How to Build a Charcuterie Board Like a Pro

I get asked all the time, “How to Build a Charcuterie Board?” “How did you learn to do this?” When my daughter turned 3 years old, she wanted a Beauty and the Beast birthday party. With the French theme, I thought why not, let’s make a charcuterie board. Well this turned into many evenings of watching Youtube videos of people building the board and pulling together all sorts of food elements to make one fantastic spread. I also did a lot of research on the types of cheeses, meats, and accoutrements to incorporate into the board. If you’re like me and read the word “accoutrements” and think, what in the world is she talking about.. I too had to look it up when I first read the word. Accoutrements refers to the additional items or elements that enhance a main dish, often providing complementary flavors, textures, or visual appeal. These can include sauces, dips, seasonings, garnishes, or even side dishes. AKA in the charcuterie world: fruits, veggies, dips, jams, breads.

Charcuterie can be intimidating, but let’s keep it basic!

I have been making charcuterie boards for almost 5 years now and no board is ever alike! I love to pull in seasonal items for Fall and Christmas as well as decor to make the boards really festive. But let’s start with the basics. What all is involved in to building a charcuterie board?

Start with a board! It can be a nice wooden board but it can also be parchment paper on your counter. You can dress it up or down. There is a lot of freedom here! If you are transporting it, then you can prepare it in a cake box with a lid. Whatever makes the most sense to you.

Choose a variety of cheeses. I like to have some firm, soft, and fruity/savory. I am a sweet gal by nature so I love all the fruity cheeses. I aim to have at least one of theses cheeses on the charcuterie board so everyone has at least one that is their favorite. Firm cheeses would be aged cheddar or manchego (sheep’s cheese). When you think of soft cheeses, think of brie or goat cheese logs. Fruity cheeses would be white cranberry cheddar or apricot cheddar. There are many options when it comes to savory cheeses. Think Jarlesburg, gouda (spicy too), dill havarti, roasted tomato mozzarella, Boursin..so many!!

Pick out some cured meats that pair well with your cheeses. Do not over complicate this! I honestly use about the same meats on all my charcuterie boards. They are my go-to’s! Prosciutto is always a fan favorite. Salami is delish as well, but also look for spiced and herbed salami too! I love the garnish it has on the edges. I also enjoy having pepperoni on my board. There really are no rules. If you like lunch meat, then do that too! I’m not going to stop you! :)

Add color with fresh produce! When you are making a charcuterie board I always tell my clients who take my charcuterie classes to think of the colors of the rainbow when creating a board. Grapes, berries, figs, cantelope, papaya and/or kiwi are great. When it comes to vegetables I love the constellation tomatoes because they are yellow, green, and red. The more color the better!! I also add cucumbers and olives- green and black. One of my favorite vegetables to add though is mini peppers. Why you ask? Because they are red, yellow, and orange. Color, color, color!

Don’t forget the carbs!! I love adding a crunch to the charcuterie board. Crackers, pretzels, pita chips are all staples of mine. Pretzels are great because you can buy them plain or my favorite-pub style! Croissants are another great option not only because they are another type of carb but because they add some vertical height as well as look stunning.

At this point you have your list of what you want to add to your board. There are a few extras I would regret not mentioning. Rosemary is a a nice touch to add to the board. You must not forget about the dips. I typically do ranch, hummus, tzatziki, and whipped cream cheese. Nuts are also a great add as well as any sweet treats. Cupcakes, chocolate caramels, and chocolate covered pretzels are a few to mention.

Assemble like a pro!! I start with the carbs first all scattered throughout my board. I then add all my dips, veggies, and fruits. I like to do all of these first because they are not temperature sensitive. I then add my cheeses and meats. I do all of these steps the same. I scatter them out at random. There are no rules here. They can be bigger piles or smaller. Whatever looks best to you. This last step is critical and that is to fill all the empty spaces with what I call “filler” items. That is blueberries, blackberries, nuts, grapes, and cherry tomatoes. Filling those gaps will make the board look all cohesive.

Finally! You have made it. You’ve built a charcuterie board like a pro! Move on over cheese platters, you are now a professional! You wouldn’t believe the amount of clients who are amazed by their creations and send me their pictures of their boards too! Now enjoy and gather around the table with your loved ones. That is the most important part!