Go Back

Charcuterie Board

Charcuterie board with edge-to-edge cheddar slices, creamy brie, folded prosciutto, salami fans, and fruit-and-olives filling. No-cook assembly makes a balanced mix of salty, sweet honey, tangy fig jam, and bright strawberries and grapes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Cheese board items
  • 8 oz sharp cheddar slice for easy layering
  • 6 oz brie use whole wedge
  • 4 oz manchego
Cured meats
  • 4 oz prosciutto fold into ribbons
  • 4 oz salami fan slices
  • 4 oz hard soppressata fan or fold for texture
Sweet and savory add-ins
  • 1 cup mixed olives
  • 0.5 cup honey measure honey for drizzling
  • 1 honeycomb piece place with honey for crunch
  • 0.5 cup fig jam add small spoonfuls near mustard
  • 1 whole grain mustard serve in a small bowl
Nuts and fruit
  • 1 cup mixed nuts (marcona almonds, cashews)
  • 1 cup seasonal grapes
  • 1 cup sliced strawberries
Crackers and garnish
  • 1 assorted crackers and crostini tuck along edges
  • 1 fresh rosemary and thyme for garnish use herb sprigs to finish

Method
 

Arrange cheeses
  1. Place sharp cheddar slices on the board first in the corners and center to create anchor coverage.
  2. Add brie and manchego to the remaining corner and center spots so the cheeses are visible and evenly spaced.
Add cured meats
  1. Fan or fold prosciutto beside the cheeses so pink ribbons create height and contrast.
  2. Fan salami next to the brie for deep-red arcs that fill gaps without covering all fruit.
  3. Place hard soppressata beside the other meats to add extra texture and a darker cured-meat layer.
Add sweet, tangy, and savory bowls
  1. Fill small bowls with honey and place it onto the board near the cheeses.
  2. Add the honeycomb piece to sit beside the honey for a crunchy sweet bite.
  3. Fill a separate spot with fig jam and nestle it onto the board so it’s easy to spoon.
  4. Place whole grain mustard in a small bowl on the board next to the jam and honey.
Fill with fruit, olives, and nuts
  1. Fill open spaces with grapes and sliced strawberries to add jewel tones across the board.
  2. Scatter mixed olives in the gaps to bring briny pops between cheeses and meats.
  3. Tuck mixed nuts into the remaining spaces so every section has a crunchy option.
Finish and serve
  1. Tuck assorted crackers and crostini around the edges to frame the board and keep everything grab-ready.
  2. Garnish with fresh rosemary and thyme sprigs for an herb-fresh look at the top and corners.

Notes

Pro tip: start with the large items (cheeses and any bowls) first, then fill from there so your board looks abundant without running out of space. For best texture, assemble just before serving; refrigerated covered leftovers keep about 2 days, though crackers soften. Freezing is not recommended for assembled charcuterie, but individual cheeses or meats can be frozen separately. For a lighter option, swap part of the cheese for more fresh fruit and use thin-sliced cured meats instead of thicker portions.