Thanksgiving Charcuterie Board

This Thanksgiving Charcuterie board is a fuss free snack or appetizer that requires zero cooking and keeps your guests hunger at bay while waiting for the main course.

This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!

A charcuterie board is a fun way to let your creativity flow! There really is no wrong way to build a board and that’s the beauty of it.

If I were to set one rule it would be to use a variety of flavors, textures and colors. Think creamy, crunchy, sweet and savory!

Why you need to make a Thanksgiving Charcuterie Board!

• It’s STUNNING. A festive Thanksgiving appetizer built for sharing.
• Tastes incredible thanks to all of the variety.
• There is something everyone will love
• It’s easy! No cooking required; only a little slicing and arranging!
• Can be made in advance
• Adaptable and versatile
• FUN TO MAKE and did I mention…stunning?!

Ingredients you need for a Thanksgiving Charcuterie Board

I always shop for all of my charcuterie board necessities at my local Sprouts Farmers Market. They have literally everything I need (and more) and make it an easy one stop shop to create this appetizer.

The bulk section and Deli department have so many wonderful items to choose from to add variety and flare to your board! They have all of the organic fixin’s to serve the best to your guests this Thanksgiving.

Make your board seasonal and festive with these ingredients.

PRO TIP: Only buy what you need. Buying cured meats and cheeses can get expensive. Depending on how many you are serving and how big of board you plan to make my recommendations below may. 

Assorted Cheeses: I like to choose 3-4 different cheeses and ensure they are different colors, textures and flavors. Choose some cheese robust in flavor, and others mild in flavor.

• Soft and creamy cheese: brie, goat choose, mozzarella balls, burrata, blue cheese
• Semi-soft cheese: Havarti, jack, muenster, provolone
• Hard: Manchego, gouda, sharp cheddar, Gruyere, Parmigiano Reggiano, smoked cheddar

Meats: When purchasing the meat, you can plan for each guest having about 3-4 slices (~2 oz. per person). I always like to offer a variety of 2-3 types of meat. A couple thinly sliced and 1 a bit denser.

• Genoa Salami (thin) or a hard salami
• Soppressata
• Pepperoni
• Prosciutto

Spreads: 1-2 is plenty. For a Thanksgiving charcuterie board I love including a fig spread! Apricot or grape jams work well too. Sprouts has a great store-bought options so you don’t have to make your own.

• Jams, spreads, hummus, mustards, tapenade, pate, pesto, jelly.

Nuts: Sprouts has a variety of nuts in their bulk department for you to choose from. Mixed nuts, candied nuts, or raw nuts are all wonderful options. 1-2 options.

• Some of my favorites include: walnuts, pistachios, marcona almonds and brazil nuts.

Fresh and Dried Fruits: Purchase your favorite seasonal fruit to add sweetness and balance the saltiness from the meats. 3 fresh fruits and 2 dried.

• Grapes, fresh figs, apples, pears, pomegranate arils, Persimmons, dried apricots, dates, dried cranberries.

Crackers and Bread: I like to provide both options to guests so they can build a delicious bite on top of the cracker or bread. Choose crackers that are more mild in flavor so it doesn’t detract from what’s being added on top. Any sliced baguette bread works well.

Etc. items: seasonal candy, chocolates, olives, mini dill pickles, cornichons, marinated artichokes

Decoration: fresh flowers and fresh herbs such as thyme and rosemary to add color and fill in any empty spaces.

How to build a Charcuterie Board

1. Select the board you want to build on: this can be a large wood cutting board, a rectangular slate board or a marble board.
2. Gather small bowls, appetizer forks, spreaders, mini cheese knives, spoons, etc.
3.  Wash fruit being used and gently pat dry.
4.  Slice cheese and meat.
5.  Assemble the board: start in the center and begin to arrange the items. Try to place contrasting colors and shapes next to each other. It’s a blank canvas, let your creativity flow!
6.  Serve immediately and replenish the board as necessary.

Tips for making Charcuterie Boards

• Not sure what board to use for your Thanksgiving Charcuterie Board? Cake stands, serving trays, pizza stones, baking sheets all work as wonderful foundations for a charcuterie board.
• Opt for a board with ridges to hold items in place so you don’t have any runaway cheese cubes!
• Assemble larger items first and fill in from there.
• Try not to leave any empty spaces. Fill in with nuts, fruits, herbs, smaller items.
• Be sure to ask guests about any allergies prior to building your board (i.e. nut allergy)
• Time saving tip: slice meats and cheeses prior to assembling!
• Fold meats and arrange vertically to make it easier to serve, or fan out salami.
• Slice cheeses to make them more inviting instead of large blocks placed on the board.
• Cut cheese into different shapes for visual interest (cubes, triangles, square, rectangles)
• There are no “rules.” Own your board! My only advice is to use a variety of different flavors, textures and color. Think: creamy, crunch, sweet and savory!

Other appetizers you will enjoy:

Buffalo Chicken Dip

Italian Pizza Bites

Crockpot Cranberry Meatballs

Cheesy Pull Apart Bread

Butternut Squash Bites

the goods

Charcuterie Board

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Cheese Knives

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Thanksgiving Charcuterie Board

This Thanksgiving Charcuterie Board will be sure to wow your guests this holiday season and it will look gorgeous on your Thanksgiving table. There is something for everyone on a charcuterie board!

5 from 5 reviews

Print Recipe Pin Recipe Rate

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 8 people (servings can vary)

Author: Tawnie Graham of Kroll’s Korner

Ingredients

Cheese

• ▢ Brie, sharp cheddar (cubed), sliced cheese of choice, cubed pepper jack

Meats

• ▢ Salami, Prosciutto, Pepperoni

Spreads

• ▢ Fig Spread, jam, hummus, mustards, tapenade

Nuts

• ▢ pecans, walnuts, marcona almonds, hazelnuts ,brazil nuts

Fresh & dried fruits

• ▢ fresh: grapes, figs, apples, pears, pomegranate arils, persimmons. Dried: apricots, figs, dates, dried cranberries

Crackers and sliced baguette bread

Etc. items

• ▢ candy, chocolate, flowers to decorate, olives, mini dill pickles, fresh rosemary, fresh thyme

Cook ModePrevent your screen from going dark

Instructions

• Select the board you want to build on: this can be a large wood cutting board, a rectangular slate board or a marble board.
• Gather small bowls, appetizer forks, spreaders, mini knives, spoons, etc.
• Wash fruit being used and gently pat dry.
• Slice cheese and meat.
• Assemble the board: start in the center and begin to arrange the items.Try to place contrasting colors and shapes next to each other. It’s a blank canvas, let your creativity flow!
• Serve immediately and replenish the board as necessary.

Notes

• Not sure what board to use? Cake stands, serving trays, pizza stones, baking sheets all work as wonderful foundations for a charcuterie board.
• Opt for a board with ridges to hold items in place so you don’t have any runaway cheese cubes!
• Assemble larger items first and fill in from there.
• Try not to leave any empty spaces. Fill in with nuts, fruits, herbs, smaller items
• Be sure to ask guests about any allergies prior to building your board (i.e. nut allergy)
• Time saving tip: slice meats and cheeses prior to assembling!
• Fold meats and arrange vertically to make it easier to serve, or fan out salami
• Slice cheeses to make them more inviting instead of large blocks placed on the board
• Cut cheese into different shapes for visual interest (cubes, triangles, square, rectangles)
• There are no “rules.” Own your board! My only advice is to use a variety of different flavors, textures and color. Think: creamy, crunch, sweet and savory!

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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