorizo
Mortadella
Jamon Iberico
Deli meats
Pepperoni

The Best Cheese for a Charcuterie Board

I recommend at least two types of cheese for your charcuterie board, preferably one soft or spreadable cheese and one semi-soft or hard cheese. If you are making a larger board, it’s ideal to have one of each: one spreadable cheese, one soft cheese, and a couple semi-soft and hard cheeses (all outlined below). Again, you want to keep the complementary textures and flavors of every item in mind when building the board.

Spreadable cheeses

These are ideal for spreading on toasts and crackers:

Triple cream cheese (like Bourgogne from Costco)
Gournay cheese/herb cheese spreads like Boursin (come in a variety of flavors)
Cheese balls: Purchase in the deli department or make your own! My Bruschetta Cheese Ball, Bacon Ranch Cheese Ball, Mini Antipasto Cheese Balls, Hawaiian Cheese Ball are all wickedly delicious.
Pimento Cheese: This is a classic Southern cheddar cheese and pimento pepper spread that’s luxuriously creamy, cheesy, tangy, and as-spicy-as-you-like. Pick it up at the store or this recipe is so easy to make with just a handful of ingredients in less than 10 minutes!

Soft cheeses:

These are also fabulous for spreading on toasts and crackers, and pair well with a drizzling of honey, nuts and fruit. My favorite bite is crostini smeared with brie, topped with a strawberry slice and a drizzle of honey. Marinated mozzarella balls also pair famously with brined olives. Here are a few soft cheese options:

Brie (my fav!): Double cream brie is the typical brie, but go for triple cream brie if you can. Triple cream adds additional cream to the cheese for a creamier, richer texture and butterier flavor. The brie rind is edible, so don’t cut it off. Remove the brie from the fridge about an hour before serving to come to room temperature and get creamy. Slice a wedge out of the brie to help get things started. You can also try this Brie in Puff Pastry with Pepper Jelly for extra decadence!
Goat Cheese/Chèvre: While goat cheese logs can be served plain, look for elevated options in the deli such as garlic and herb or nut/berry crusted. My wildly popular Garlic Herb Cheese Log and Cranberry Pistachio Cheese Log recipes are fabulous.
Camembert: This cheese is similar to brie, but a little less buttery.
Burrata: This unique cheese boasts a soft mozzarella shell and creamy interior, like thick cream, that flows out once sliced into. It pairs particularly well with ripe tomatoes, basil, and honeydew melon.
Feta: This is a great option if you’re going with a Mediterranean theme. Purchase a block, then cube with toothpicks.
Gorgonzola: Purchase in a block and cube or slice. It’s tasty with apples, dried fruit, crusty bread and walnuts.

Semi soft and hard cheeses:

There are so many fabulous options! It really depends on your favorite cheese and what your pairing it with on the charcuterie board. My personal favorite cheeses are Gouda and Havarti, so I will always add those, but others may prefer Manchego and white cheddar. Here are my top recommendations:

top recommendations

Gouda: This crowd pleaser boasts a buttery flavor infused with notes of caramel. Young Gouda has a mild flavor and becomes sharper as it ages. You can also choose smoked Gouda for complex smoky notes. Remove the gouda cheese from the fridge about 30 minutes before serving. Cut off the wax rind and slice into wedges or cubes.
Havarti: Creamy, smooth, supple in texture, and ultra rich and buttery. It’s perfectly mild with a subtle sweetness. Remove from the fridge about 30 minutes before serving.
Manchego: It’s mild, nutty, sweet, buttery and subtly tangy. Manchego is high in milk fat which translates to a rich and decadent mouthfeel. Take the Manchego cheese out of the fridge about 30 minutes before serving. Cut off the rind and slice into thin triangles.
Cheddar: Choose from sharp cheddar or aged white cheddar. Cheddar makes a tasty addition because it’s a well-loved cheese with a nutty, sharp taste. Remove from the fridge 30 minutes before serving. Cut into slices or cubes.

Other Tasty Options

Colby Jack
Pepper Jack
Muenster
Asiago
Gruyere
Parmesan Reggiano

up close of a simple charcuterie board with cheeses, apples, grapes, meats and cheeses

The Best Fruit for a Charcuterie Board

Fruits’ natural sweetness pairs beautifully with the salty, savory meats and cheeses on a charcuterie board. Grapes, apples, strawberries and blueberries are meat and cheese board favorites, but I also love cantaloupe or honey dew melon balls paired with prosciutto and Burrata. Make sure to wash and dry the fruit ahead of time and slice or pre-cut any larger pieces, such as apples or melons.

Fresh fruit:

Berries: strawberries, blueberries, blackberries, raspberries
Grapes
Apple slices
Pear slices
Melon (cantaloupe, honey dew, watermelon), balls, cubes or slices
Pineapple chunks
Orange or tangerine slices
Peach slices
Kiwi slices

Dried fruit:

Dried apricots
Craisins or dried cranberries
Figs
Dried cherries
Dates

The Best Dips and Spreads for a Charcuterie Board

Typically honey, fruit preserves and mustard are served on a cheese and meat board in individual containers. Depending on the theme and ingredients of your board, you may also wish to include other dips/spreads like bacon jam, pesto, hummus, etc. Make your own spreads or save time with store-bought. I’ve linked my favorite dips and spreads below:

Fruit preserves or jams
Honey or hot honey (a must with brie!)
Mustard
Bacon jam
Caramelized onion jam
Pepper jelly
Chutney
Pesto
Hummus
Whipped Feta Dip
Red Pepper Feta Dip

up close of charcuterie board showing the best fruit to use

The Best Nuts for a Charcuterie Board

Nuts add a savory, salty crunch to the charcuterie board. I always like to add at least two for flavor contrast. Purchase roasted, salted nuts so they are stand-alone scrumptious! Check the nut section of your grocery store for not only traditional nuts such as walnuts, pistachios, cashews, cocktail peanuts, and mixed nuts, but for flavored nuts as well.

The Best Bread and Crackers for a Charcuterie Board

Bread and crackers are the vehicle to inhale all of those tasty meats and cheeses! I like to toast French baguette slices and serve with at least two different cracker options for a variety of texture, flavor and shape. Go for gluten-free options if necessary.

Toasted French baguette slices: Brush the slices with olive oil, and bake at 400 degrees F for 6 to 8 minutes or until slightly golden around the edges.
Artisan crackers: made with whole grains for a nutty flavor and crispy texture.
Butter crackers: rich and buttery fabulous.
Multi-grain crackers: made with various grains for an added depth of flavor. Crunchmaster makes fabulously crispy gluten free options.
Flatbread crackers: often come baked with herbs and salt for a flavorful, crispy bite.
Water crackers: light and airy to emphasize the meats, cheeses, and fruits.
Pretzel thins or crackers: thin, salty, and crispy, these pair beautifully with both sweet and savory items.

The Best Add-Ons for a Charcuterie Board

Charcuterie boards are the ideal home for a briny treat to cut through the rich meats and cheeses. Our favorites include Kalamata olives, picked veggies, and adorable cornichon (mini pickles). Serve the nibbles in individual bowls with toothpicks nearby.

Olives (Castelvetrano, Kalamata, Liguria/Taggiasca, Pimento stuffed, etc.)
Pickles or cornichon
Pickled vegetables
Pickled red onions
Cocktail onions
Roasted red peppers
Artichoke hearts
Capers

Pairing Ideas for Charcuterie Boards

Now that you’re armed with an overview of ingredients to include on a charcuterie board, have fun creating your own feast of flavors! You can include a variety of flavors from around the globe, or choose a theme for a more cohesive board. Here are a few ideas:

Italian Charcuterie Board: Prosciutto + Genoa salami + Parmesan + mozzarella + crostini + olives
Greek Charcuterie Board: Salami + feta + pita bread + hummus + tzatziki + roasted red pepper + pistachios
Spanish Charcuterie Board: Serrano ham + Spanish chorizo + goat cheese + Manchego cheese + almonds + olives + figs
French Charcuterie Board: Saucisson + Jambon de Bayonne + Brie + Comte + baguette slices + cornichons + fruit preserves
Holiday themes: Halloween, Christmas, Valentine’s Day, Easter, birthday, etc.
Dessert Charcuterie Board: Chocolate, strawberries, nuts, Rice Krispie Treats, candy bars, cookies, gummies, hard candy, etc.

How to Make a Simple Charcuterie Board

Step 1: Arrange the cheeses. Space out the cheeses on the board. Slice hard and semi-hard cheeses into squares, triangles, cubes, etc. and fan them out. Cut a few wedges into the brie. Softer cheeses like mozzarella balls and feta need to be placed in a dish.

showing how to make a charcuterie board by adding soft cheese (brie), spreadable cheese (goat cheese), semi-soft cheese (Havarti) and hard cheese (Manchego) to a board

Step 2: Arrange the meats. Place the meats next the cheeses they pair well with, leaving space around the brie for nuts, berries and honey. Fold the meats in a variety of patterns (I fold in half, then in half again) or fan them out.

showing how to make a charcuterie board by adding the meats (salami, coppa and prosciutto) to the board around the cheeses

Step 3: Add spreads and pickled items that require a dish. Add your pickled items, jellies, honey, spreads, dips, etc. to bowls and ramekins. Add them to the board next to items they pair well with (i.e. honey next to brie). Adding them now help you gauge the rest of the space.

showing how to make a charcuterie board by adding jam, honey, mustard, olives and mini pickles on the board

Step 4: Add fruit. Slice or cube the fruit and cut the grapes into portions so they are easy to grab. Place the fruit next to the fruit they pair well with. For example, grapes pair well with mozzarella and hard cheeses, berries pair well with soft cheeses, apples pair well with most cheeses, especially cheddar, Gouda and Manchego.

showing how to make a charcuterie board by adding the fruit (strawberries, grapes, blueberries, dried apricots) to the board by the cheese

Step 5: Add Nuts and Extra Nibbles. Add pistachios, pecans and/or walnuts around the brie or soft cheeses. Mixed nuts like peanuts can be placed in any spaces. Add any extras like chocolate squares.

showing how to make a charcuterie board by adding nuts to the board

Step 6: Add crostini and crackers. Arrange the crackers and crostini in any empty spaces. The platter is usually bursting at this point, but you can usually squeeze the crackers in around the borders of the platter.

showing how to make a charcuterie board by adding crackers and bread/crostini to the board

Tips for Making a Charcuterie Board

You don’t need a large board. Don’t limit your charcuterie board by the type and size of your serving platter. Use platters, cookie sheets, cutting boards, etc., and pair as many as you need to together.
Choose a theme. This makes it easier to select the meats and cheeses you’ll need versus if you just go to the grocery store without a plan. You want the flavors and textures to all complement each other.
Determine how many meats and cheese you need. As a rule of thumb, it’s nice to work in odd numbers for a beautiful presentation. I like five different cheeses, and three meats for a larger board. For a smaller board, three cheeses and a variety pack of meats works well.
Remove the cheeses from the fridge. Remove the cheeses from the fridge 30 minutes ahead of time. Remove the brie one hour ahead of time so it can get nice and creamy.
Label the board. Label the meats and cheeses to make it easy for guests to select the ones they like.
Mix and match ingredients. A successful charcuterie board includes a variety of ingredients for a symphony of sweet, salty, savory, briny, crunchy, crispy, juicy, and creamy.
Arrange things so they are easy to grab. Fan out the slices of cheese, fan out the apple slices, cut grapes into small segments, cut chocolate into squares, etc.
Use ramekins and serving bowls. Place olives, cornichons, spreads, dips, soft cheeses, etc. in individual dishes for ease in serving and presentation. Place them on the board before the fruit, nuts, etc. so you can gauge the remaining space.
Don’t forget the serving utensils. Add spoons, knives, mini forks, toothpicks, etc. to the spreads, honey, dips, olives, pickles, etc.
Serve bread separately. If you can’t fit the bread and crackers onto the charcuterie board, serve them in a separate dish.
Add ingredients to fit. If your board isn’t large enough to fit all of the items, add what you can, then restock as needed.
Check your fridge! See what needs to be used up from your own fridge or pantry before heading to the store. Any leftover trail mix, dips, spreads, crackers, or sandwich fixings might work on your charcuterie board. Get creative!

Can You Make a Charcuterie Board in Advance?

Meats and cheeses dry out quickly, so I recommend assembling your simple charcuterie board no more than 3 hours in advance without the bread and crackers. Once assembled, wrap the board tightly in plastic wrap and refrigerate until ready to enjoy. Alternatively, you can prepare items ahead of time:

-Cheeses: slice, wrap in plastic wrap and refrigerate days in advance.
-Meats: fold/shape, wrap in plastic wrap and refrigerate days in advance.
-Fruit: wash, pat dry and refrigerate. Apples and pears can be sliced a few hours in advance and either submerged in apple juice or a water/lemon juice bath. Rinse and pat dry before serving.
-Spreads and condiments: transfer to serving dishes, cover and refrigerate up to days ahead of time.

How Long Can a Charcuterie Board Sit Out?

It depends on the temperature and whether the board is sitting indoors or outside. In general, cured meats and cheeses are safe to leave out for up to 2 hours. However, use your best judgment, especially if you’re serving your board outside on a sunny day.

How to Store a Charcuterie Board

Divide the charcuterie board into its individual components and store them all separately. Cured meats can be stored in an airtight container in the fridge, cheeses can be wrapped in plastic wrap and refrigerated, and crackers and nuts can be sealed in zip-top bags, etc.

up close of fruit, cheeses and crackers on the charcuterie board

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Total Time: 45

Prep Time: 45

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Ingredients

Cheeses (scale up or down as desired)

16 ounces hard/semi-soft cheeses pick 2-3 (Manchego, Gouda, Havarti, Gruyere, Cheddar, White Cheddar, etc.)
8 ounces soft cheese (Brie, Camembert, or Goat Cheese)
12 ounces fresh marinated mozzarella balls
Optional for larger board: 8 oz. spreadable cheese (Herb Cheese Spread, Triple Cream Cheese like Bourgogne sold at Costco, Cheese Balls)

Meats (scale up or down as desired)

8 ounces salami (Genoa salami, Soppressata, etc.)
2 ounces prosciutto
2 ounces dried coppa

Pickled Items: (optional/pick your favs)

1/3 cup pitted Kalamata olives
1/3 cup pitted green olives
1 cup cornichons or baby dill pickles

Spreads and Condiments (eyeball the amounts)

1/3 cup honey
1/3 cup fruit jam
1/4 cup Dijon mustard
Dips/spreads as desired (Caramelized Onion, Bacon Jam, Pepper Jelly, etc.)

Fruit (swap in your favorites/in season fruit as desired)

2 cups grapes
2 cups strawberries
1 cup dried fruit like apricots
1/2 cup blueberries
1 apple or pear, sliced
Other ideas: melon balls, pineapple chunks, tangerine slices, kiwi slices

Nuts and Nibbles

1 cup salted nuts (Pistachios, Cashews, Walnuts, Pecans, Peanuts and/or Mixed Nuts, etc.)
4 oz. chocolate bar(s), broken into pieces (I like Chocolate Raspberry)

Crackers and Toasts:

8 ounces crackers (choose 2-3 varieties)
1 baguette, sliced (brush with olive oil and baked at 400˚F for 6-8 minutes)

Instructions

Note: The ingredients and measurements are just guidelines – make this board your own! Scale up or down as needed; add/or swap out ingredients. There is no right or wrong as long as you have a variety of textures and savory, salty, sweet flavors.
Select the board: If you don't have a very large board/platter, use whatever you do have! Use platters, cookie sheets, cutting boards, etc., and pair as many as you need to together. If your board(s) isn't large enough to fit all of the items, add what ingredients you can, then restock as needed.
Cheeses: Space out the cheeses on the board. Slice hard and semi-hard cheeses into squares, triangles, cubes, etc. and fan them out. Cut a few wedges into the brie. Place mozzarella balls in a bowl.
Meats: Place the meats next the cheeses they pair well with, leaving space around the brie for nuts, berries, and honey. Fold the meats in a variety of patterns (I fold in half, then in half again) or fan them out.
Pickled Items and Spreads: Add your pickled items, jellies, honey, spreads, dips, etc. to bowls and ramekins. Add them to the board next to items they pair well with (i.e. honey and jam next to brie, olives next to mozzarella).
Fruit: Note, I don't measure any of the fruit, just fill in the spaces as needed. Slice or cube the fruit and cut the grapes into portions so they are easy to grab. Place the fruit next to the fruit they pair well with (i.e. berries around soft cheeses/brie, apples next to Gouda/cheddar).
Nuts and Nibbles: Add pistachios, pecans and/or walnuts around the brie or soft cheeses. Other nuts like peanuts and cashews can be placed in any spaces. Add any extras like chocolate squares.
Add crostini and crackers: Arrange the crackers and crostini in any empty spaces. The platter is usually bursting at this point, but you can usually squeeze the crackers in around the borders of the platter. You can also serve extra crackers/bread in a separate serving dish.
Add serving utensils: Add spoons, knives, mini forks, toothpicks, etc. to the spreads, honey, dips, olives, pickles, etc. You may also wish to label the meats and cheeses.

Video

Notes

Prep Ahead

Meats and cheeses dry out quickly, so I recommend assembling the board no more than 3 hours in advance without the bread and crackers. Once assembled, wrap the board tightly in plastic wrap and refrigerate until ready to enjoy. Brie, however, is best removed from the fridge one hour before serving. Alternatively, you can prepare items ahead of time:

Cheeses: slice, wrap in plastic wrap and refrigerate days in advance.
Meats: fold/shape, wrap in plastic wrap and refrigerate days in advance.
Fruit: wash, pat dry and refrigerate. Apples and pears can be sliced a few hours in advance and either submerged in apple juice or a water/lemon juice bath. Rinse and pat dry before serving.
Spreads and condiments: transfer to serving dishes, cover and refrigerate up to days ahead of time.

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