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How to Make A Charcuterie Board

Servings: 8 to 12 servings
Author: Jennifer Locklin


  • 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.