How to Make a Charcuterie Board

I’m not a meat and cheese expert, but that doesn’t mean I can’t throw together a decent charcuterie board. So today I’m sure how I make a charcuterie board, which is a great summertime appetizer.

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.

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.

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 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, you can throw it into a breakfast casserole or make grilled cheeses the following night.

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