8 oz brie cheese
6 oz manchego cheese, cut into thin slices
8 oz triple cream cheese (Bourgogne), (sold at Costo as a 16 oz)
12 oz fresh mozzarella balls, (marinated)
8 oz Vermont white cheddar, diced
8 oz salami
2 oz prosciutto
2 oz dried coppa
1/3 cup green olives, pitted
1/3 cup kalamata olives, pitted
1 cup baby dill pickles, (or Gerkins)
2 cups grapes, cut into sections
2 cups strawberries or figs
1 cup blueberries
1 apple or pear
Spreads and Condiments:
1/4 cup honey
1/4 cup fruit spread, (we love fig and strawberry)
1 cup pecans, walnuts, or pistacios, (or a variety of nuts)
3 oz dark chocolate bar, broken into bite-sized pieces
Crackers or Toasts:
4 oz water crackers
4 oz artisan crackers
1 baguette, sliced into toasts (brushed with olive oil and baked at 400˚F for 6-8 minutes)
US Customary – Metric
Cheeses. Arrange them around the board. I pre-slice hard cheeses so they serve easier and cut a few wedges out of the brie to encourage guests to dig in.
Meats. Fold them in a variety of patterns. Watch the video to see how to fold meat for a charcuterie board.
Pickled Items. Anything that requires a dish such as pickles and olives goes down next so you can gauge your space.
Condiments and Spreads. Place condiments next to cheeses they pair well with (i.e. honey next to brie). Keep condiments in separate jars and ramekins to keep the board clean.
Fresh Fruit. Pre-cut grapes and pre-slice apples, rinse, and pat dry berries. Arrange fruit next to cheeses they pair well with.
Nuts and Extras. I like to place pecans or walnuts and pistachios next to brie or soft cheeses. I also like to add chocolate which is delicious with cheese.
Arrange crackers and toasts in remaining spaces or place them on a separate shallow bowl for serving.