How to Make a Charcuterie Board

READY IN: 30minsYIELD: 1 27 1/2


  • 12 lb sliced prosciutto
  • 12 lbsopressata
  • 12 lbsalami
  • 8ouncesbrie cheese, cut into a wedge
  • 8ouncesmanchego cheese, cut into thin wedges and placed in a circle
  • 8ouncesgoat cheese, left whole for guests to cut
  • 8ouncessharp cheddar cheese, cut into squares and fanned
  • 2ounceswhole grain mustard, spooned into a ramekin
  • 2ouncesfruit preserves, spooned into a ramekin
  • 2ouncescornichons, placed in ramekin
  • 1bunchgrapes, left on the vine
  • 1cupraspberries, left whole and placed throughout
  • 14 of a whole cantaloupe, cut into thin wedges
  • 12 cup salted pecans
  • 10 seeded crackers, fanned around the board
  • 1cuppita chips, stacked in the corner
  • 15breadsticks, placed in a jar for height
  • 4rosemary sprigs (to garnish)

  • Cheese: Very important! Cut your brie into a large wedge. Next, cut the manchego into thin wedges, and place in a circle with the tips facing inwards. Lastly, cut your cheddar into slices, and fan them around the board. Goat cheese can stay whole with a cheese knife near it, so guests can cut it for themselves.
  • Meat: The prosciutto should be rolled up, and stacked for height. Because the soppressata is cut thicker than the rest, we like to fan it along the board. Salami is a great way to get creative. If you fold it in half, and then in half once more, it can sit right side up. Intertwine all the salami folds to make a rose bouquet.
  • Condiments + Sidekicks: You can’t have condiments without bowls. Investing in a few ramekins for your delicious spreads to complement your meats and cheese isn’t a bad idea. (Tip: you can also use old jam jars or mason jars you have handy) Place three ramekins in different spots around the board, and fill each with your whole grain mustard, fruit preserves, and cornichons.
  • Fruit: Fresh fruit is your friend. Find a spot for your grapes. (Tip: keeping them on the vine brings some height without them falling off the board) Cutting your cantaloupe into long, thin slices and fanning makes for a beautiful display. Raspberries should be stacked in places that need to be filled.
  • Crackers: The remaining space you have on your board is now dedicated to different types of nuts and crackers/crisps. Place your salted pecans either in one spot, or scatter them in different areas. Fan your seeded crackers, and stack your pita chips. Place a ramekin or jar down, if room permits, and use that for the long breadsticks! (tip: This allows them to stick up and add dimension).
  • Garnishes: Lastly, jazz it up! Garnish does wonders while bringing color and texture to your board. There are several different herbs and edible flowers you can use. We chose sprigs of rosemary. Place them around, and break them in half if needed. This will bring your board over the top.
  • Pro tip: No board? No problem! Feel free to use everyday kitchen tools like a pizza paddle, cast iron skillet or a sheet pan of any size to display the fruits of your labor (pun intended)!
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