How to Arrange a Charcuterie Board — ButterYum — a tasty little food blog (2024)

Patricia @ ButterYum

How to Arrange a Charcuterie Board — ButterYum — a tasty little food blog (1)

First let me start by saying the term charcuterie board is a bit of a misnomer because most people think charcuterie is the French name for a meat and cheese board. In actuality, a traditional charcuterie board is all about the meat… cured meats, aged meats, pates, and the like… served with nothing more than a sliced baguette, maybe a little pot of mustard, and possibly some cornichon (little French pickles). With that said, we’ll join the current trend and add things like cheese and fruit to our charcuterie board.

How to Arrange a Charcuterie Board — ButterYum — a tasty little food blog (2)

Your board can be a simple of complex as you like. It can also be as inexpensive or luxurious as your budget allows. For a well-balanced board, I like to serve a variety of items from the following categories: meat, cheese, sweet, savory, crunchy, and brined (see suggestions below).

How to Arrange a Charcuterie Board — ButterYum — a tasty little food blog (3)

Personally, I think the board looks best when individual items are placed in groups rather than spread out all over the place. I also try to vary ingredients so that there’s a nice disbursement of colors and shapes throughout the board (example: try to avoid placing red tomatoes next to red strawberries, or green grapes next to green olives).

I like to begin arranging my boards with the cheese first, and I follow the design rule of odds (3, 5, or 7 cheese selections, depending on the size of your board). Space the cheeses apart equally on your board, followed by the meats, then fill in the remaining empty spaces with fruits, nuts, crackers, etc. Add some finishing touches like a drizzle of honey over cheddar or bleu cheese, or top goat or cream cheese with jam or preserves.

My motto when arranging a board is to make it perfectly imperfect so try not to overthink it. Trust me, whatever you include on your board, and however your choose to arrange it, your guests are going to love it.

Helpful Tips

  • As a general rule, plan on serving 2-3 ounces of meat and 2-3 ounces of cheese per person as an appetizer (double for an entree).

  • Plan to include items of differing heights (tall glass for cheese straws or breadsticks, small bowls for olives or nuts, little jars for jam or honey, etc).

  • Except for the cheese, which can be placed on the board in large wedges or rounds, items should be ready to eat (fruit sliced, nuts shelled, etc).

  • For maximum flavor, items should be served at room temperature.

  • Stumped on what kinds of cheese to serve? There’s no set rule here - just try to have fun making your selections. Here are some suggestions:

    • something from a cow, something from a sheep, and something from a goat

    • something white, something yellow, and something orange

    • something round, something wedged, and something cylindrical

    • something shaved, something crumbled, something sliced

    • something semi-soft, something hard, and something spreadable

    • something stinky, something salty, and something buttery

    • and so on…

And lastly, here’s a list of suggested items to get you started. This list is by no means conclusive. There are so many more options out there. Just have fun and enjoy the process.

  • hard and semi-hard cheeses - part, pecorino, grand padano, cheddar, gruyere, manchego, etc.

  • soft cheeses - brie, camembert, chèvre, Boursin, bocconcini (mozzarella pearls), neufchâtel, goat cheese, cream cheese, etc.

  • stinky/funky cheeses - bleu, gorgonzola, roquefort, limburger, taleggio, etc.

  • fresh berries

  • grapes cut into small clusters

  • dried fruit (figs, mango, apricots, dates, etc)

  • jam / preserves / compotes

  • honey

  • grape / cherry tomatoes

  • chocolate (yes, chocolate!)

  • brie: honey, candied nuts

  • sharp cheddar: honey, cured meats, sliced apples / pears

  • cream cheese: top with fruit preserves, hot pepper jelly

  • gorgonzola: nutella (a popular combination in Italy)

  • parmesan: prosciutto, figs

  • asiago: sesame sticks

  • swiss: green olives

  • gouda: salami, pecans, dried apricots, cherries, green olives

  • bleu cheese: cashews, figs

  • emmental: cornichons

  • havarti: sopressata

  • manchego: spanish chorizo

  • cheddar: cranberry relish, apples, dried apricots

  • feta: kalamata olives, pears

How to Arrange a Charcuterie Board — ButterYum — a tasty little food blog (4)

categories appetizer recipes, misc

tags appetizer recipes, misc recipes

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How to Arrange a Charcuterie Board — ButterYum — a tasty little food blog (2024)

FAQs

How to Arrange a Charcuterie Board — ButterYum — a tasty little food blog? ›

I like to begin arranging my boards with the cheese first, and I follow the design rule of odds (3, 5, or 7 cheese selections, depending on the size of your board). Space the cheeses apart equally on your board, followed by the meats, then fill in the remaining empty spaces with fruits, nuts, crackers, etc.

What is the 3-3-3 rule for charcuterie board? ›

The 3333 rule applies to the number of foods to create the perfect board. To follow the 3,3,3,3 rule, stick to three cheeses, three meats, three starches, and three accoutrements.

What are 5 things to avoid on a charcuterie board? ›

There are a few that I would stay away from eggplants, brussels sprouts, turnips, beets, zucchini and mushrooms. Many of these vegetables taste best when cooked, and Charcuterie boards generally don't include steamed or cooked veggies.

What are the best 3 cheeses for a charcuterie board? ›

Here's some of the best cheese for charcuterie boards: Hard cheese: chunks of parmesan, aged gouda, asiago. Firm cheese: gruyere, comte, manchego, colby, cheddar. Semi-soft cheese: havarti, butterkäse, muenster.

Are there rules for charcuterie boards? ›

The flavors can be paired with the cheeses or chosen for their unique qualities, but always aim to have something spicy, something smoky, and something unexpected. Rule of thumb: 1 small salami, 1 large salami, 1 whole-muscle meat.

What is the secret to a great charcuterie board? ›

After all that meat and cheese, you're going to need something to balance those rich flavors. Cairo suggests accenting the board with acidic pickles, crunchy nuts, whole grain mustard (Maille is his favorite brand), tinned fish, and something sweet like quince jam or a drizzle of honey.

What are the do's and don'ts of charcuterie? ›

However, some general tips for creating and enjoying a charcuterie plate might include choosing a variety of meats and cheeses, avoiding overpowering flavors, and allowing each person to build their own plate according to their preferences.

What wood should not be used for charcuterie boards? ›

Avoid using woods with open pores, high toxicity, or prone to splintering for cutting boards. Examples include pine, cedar, and certain tropical hardwoods like rosewood or teak. Instead, opt for dense, closed-grain hardwoods like maple, cherry, or walnut, which are safer and more hygienic for food preparation.

What veggies go on a charcuterie board? ›

When it comes to what vegetables you should use for your vegetable charcuterie, almost any vegetable can work. Some easy favorite vegetables to incorporate in your boards include, carrots, celery, bell peppers, cucumbers, cherry tomatoes, broccoli, cauliflower, asparagus and green beans.

What is the 3333 rule for charcuterie boards? ›

No matter the style of the wood charcuterie board, you can always follow the 3-3-3-3 rule. Every charcuterie board should have three meats, three cheeses, three starch options, and three accompaniments, such as fruit, nuts, or veggies.

How many cheeses do I need for a small charcuterie board? ›

Plan for about 1-2 ounces of cheese per person. As with your meat selections, have your cheese sliced thin (at a 1-2 thickness) to make layering easier.

What goes first on a charcuterie board? ›

Arrange the items on the board – Once you've selected your meats, cheeses, and accompaniments, it's time to start arranging them on the board. Start by placing the larger items, like meats and cheeses, on the board first. Then, fill in the gaps with the smaller accompaniments.

What are the three starches for a charcuterie board? ›

3 Starches: we like Taralli (a traditional Italian cracker almost like a small, circular breadstick), Artisan Crisps by Rustic Bakery, and baguettes from Gilles Baguettes. 3 Accompaniments: Cerignola olives, Marcona almonds, French cornichons.

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