Housewarming Charcuterie Board (Printable)

Colorful board with cured meats, cheeses, dips, crackers, fruits, and nuts for easy gatherings.

# What You Need:

→ Cured Meats

01 - Prosciutto, 4.2 oz
02 - Salami, 4.2 oz
03 - Smoked ham, 4.2 oz
04 - Chorizo slices, 3.5 oz

→ Cheeses

05 - Brie, sliced, 5.3 oz
06 - Aged cheddar, cubed, 5.3 oz
07 - Gouda, sliced, 4.2 oz
08 - Blue cheese, crumbled, 3.5 oz

→ Dips

09 - Hummus, 3.5 oz
10 - Tzatziki, 3.5 oz
11 - Roasted red pepper dip, 3.5 oz

→ Crackers and Breads

12 - Assorted crackers (multigrain, water crackers), 5.3 oz
13 - Baguette, sliced, 3.5 oz
14 - Breadsticks, 3.5 oz

→ Fruits and Vegetables

15 - Red grapes, 1 cup
16 - Green grapes, 1 cup
17 - Cherry tomatoes, 1 cup
18 - Cucumber slices, 1 cup
19 - Red bell pepper, sliced, 1 whole
20 - Baby carrots, 1 cup

→ Nuts and Extras

21 - Mixed nuts (almonds, cashews, walnuts), 0.5 cup
22 - Olives (green and black, pitted), 0.5 cup
23 - Dried apricots, 0.25 cup
24 - Dried figs, 0.25 cup
25 - Fresh herbs (rosemary, thyme) for garnish

# Directions:

01 - Arrange the cured meats in loose folds or rolls on a large board or platter as the foundation of the board.
02 - Place cheeses around the board, spacing them evenly throughout for easy guest access.
03 - Spoon dips into small bowls and nestle them among the other items strategically across the board.
04 - Fan out crackers, baguette slices, and breadsticks in various sections around the board.
05 - Fill gaps with grapes, cherry tomatoes, cucumber slices, bell pepper, and carrots in visually appealing clusters.
06 - Scatter mixed nuts, olives, dried apricots, and figs in small clusters throughout the remaining spaces.
07 - Garnish with fresh herbs for a beautiful and aromatic finish.
08 - Serve immediately, replenishing items as guests consume selections throughout the event.

# Expert Advice:

01 -
  • It looks impossibly impressive while taking just 25 minutes to throw together.
  • Everyone finds something they love because there's literally something for every palate and dietary preference.
  • You can make it hours ahead and it actually gets better as the flavors meld slightly.
02 -
  • Remove cheeses from the fridge about 20 minutes before serving so they're actually flavorful and spreadable instead of cold and dense.
  • If you're making this more than a couple hours ahead, cover it loosely with plastic wrap and refrigerate, then let it sit out briefly before guests arrive—nobody tastes great straight from cold.
03 -
  • Buy your ingredients the day before but don't assemble until a few hours before—cheeses taste better at room temperature, but wilted herbs and soggy crackers are nobody's friends.
  • Use odd numbers of items and cluster them in groups rather than spreading things evenly; it looks more natural and feels more generous.
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