Classic Charcuterie Board

An elegant spread of cured meats, artisan cheeses, crackers, and gourmet accompaniments.

Servings: 8 Difficulty: Easy Prep: 30 min Total: 30 min

Ingredients

Directions

  1. Prepare the Board: Use a large round marble and wood charcuterie board. Place small bowls and ramekins first — position them in different areas of the board for jam, olives, cornichons, and tapenade. (5 min)
  2. Arrange the Cheeses: Place the brie wedge, cubed cheddar, sliced manchego, and black-rind soft cheese in different quadrants of the board. Leave space between them for other items. (5 min)
  3. Add the Meats: Fan out salami in a rose or ribbon pattern. Arrange pepperoni slices in an overlapping row. Loosely fold prosciutto slices and tuck them near the brie. (5 min)
  4. Fill with Crackers and Bread: Tuck stacks of round crackers, water crackers, seeded crispbreads, and fruit-nut crisps into the gaps around the board, fanning them out for visual appeal. (5 min)
  5. Add Fresh Produce: Place green and red grape clusters in open areas. Fan thinly sliced apple and pear pieces near crackers and cheese for easy pairing. (5 min)
  6. Scatter Nuts and Extras: Fill remaining gaps with pistachios, almonds, and candied nuts. Add pieces of dark chocolate near the edges. Drizzle honey or fig jam over the brie on its small plate. (5 min)
  7. Finish and Serve: Fill the small bowls with jam, cornichons, olives, and tapenade. Scatter a few stray nuts and grapes around the board's edges for a full, abundant look. Serve immediately or refrigerate covered for up to 2 hours.

Pro Tip

Build from largest to smallest — place bowls and cheeses first, then meats and crackers, and finally fill every gap with nuts, fruit, and small extras for a lush, overflowing look.

Serve With

Sparkling wine, Champagne, rosé, or a light Pinot Noir. Sparkling water with citrus also pairs beautifully.

Notes

Swap any cheese for your favorites — gouda, gruyère, or blue cheese all work well. For a gluten-free board, use only gluten-free crackers and crispbreads. To make it vegetarian, omit all meats and add more cheeses, stuffed peppers, or marinated artichokes.

Nutrition (per serving)

Calories: 827 | Protein: 29g | Carbs: 39g | Fat: 62g | Fiber: 3g

DJ Cooks — Classic Charcuterie Board