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  • Amy Lippert, NTP

How to Build a Classic Charcuterie Board

Updated: Mar 10

There is no right or wrong way to build a charcuterie board, however, I know they can feel a bit overwhelming if you're just not sure what to include! Below I have added suggestions from various categories of foods you can mix and match to create a beautiful, inciting, and delicious charcuterie board.



Charcuterie Board

When I'm building a charcuterie board I try to make sure I have a few items that hits on various flavor profiles and textures. Savory, salty, sweet, earthy, creamy, crunchy, fresh and so on, you get the idea. I also like to find seasonal items, like berries in the summer, and oranges during the winter since I know this is their time of year to shine! Lastly, adding local or homemade gems are awesome too, like local creamed honey, spiced nuts, jams and pickled things! Let your taste buds lead you and remember, there are no rules!



 

Charcuterie FAQs


Q: Are charcuterie boards and cheese boards the same thing?

A: Traditionally, charcuterie boards are different from cheese boards as cheese boards highlight various cheeses and charcuterie boards contain a variety cured meats. However, most people use the terms interchangeably.


Q: Can you have a dairy free charcuterie board?

A: Of course! Like I said before, there are no rules or limits, they are all about preference, season, and taste! If you are going to omit a primary item like cheese from the board I would include a wide variety of cured meats and nuts.


Q: Can I make this ahead of time?

A: Yes! I do all the time, especially when entertaining so it's one less thing to do the day of. My preference is honestly just to prep. I have had charcuterie boards that have been made ahead of time then covered and refrigerated, and they look and taste like they have been sitting for 24-hours. So my suggestion, prep everything and store in airtight containers then assemble before you need it.


So grab some delicious finger foods and let's get building!

 

How to build a Classic Charcuterie Board


Cheese Suggestions: I like to do a mix of both hard, soft, pungent and mild cheeses.


Hard and Firm cheeses: aged gouda, asiago, pecorino, gruyere, comté, manchego, cheddar, parmesan, monterey jack, colby, garrotxa

Semi-soft and Soft cheeses: havarti, fontina, butterkäse, mozzarella, muenster, limburger, burrata, mascarpone, camembert, stracchino

Blue cheeses: gorgonzola, stilton, roquefort, dunbarton blue, marbled blue jack

Crumbly cheeses: feta, goat cheese, cotija, cheshire


Cured Meat Suggestions: As with the cheeses, I like to find a variety of textures and flavors.


Genoa Salami

Aged Proscuitto

Calabrese

Sopressata

Mortadella

Liverwurst

Speck

Jamón Serrano

Jamón Ibérico

Capicola

Mortadella

Summer Sausage

Pepperoni

Spanish Chorizo


Fresh Items: I like to use seasonal produce as much as possible

Berries

Grapes

Cherries

Strawberries

Carrots

Snap Peas

Green Beans

Radishes

Bell Pepper Slices

Supreme Citrus: oranges, grapefruit

Apples

Persimmon

Pomegranate seeds

Pears

Grape Tomatoes

Cucumber Slices

Roasted Beets


Accoutrements: Mix and match to add flavors and textures.

Almonds

Cashews

Dried Fruits

Macadamia Nuts

Dried Figs

Medjool Dates

Walnuts

Pecans

Pistachios

Seasoned Nuts

Crackers

Crostini

Pretzel Sticks

Breadsticks

Pickled Jalapeños

Olives

Capers

Tapenade

Pickled Onions

Pickles

Gherkins


Spreads: One of my favorite spreads is creamed honey with fresh ground black pepper!

Honey, Creamed Honey

Whole grain mustard

Apple Butter

Marmalade

Fruit Spreads (Raspberry Jam)

Date Paste

Fruity EVOO with Italian herbs or Za'atar

Fresh Pesto

Aged Balsamic Vinegar



How to Build a Classic Charcuterie Board


1. Slice and prepare all the cheeses.


2. Prepare all the cured meats.


3. Prepare all the fresh items (rinse and fully dry, slice, etc.)


4. Grab all your dried fruits and nuts.


5. Add your sauces and liquids to small dishes.


6. Starting from the center of the board, start building in a random fashion outward.


Enjoy!


If you like this recipe, check these out!


Mexican Spinach Dip: This gluten free dip is my family's favorite spinach and artichoke dip. It is loaded with veggies, rich and creamy cheeses, and is so good with fresh veggies or your choice of chips!


Authentic Chunky Guacamole: Rich and creamy avocado delicately balanced with fresh tangy lime juice, sweet fresh orange juice, and just the right amount of heat from a roasted serrano pepper.


24-Hour No Knead Artisan Sourdough Bread: An easy method that only takes a little over 24-hours start to finish so you can enjoy this homemade mouth-watering sourdough bread sooner!


I hope you enjoy this as much as my family does. - Amy

 

Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies


 


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