How to Create a Balanced and Beautiful Charcuterie Board, Straight From the Pros (2024)

Charcuterie and cheese boards are one of the most versatile and delicious finger foods you can serve at any get-together. They can be large and elaborate or small and simple, and there’s virtually no occasion where they’re not a welcome addition to the table. If you've marveled over gorgeous charcuterie boards on Instagram, but aren't sure how to pull one together at home, our expert is here to help. Sarah Simms, co-founder of Lady & Larder, shares her favorite charcuterie board ideas and tips, including how to choose, prep, assemble, and store the components. With these charcuterie board ideas, you'll be well on your way to creating a platter that would make any food stylist swoon.

Charcuterie Board vs. Cheese Board

Typically, a charcuterie board is an array of cured, smoked, or cold cooked meats on a board served before a meal as an appetizer, or during a party as finger food. Charcuterie boards are typically made of a selection of meats and accompaniments, such as cornichons, grainy mustard, or fig jam. They differ from cheese boards in that they’re made primarily of meat (the word charcuterie actually means cold, cooked meat), though there can often be cheese served as an accompaniment.

A cheese board, on the other hand, is primarily a selection of cheeses, though it may include a meat or two, and as they have become more popular, charcuterie boards have incorporated more cheeses. No matter what you call them, these boards are a fantastic way to serve a lot of people at once, and they bring people together around a table like nothing else can, says Simms.

Quality Over Quantity

Sourcing high-quality ingredients is the most important step in creating a great board, says Simms. Making sure to consider your guests preferences, as well as the quality of the meat you serve, is the first step to success. When planning and shopping for your board, think about who you’ll be feeding. Select a few types of meat that you like best, then select some that you know will be crowd-pleasers for your guests. Try including common favorites like prosciutto or salami, then branch out to whatever catches your eye at the store. And when you're shopping, "don't be afraid to ask questions,” says Simms. “Being thoughtful with your sourcing always wins in the end."

Pick the Right Accompaniments

At the most basic level, a charcuterie board is essentially a meat plate. What takes it to the next level is the flavorful garnishes and accompaniments that help accentuate the meats.

• Most meats on a charcuterie board are fatty and rich, so pairing them with salty, briny snacks is a great way to add balance. “We love briney, pickle-y things like cornichons, olives, and pickled mustard seeds,” says Simms. The acid in the pickles and olives helps offset the richness of the meat.
• In addition, Simms recommends incorporating a few fresh, crunchy ingredients like cherry or grape tomatoes, or crisp radishes.If your radishes are larger, halve them, or if you opt for watermelon radishes, you'll need to peel them and slice them to reveal their colorful interior.
• Don't forget to garnish your finished board—Simms likes to add fresh herbs to enhance the overall elegance of a board.

Make It Visually Appealing

Once you have all of your supplies, it's time to start building. Having a balance of colors, shapes, and textures is key to crafting a board that’s gorgeous to look at and everyone will want to devour.

• Simms says that working with odd numbers is always most appealing to the eyes. Whether you opt for three, five, or seven types of meat, having an odd number is the best way to make sure your board looks balanced throughout.
• She also recommends trying to vary the colors and textures as much as possible on your board. Opt for one or two large-format meats—like coppa or salami—and include a spreadable meat like n’duja or pâté.
• Though we call them charcuterie boards, you can build your board on a platter or tray if you don't have a board.

Prep in Advance

If you're planning a big party, getting the charcuterie board out of the way early is a great way to save time. Simms says you can prepare your board up to 24 hours in advance. She suggests preparing it when the charcuterie is cold and once it's all assembled, wrapping it in a light layer of plastic wrap and keeping it in the refrigerator.

Simms recommends letting the board come to room temperature before serving, "Our golden rule is to always serve your cheese and charcuterie at room temperature."