How to Build a Charcuterie Board

Charcuterie, in the French tradition, is the art of preparing cured meats and meat products. When we say charcuterie today however, we are referring to a flavorful pairing of meats, cheeses, breads, crackers, olives, fruit, and nuts that are artfully arranged on a serving board/platter. 

 

A wonderful addition to any celebration or casual get together, charcuterie boards have something for everyone, and are perfect for entertaining. There’s no recipe to follow and making them is easy and fun! There are countless combinations that can be created simply by changing up some of the foods. 

 

Here’s a simple guide to help you build the perfect charcuterie board with diverse flavors, textures, and colors.

Serving Utensils and Tools



  • A large round or rectangular cutting board, platter or tray to serve as the base for your charcuterie platter, and something plain like wooden or marble rather than colored or patterned so as not to take away from the beautiful food presentation   
  • Serving containers that complement one another in color, and vary in size and height, i.e ramekins or small bowl and medium-size bowls for jams, mustards, olives and nuts as well as a tall, narrow container if serving breadsticks 
  • Assorted cheese knives including sharp for firmer cheeses
  • Small spoons and forks for jams, mustards and other spreads and forks for olives and fruits
  • Toothpicks   
  • Small serving plates


Item Selection


Cheeses

Include a variety of cheeses contrasting in taste and texture from soft to hard. Don’t be afraid to try one or two new cheeses in addition to a few of your favorites. Some cheeses often found on a charcuterie board include:

  • A creamy Blue or Brie 
  • A semi-soft cheese like Mozzarella* or Havarti
  • A hard aged salty cheese like Parm
  • A tangy goat cheese
  • A sharp cheese like aged Cheddar 

 

Vary the sizes and shapes (cubed, sliced, log and/or wedge) to create visual interest.


Meats

Select 2-3 meats that range in flavor from mild to spicy, and vary in texture. Prosciutto, the salty Italian favorite, is the most popular cured meat on a charcuterie board, and is served sliced paper-thin, but salami, mortadella, sopressata, and Spanish-style chorizo  are also popular additions. Meats like salami can be folded into a triangle to create more visual interest.


Fruit

Fruit pairs well with cheese and adds vibrant color and natural sweetness. “We eat with our eyes first,” so think colorful when selecting fruits to ensure visual appeal. Consider dried fruits like apricots, cranberries, mango and figs too for a delicious accompaniment.

  • Red: strawberries, raspberries, grapes, cherries, cranberries, grape tomatoes, apple slices*
  • Purple/blue: grapes, blackberries and blueberries
  • Green: green grapes, pear and apple slices*


*To prevent browning, briefly soak in salt water solution (⅛ tsp. salt to 1 cup water) then rinse.

 

Mustards

Have 2 mustards available if possible - a hearty stone ground mustard and a sweet mustard such as maple or honey. Opt for the stone ground mustard for its texture if only 1 will be included., Mustards, made with a variety of sweet and savory herbs and spices, add complex flavor to a board. The tangy and spicy flavors also balance the richness of the cheeses and meats. 

 

Breads

Add some sliced baguette, along with plain crackers, crostini and breadsticks, great for wrapping prosciutto around. Their mellow taste doesn’t overpower the flavor of the cheeses and meats, which are the stars of the charcuterie board. 


Olives and Nuts

Olives act as a palate cleanser in between bites, and if you’ve checked out an olive bar, you know there are many different varieties from which to choose. Olives range in flavor from very briney and salty to very mild and buttery. Kalamata, Castelvetrano and Picholine are a few that pair well with most charcuterie. 

 

When it comes to nuts, pecans go with almost any cheese with their natural sweetness that offsets the cheese’s saltiness. Almonds, walnuts, pistachios, and macadamia nuts also work well. Marcona almonds are a charcuterie board favorite with their sweeter taste and slightly softer texture.

 

Spreads

Add a sweet component like an infused honey, jam or chutney to counterbalance the saltiness and richness of the cheeses and meats. 

 

Board Assembly


Arrange cheeses and meats with larger items like slices and wedges/blocks first as opposed to cubes. Gauge space by placing bowls/containers with olives, spreads, mustards and around the board next. Arrange fresh and dried fruit next to cheeses that they pair well with. Add crackers and bread to remaining space.

 

Serve immediately or chill until ready to serve!


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INGREDIENTS For Cake: 2 cups all-purpose flour 2 tsp. baking powder 1 tsp. baking soda 1 ½ tsp. ground cinnamon ½ tsp. ground nutmeg ½ tsp. salt 1 cup granulated sugar ½ cup brown sugar (packed) 1 cup vegetable oil 4 large eggs (room temperature) 2 tsp. vanilla extract 2 ½ cups carrots (finely grated) ½ cup crushed pineapple (drained) ¾ cup chopped walnuts or pecans (optional) For Frosting: 8 oz. cream cheese, softened ½ cup unsalted butter, softened 3-4 cups confectioner’s sugar 1 teaspoon vanilla extract Pinch of salt INSTRUCTIONS For Cake: Prep: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until the mixture is smooth and well-blended. Combine: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in the grated carrots, drained pineapple, and nuts (if using). Bake: Divide the batter evenly between the two pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool: Let the cakes cool completely in the pans (or chill them) before frosting. For Cake: Make Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioner’s sugar, then mix in the vanilla and a pinch of salt. Beat until the frosting is light and fluffy. Assemble: Place one cake layer on a serving plate and spread frosting evenly over the top. Place the second layer on top and frost the top and sides of the entire cake. Garnish: If desired, garnish with extra nuts or a light dusting of cinnamon.

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By Alena Arthur • April 2, 2026
INGREDIENTS 1 lb. carrots (peeled and cut into 2-3 inch sticks, or whole small carrots) 1 Tbsp. olive oil 1 Tbsp. unsalted butter 2 Tbsp. honey 1 tsp. fresh thyme leaves (or ½ tsp. dried thyme) ¼ tsp. salt ⅛ tsp. black pepper 1 Tbsp. orange juice (optional) ½ tsp. orange zest (optional) 1 Tbsp. chopped parsley (for garnish) INSTRUCTIONS Parboil the Carrots: Bring a pot of salted water to a boil. Add the carrots and cook for 4-5 minutes until just tender but still slightly firm. Drain and set aside. Make the Glaze: In a large skillet over medium heat, add the olive oil and butter. Once the butter has melted, stir in the honey and thyme. Glaze and Caramelize: Add the carrots to the skillet and toss to coat evenly. Cook for 5-7 minutes, stirring occasionally, until the carrots are tender and lightly caramelized. Season and Finish: Season with salt and pepper. Stir in the orange juice and zest (if using) and cook for another 1-2 minutes until the glaze thickens and coats the carrots. Garnish and Serve: Remove from the heat, sprinkle with fresh parsley, and serve warm.

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