How to Make a Trader Joe’s Charcuterie Board
I’m not a meat and cheese expert, but that doesn’t mean I can’t throw together a decent charcuterie board. A charcuterie board is an excellent appetizer for any time of the year, and it’s so easy to put together. Plus, there’s no cooking required. Can I get an amen?
And in case you don’t know how to pronounce ‘charcuterie’ (no shame, I had to Google it the first time I ever saw the word), it’s shahr-koo-tuh–ree.
The Charcuterie Board Cheeses
I like to do a mix of soft, semi-soft, semi-hard, and hard cheeses. My go-to soft cheeses are brie and herbed chèvre (goat cheese). You seriously can’t go wrong with brie and goat cheese. Semi-soft: Havarti and Italian truffle cheese. Semi-hard: Unexpected Cheddar and Toscano. Hard: Parmesan. As you can see, I like to get my cheeses at Trader Joe’s.
For the meats, I like to get these Daniele Inc. Deli Selections from Trader Joe’s. I’ve found it best to cut up the pieces of prosciutto and jamon serrano into smaller pieces. I didn’t end up adding the hard salami. But just so you know, Boar’s Head has some good meats, and they can be found at most major grocery stores.
You can add lots of different things to your charcuterie board– crackers, nuts, olives, pickled vegetables, fresh fruit, dried fruit, mustards, jams, etc. I kept this board on the low carb side with more nuts and less crackers and fruit.
Assembling the Charcuterie Board
You don’t need to buy a special board for your charcuterie– I use a large wooden cutting board.
I start by placing the cheeses since they take up the most space and can stabilize the sturdier meats. When some cheese are a bit large, I’ll cut them in half.
Then, I place the meats. I fold the circular meats into fourths (fold and then fold again) and the more pliable meats just get piled on.
The rest of the space on the charcuterie board is filled in with nuts, crackers, olives, and mustard.
I forgot to take a pic of them, but remember to put out your cheese knives. This is a nice 4-piece set, and this is a good 6-piece set.
If you end up with leftover cheese from the charcuterie board, you can throw it into a breakfast casserole or make grilled cheeses the following night.
Step-by-step instructions and photos detailing how to assemble a charcuterie board. Plus, information on what kinds of meats and cheeses to include.
- 12 ounces 12 ounces of prosciutto, jamon serrano, calabrese salami, capocollo, salchichon, chorizo cantimpalo
- 5 oz herbed goat cheese
- 7 oz cheddar cheese
- 7 oz parmesan
- 7 oz brie
- 5 oz Toscano cheese
- 7 oz Havarti
- 5 oz Italian truffle cheese
- assorted crackers (fig and olive, pita, multi-grain, etc.)
- assorted nuts (walnuts, almonds, Marcona almonds, etc.)
- dijon mustard
- jams (apricot, bacon onion, fig, cherry, plum, pear, etc.)
- assorted olives
Begin by placing the cheeses on a large cutting board or tray.
Add the meats to the board, folding the circular meats into fourths (fold and then fold again). Cut meats into smaller portions if desired.
Fill in the rest of the spaces with nuts, crackers, olives, jams, and mustard.
If space doesn't allow, leave the crackers off of the board, and put them on a different platter next to the charcuterie board.
Awesome, Chelsea! So beautiful for simple summer get-togethers – and I love how you showed the layering process!! Brilliant! Pinned to try. I’m glad you could join me on this hop!
Thanks so much for hosting, Krista!
Looks absolutely delicious!!! I appreciate that it looks super fancy and complicated, but the step by step instructions make it seem totally do-able.
P. S. How do you pronounce “rotisserie”?
In my defense, it was in French (rôtissoire), which is confusing to a non-French speaking person.
Yum! Charcuterie plates are perfect patio eats…so good!
Yes! Perfect for summer!
I can’t wait to pop out this baby and make a giant charcuterie board! Definitely one of my favorite things!
Yes! And with wine!
We love charcuterie boards in the summer. It’s the best and most laidback way to give a large variety to guests. My kids and husband could eat the whole thing between them. I love your presentation and your step by step.
Exactly! There’s something for everyone!
I found some examples of this on Pinterest recently. This blog has a whole section dedicated to different types of “charcuterie” boards! https://reluctantentertainer.com/category/recipes/charcuterie-cheese-board/
Ha! I use to throw all this out on a paper plates and bowls for snackies. Who knew if I’d had placed it all out on my wooden cutting board it would be given a fancy name.