Easy Charcuterie Board -

Easy Charcuterie Board

Charcuterie boards don't have to be complicated! Make an easy charcuterie board in minutes that's perfect for any occasion.

Prep Time 20

Cook Time 0

Servings appetizer portions

2 to 3 ounces salami traditional, peppered, or herb crusted
2 to 3 ounces prosciutto, serrano ham, or capicola
2 to 3 ounces Spanish chorizo or summer sausage
2 to 3 ounces soft or spreadable cheese brie, chevre, roquefort, Boursin, pimento cheese, etc.
2 to 3 ounces semi-firm cheese mild cheddar, smoked gouda, colby, havarti, fontina, muenster, etc/
2 to 3 ounces hard cheese parmesan, grana padano, asiago, manchego, sharp cheddar, aged gouda, dubliner, etc.
4 ounces fresh or dried fruit
4 ounces fresh, pickled, or brined vegetables
4 ounces dip, spread, or condiment honey, jam, hummus, tapenade, etc.
8 to 10 neutral-flavored crackers water crackers, sesame crackers, classic Triscuits, etc.
8 to 10 pretzel thins or hard breadsticks
8 to 10 flavored crackers flavored with herbs, black pepper, garlic, dried fruit, olives, etc.

If needed, slice each of the meats into thin slices or tear into pieces.
2 to 3 ounces salami, 2 to 3 ounces prosciutto, serrano ham, or capicola, 2 to 3 ounces Spanish chorizo or summer sausage
Place soft/spreadable cheese in a small bowl or shallow dish. Slice or crumble the semi-firm and hard cheeses into small pieces, varying the shapes for each variety. Thin slices, wedges, cubes, rectangles, and crumbles all work well.
2 to 3 ounces soft or spreadable cheese, 2 to 3 ounces semi-firm cheese, 2 to 3 ounces hard cheese
Wash and slice fresh fruit and vegetables. Place pickled or brined vegetables in small bowls or dishes. Place dip/spread/condiment in a small bowl or jar.
4 ounces fresh or dried fruit, 4 ounces fresh, pickled, or brined vegetables, 4 ounces dip, spread, or condiment
To arrange the board, space the small bowls and dishes evenly around your serving board. Next, place the cheeses around the board, keeping the varieties separate to avoid flavors mixing.
Add the meat, arranging evenly around the board.
Fill in the empty spaces with the fresh or dried fruits and vegetables and crackers. If needed, keep the crackers separate for food allergies or gluten sensitivities.
8 to 10 neutral-flavored crackers, 8 to 10 pretzel thins or hard breadsticks, 8 to 10 flavored crackers
If desired, label the meats and cheeses with cheese markers or kraft paper flags attached to toothpicks.

If serving your charcuterie board for dinner, double the amounts of each item.