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overhead charcuterie board ideas with oranges, apples, honey, pesto.
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5 from 2 votes

How to Make a Charcuterie Board

Charcuterie boards were SO unapproachable to me for the longest time. They look Super Fancy (and I'm Super Not!) But after years of making boards again and again for parties and holidays, I've finally figured out the tips you need to create the most beautiful charcuterie. I will break it down with ideas for what to put on a charcuterie board and how to make it EASY and simple for the beginner who knows nothing about cheese and fancy meat.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American, French
Servings: 10
Calories: 492kcal
Author: The Food Charlatan

Equipment

  • 1 18-inch wooden board
  • cheese slicers and knives
  • small spoons
  • mini bowls
  • honey spoon thing officially called a "honey dipper" apparently

Ingredients

4 types of Cheese:

  • 8 ounces Brie* or other soft cheese
  • 8 ounces aged white cheddar* or other hard cheese
  • 5 ounces goat cheese or other tangy cheese
  • 8 ounces manchego cheese or other semi-hard cheese of choice

Things in "anchor" bowls:

  • 8 ounces pesto or other savory dip / spread. A simple pesto recipe is in the notes
  • 8 ounces marinated olives or marinated roasted peppers
  • 8 ounces fig jam or jam of your choice

3 types of cold cut meat:

  • 8 ounces thinly sliced pastrami or any other sliced meat from your deli
  • 8 ounces peppered salami or other salami of choice
  • 8 ounces Capicola or prosciutto, or other

Variety of Fresh Fruits

  • 1 pear sliced thin
  • 1 apple sliced thin
  • 1 lemon juiced, for coating apple and pear
  • 1 pint blueberries
  • 1 pint strawberries or raspberries, blackberries, etc.
  • 4 cutie oranges opened and split into sections

Variety of Veggies (optional)

  • 1 small box tomatoes or carrots, cucumbers, or celery

Crackers and bread

  • 1 baguette sliced, and toasted if you like
  • 2 tablespoons olive oil for the baguette slices
  • salt and pepper for the baguette slices
  • 1 box Fig and olive crisps or any cracker you like
  • 1 box Club crackers or any cracker you like
  • 1 box Sesame crisps or other artisan cracker that you like

Extras and Fillers, Spreads, and Sauces

  • 2 ounces honey or honeycomb (spicy hot honey can also be fun)
  • 1 cup dried apricots or dried figs, or any dried fruit
  • 1 cup Marcona almonds or any nut
  • 1 cup sesame cashews or any nut
  • rosemary sprigs for garnish, optional

Instructions

  • Start by gathering your ingredients. Choose a grocery store that is a little upscale, if you can. Buy the baguette from the deli section (or an actual bakery). Make your cheese choices: buy exactly what's on this recipe if you are a beginner, or make choices at the store based on what looks good to YOU, focusing on variety. Ask for help from the grocer if you need it. Make your meat choices. Visit the olive bar and see what have that looks interesting, but don't go too crazy. One or two selections is fine. Make sure you have a nice board, some cheese knives, and some small spoons and bowls.
  • Toast your baguette: Preheat your oven to 450 degrees F. Slice your baguette on a bias. Place on baking sheet and brush each side with 2 tablespoons olive oil. Sprinkle with salt and pepper. Toast at 450 in the oven for about 5 minutes, until firm but not overly browned. Remove and set aside to cool.
  • Add the cheese to the board: open all the cheese packages and add them to your board, with plenty of space around each one. Take the time to slice the cheese now, if you want. Add the knives/spoons you need for each cheese.
  • Add the "anchor" bowls: 1 jar of jam (spoon jam into a small bowl if it's too large), a small bowl of pesto (recipe in notes), a small bowl of olives.
  • Add the meat: Roll or fold 8 ounces of pastrami. Fold 8 ounces of salami. Roll 8 ounces of Capicola. Arrange on the board wherever you like.
  • Add fruits and veggies: Slice the pear and the apple and squeeze with lemon juice so they don't brown. Peel and section the oranges. Arrange the apple, pear, blueberries, strawberries, and cutie oranges on the board. Arrange the cherry tomatoes on the board.
  • Add crackers and bread: Arrange the baguette toasts, Fig and Olive crackers, Club crackers, and Sesame Crisps on the board, or on another board or bowl nearby. (I like to do this so they don't get soggy.)
  • Add fillers and nuts: Pour a bit of honey into a tiny bowl and arrange on the board with a spoon or honey dipper. Arrange apricots, almonds, and cashews on the board, filling in the cracks. Garnish with rosemary if you have some! Voila! Dig in! See post for notes about how to store leftovers.

Notes

Pesto Recipe:

  • 2 cups basil leaves (at least 2 bunches)
  • 1/2 cup good olive oil
  • several chunks of Parmigiano-Romano cheese, what looks like it might be 3/4 cup when shredded
  • 1/3 cup pine nuts
  • 1 or 2 cloves garlic
  • 1/2 teaspoon kosher salt
  • black pepper to taste
Add it all to a food processor (a blender will work too) and whir until blended. Scrape the sides. Don't go too far, pesto is supposed to be a little textured. Make sure the mixture is homogenous (no big chunks.) 

Nutrition

Calories: 492kcal | Carbohydrates: 39g | Protein: 17g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 42mg | Potassium: 367mg | Fiber: 4g | Sugar: 18g | Vitamin A: 602IU | Vitamin C: 31mg | Calcium: 160mg | Iron: 2mg