Housewarming Charcuterie Board (Printable view)

An inviting assortment of meats, cheeses, dips, crackers, and fresh fruits arranged for sharing.

# What You Need:

→ Cured Meats

01 - 4.2 oz prosciutto
02 - 4.2 oz salami
03 - 4.2 oz smoked ham
04 - 3.5 oz chorizo slices

→ Cheeses

05 - 5.3 oz brie, sliced
06 - 5.3 oz aged cheddar, cubed
07 - 4.2 oz gouda, sliced
08 - 3.5 oz blue cheese, crumbled

→ Dips

09 - 3.5 oz hummus
10 - 3.5 oz tzatziki
11 - 3.5 oz roasted red pepper dip

→ Crackers and Breads

12 - 5.3 oz assorted crackers
13 - 3.5 oz baguette, sliced
14 - 3.5 oz breadsticks

→ Fresh Produce

15 - 1 cup red grapes
16 - 1 cup green grapes
17 - 1 cup cherry tomatoes
18 - 1 cup cucumber slices
19 - 1 red bell pepper, sliced
20 - 1 cup baby carrots

→ Nuts and Extras

21 - 0.5 cup mixed nuts
22 - 0.5 cup pitted olives
23 - 0.25 cup dried apricots
24 - 0.25 cup dried figs
25 - Fresh rosemary and thyme for garnish

# How To Make:

01 - Arrange the cured meats in loose folds or rolls on a large serving board or platter.
02 - Place cheeses around the board, spacing them evenly for convenient access.
03 - Spoon dips into small bowls and position them strategically among the other items.
04 - Fan out crackers, baguette slices, and breadsticks in separate sections across the board.
05 - Distribute grapes, cherry tomatoes, cucumber slices, bell pepper, and carrots to fill empty spaces.
06 - Distribute mixed nuts, olives, dried apricots, and figs in small clusters throughout the board.
07 - Garnish with fresh rosemary and thyme sprigs for visual appeal.
08 - Serve immediately, replenishing items as needed throughout the gathering.

# Expert Advice:

01 -
  • It looks like you spent hours planning when you actually spent thirty minutes throwing it together.
  • Your guests get to graze on whatever appeals to them, so everyone's happy without you having to serve individual plates.
  • It's the easiest way to feed a crowd while feeling genuinely celebratory and thoughtful.
02 -
  • Arrange everything at least twenty minutes before guests arrive so the board looks intentional, not rushed—and so you can catch any items that need adjusting before people start eating.
  • If making this more than an hour ahead, cover loosely with plastic wrap and remove it just before serving; meats can dry out and cheeses can sweat otherwise.
03 -
  • Always pit your olives ahead of time—there's nothing worse than a guest biting into a hidden pit in the middle of conversation.
  • Keep a small sharp knife nearby so guests can cut larger cheese portions or slice meat if they prefer; it makes the experience feel more interactive and generous.
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