How to Create a Charcuterie Board

If you’re looking for a way to make entertaining easy, it doesn’t get much better than a charcuterie board. And while thin-sliced meats are the first thing that comes to mind, I sometimes make it with grilled smoked sausage bites for a twist on the traditional.

It makes the party platter hearty and filling enough to be served as a meal, and the bite-size pieces are perfect for dipping into spicy mustard. So whether you’re preparing a board for 4 for happy hour, or a platter for 20 for a wine and cheese party follow my tips and photos for setting up the perfect charcuterie board.

Begin by choosing your vessel. It can range from silver serving trays, rattan weaves, or metal, to wooden boards or ceramic platters. Make sure it’s food safe and easy to clean, or place parchment paper down as a liner.

Marble boards and slate slabs are also beautiful for serving. The size of your gathering will likely dictate the size or material of your board.

What To Include

Make your board as bountiful as you desire! In general you’ll need cured or smoked meats, a variety of cheeses, condiments, base items, and an assortment of accoutrements. Here’s a deeper look at each.

Meat

Include at least 2 meats for a party. I like to give variety in either flavor, type, shape & texture. For example, thin prosciutto and salami medallions, or two flavors of smoked sausage (like I did here).

• Cured Meats. This is the staple of charcuterie boards with options that include salami slices or medallions, thin prosciutto, jambon, saucisson, pepperoni, etc. I find a great selection and price at Aldi.
• Smoked Sausage. I love sliced smoked sausage or kielbasa for a twist on the traditional meats. Here I started with two varieties: spicy cajun style and classic andouille. Since it’s already fully cooked I simply heat it on the grill or grill pan, or in a skillet on the stove for about 10 minutes to warm it through and give it some grill marks. Then slice it into easy serving sizes and place on the board.
  • For another twist, try smoked sausage appetizers in BBQ sauce, served in a small bowl with picks.
• Summer Sausage. I feel like this is the most overlooked meats in current day, which is a shame. It’s tender and easier to chew than some of the salami sticks, and it’s a fantastic flavorful base for other condiments and cheese.

Cheese

Add two or three types of cheese to compliment the sausage. Just think about what goes well with the meat you’re serving. I suggest varying the texture so you have at least one soft cheese and one firm cheese.

• Manchego cheese tastes delicious with the smoked sausages! Parmigiano Reggiano is also good with its hard and crumbly texture.
• Soft cheeses like goat cheese (chevre) and creamy brie are great for spreading and pair well with sweet or savory toppings; or try a small dish of whipped ricotta. I love to use a goat’s milk brie which adds a slightly different texture and flavor than cow’s milk. And don’t forget about spreadable cheeses in containers such as Boursin or beer cheese.
• Other favorites include Gouda or Smoked Gouda, Aged Cheddar, Edam, Havarti, or Blue cheese.

Crackers and Bread

Crackers and bread help create a base for the charcuterie and allow you to build custom bites. Here are my top picks, but there are some other valid options such as sourdough bread, or pretzel crisps.

• A French baguette or Italian bread is the perfect vehicle to serve up all the flavors of a charcuterie board. Serve it soft or make crostini by slicing the loaf on the diagonal between ¼ and ½-inch thick. Brush each side with olive oil and lightly grill or toast it on both sides. 
• Crackers are even easier to set out, but make sure they’re NOT flavored or it will interfere with all the other deliciousness you’ve got going on. Stick to plain, thin crackers or crisps such as water crackers or flatbread crackers.
  • Okay, there is one exception to the cracker rule and it’s those little artisan crisps that have fruit, nuts or seeds baked right in. They’re very complimentary to the meat and cheese.

Condiments

Condiments should complement the cheese as well as the meat, and you can have sweet additions as well as spicy ones.

• Olive tapenade or other versions
• Grainy mustard, honey mustard, sweet-hot mustard, or Cajun mustard
• Honey (with the honeycomb if available)
• Fig jam, spreadable fruit or preserves
• Quince paste
• Hummus

Accoutrements

All the little extras you add to the board will enhance the experience. Include brined items like olives, or vegetables that are either raw, pickled, or roasted. Here’s a list of favorites:

• Stuffed green olives, marinated olive mix, or black kalamata. If they have the pit, provide a small bowl to hold discarded pits.
• Cornichons or sweet baby pickles. Cornichons are more flavorful, less sweet, and smaller than baby pickles.
• Cherry peppers stuffed with herb cheese
• Marinated artichoke hearts
• Homemade tomato confit (I know, tomatoes are technically a fruit).
• Raw or baby roasted carrots
• Asparagus, steamed crisp or pickled
• Sliced cucumber
• Roasted beets with crumbled goat cheese, served in a bowl (tapas style).

Crunchy

Gourmet potato chips always hold a place on our boards, as well as nuts like marcona almonds, walnuts or pistachios. 

Fruit

Whether it’s fresh or dried, fruit adds so much to a charcuterie and cheese platter. They help cleanse the palette while adding a sweet touch to the savory and salty components.

• Dried apricots or dates
• Sliced apples or pears
• Grape clusters
• Fresh berries or pomegranates
• Fresh figs for fall parties

All of these items add flavor, texture, and a visual element for a unique charcuterie party. Variety is key!

How To Build A Charcuterie Board

A charcuterie board is all about presentation! The most pleasing displays always look full and abundant, and items are artfully placed and balanced. 

1. First, pick the right size vessel which can be a platter, wooden serving board, or a tray with sides. You want it to be large enough to hold everything but not so big that it doesn’t look full.
2. Begin placing the main items (the meat and cheese). If I’m serving more than one of each I like to place them opposite each other. For instance the two flavors of smoked sausage are across the board from each other, as are the 2 types of cheese. If serving three, place them in a triangle.
3. Decide what bowls or jars you’ll need for holding dips, condiments, pickles, olives, etc. Start arranging them on the board, thinking about balance and distance. Remember to add small spoons, forks, or spreaders.
4. Make space for crackers or bread slices, or just have a dish on the side filled with each type.
5. Consider color and try not to place the exact same color of items next to each other if possible. This helps each item stand out.
6. Finally, fill in small gaps with mounds of nuts, dried and fresh fruit, and sprigs of fresh herbs or edible flowers.

My Best Tips

Keep in mind if you’re serving thin-sliced meats (like salami) people will tend to eat more of those pieces compared to chunkier pieces of smoked sausage.

You can prep ahead and refrigerate. Arrange the meats, cheese, fruit, mustard, and anything else that needs refrigeration, on the board; cover, and chill. Take them out at least 30 minutes before serving, and add the rest of the items to the board.

When thinking about accompaniments follow this rule: something briny (pickles, olives), something crunchy (nuts, chips), spreadable condiment (mustard, honey, jam).

The real fun is trying different combinations of meats and cheeses together. Just when you think you’ve found your favorite combo you try another and love it even more. I happen to love cornichons served on top of the salami and white cheddar. 

PARTY TIP: Pair your drinks to your board. Sparkling wine is ideal as the bubbles help cut through the fats in the meats. Beer is fantastic for the smoked sausages and bold cheeses. Semi-dry white wine or medium bodied red wine are always good options.

Charcuterie Party Ideas

Now that you know how to create a charcuterie board you can use the knowledge to create more unique ideas. You can turn it into a chocolate & cheese board to satisfy both sweet and savory cravings, or offer an indulgent chocolate charcuterie board for dessert.

Speaking of dessert, a beautiful dessert fondue platter combines the ease of a board with the fun of fondue!

For special occasions or weekend gatherings create a gorgeous brunch board, or a game day themed football party snack board.

I love changing up the traditional cured meat options and using smoked sausage, summer sausage or kielbasa. It’s filling, delicious, and easy to grill and serve.