Name: How to Make an Epic Charcuterie Board
Prep time: 45 min
Total time: 45 min
Ingredients: 4 ounces Genoa salami, thinly sliced; 4 ounces pepperoni, thinly sliced; 4 ounces capicola, thinly sliced; 4 ounces summer sausage, thinly sliced; 8 ounces prosciutto, thinly sliced; 4 ounces Iberico ham, thinly sliced; 4 ounces soppressata, thinly sliced; 4 ounces Asiago; 4 ounces Parmesan; 4 ounces Manchego; 4 ounces aged Gouda; 4 ounces sharp cheddar; 4 ounces Gruyère; 4 ounces smoked Gouda; 4 ounces Cotswold cheese; 4 ounces dill Havarti; 4 ounces pepper Jack; 1 (8-ounce) wheel Brie; 8 ounces blue cheese; 5.3 ounces garlic-and-herb soft cheese; 8 ounces strawberries, hulled and halved; 16 ounces grapes; 6 fresh figs, halved; 3 ounces blueberries; 3 ounces raspberries; 4 ounces Medjool dates, pitted; 6 ounces dried apricots; 2 ounces sun-dried tomatoes, drained if packed in oil; 8 ounces Marcona almonds; 4 ounces fig jam

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Two abundant charcuterie boards with cured meats, cheeses, fruit, spreads, and crackers.

A charcuterie board for a crowd brings cured meats, creamy and firm cheeses, fruit, spreads, and crisp crackers together in one generous appetizer spread. This version serves about 24, takes 45 minutes of prep, and needs no cooking. Use two large boards or several platters so guests can reach the food without dismantling the whole arrangement.

Start with the cheeses and little bowls of spreads, add the folded meats and fruit, then tuck in the crunchy things just before serving. You'll get a board that looks full while keeping the crackers crisp and the soft cheeses easy to serve.

Why This Board Works for a Party

You get salty meats, creamy cheeses, juicy fruit, and crisp crackers in one no-cook spread. Prep the separate components a day ahead, choose favorite pairings, and halve the quantities for a smaller gathering.

Recipe at a Glance

Yield: About 24 appetizer servings. Prep: 45 minutes. Cook: 0 minutes. Difficulty: Easy slicing and assembly. Make ahead: Prep components up to 1 day ahead. Freeze suitable leftovers separately; do not freeze the assembled board.

A Board That Brings Everyone Together

I remember putting together a board on a big wooden board Quinton made for me, using salami, Brie, grapes, and seeded crackers. Everyone hovered. That's still what I like about a spread like this: people can try a little of everything and settle on their own favorite combinations.

Ingredients You'll Need

Cheeses, cured meats, fruit, spreads, nuts, bread, and crackers prepared for charcuterie boards.

Choose a mix of salty, creamy, juicy, chewy, and crisp foods. The recipe card below has the full shopping quantities; this is an appetizer spread, rather than a dinner portion for 24.

Meats: Genoa salami, pepperoni, capicola, summer sausage, prosciutto, Iberico ham, and soppressata.
Firm and slicing cheeses: Asiago, Parmesan, Manchego, aged Gouda, sharp cheddar, Gruyère, smoked Gouda, Cotswold, dill Havarti, and pepper Jack.
Soft cheeses: A whole wheel of Brie, blue cheese, and garlic-and-herb soft cheese.
Fresh fruit: Strawberries, grapes, figs, blueberries, and raspberries, rinsed and dried well.
Dried fruit and nuts: Pitted Medjool dates, dried apricots, drained sun-dried tomatoes, and Marcona almonds.
Spreads: Fig jam, pepper jelly, and honey, each with its own little bowl.
Bread and crackers: Baguette, rustic seed crisps, and sea salt and olive oil crackers.
Sweet bites and garnish: Chocolate-covered almonds, shortbread cookies, and fresh rosemary.

Easy Swaps That Keep the Board Balanced

Replace any cured meat with an equal amount of another variety. For cheeses, maintain a mix of firm, mild, sharp, and creamy options. Substitute pecans or walnuts for the almonds, or omit nuts. Pear slices, apple slices, or seasonal berries can replace the figs.

Tools That Make Assembly Easier

Set out the boards, small dishes, and serving utensils before you start arranging the food. Keep a separate preparation area for slicing so the serving boards stay tidy.

Two large serving boards or several serving platters
Cutting board
Chef's knife for fruit and firm cheeses
Serrated bread knife for the baguette
Kitchen shears for grape clusters
Colander for rinsing fruit
Clean lint-free towel or paper towels for drying fruit
Small bowls for fig jam, pepper jelly, honey, and sun-dried tomatoes
Small dishes for blue cheese and garlic-and-herb cheese
Separate cheese knives or spreaders for soft cheeses
Small serving spoons for spreads
Small serving tongs
Appetizer plates
Baskets for overflow bread and crackers
Covered airtight containers for advance prep and leftovers

How to Make the Charcuterie Board

Prep the separate ingredients first, then build the boards from the cheeses outward. Save the bread and crackers for the last minute so they keep their bite.

1. Prepare the fruit

Rinse the fresh fruit and dry thoroughly. Snip the grapes into small clusters that guests can lift easily.

Rinsed berries, halved figs, and small grape clusters drying before assembly.

2. Cut the cheeses and fold the meats

Cut the cheddar, Gruyère, smoked Gouda, Cotswold, Havarti, and pepper Jack into bite-size slices. Break the Parmesan and aged Gouda into small chunks, and cut the Asiago and Manchego into thin wedges. Keep the Brie whole. Place the blue cheese and garlic-and-herb cheese on small dishes, with a separate knife or spreader for each. Fold the salami, pepperoni, capicola, and soppressata into halves or quarters. Gather the prosciutto and Iberico ham into loose folds, separating the slices so they are easy to pick up.

Cheese slices and chunks beside folded cured meats and a whole Brie.

3. Place the cheeses and spreads

Set out two large serving boards or several platters. Position the cheeses across them, leaving room between each variety for the remaining ingredients. Spoon the fig jam, pepper jelly, and honey into separate small bowls. Nestle the bowls beside the cheeses and add serving spoons.

Cheeses and small bowls of spreads placed on two boards with space for other ingredients.

4. Arrange the meats

Arrange each meat in its own group near the cheeses. Overlap the summer sausage slices and tuck the folded meats into open areas.

Groups of cured meats arranged between cheeses and bowls of spreads.

5. Fill in with fruit and accompaniments

Distribute the grapes, strawberries, and figs across the boards. Add the berries, dates, and apricots in smaller clusters. Place oily sun-dried tomatoes in a small dish to keep them from staining nearby foods. Add the Marcona almonds, chocolate-covered almonds, and shortbread in separate sections or small bowls.

Fruit, dried apricots, dates, nuts, and sweets added around the meats and cheeses.

6. Finish just before serving

Just before serving, fill the remaining spaces with crackers and sliced baguette. Serve any overflow in baskets alongside the boards. Tuck rosemary sprigs around the edges without covering the food. Provide cheese knives, small tongs, and appetizer plates.

Finished charcuterie boards with crackers, baguette slices, and rosemary added for serving.

Little Details That Make a Big Difference

Dry the fruit thoroughly. Water left on berries and grapes can dampen nearby crackers and cheese.
Separate the delicate slices. Loose folds of prosciutto and Iberico ham are easier to pick up than a stack that clings together.
Give the oily tomatoes their own dish. That keeps their color and oil off neighboring foods.
Leave room for hands and utensils. The board should be inviting to eat from, with a separate spreader for each soft cheese.

Overhead view of two charcuterie boards with a whole Brie, cheese slices, cured meats, and fruit.

Keep the Crunchy Things Crisp

Add bread and crackers just before serving, and keep them away from wet fruit and spreads. Set out only what fits comfortably; baskets alongside the boards make the overflow easy to reach. Add cookies and nuts at the end when preparing components ahead.

Keeping Leftovers Fresh

Refrigerate perishable leftovers promptly in separate airtight containers. Use cut cheeses and opened meats within 3-4 days or sooner if their package instructions require it. Use cut fruit within 1-2 days. Keep dry accompaniments airtight at room temperature. Discard perishable foods left out longer than 2 hours, or 1 hour when temperatures exceed 90°F.

Can You Freeze the Leftovers?

Do not freeze the assembled board. Freeze well-wrapped cured meats, firm cheeses, and baguette separately for up to 2 months for best quality. Thaw meats and cheeses in the refrigerator; firm cheeses may become crumbly and work better in cooked dishes afterward. Avoid freezing soft cheeses or fresh fruit intended for serving on a board.

Can You Prep It the Day Before?

Prepare the meats, cheeses, and fruit up to 1 day ahead and refrigerate in separate covered containers. Assemble shortly before serving, adding bread, crackers, cookies, and nuts last to preserve their texture.

Close view of whole Brie, fig jam, prosciutto, salami, and crackers on a wooden board.

What to Serve with a Charcuterie Board

Pair Brie with fig jam, blue cheese with honey and dates, and sharp cheddar with pepper jelly. Serve with sparkling water, sparkling cider, wine, or beer. These quantities suit a large appetizer spread; halve everything for a smaller gathering.

For another fresh bite, add Tomato and Mozzarella Bruschetta with Balsamic Drizzle. Deviled Quail Eggs are another small party bite, and Sour Apple Pear Sangria makes a pitcher option for guests who want a cocktail.

For a warm appetizer alongside the boards, try Crab Stuffed Mushrooms or Sausage Stuffed Mushrooms. Keep them on their own serving dishes.

Irresistible Bacon Wrapped Dates with Boursin & Hot Honey

Blackberry Caprese Skewers

Garlic Confit

Tomato Bruschetta with Mozzarella and Balsamic

Deviled Quail Eggs

The Best Crab Stuffed Mushrooms Recipe

A Few Questions Before You Start

How much meat and cheese does this recipe provide per person?

The full recipe has 32 ounces of cured meat and 61.3 ounces of cheese. Divided into 24 appetizer servings, that is about 1⅓ ounces of meat and 2½ ounces of cheese per person, plus fruit, bread, crackers, spreads, nuts, and sweets. These are the proportions of this recipe, not a dinner-size serving estimate.

Do I need all these varieties of cheese?

You can replace cheeses while maintaining a mix of firm, mild, sharp, and creamy options. Keep the overall quantities consistent so the board still fits the intended appetizer yield.

Can I serve this without a wooden board?

Yes. Use several serving platters and distribute the cheeses, meats, and accompaniments across them. Smaller groupings also give guests more places to reach the food.

Whole Brie and fig jam beside cured meats, figs, strawberries, and crisp crackers.

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Tell Me How It Turned Out

One of my favorite parts of sharing recipes is hearing how they turn out in other kitchens.

Tell me which meat-and-cheese pairing disappeared first, or what you swapped for your gathering. If you share a photo, tag @jennifercooks123 so I can see your board.

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More Recipes You Might Like

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For a cheese-centered spread, see How to Make the Best Cheese Board.

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Prefer a kit? Explore the original Murray's Cheese DIY cheeseboard kits, or browse my Amazon Store.

How to Make an Epic Charcuterie Board

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This charcuterie board for a crowd pairs savory cured meats, creamy cheeses, juicy fruit, and crisp crackers in a generous spread for about 24 appetizer servings.

Author: Jennifer Locklin
Prep Time: 45 minutes
Cook Time: 0 minutes
Total Time: 45 minutes
Yield: About 24 appetizer servings 1x
Category: Appetizer
Method: No Cook

Ingredients

Units Scale

Meats

4 ounces Genoa salami, thinly sliced
4 ounces pepperoni, thinly sliced
4 ounces capicola, thinly sliced
4 ounces summer sausage, thinly sliced
8 ounces prosciutto, thinly sliced
4 ounces Iberico ham, thinly sliced
4 ounces soppressata, thinly sliced

Firm and Slicing Cheeses

4 ounces Asiago
4 ounces Parmesan
4 ounces Manchego
4 ounces aged Gouda
4 ounces sharp cheddar
4 ounces Gruyère
4 ounces smoked Gouda
4 ounces Cotswold cheese
4 ounces dill Havarti
4 ounces pepper Jack

Soft Cheeses

1 (8-ounce) wheel Brie
8 ounces blue cheese
5.3 ounces garlic-and-herb soft cheese

Fresh Fruit

8 ounces strawberries, hulled and halved
16 ounces grapes
6 fresh figs, halved
3 ounces blueberries
3 ounces raspberries

Dried Fruit and Nuts

4 ounces Medjool dates, pitted
6 ounces dried apricots
2 ounces sun-dried tomatoes, drained if packed in oil
8 ounces Marcona almonds

Spreads

4 ounces fig jam
4 ounces pepper jelly
4 ounces honey

Bread and Crackers

1 baguette, sliced
12 ounces rustic seed crisps
16 ounces sea salt and olive oil crackers

Sweet Accompaniments and Garnish

8 ounces chocolate-covered almonds
8 ounces shortbread cookies
Fresh rosemary sprigs, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prep

Rinse the fresh fruit and dry thoroughly. Snip the grapes into small clusters that guests can lift easily.
Cut the cheddar, Gruyère, smoked Gouda, Cotswold, Havarti, and pepper Jack into bite-size slices. Break the Parmesan and aged Gouda into small chunks, and cut the Asiago and Manchego into thin wedges.
Keep the Brie whole. Place the blue cheese and garlic-and-herb cheese on small dishes, with a separate knife or spreader for each.
Fold the salami, pepperoni, capicola, and soppressata into halves or quarters. Gather the prosciutto and Iberico ham into loose folds, separating the slices so they are easy to pick up.

Assemble

Set out two large serving boards or several platters. Position the cheeses across them, leaving room between each variety for the remaining ingredients.
Spoon the fig jam, pepper jelly, and honey into separate small bowls. Nestle the bowls beside the cheeses and add serving spoons.
Arrange each meat in its own group near the cheeses. Overlap the summer sausage slices and tuck the folded meats into open areas.
Distribute the grapes, strawberries, and figs across the boards. Add the berries, dates, and apricots in smaller clusters. Place oily sun-dried tomatoes in a small dish to keep them from staining nearby foods.
Add the Marcona almonds, chocolate-covered almonds, and shortbread in separate sections or small bowls.
Just before serving, fill the remaining spaces with crackers and sliced baguette. Serve any overflow in baskets alongside the boards.
Tuck rosemary sprigs around the edges without covering the food. Provide cheese knives, small tongs, and appetizer plates.

Notes

Substitutions: Replace any cured meat with an equal amount of another variety. For cheeses, maintain a mix of firm, mild, sharp, and creamy options. Substitute pecans or walnuts for the almonds, or omit nuts. Pear slices, apple slices, or seasonal berries can replace the figs.

Serving Suggestions and Pairings: Pair Brie with fig jam, blue cheese with honey and dates, and sharp cheddar with pepper jelly. Serve with sparkling water, sparkling cider, wine, or beer. These quantities suit a large appetizer spread; halve everything for a smaller gathering.

Make Ahead: Prepare the meats, cheeses, and fruit up to 1 day ahead and refrigerate in separate covered containers. Assemble shortly before serving, adding bread, crackers, cookies, and nuts last to preserve their texture.

Storage: Refrigerate perishable leftovers promptly in separate airtight containers. Use cut cheeses and opened meats within 3-4 days or sooner if their package instructions require it. Use cut fruit within 1-2 days. Keep dry accompaniments airtight at room temperature. Discard perishable foods left out longer than 2 hours, or 1 hour when temperatures exceed 90°F.

Freezing: Do not freeze the assembled board. Freeze well-wrapped cured meats, firm cheeses, and baguette separately for up to 2 months for best quality. Thaw meats and cheeses in the refrigerator; firm cheeses may become crumbly and work better in cooked dishes afterward. Avoid freezing soft cheeses or fresh fruit intended for serving on a board.