The 7 Elements of a Charcuterie Board

Your Platter

First, choose a board, tray, or platter for your foundation. Wood, marble, and slate are popular charcuterie board material choices as they are sturdy and beautiful. The shape you choose is simply a matter of preference, but keep in mind the elements of your board when making your charcuterie selections as well as how many people you plan on serving.

TIP: If you are limited on time or budget to purchase a board, here is a caterer’s cheat-cheat for you: Take a clean cardboard box and cut it to the size of your desired charcuterie board (again, keeping in mind the size of your spread and how many people you intend to serve). Take a roll of brown butcher’s paper and cut it to size with enough to wrap the edges over your cardboard cutout. Top the butcher’s paper with another layer of wax paper or parchment paper to prevent seepage. Use this as your “board.” Frame the edges with faux greenery to enhance your charcuterie board. Once done, you are now ready to arrange your board.

Get Creative With Side Dishes

Raid your cabinets for salt cellars, small candy dishes, and ramekins! Small dishes and shallow bowls help to create structure, anchor your arrangement, and add interest to your board. They’re also great for containing dips, nuts, and olives. Use what you have on hand; they don't need to match and will help to add eye candy to your platter! As with interior design, the eye must travel on your charcuterie board too!

Choose Your Cheeses

Head over to your local cheese shop or specialty cheese sections at your local grocer’s. These days even Costco has a pre-packaged cheese selection you can purchase for big parties. If you aren't sure what to buy, ask the cheese monger or the person at the counter for pairing recommendations. A rule of thumb is to have three to five cheeses in these categories: a soft cheese, a hard cheese, and a blue cheese. Providing contrasting textures and flavors gives diversify to the board and guests will have a broader range of options to choose from.

Choose Your Meats

Include a variety of cured soft and hard meats. Some popular charcuterie meats to try: calabrese, soppressata, guanciale, pancetta, hard salami, prosciutto, and mortadella. For ease, you can pick up a variety pack from your deli aisle that is pre-sliced and ready for entertaining. You only need lay them flat or arrange them in loose rolls so they're easy for guests to pick up and nibble on! If spreadable meat like chicken or duck liver pâté is your jam, definitely include it! Guests will see it as a special treat!

Grab Some Crackers

Add your starchy sidekicks: Crackers, breadsticks, breads. You’ll need them especially if your board includes soft, spreadable cheeses and jams. There are so many crackers and breads to choose from that you can’t go wrong with the following flavor profiles: a pre-sliced plain ficelle baguette, an artisanal crisp with a complementary fruit, nut, or herb flavoring, and a classic water cracker or flat bread. For gluten sensitivity, consider a nut-based cracker option.

Pick Your Produce

Add color and freshness to your charcuterie board by adding fruits and veggies. They add contrast to rich, salty meats and cheeses. When picking out your fruits and veggies, take into consideration what can be eaten whole or cut into slices such as fresh figs, cucumber slices, grapes, strawberries, baby beets, cherry tomatoes, small bowls of olives, sliced peppers, gherkin pickles/ cornichons – the list is endless!

Specialty Items for the WOW Factor

Don’t forget any special gourmet items: fig jam, mustards or special relish, artisanal honey or honeycomb, a variety of nuts (salted almonds, candied pecans or walnuts), spreads such as hummus or a yogurt dip, a variety of chocolates, sundried fruits or candied fruits.

Cake stands, tiered platters, votive candles and small flowered bud vases also help to add contrasting height and interest to a table where your charcuterie board rests.

Last but not least, use miniature signage for the meats and cheeses if you’re inclined. Most importantly have enough cheese knives, bamboo picks, cocktail napkins, appetizer plates, serving tongs, and service ware out!

Building a Charcuterie Board: Where Do I Start?

The process of building your charcuterie board is formulaic. Start by adding structure which means laying out your little dishes first as a foundation. Next, place your largest elements like the cheeses and meats, followed by smaller items like crackers and fresh produce. Fill in the blank spaces, or “holes”, with your specialty items.

Step One: Add Structure

Fill small dishes with dips, spreads, and nuts/olives that can be piled onto the board.

Step Two: Add the Cheeses and Meats

Place the cheeses by arranging then evenly around the board and allow space for slicing and scooping. Next, add the meats. Don’t worry if items on the board touch; everything on the board is meant to be enjoyed together!

Step Three: Add Crackers and Breads

Tuck several small stacks of sliced bread or crackers among the bowls, meats, and cheeses. Part of a charcuterie board's beauty is its messiness and abundance, so don’t be afraid if they topple over.

Step Four: Add Fruits, Veggies, and Herbs

This last step is your piece de resistance. Fill in any gaps on the board with fruits, vegetables, and specialty items. Once finished, set it out with several few cheese knives so guests can help themselves.

Of Special Note:

When figuring out how much to buy for your charcuterie board, take into consideration if you plan to serve the board as an appetizer or as a main course.

For an appetizer, consider purchasing 3oz of meat and 1oz of cheese per person.

For a main course, consider 6oz of meat and 2oz of cheese per person.

Keep in mind that you will have in addition to the above all your breads, fruits and veggies. No one should go hungry with the above estimate. If you’re worried, consider keeping a small selection of "refill" items, like sliced meats and cheeses, in the refrigerator so they're ready to go when the board needs restocking.

Bon Apetit!

Photos by: Dera Burreson, The Bamboo Abode