How to Build a Charcuterie Board



Charcuterie boards are the perfect accompaniment to your holiday festivities. They bring a big visual impact, but actually are quite simple to make. In fact, we love to create them year-round! Because, no matter how large or small, they bring a sense of fun and flair to any occasion. We’ve broken down building your board into 5 easy steps:

Step 1) Find a surface. A platter, cutting board, or serving plate will do, but go ahead and think outside the box! You can craft yours with slate, marble, hanging mirrors, and other framed pieces — just be sure to clean and dry thoroughly.

Step 2) Choose your meats. Charcuterie is a celebration of cured meats. Here are a few of our favorites, along with their perfect cheese partners. But you’ll also want to include hard meats like sopressata and salami.




Step 3) Pick your cheeses. Charcuterie boards may shine a spotlight on meats, but cheeses are a close second! The secret is in balancing textures and tastes: soft, hard, funky, and mild. Need advice? Our cheesemongers are more than happy to help!

Pro tip: if serving as an appetizer, the rule of thumb is 3 ounces of meat and cheese per person. If this is your main course, double the portions to 6 ounces.

Step 4) Balance your board with sweet (fresh fruit, dried fruit, jellies, jams and honeys) and savory offerings (nuts, olives, mustards, hummus, tzatziki, and dips). Don’t forget vessels (i.e. small bowls and ramekins) and spoons!

Step 5) Crostini, Crackers and Crisps. Sprinkle a variety around your board. (This season, we’re loving Potter’s Crackers out of Madison, Wisconsin.)




Finishing touches: add sprigs of fresh rosemary and edible flowers or a sprinkle of flaky sea salt. Bottom line: have fun with it and express yourself!

Feeling inspired? Tag us @bristolfarms – we can’t wait to see your creations.

Return to Appetizers



  1. Tenny says:

    Wonderful checklist. Thanks for the pointers. Happy holidays!

    1. Zofia Glick says:

      Thank you for taking the time to read, Tenny! Stay tuned for more tips and tricks!

Comments are closed.