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Charcuterie Board

Step-by-step instructions and photos detailing how to assemble a charcuterie board. Plus, information on what kinds of meats and cheeses to include.

Course Appetizer
Cuisine French
Keyword appetizer, charcuterie, charcuterie board, cheese, meat
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 people


  • 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


  1. 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.