The Best Charcuterie Board Ideas for a Stunning Spread

Charcuterie and cheese boards are some of the most versatile and delicious finger foods you can serve at any get-together. They can be large and elaborate or small and simple, and there’s virtually no occasion where they’re not a welcome addition to the table.

If you've marveled over gorgeous charcuterie boards on Instagram, but aren't sure how to pull one together at home, our charcuterie expert is here to help. Sarah Simms, co-founder of Lady & Larder, shares her favorite charcuterie board ideas and tips, including how to choose, prep, assemble, and store the components. With these charcuterie board ideas, you'll be well on your way to creating a platter that would make any food stylist swoon.

Charcuterie Board vs. Cheese Board

Typically, a charcuterie board is an array of cured, smoked, or cold-cooked meats on a board served before a meal as an appetizer, or during a party as finger food. Charcuterie boards are typically made of a selection of meats and accompaniments, such as cornichons, grainy mustard, or fig jam.

They differ from cheese boards in that they’re made primarily of meat (the word charcuterie actually means cold, cooked meat), though there can often be cheese served as an accompaniment.

A cheese board, on the other hand, is primarily a selection of cheeses, though it may include a meat or two, and as they have become more popular, charcuterie boards have incorporated more cheeses.

No matter what you call them, these boards are a fantastic way to serve a lot of people at once, and they bring people together around a table like nothing else can, says Simms.

Quality Over Quantity

Sourcing high-quality ingredients is the most important step in creating a great board, says Simms. Making sure to consider your guests' preferences, as well as the quality of the meat you serve, is the first step to success.

When planning and shopping for your board, think about who you’ll be feeding. Select a few types of meat that you like best, then select some that you know will be crowd-pleasers for your guests. Try including common favorites like prosciutto or salami, then branch out to whatever catches your eye at the store.

And when you're shopping, "don't be afraid to ask questions,” says Simms. “Being thoughtful with your sourcing always wins in the end." 

Pick the Right Accompaniments

At the most basic level, a charcuterie board is essentially a meat plate. What takes it to the next level is the flavorful garnishes and accompaniments that help accentuate the meats. 

Cheeses

You'll want a variety of cheese with different flavors and textures. Here are a few options to choose from:

• Soft cheese: Brie, goat cheese, burrata
• Semi-soft cheese: Havarti, gorgonzola, Munster
• Semi-hard cheese: Gruyère, cheddar, Gouda
• Hard cheese: Parmesan, aged gouda, manchego

Brined Foods

Most meats on a charcuterie board are fatty and rich, so pairing them with salty, briny snacks is a great way to add balance. “We love briney, pickle-y things like cornichons, olives, and pickled mustard seeds,” says Simms. The acid in the pickles and olives helps offset the richness of the meat. 

Fruits and Vegetables

In addition, Simms recommends incorporating a few fresh, crunchy ingredients like cherry or grape tomatoes, or crisp radishes. If your radishes are larger, halve them, or if you opt for watermelon radishes, you'll need to peel them and slice them to reveal their colorful interior.

Here's a list of fruits and vegetables to consider when putting together your board:

• Berries (strawberries, blackberries, blueberries, etc.)
• Grapes
• Cherry tomatoes
• Radishes or watermelon radishes
• Celery
• Carrots
• Apple slices
• Cucumbers
• Bell peppers
• Dried fruits (raisins, dried figs, dried apricots, and dried cranberries)

Nuts

Cashews, almonds, peanuts, pecans, and pistachios, along with so many other nuts, will make a salty and crunchy addition to your charcuterie board. Scatter them in all the open nooks and crannies on your board to fill space.

Preserves, Spreads, Dips, and Drizzles

These condiments bring additional flavor to the board and pair well with the savory flavors of meats and cheeses. Just be sure to serve with the correct utensils for easy use.

• Preserves: Jams, jellies, and preserves can add robust fruity flavor to bread, crackers, and cheeses on the board.
• Spreads & Dips: Ranch dip, hummus, cream cheese, mustards, roasted garlic spread, and cranberry relish are all great options to add to your board.
• Drizzles: Honey, balsamic vinegar, and olive oil all make wonderful drizzle options for your charcuterie board.

Crackers and Bread

Bread and crackers not only bring additional flavor to the board, but they oftentimes make the best vehicle for eating meats and cheeses. Slice up a baguette and toss it in the oven to make Crostini, the Italian word for "little toasts." Grab an assortment of crackers from the store, such as whole-grain and water crackers.

Garnishes

Don't forget to garnish your finished board—Simms likes to add fresh herbs to enhance the overall elegance of a board. For a more elegant board, you can also add edible flowers.

Make It Visually Appealing

Once you have all of your supplies, it's time to start building. Having a balance of colors, shapes, and textures is key to crafting a board that’s gorgeous to look at and that everyone will want to devour. 

• Work with Odd Numbers: Simms says that working with odd numbers is always most appealing to the eyes. Whether you opt for three, five, or seven types of meat, having an odd number is the best way to make sure your board looks balanced throughout.
• Vary Colors and Textures: She also recommends trying to vary the colors and textures as much as possible on your board. Opt for one or two large-format meats—like coppa or salami—and include spreadable meat like n’duja or pâté.
• Pick Out a Board: The board you choose can really add to the overall visual appeal. Though we call them charcuterie boards, you can build your board on a platter or tray if you don't have a board.

Prep in Advance

If you're planning a big party, getting the charcuterie board out of the way early is a great way to save time. Simms says you can prepare your board up to 24 hours in advance. She suggests preparing it when the charcuterie is cold and wrapping it in a light layer of plastic wrap and keeping it in the refrigerator once it's all assembled.

Simms recommends letting the board come to room temperature before serving, "Our golden rule is to always serve your cheese and charcuterie at room temperature."