Go Back
what to put on a charcuterie board

What to Put on a Charcuterie Board (Tips and Tricks)

If you’ve ever wondered how to make a charcuterie board, you’re definitely not alone. But creating the perfect charcuterie board is much easier than it looks. This step-by-step guide will show you exactly what to put on a charcuterie board and how to build it so it looks amazing - even if you’ve never made one before!
Print Recipe Pin Recipe
Prep Time 1 hour
Total Time 1 hour
Course Appetizer
Cuisine French
Servings 10 -12 people as appetizer, 8-10 as a main meal
Calories 600 kcal

Ingredients
  

CHEESE

  • 5 oz (150 g) Brie cheese
  • 5 oz (150 g) Camembert
  • 5 oz (150 g) Artisanal cheese
  • 4 oz (115 g) Herb Gouda
  • 5 oz (150 g) Emmentaler
  • 7 oz (200 g) Sharp Cheddar
  • 4 oz (115 g) Gorgonzola

MEATS

  • 4 oz (115 g) genoa salami
  • 4 oz (115 g) salami parmesan
  • 4 oz (115 g) chorizo
  • 5 oz (150 g) prosciutto cotto
  • 3 oz (85 g) capicola

SPREADS, DIPS, JAMS, CONDIMENTS, AND PICKLED ITEMS

  • 6 oz (170 g) apricot jam
  • 6 oz (170 g) mixed berry jam
  • 2.5 cups pimento stuffed green olives
  • 2.5 cups black olives

CRACKERS, CRUSTY BREADS, AND CRUNCHY CARBS

  • 1 baguette
  • 15 oz (425 g) crackers

FRESH AND DRIED FRUITS

  • 13 oz (370 g) green grapes
  • 13 oz (370 g) red grapes
  • 1 pear
  • 4 oz (115 g) dates
  • 4 oz (115 g) dried apricots
  • 4 oz (115 g) dried cranberries

NUTS AND SWEETS

  • 4 oz (115 g) pecan nuts
  • 4 oz (115 g) pistachios
  • 4 oz (115 g) almonds
  • 4 oz (115 g) Brazilian nuts
  • 5 oz (140 g) dark chocolate (at least 70% cocoa)

FINAL TOUCHES

  • 2-3 sprigs thyme (rosemary, sage, or basil)
  • drizzle of honey (on the cheese)
  • cheese knives
  • small spoons
  • cocktail picks or toothpicks
  • napkins
  • small plates

Use these amounts as a general guide and adjust them based on your needs. The quantities listed here are what I prepared for serving 12 adults as an appetizer - not everything went on the board at once, but the extras were used to refill the board throughout the party. I used a 12×18-inch (30×45 cm) board.

Instructions
 

  • BOARD
    Select the board depending on the number of your guests and the occasion.
    5 guests: a board around 12 x 18 inches (30 x 46 cm) or a large round board, 14–15 inches (36–38 cm)
    10 guests: a board around 16 x 24 inches (41 x 61 cm) or two medium boards
    15 guests: a board around 18 x 30 inches (46 x 76 cm) or multiple boards spread out
    20 guests: use a large serving table, kitchen island, or several boards arranged together
  • CHEESE
    Use 2-3 oz (55-85 g) of cheese per person if served as an appetizer, or 4-5 oz (115-140 g) per person if it's the main meal.
    Choose 3, 5, or 7 types of cheese and arrange them around the board to create a starting framework. Include at least one cheese from each category (use 1 soft /1 spreadable, 1 semi-soft, 1 hard, 1 bold/funky cheese).
    Cut into different shapes - wedges, cubes, slices, crumbled, whole.
    Choose a variety of colors: white, yellow, red, herby green, and blue.
  • MEAT
    Use 2-3 oz (55-85 g) of cheese per person if served as an appetizer, or 4-5 oz (115-140 g) per person if it's the main meal.
    Choose 3-5 types of meat and create sort of a border around the board, to keep the smaller items from spilling out
    Leave small salami slices as they are and arrange them in an overlapping straight, wavy, or diagonal line, or fan them out like a deck of cards.
    For larger slices, fold in half or quarters and place them either in a line or grouped in different areas of the board.
    For skinny meats such as prosciutto, ham, or bresaola, fold them into loose ribbons or flowers. To make ribbons, gently pick up one slice of prosciutto and loosely fold it back and forth into soft waves, almost like a ribbon. Let it fall naturally onto the board. To make florettes, take a larger salami slice and pinch it in the center, bringing the outer edges together to form a flower shape. Pair two florettes together and place them next to a block of cheese for support, so they don’t unfold.
  • SPREADS, DIPS, SWEET TOUCHES, AND BRINY OR PICKLED ITEMS
    Use 2 tbsp (1 oz, 28 g) of spreads, dips, or jams per person if served as an appetizer, or 4 tbsp (2 oz, 56 g) per person if it's the main meal.
    Use about 1/2 cup of pickled items per person if served as an appetizer, or 2/3 cup per person if it's the main meal.
    Arrange spreads, dips, jams, and pickled items in ramekins, small bowls, and small jars, and scatter them across the board. Add small spoons for easy serving.
    Place similar colors on opposite sides of the board.
    Depending on the size of your board, add 2 or 3 of the sweet and savory options (at least 1 sweet), and 1 or 2 of the briny elements.
  • CRACKERS, CRUSTY BREADS, AND CRUNCHY CARBS
    Use 6-8 pieces/bread slices (1-1.5 oz, 28-42 g) per person if served as an appetizer or 10-12 pieces/bread slices (3.5-4 oz, 100-113 g) per person if it's the main meal.
    Arrange crackers, bread slices, crostini, and crunchy carbs in small piles or loose rows around the board, keeping them away from wet ingredients, so they stay crisp.
    Place breadsticks in a jar or glass to add height and dimension to your board.
  • FRESH AND DRIED FRUITS
    Use 1/2 cup (2-3 oz, 55-85 g) of fresh fruit per person if served as an appetizer, or 1 cup (4-5 oz, 115-140 g) per person if it's the main meal.
    Use 1-2 tbsp (0.5-1 oz, 15-28 g) of dried fruit per person if served as an appetizer, or 2-4 tbsp (1-2 oz, 28-56 g) per person if it's the main meal.
    Arrange fresh fruits first, in larger clusters, then use dried fruit to fill gaps. If using grapes, use different-colored ones, and cut them into smaller bunches.
    Fill the remaining gaps with the dried fruit, but leave a few open spaces to finish things off with the nuts.
  • NUTS AND SWEETS
    Use 2-3 tbsp per person if served as an appetizer, or 1/4 cup per person if it's the main meal.
    Scatter the nuts and sweets around the board to fill the last empty spaces.
  • FINAL TOUCHES
    Garnish with fresh herbs like rosemary, thyme, basil, or sage sprigs, or use leafy greens such as arugula or baby spinach as a base or scattered around the board.
    Finish with a drizzle of honey (use a honey dipper if you have one) to complement both soft and hard cheeses.
    Add cheese knives, small spoons, cocktail picks, or toothpicks.
    Provide napkins and small plates for easy serving.

Notes

Friendly Nutrition Disclaimer
This charcuterie board averages about 550–650 calories per person when served as an appetizer for 10-12 people. It averages about 700–950 calories per person when served as a main course for 8-10 people.
These numbers are estimates meant to give you a general idea, not exact nutrition values. Charcuterie boards are all about sampling, sharing, and enjoying a little of everything — so portions naturally differ from person to person.
Keyword charcuterie and cheese board, charcuterie board, charcuterie board ideas, charcuterie board images, charcuterie board ingredients, charcuterie board meats, charcuterie ideas, charcuterie meats, creative charcuterie boards, easy charcuterie board, how to cut cheese for charcuterie, how to make a charcuterie board, how to make a meat and cheese tray, meat cheese and cracker tray, salami and cheese platter, what goes on a charcuterie board, what is a charcuterie board, what to put on a charcuterie board