Housewarming Charcuterie Board (Printable Version)

A vibrant selection of meats, cheeses, dips, crackers, and fresh produce perfect for sharing.

# What You'll 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 slices
14 - 3.5 oz breadsticks

→ Fruits and Vegetables

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 - ½ cup mixed nuts
22 - ½ cup pitted olives
23 - ¼ cup dried apricots
24 - ¼ cup dried figs
25 - Fresh rosemary and thyme for garnish

# How To Make:

01 - Arrange 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 access.
03 - Spoon dips into small bowls and nestle them strategically among the other items on the board.
04 - Fan out crackers, baguette slices, and breadsticks in various sections across the board.
05 - Fill gaps with grapes, cherry tomatoes, cucumber slices, bell pepper strips, and baby carrots.
06 - Distribute mixed nuts, olives, dried apricots, and figs in small clusters throughout the board.
07 - Garnish with fresh rosemary and thyme sprigs for a vibrant, attractive presentation.
08 - Serve immediately, replenishing items as needed throughout the gathering.

# Helpful Hints:

01 -
  • Zero cooking required means you can spend the whole time making your space feel welcoming instead of being stuck in the kitchen.
  • Everyone finds something they love on the board, so you're never stressed about pleasing a crowd with different tastes.
  • It looks effortlessly impressive, which is honestly the best kind of entertaining—beautiful without feeling like you tried too hard.
02 -
  • Temperature matters more than most people think—take cheeses out of the fridge 20 minutes before serving so they actually taste like themselves instead of cold rubber.
  • Arrange everything on a cold board if you can, especially in warm weather, because nothing melts the mood faster than brie sliding into salami.
03 -
  • If you're worried about dips drying out, place a small ice pack underneath the board or use a chilled marble surface—keeps everything at its best for hours.
  • Arrange meats last so they don't oxidize and turn gray before people arrive, and watch how differently people interact with food that looks vibrant instead of tired.
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