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!
Servings 8 people (servings can vary)
- Brie, sharp cheddar (cubed), sliced cheese of choice, cubed pepper jack
- Salami, Prosciutto, Pepperoni
- Fig Spread, jam, hummus, mustards, tapenade
- 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
- candy, chocolate, flowers to decorate, olives, mini dill pickles, fresh rosemary, fresh thyme
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.
- 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!