In this post I’ll be sharing my tips (and shopping list) for creating a crowd pleasing and memorable charcuterie board – perfect for friendsgivings, potlucks, and all occasions!
Disclaimer: This post may contain affiliate links. If you make a purchase through a link, I may receive a commission at no extra cost to you.
My favorite part about hosting is, hands down, setting up a charcuterie board. No matter the size or complexity, it’s always a crowd pleaser because (duh!) everyone LOVES cheese. It’s also aesthetically pleasing, making any table set up look instantly 10x fancier, which makes my little heart happy.
However, when I was asked to sign up for a dish for a recent Friendsgiving gathering, I didn’t hesitate for a second about a charcuterie board before fully thinking through how I would transport my board over in a car ride without having it completely unravel on the way over.
As it turns out: a tray with raised edges (I’d say at least 2-3 inches tall), plus a cutting board in a size that fits right in, equals the perfect solution to what I’m now referring to as a “transportable charcuterie board.” (I figured I’d share in case anyone else finds themselves in this position for future potlucks.)
Now, let’s get into some of the details of how I actually assemble my boards.
(or click here to jump straight to my shopping list)
Building a Charcuterie Board | my go-to “formula”
A quick disclaimer: I usually don’t fuss too much about specific “rules” when it comes to putting together a cheese board. I know some say you should have specific types of cheeses paired with certain spreads in complementary flavors/palettes… blah, blah, blah.
All that sounds way too serious. My style is to just buy what you know your friends and family like, and arrange it all in a pretty layout. Make sure you have a bit of variety, and most of all, have fun with it.
With that said, I do tend to follow my own little process/method when assembling my boards. After years of trial and error, I’d say I’ve finally landed on a pretty streamlined formula.
Quick PREP tip: if you’re using a metal tray or assembling directly on top of a table use a layer of parchment paper as a base to keep your surfaces clean and sanitary.
1 – Place your large items
Start by placing any bowls (for dips, soft spread, olives, etc.) and jars (for jams, preserves, honey, etc.) These items are usually the tallest, so they look best somewhere in the center of the board and will act as “walls” that you can prop and lean food onto.
2 – Place your cheeses
Make sure your cheeses are placed somewhat evenly around the board (and a bit closer to the edges) so they are easily accessible. I like to alternate based on the shapes of each cheese. (For example: one wedge shape, one round shape, one rectangular shape, etc.) This helps create more visual interest.
3 – Place your meats
I like to make sure there is a selection of meat directly next to each cheese. My tip is to try to avoid what I call “flat” meat (for example, just laying down a flat row of salami directly onto the board). Instead, I like to pinch, fold, or even scrunch the meat in little mounds. Not only does this look more appetizing, but it also adds height in places around the board.
4 – Place your crackers, breads, etc.
My go-to cracker for every single board is a water cracker. I like to add them in small groups (sometimes in curved rows) pretty much wherever they seem to fit best. Make sure they are also accessible from all sides of the board.
5 – Place your larger fruits
I tend to use large clusters of grapes to add height and dimension to my board – and because they also pair really well with cheese! At this point, I also add any larger fruits such as halved pomegranates, pears, whole figs, or even grapefruit. Again, as evenly spaced as possible so the color on the board is nice and balanced.
6 – Place your small fillers
Here I am referring to the smaller ingredients that can be used to fill in any remaining gaps in the board. Things like nuts, small berries, dried apricots, orange slices, popcorn, and pretzels, are perfect for this. (TIP: make sure your fruit is washed and properly DRIED to avoid any sogginess on nearby crackers or breads.)
7 – Place your fancy final touches
This part is obviously optional (although everything about a cheese board is optional) but I think it makes a large impact. My go-to fancy final touches include fresh herbs (like sprigs of rosemary), flowers/greenery, and tea light candles. I pretty much finish the board off by wedging these items into spaces wherever they fit. These are the small details that will give your board that final “wow” factor.
My Tips & Tricks
BALANCE THE BOARD: strategically place items so that no two things that are next to each other are too similar in size, shape, or color
MORE IS MORE: don’t be afraid to overlap ingredients, lean things on each other, or go overboard – they tend to look best with a “more is more” approach
THINK ABOUT A THEME: if you’re feeling stuck on what to do, cater the ingredients to a specific theme, holiday, or time of year.
KNOW YOUR SH*T: make sure you know what types of cheeses and meats you’ve placed on the board. Whether someone asks for dietary purposes or just out of curiosity, it’s important for you, as the creator of the board, to know exactly what’s on it.
MIX SWEET & SALTY: add things like chocolate covered almonds, chocolate dipped pretzels, and caramel popcorn, for an extra special and memorable spread.
TAKE IT ON-THE-GO: build a fully transportable charcuterie board by placing a cutting board inside a tray with raised edges. The edges will act as walls to help everything stay perfectly in place during a car ride. (Tip: add last minute “spill-able” items, like olives, dips or jams when you arrive at your gathering.)
WORK FROM THE CENTER: if you’re still a bit overwhelmed by the idea of putting together a board, start with the center and work your way around towards the edges. Go from placing the tallest items in the center to the smallest items around the perimeter. (think of a pyramid shape)
MAKE IT PRACTICAL: no matter how pretty or “Instagramable” it may be, the board is meant to be consumed. Make sure you provide plenty of cheese knives, spoons for spreads, or toothpicks if needed, so people can comfortably eat without waiting in line to use the one single knife on the board.
+ Here are some of my fave charcuterie board essentials:
As I mentioned, I don’t really follow any hard and steady “rules” when it comes to my cheese boards. But, I typically like to include some variation of the following:
At least 3 cheeses (one soft, one medium, one hard), 3 variations of meat, olives, fruits, crackers, nuts and/or dried fruit, a jam/preserve, and lastly, one “special” element (a seasonal cheese or a spicy salami, whatever I find at the store that day)
Here’s what my typical shopping list would look like if I’m just running off to my local grocery store for a last minute cheese board:
- Gouda cheese and/or Havarti cheese
- Manchego Cheese
- Brie cheese
- A soft cheese spread or dip. (I usually get this one because I personally like to have a vegan option)
- Prosciutto
- Salami
- Capicola
- Water crackers
- A more “specialty” cracker or mini toasts (These fig & rosemary ones are a crowd favorite)
- Raspberries
- Blackberries OR blueberries
- Red grapes
- Dried apricots
- Assorted nuts OR almonds
- Stuffed Spanish olives
- Fig preserves
Side note: check out this post for a music playlist to help get you in the “cheese board making zone”
And that’s it for my tips on creating a memorable charcuterie board for literally any occasion. Hopefully, this inspires or helps in some way!
If hosting is your jam, check outThe Perfect Gatherings Digital Party Plannerand keep all of your party plans, tasks, to-do lists, and more… organized in one easy-to-access digital file!
If you like this content, check out these posts below!
– Dehydrated Citrus co*cktail Garnishes
– Mediterranean Veggie Platter | Mezze Board
– Grocery Store Cake Makeover – Last Minute Party Hack
Xx- Laura
PIN THIS FOR LATER!
