A charcuterie board is the life of any party! Check out how easy it is to make one for your next gathering!
This post for How to Make A Charcuterie Board is in partnership with SuperMarketItaly.com. I was compensated in product, but all opinions are my own.
I started making charcuterie boards years ago when I would have friends over, like this one. Check out that post for recommendations on more cheeses and meats!
One great thing about making a charcuterie board is that they can look as casual or extravagant as you’d like to make them. They’re great for almost any type of gathering!
Charcuterie boards can be very expensive to make depending on your selections, but if you’re having guests over for a wine tasting or party, it’s definitely worth it! Most of the ingredients are available at larger supermarkets and online. Most of the ingredients on this board came from SuperMarketItaly.com. They have a great selection of all types of meat, cheeses, spreads, and acoutraments!
How to Make A Charcuterie Board:
Start with your choice of board, plate or platter:
This particular board was made for me by my husband and I love it! It’s a walnut board that’s 32-inches long by 11-inches wide. You can get just about any size of board at various stores like Pier 1, Target, World Market, Etsy, etc. This large board serves 8 to 12.
Select several small bowls
For jams, mustard, honey, olives and other acoutraments. Arrange your bowls in a scattered manner on your board and begin to arrange your other items around them.
Choose a variety of meats:
Hard salami, pepperoni, smoked ham, Genoa salami, capicola, mortadella, dry-cured chorizo, summer sausage, prosciutto. This board features Cotechino, Volpi Chianti Wine Salami, Pepperoni, and summer sausage.
Pick out your cheeses:
Select several textures and different flavors. Hard cheeses, like Asiago, Parmesan, Pecorino Romano, Manchego, Aged Gouda (like Beemster). Semi-Soft cheeses like, Cheddar, Swiss, Gouda, Havarti, Butterkase, Flavored Artisan Cheeses. Creamy cheeses like, Brie, Camembert, Goat, Feta, Gorgonzola, mini mozarella balls, Boursin. This board features Asiago, Grana Padano, Truffle Spanish Manchego, Emmenthaler, Yancey’s Fancy Fresh Killer Dill Cheddar, Yancey’s Fancy Steakhouse Onion Cheddar, Brie and Boursin.
Select breads and crackers:
Several flavors of breads work well with charcuterie, French Baguette, Dark Pumpernickel, and Rye. Great choices of crackers are Triscuits, Water Crackers, and Nut Thins.
Nuts and Fruits:
These add additional colors and crunch to your board and are super important to add to the variety. I like Strawberries, Grapes, Apple Slices, Dried Apricots, Pitted Dates, and Sun-Dried Tomatoes. Nuts add a salty crunch and variety to your board. I like to use Pecans, Almonds, Pistachios, Cashews, and Pumpkin Seeds. Use your favorites – even try some candied nuts as well! You can also add garnishes of fresh herbs for decoration – and some folks will pinch off some of the herb with their selection. I used fresh rosemary sprigs here, although basil and thyme would work well too. This board Features Fried Marcona Almonds with Rosemary, Pistachios, and Pecans.
Jams and Spreads:
Fig and Plum jams are my favorite and go well with these types of meats and cheeses, also Pepper Jellies. Grainy mustard is nice on Charcuterie Boards. Honey is a wonderful addition and goes well with Brie.
More Appetizer Inspiration! Try these recipes:
Have you made any of my recipes? Post it on Instagram and tag @jennifercooks123 and #jennifercooks!
How to Make A Charcuterie Board
- Meats & Cheeses<br>
- 12 oz thinly sliced meats such as hard salami pepperoni, smoked ham, Genoa salami, capicola, mortadella, dry-cured chorizo, summer sausage, prosciutto
- 12 oz sliced Hard cheeses like Asiago, Parmesan, Pecorino Romano, Manchego, Aged Gouda (like Beemster)
- 12 oz sliced or cubed Semi-Soft cheeses like Cheddar Swiss, Gouda, Havarti, Butterkase, Flavored Artisan Cheeses
- 2 to 3 rounds of Creamy Soft cheese like, Creamy cheeses like Brie, Camembert, Goat, Feta, Gorgonzola, mini mozzarella balls, Boursin
- <br>Fresh Fruit and Crackers</br>
- 16 oz grapes
- 8 oz strawberries halved
- 8 oz other fresh fruit
- <br>Dried Fruits and Nuts</br>
- 10 oz dried fruits like apricots pitted dates, dried cherries, sun-dried tomatoes
- 8 oz nuts like salted almonds pecans, pistachios, cashews, etc.
- fresh herbs to garnish mint rosemary, basil, thyme
- <br>Jam & Spreads</br>
- 10 oz spreads and or jams like fig plum, pepper jelly and honey
- <br>Other Stuff</br>
- 8 oz Stuffed Olives I like Jalapeno Stuffed Olives6 oz mini dill pickles
- 8 oz Giardiniera pickled vegetables
- 8 oz mini dill pickles
- <br>Crackers & Bread</br>
- Assorted Bread like Baguette and Pumpernickel
- Assorted Crackers like Triscuts Water Crackers and Nut Thins
- Place small bowls in different positions on your board and fill with jams, mustard, honey, nuts, pickled vegetables and olives.
- Begin arranging meats and cheeses around the bowls in a decorative pattern.
- Add crackers and bread next, fanning them out on the board,
- Fill in the spaces on your board with fresh, dried fruit and nuts.
- Add garnish and serve immediately or chill until ready to serve.
- You can also add sweet items in and around the board like chocolate almonds, chocolate-filled cookies like Pepperidge Farm Brussels Cookies.