Ingredients
Method
- Prepare the Ingredients
- Wash and dry the grapes and blackberries.
- Drain and rinse olives and pickles, put them in small bowls.
- Transfer the nuts and dried fruit to small bowls.
- Cube cheese and slice meats.
- Assemble the Charcuterie Board
- Start with the cheese, evenly spacing the cheese varieties around the board. Try to make sure they don’t touch to avoid confusion when choosing which flavor to enjoy.
- Then, arrange the meat around the cheese. I like to use it as a “barrier” between cheese varieties.
- Next, fit the bowls of pickles, olives, nuts, dried fruit and jam.
- Then fill in the gaps with the fresh fruit and vegetables, evenly spacing them around the board.
- Add the cheese markers to each group of cheese.
- Serve with crackers.
Notes
Cheese & Meats: Choose your favorite cheeses and meats to customize the board. The listed varieties are a guide.
Olives/Pickles: Rinse, dry and serve in individual bowls so their juices don't mix with other components.
Fruit: Serve fruit in individual portions. Cut large grape bunches into smaller portions and make sure all fruit is washed and completely dry.
Vegetables: Cut into individual servings so guests can easily take them.
Dried Fruit & Nuts: Choose your favorite varieties. Serve nuts in small bowls to keep them crispy and prevent them from becoming soggy.
Apricot Jam: Serve alongside cheese and crackers for a sweet addition to the board.
Crackers: Choose your favorite varieties. Crackers can be served on a separate plate or board to prevent sogginess.
Assembly: Begin with the cheeses, add meats around them, position small bowls between the cheeses and meats, and fill remaining spaces with fruits, vegetables and crackers.
Serving Portions: Plan approximately 3 ounces of cheese and 3 ounces of meat per person when serving as an appetizer. For a main course, plan approximately 4 to 6 ounces of each per person.
Make Ahead: The board can be prepared up to 2 hours before serving. Cover tightly and refrigerate. Add crackers just before serving to prevent them from becoming stale.
Storage: Store leftover ingredients separately in airtight containers or storage bags in the refrigerator.
Nutrition: Each 4-ounce serving contains approximately 389 calories, 15 g carbohydrates, 20 g protein, 29 g fat, 13 g saturated fat, 3 g polyunsaturated fat, 11 g monounsaturated fat, 0.1 g trans fat, 66 mg cholesterol, 991 mg sodium, 340 mg potassium, 3 g fiber, 10 g sugar, 837 IU vitamin A, 3 mg vitamin C, 471 mg calcium and 1 mg iron.
Nutrition information is automatically calculated and should only be used as an approximation.
Olives/Pickles: Rinse, dry and serve in individual bowls so their juices don't mix with other components.
Fruit: Serve fruit in individual portions. Cut large grape bunches into smaller portions and make sure all fruit is washed and completely dry.
Vegetables: Cut into individual servings so guests can easily take them.
Dried Fruit & Nuts: Choose your favorite varieties. Serve nuts in small bowls to keep them crispy and prevent them from becoming soggy.
Apricot Jam: Serve alongside cheese and crackers for a sweet addition to the board.
Crackers: Choose your favorite varieties. Crackers can be served on a separate plate or board to prevent sogginess.
Assembly: Begin with the cheeses, add meats around them, position small bowls between the cheeses and meats, and fill remaining spaces with fruits, vegetables and crackers.
Serving Portions: Plan approximately 3 ounces of cheese and 3 ounces of meat per person when serving as an appetizer. For a main course, plan approximately 4 to 6 ounces of each per person.
Make Ahead: The board can be prepared up to 2 hours before serving. Cover tightly and refrigerate. Add crackers just before serving to prevent them from becoming stale.
Storage: Store leftover ingredients separately in airtight containers or storage bags in the refrigerator.
Nutrition: Each 4-ounce serving contains approximately 389 calories, 15 g carbohydrates, 20 g protein, 29 g fat, 13 g saturated fat, 3 g polyunsaturated fat, 11 g monounsaturated fat, 0.1 g trans fat, 66 mg cholesterol, 991 mg sodium, 340 mg potassium, 3 g fiber, 10 g sugar, 837 IU vitamin A, 3 mg vitamin C, 471 mg calcium and 1 mg iron.
Nutrition information is automatically calculated and should only be used as an approximation.