Level Up Your Party with the Best Charcuterie Board

Recipes and DIY

Whether you’re just hosting a few friends, or want to give your football party some panache, you’ll never be bored with this charcuterie board (pardon the “cheesy” pun).

Best part? You won’t have to use any electricity to prepare it!

We were impressed with the results, and surprised at just how easy it was. In fact, making this charcuterie board was even easier than pronouncing “char·cu·te·rie” – and way tastier too!

Make your charcuterie prep a cinch with this recipe from Picky Palate.


  • Sprigs of fresh rosemary and thyme
  • Brie cheese round
  • Smoked Gouda round
  • Pecorino Romano
  • Wedge of blue cheese
  • Block of cream cheese
  • Slices of good quality pepperoni
  • Slices of salami
  • Summer Sausage partially sliced
  • 1 pint fresh raspberries
  • 1 pint fresh blueberries
  • 1 bunch firm red grapes
  • 1 cup marinated olives got mine in olive bar from grocery store
  • 1 cup marinated artichoke hearts
  • 1 cup sweet peppers also found in olive bar from grocery store
  • Dried apricots
  • Dried pineapple chunks
  • 1 pomegranate halved
  • Sweet and spicy deli style sliced pickles
  • Mini dill pickles
  • Quartered cucumbers
  • Herbed almonds
  • Salted pistachios
  • Deli-style mustard
  • Honey with honey dipper
  • Variety of crackers of different shapes, sizes and flavors


  • To start, select your board size. This will give you a better idea of how much to purchase for your charcuterie board. Once you’ve decided on your board, place your cheeses around the board with a couple of cheese knives.
  • Garnish edges with fresh rosemary and thyme if desired. Place some little plates and bowls around the board that you’ll use as a guide to help arrange your board. Space out plates and bowls. Once your cheeses and dishes are set on the board, start arranging your meats. Fold some of the meat for variety and fan out others flat on the board.
  • Add some of your fresh berries to the bowls/plates on your board. Add marinated olives, artichoke hearts and sweet peppers next. Start filling in spaces with dried fruit and nuts. If you’ve still got room, add sliced pickles, dill pickles and cucumbers. Fill in more spaces with nuts. Add mustard and honey then fill-in with crackers arranged around the board.

Voila! And just like that, your guests will be asking for more of your hors d’oeuvres. Good thing this recipe makes plenty of leftovers!