You can build twelve different charcuterie boards that look great and taste even better, and each one highlights a clear theme and simple assembly steps. Start with a focal cheese or protein, add contrasting textures like crunchy crackers and soft fruit, tuck in spreads and pickles, and finish with herbs or nuts for color. Learn easy ingredient swaps and plating tips to match seasons and occasions—then pick your first board and get prepping.
Rustic Mediterranean Mezze Board
Rustic Mediterranean Mezze Board — a sun-warmed spread of simple, bold flavors perfect for grazing and good company.
Ingredients:
- 8 oz mixed olives (Kalamata, Castelvetrano), pitted if preferred
- 8 oz hummus (store-bought or homemade)
- 6 oz tzatziki or strained Greek yogurt with cucumber and dill
- 6 oz marinated feta or feta chunks with olive oil and herbs
- 4 oz roasted red peppers, sliced
- 4 oz artichoke hearts, marinated or roasted
- 4 oz sundried tomatoes, oil-packed, drained and chopped
- 1 small jar pepperoncini or mild pickled peppers
- 1–2 cups assorted cured meats (soppressata, salami, prosciutto)
- 1 baguette, sliced and lightly toasted
- 1–2 cups pita wedges or flatbread, warmed
- 1 cup cherry tomatoes, halved
- 1 small cucumber, sliced
- 1/4 cup toasted almonds or pistachios
- Fresh herbs: small bunches of parsley and mint for garnish
- Extra-virgin olive oil and flaky sea salt for finishing
How to Make:
- Choose a large wooden board or platter and arrange bowls for hummus, tzatziki, olives, and marinated feta.
- Spoon hummus into one bowl and make a small well in the center; drizzle with olive oil and sprinkle a pinch of sea salt.
- Place tzatziki, olives, and feta in their bowls and drizzle the feta with a little olive oil and cracked pepper.
- Fan cured meats in little piles around the bowls, folding slices for visual interest and easy picking.
- Scatter roasted red peppers, artichoke hearts, sundried tomatoes, pepperoncini, cherry tomatoes, cucumber slices, and nuts around the board in small clusters.
- Add toasted baguette slices and warm pita wedges in separate areas so guests can grab bread without crowding the dips.
- Tuck fresh herbs between items for color and a fresh aroma; drizzle a touch more olive oil over vegetables if desired.
- Finish with a light sprinkle of flaky sea salt over tomatoes and cucumbers and a few extra cracks of black pepper.
- Offer small forks, toothpicks, and spreaders so guests can serve themselves neatly.
Dig in and enjoy — this Rustic Mediterranean Mezze Board is effortless, colorful, and made for sharing!
Sweet & Savory Brunch Board
Sweet & Savory Brunch Board — the perfect mix of breakfast treats and midday decadence.
Ingredients:
- Assorted sliced cured meats (prosciutto, soppressata, or ham), about 6–8 oz total
- Mild cheese (brie or camembert), one small wheel
- Aged cheese (cheddar or manchego), 4–6 oz, sliced
- Fresh berries (strawberries, blueberries, raspberries), 1–2 cups
- Sliced seasonal fruit (peach, apple, or pear), 1–2 cups
- Honey or fig jam, 2–3 tbsp
- Greek yogurt or ricotta, 1 cup
- Granola, 1/2 cup
- Mixed nuts (almonds, walnuts, pistachios), 1/2 cup
- Mini pastries or croissants, 4–6 pieces
- Sliced baguette or crackers, 1–2 cups
- Fresh herbs for garnish (mint or rosemary), a few sprigs
- Optional: dark chocolate squares or chocolate-covered nuts, a small handful
- Optional: small bowl of warm maple syrup for drizzling
How to Make:
- Choose a large board or platter and set small bowls for yogurt/ricotta, jam, and syrup across the surface.
- Place the mild cheese wheel and aged cheese slices with a small knife nearby for easy serving.
- Fan cured meats in small piles around the cheeses so guests can grab without crowding.
- Arrange berries and sliced fruit in colorful clusters between savory items for contrast.
- Spoon yogurt or ricotta into its bowl and sprinkle granola on top or in a separate bowl for crunch.
- Add mini pastries or croissants near the jam and syrup for dipping or spreading.
- Scatter mixed nuts and chocolate pieces in small groups to fill gaps and add texture.
- Lay sliced baguette and crackers along one edge so they’re easy to reach.
- Drizzle a little honey over the brie or place the jar nearby; garnish the board with fresh herbs.
- Stand back, make any small adjustments for balance and color, and serve immediately.
Enjoy grazing—this board brings brunch flavors and sweet-salty fun to every bite!
Decadent Cheese Lover’s Board
A cheese board that’s pure luxury — rich, creamy, and built for savoring.
Ingredients:
- 3 oz triple-cream Brie or Camembert, at room temperature
- 3 oz aged Gouda, sliced or chunked
- 3 oz sharp cheddar, cut into medium cubes or wedges
- 3 oz blue cheese (Roquefort or Stilton), crumbled or in a wedge
- 3 oz washed-rind cheese (e.g., Taleggio), sliced
- 1/4 cup honey (for drizzling)
- 1/4 cup fig jam or quince paste
- 1/3 cup mixed nuts (marcona almonds, pecans, walnuts)
- 1/2 cup fresh grapes (red or green), washed
- 1/2 cup fresh figs, halved (or dried figs, quartered)
- 1 small bunch of seedless grapes or a handful of berries for color
- 1 small baguette, sliced and lightly toasted
- Assorted crackers (water crackers, multigrain, or rosemary crackers)
- Fresh herbs (rosemary or thyme sprigs) for garnish
- Optional: Prosciutto or thinly sliced salami, for a savory pairing
How to Make:
- Bring all cheeses to room temperature for 30–60 minutes so flavors open up.
- Place the largest cheeses (Brie and washed-rind) on the board first, spacing them out.
- Add the remaining cheeses (Gouda, cheddar, blue) around the board, varying shapes for visual interest.
- Spoon fig jam and place a small dish of honey on the board for easy dipping and drizzling.
- Arrange nuts, grapes, and figs in small clusters around the cheeses to create balance and color.
- Fan out baguette slices and crackers in open areas so guests can reach them easily.
- Drape prosciutto or salami in loose folds near a cheese for a savory option (if using).
- Tuck fresh herb sprigs between items and add any remaining berries for pops of color.
- Provide a small butter knife or spreader for each soft cheese and a separate knife for hard cheeses.
- Encourage guests to try different cheese and pairing combinations — and then dig in and enjoy!
Finish with a last drizzle of honey over the Brie for an irresistible first bite.
Fresh Summer Harvest Board
Fresh Summer Harvest Board — bright, seasonal flavors that celebrate ripe fruit, crisp veggies, and fresh herbs.
Ingredients:
- 8–10 oz mixed soft and firm cheeses (goat cheese log, aged cheddar, and manchego)
- 1 pint cherry tomatoes, halved
- 1–2 peaches or nectarines, thinly sliced
- 1 cup fresh berries (strawberries or blueberries)
- 1 small cucumber, thinly sliced or ribboned
- 1 cup sugar snap peas or snap peas, trimmed
- 1/2 cup microgreens or fresh herbs (basil, mint, and/or dill)
- 1/2 cup marinated olives
- 1/2 cup roasted or salted almonds
- 1/4 cup honey or honeycomb for drizzling
- 1 loaf crusty baguette, sliced, or an assortment of crackers
- Extra-virgin olive oil and flaky sea salt for finishing
- Optional: prosciutto or smoked salmon for a protein option
How to Make:
- Choose a large board or platter and arrange cheeses spaced apart as focal points.
- Slice cheeses and fan a few slices out so guests can easily grab them.
- Place bowls for olives and honey/honeycomb on the board first.
- Arrange fruit (peach slices, berries, cherry tomatoes) in colorful clusters around the cheeses.
- Tuck cucumber ribbons, snap peas, and microgreens/herbs into gaps to add freshness and height.
- Scatter almonds and crackers or baguette slices around the edges for texture.
- If using prosciutto or smoked salmon, fold or roll slices and nestle them near a cheese that pairs well.
- Drizzle a little olive oil over the tomatoes and cucumbers, sprinkle flaky sea salt over fruit and cheeses, and add a drizzle of honey over the goat cheese or honeycomb on the board.
- Give the board a final look, filling any empty spaces with extra herbs or berries for a full, abundant appearance.
Serve immediately and enjoy the bright, summery flavors — perfect for warm-weather gatherings!
Cozy Comfort Foods Board
Cozy Comfort Foods Board — a warm, inviting spread of hearty bites to soothe and satisfy.
Ingredients:
- Assorted cured meats (salami, prosciutto, soppressata) — about 6–8 oz total
- Mild cheddar and aged gouda, 3–4 oz each, sliced or cubed
- Brie, 4–6 oz, room temperature
- Warm honey or fig jam for drizzling
- Soft pretzel bites or warm dinner rolls, 12–16 pieces
- Mini meatballs (beef or turkey), about 12–16
- Roasted root vegetables (carrots, parsnips), 2 cups
- Garlic-herb dip (yogurt or sour cream based), 1/2 cup
- Spiced nuts (candied pecans or almonds), 1 cup
- Cornichons or dill pickles, 1/2 cup
- Apple slices or pear slices, 1–2 fruits
- Dark chocolate squares or chocolate-covered pretzels, 4–6 pieces
- Fresh rosemary and thyme sprigs for garnish
- Olive oil and flaky sea salt for finishing
How to Make:
- Warm the pretzel bites or rolls in the oven at 350°F (175°C) for 8–10 minutes; keep them slightly warm.
- Arrange the cheeses on the board: place brie whole, cheddar and gouda sliced or cubed for easy picking.
- Fan out cured meats around the cheeses in small piles or folded rosettes for texture.
- Spoon honey or fig jam near the brie and cheddar for drizzling or dipping.
- Place mini meatballs in a small bowl or pile them with a toothpick pick-up for guests.
- Add roasted root vegetables in a small heap; drizzle a little olive oil and sprinkle flaky sea salt.
- Spoon garlic-herb dip into a small bowl and set near the pretzels and vegetables.
- Scatter spiced nuts and cornichons in small clusters to break up the board visually.
- Tuck apple or pear slices between items to add freshness and a pop of color.
- Add dark chocolate or chocolate-covered pretzels for a sweet contrast.
- Garnish with rosemary and thyme sprigs, drizzle olive oil lightly over vegetables, and give a final sprinkle of flaky sea salt.
- Serve with small forks, knives, and napkins, and invite guests to dig in.
Enjoy this cozy comfort board — perfect for relaxed nights in and sharing warm bites with friends!
Elegant Seafood & Citrus Board
Bright, briny, and beautifully plated — an Elegant Seafood & Citrus Board that looks like a seaside spread.
Ingredients:
- 8–12 oz smoked salmon, thin slices
- 8–12 oz cooked shrimp, peeled and chilled
- 6–8 oz crab meat (lump or claw), chilled
- 6–8 oz oysters or clams on the half shell (optional), chilled
- 2 lemons, thinly sliced and halved for wedges
- 2 oranges, thinly sliced
- 1 small jar cocktail sauce (about 1 cup)
- 1/2 cup lemon-dill aioli or garlic-herb mayo
- 2 tbsp capers, drained
- 1 small red onion, very thinly sliced
- 1 cucumber, thinly sliced or ribboned
- 1 cup cherry tomatoes, halved
- 1/2 cup mixed olives or marinated Mediterranean olives
- Fresh dill and parsley sprigs for garnish
- 1–2 mini baguettes or crackers, sliced
- Optional: lemon zest and cracked black pepper for finishing
How to Make:
- Chill all seafood until ready and pat gently dry with paper towels to remove excess moisture.
- Arrange the board or platter with larger items first: place bowls for sauces (cocktail sauce and aioli) spaced evenly.
- Fan smoked salmon in one area, folding slices for height and texture.
- Neatly pile shrimp near a bowl of cocktail sauce, with lemon wedges tucked beside them.
- Spoon crab meat into a small dish or mound on the board and sprinkle a few capers on top.
- If using shellfish, set oysters or clams on a bed of crushed ice at one edge of the board with lemon halves nearby.
- Fill gaps with cucumber ribbons, cherry tomatoes, olive clusters, and thin red onion slices for brightness and contrast.
- Scatter orange and lemon slices across the board for color and a citrus aroma; add a little lemon zest if you like extra zing.
- Garnish with fresh dill and parsley sprigs and finish with a light sprinkle of cracked black pepper over the salmon and crab.
- Place sliced baguette or crackers on the side and serve immediately so everything stays fresh and chilled.
Enjoy a taste of the sea — dig in and savor the citrusy, briny bites!
Spicy & Smoky Charcuterie Board
Spicy & Smoky Charcuterie Board — bold, fiery flavors with a kiss of smoke for a snack that steals the show.
Ingredients:
- 8 oz smoked manchego or smoked cheddar, sliced or cubed
- 6 oz spicy salami or chorizo, thinly sliced
- 4 oz prosciutto, loosely folded
- 1 cup spicy marinated olives (e.g., with chili flakes)
- 1/2 cup roasted nuts with smoked paprika (almonds or cashews)
- 1/2 cup spicy honey (or honey mixed with chili flakes)
- 1/2 cup smoky paprika hummus or black bean dip
- 1 cup pickled peppers or pepperoncini
- 1 small jar smoked or fire-roasted roasted red peppers, drained and sliced
- 1 cup sliced baguette or crackers
- 1 cup fresh fruit for balance (pear or apple slices)
- Fresh herbs (rosemary or thyme) for garnish
- Optional: dark chocolate squares or chili chocolate for a finishing bite
How to Make:
- Choose a large board and set it on a flat surface.
- Place the smoked cheese on the board in one area, leaving room for other items.
- Arrange the sliced spicy salami and folded prosciutto nearby in small piles or rosettes.
- Spoon the smoky hummus into a small bowl and set it on the board.
- Add the spicy marinated olives and pickled peppers in small bowls or clusters.
- Scatter the roasted smoked-paprika nuts around the board for crunch.
- Fan the sliced baguette or arrange crackers along one edge for easy picking.
- Spoon the spicy honey into a small dish and place it near the cheese for drizzling.
- Tuck sliced roasted red peppers and fresh fruit slices into gaps to add color and balance.
- Garnish with fresh rosemary or thyme and add a few dark chocolate squares if using.
- Serve immediately and invite guests to mix smoky, spicy, sweet, and crunchy bites.
Dig in and enjoy the spicy-smoky flavor party on every bite!
Vegetarian Garden Grazing Board
Fresh, colorful veggies and creamy dips make this Vegetarian Garden Grazing Board a crowd-pleasing centerpiece.
Ingredients:
- 2 cups assorted cherry tomatoes (mixed colors)
- 1 cup baby carrots or carrot sticks
- 1 cup cucumber slices or ribbons
- 1 cup radishes, halved
- 1 cup sugar snap peas or green beans, blanched and chilled
- 1 cup roasted red peppers, sliced
- 1 cup marinated artichoke hearts, quartered
- 1 cup assorted olives (Kalamata, Castelvetrano, etc.)
- 1 cup pickled vegetables (gherkins, pepperoncini, or pickled beets)
- 1 cup fresh mozzarella balls (bocconcini) or herbed ricotta in a bowl (for vegetarian version)
- 1 cup hummus (classic or flavored)
- 1 cup tzatziki or creamy herb dip
- 1/2 cup toasted nuts (almonds, pistachios, or walnuts)
- 1/2 cup dried fruit (apricots or figs), sliced
- 1 small bunch fresh herbs for garnish (basil, parsley, dill)
- 1 baguette, sliced, or an assortment of crackers and breadsticks
- Olive oil, flaky sea salt, and cracked black pepper for finishing
How to Make:
- Wash and dry all fresh produce; pat veggies completely dry to keep board tidy.
- Arrange bowls for dips (hummus, tzatziki, and cheese/ricotta) spaced across your board.
- Place mozzarella or herbed ricotta in one bowl and drizzle with a little olive oil and a pinch of flaky salt.
- Fill in around the bowls with clusters of cherry tomatoes, carrots, cucumber slices, and radishes.
- Tuck blanched snap peas, roasted red peppers, and marinated artichokes into empty spaces to add color and texture.
- Scatter olives, pickled vegetables, toasted nuts, and dried fruit in small piles for contrast and snacking interest.
- Fan slices of baguette and crackers along one side so guests can easily reach them.
- Sprinkle fresh herbs over the board and finish with a drizzle of olive oil, flaky sea salt, and cracked pepper where needed.
- Adjust colors and spacing until the board looks balanced and abundant.
Dig in and enjoy a vibrant, garden-fresh grazing board that’s perfect for sharing!
Italian Antipasto Feast Board
Italian Antipasto Feast Board — A colorful, savory spread that turns any gathering into a Mediterranean celebration.
Ingredients:
- 8 oz thinly sliced prosciutto
- 8 oz salami (sliced or small rounds)
- 6 oz soppressata or capicola, sliced
- 8 oz fresh mozzarella balls (bocconcini), drained
- 6 oz provolone or sliced aged Italian cheese
- 1 cup marinated artichoke hearts, drained and halved
- 1 cup roasted red peppers, sliced
- 1 cup mixed olives (Kalamata, Castelvetrano, green), pitted if desired
- 1/2 cup sun-dried tomatoes (in oil), drained and chopped
- 1/2 cup giardiniera or pickled vegetables
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic glaze (optional)
- 1 bunch fresh basil leaves
- 1 lemon, cut into wedges
- 1 baguette, thinly sliced and toasted, or assorted crackers
- Optional: small bowl of honey or fig jam for drizzling
How to Make:
- Arrange the largest items first: place bowls for olives and giardiniera on the board.
- Fan out the slices of prosciutto, salami, and soppressata in separate sections around the board.
- Tuck mozzarella balls and slices of provolone near the meats for easy pairing.
- Fill gaps with marinated artichokes, roasted red peppers, sun-dried tomatoes, and olives.
- Add small piles of basil leaves and lemon wedges for freshness and color.
- Drizzle a little olive oil over the cheese and scatter a touch of balsamic glaze if using.
- Place toasted baguette slices or crackers along the edge for easy grabbing.
- Offer a small bowl of honey or fig jam if you want a sweet contrast.
- Let guests mix and match — encourage layering meats, cheeses, and veggies on a cracker or bread.
- Serve at room temperature for the best flavor.
Buon appetito — dig in and enjoy the vibrant flavors of an Italian antipasto feast!
Holiday Winter Wonderland Board
A festive, snow-kissed charcuterie board that looks like a winter wonderland and tastes like holiday cheer.
Ingredients:
- Assorted cured meats: prosciutto, soppressata, and thinly sliced salami
- Variety of cheeses: aged cheddar, triple-cream brie, and blue cheese
- Fresh fruits: red grapes, pomegranate seeds, and sliced green apples
- Dried fruits and nuts: dried apricots, figs, roasted pecans, and Marcona almonds
- Crackers and bread: water crackers, seeded crackers, and sliced baguette (lightly toasted)
- Sweet accents: honey in a small jar and fig jam
- Savory extras: cornichons and whole grain mustard
- Festive garnishes: rosemary sprigs (for “trees”), edible dried cranberries, and powdered sugar (for a snowy dusting)
- Optional: white chocolate bark or candy canes for a sweet holiday touch
How to Make:
- Start with a large wooden board or slate and place three cheeses spaced apart to create focal points.
- Fold or roll prosciutto and salami into small bundles and arrange them near the cheeses.
- Fan sliced apples and tuck grapes in small clusters around meats and cheeses.
- Spoon fig jam and honey into small bowls and place them on the board for easy dipping.
- Scatter dried apricots, figs, roasted pecans, and Marcona almonds in small piles to fill gaps.
- Add crackers and toasted baguette slices in stacks or leaning against cheese wedges.
- Nestle cornichons and a dollop of whole grain mustard near savory cheeses.
- Use rosemary sprigs standing upright or grouped to mimic pine trees across the board.
- Sprinkle pomegranate seeds and edible dried cranberries over fruit areas for pops of color.
- Lightly dust powdered sugar over white chocolate bark or a small corner of the board for a snowy effect (skip dusting on savory items).
- Step back, fill any empty spaces with extra nuts or fruit, and adjust for balance and color.
Enjoy serving this winter wonderland board — it’s beautiful, seasonal, and perfect for holiday gatherings!
Romantic Date Night Duo Board
Perfect for two — an intimate, shareable board that’s easy to assemble and bursting with flavors.
Ingredients:
- 4 oz aged cheddar, thinly sliced or cubed
- 4 oz brie or camembert, whole or sliced
- 4 oz prosciutto, folded into ribbons
- 4 oz soppressata or salami, thinly sliced
- 1 small bunch red grapes or a handful of mixed berries
- 1 small jar honey (about 2–3 tbsp)
- 2–3 tbsp fig jam or fruit preserve
- 1 small handful toasted walnuts or almonds
- 1 small handful cornichons or gherkins
- 1 small baguette, sliced diagonally and lightly toasted
- A few crisp crackers (water crackers or multigrain)
- Fresh herbs for garnish (rosemary or thyme sprigs)
- Optional: a few dark chocolate squares or chocolate-covered espresso beans for a romantic touch
How to Make:
- Start by setting out a medium wooden board or platter as your canvas.
- Place the brie whole or sliced on one side and the cheddar nearby to create two cheese focal points.
- Neatly arrange folded prosciutto and slices of soppressata or salami in small piles or loose rolls beside the cheeses.
- Spoon fig jam into a small ramekin and place it on the board near the cheeses.
- Put honey in a separate small dish or drizzle a little over the brie for serving.
- Scatter grapes or mixed berries around the meats and cheeses for color and sweetness.
- Add a small pile of toasted nuts and a few cornichons for crunch and tang.
- Fan the toasted baguette slices and crackers along the board’s edge for easy grabbing.
- Tuck a few fresh herb sprigs between items for aroma and visual charm.
- Finish with a couple of dark chocolate squares tucked near the fruit for a sweet surprise.
Enjoy feeding each other and savoring every bite — perfect for a cozy, romantic night in.
Picnic-Perfect Portable Board
A breezy, picnic-ready charcuterie board built for portability and no-fuss snacking.
Ingredients:
- 4–6 oz cured meats (sliced salami, prosciutto, or soppressata)
- 4–6 oz firm cheese (cheddar, manchego, or gouda), cut into cubes or slices
- 4–6 oz soft cheese (brie or goat cheese), small wheel or log
- 1 cup grapes or berries (pre-washed)
- 1 small jar of olives or cornichons (about 4–6 oz)
- 1 small jar of jam or honey (2–4 oz)
- 1 small baguette or mini crackers (about 8–12 pieces)
- 1 small handful of nuts (almonds or walnuts)
- 1–2 pickled vegetables or cherry tomatoes (handful)
- Parchment paper or wax paper and food-safe string or a small reusable container for packing
How to Make:
- Lay out a sheet of parchment or wax paper on a flat surface for wrapping or choose a rigid container that fits your items snugly.
- Stack or fold the cured meats into compact bundles so they won’t shift.
- Cut firm cheese into bite-size pieces and leave soft cheese in its wheel or log; wrap soft cheese separately in parchment to avoid squishing.
- Wash and dry fruits and tomatoes; place grapes or berries in a small cluster so they stay together.
- Spoon olives, pickles, and jam or honey into small lidded containers or jars to prevent spills.
- Arrange crackers or a sliced baguette in a paper bag or tuck them into a corner of your pack where they’ll stay crisp.
- Add nuts for crunch and tuck everything snugly into your container, using parchment to separate moist items from crackers.
- Secure with string or close the container, and keep chilled with an ice pack until you arrive at your picnic spot.
Pack up and go — your portable spread is ready to wow at the park!
Conclusion
You’ve got a dozen boards to mix and match for any gathering. Pick one main theme, add 3–5 cheeses or proteins, toss in fruits, nuts, crackers and a garnish, then arrange items in groups for easy picking. Keep one board vegetarian. Note: 72% of hosts say a pretty spread makes guests feel welcome, so presentation matters. Prep elements ahead, use small bowls for wet items, and top up snacks as needed during your event.