My friends, family, and Instagram followers know that I can slay a charcuterie board. There's just something about charcuterie boards that I find creatively challenging and fun. Just to keep it interesting, I've also never created the same spread twice, despite using the same boards and ingredients. Whenever I post, I'm always bombarded with comments of utter disbelief. So with us being on the heels of holiday entertaining, I thought it would be the perfect time to share my foolproof strategy for creating your best, Instagram-worthy charcuterie board.
Below is my go-to list of ingredients. This is my approach for every single board I make. Sure I tweak the ingredients every now and then, but for the most part, I always stick to the following strategy:
- 2-3 Fruits
- Anything that can survive in bite sizes or slices
- Green or red grapes (visually they do a lot of heavy lifting). If you're serving wine, let your grape selection guide you.
- You can also try cherries, tangerines, or sliced strawberries
- 2 Hard or Medium-Firm Cheeses
- Some of my favorites are extra sharp cheddar, Parmigiano Reggiano, Gruyere etc.
- 2 Soft Cheeses
- A brie wheel looks super sophisticated and always yields more cheese than you think it will. Drizzle it with some honey to really get the party started
- I also like brie, goat cheese, and gouda
- 2-3 Meats
- Prosciutto - the most economical way to purchase prosciutto is to have it thinly sliced at the deli counter in your local grocery store. A half pound is usually plenty for one or even two boards. Pre-packaged prosciutto is usually twice to three times as expensive for the same amount, so keep that in mind if you're trying to stretch your dollars.
- Cured Meat - I'll usually select one with heat and one without heat for some variety. If they come sliced, great! If I purchase a stick of cured meat then I'll slice them into rounds or at an angle.
- 1 Pack of Artisan Crackers
- Skip the flavored crackers and go for a mild-tasting one so that they don't compete with the cheese
- 1 Loaf of Crusty Bread
- I like to buy a loaf of artisan bread
- Slice it thinly, drizzle with olive oil, season with some kosher salt and ground pepper, then bake it for 8-10 minutes
- 2 Spreads
- I like at least one sweet and one savory
- Honey, grain mustard, jams, or preserves work great
- A small container of olives is also a good way to go (just let guests know if the olives haven't been pitted because absolutely no one likes a cracked tooth, regardless of how wonderful the board is)
- 1 Herb of your choice for garnish
- While not at all necessary, herbs take your presentation to the next level!
- Try rosemary, tarragon, thyme, or even oregano.
- Oregano is my favorite because it's actually edible, and you can sandwich it between crackers and other ingredients.
Now for tips on building your best board:
Of course using an actual board is ideal (hence the name Charcuterie Board), but it doesn't necessarily need to be a wooden board. A neutral color tray, platter or large plate also works. The thrift store is perfect for this! I have a few boards from IKEA and Target, but one of my favorite vessels is actually a wooden chip and dip bowl that I thrifted. Just don't use your beat up cutting board. We're trying to elevate, remember?
Small matching containers make your spreads feel cohesive on the board. The ones I currently use are thrifted, but small lids or little condiment cups also work.
Consider cutting your hard cheeses, then fan them around the board in different areas. I typically leave the soft cheeses whole and provide cheese knives for them.
If you don't feel like selecting individual cheeses to purchase, check out a pre-packaged cheese flight or a pre-packaged sliced cheese variety pack in your grocery store deli section. Once you shed the packaging and place them on your board, no one will ever know. :)
Bunch your Prosciutto in clusters and spread them around the board for visual texture.
If your cured meat comes in large rounds, consider creating little roses with a champagne glass like this!
My biggest tip is to use a smaller board and fill it to the brim! It's the feeling of abundance that makes a charcuterie board feel decadent and special.
And because I'm nothing if not honest, I wanted to show my very first charcuterie board:
Whoo!!!! See how far I've come? This was my second board:
See how I progressed from the first to the second?
I'm sharing this with you because I want you to know that with practice comes progress. Not only has my ingredients list stepped up a notch (looking at you, Ritz crackers), I've also gotten progressively better at presentation through trial and error. Try it out, have fun, and keep experimenting. Eventually your boards will not only be a feast for the stomach, but also a feast for the eyes! If you try out any of my tips, be sure to tag me on Instagram @rajaune so that I can see your creation! Happy board building! -R
How to build an easy, Instagram-worthy charcuterie board - my best tips and tricks
November 23, 2021
My friends, family, and Instagram followers know that I can slay a charcuterie board. There's just something about charcuterie boards that I find creatively challenging and fun. Just to keep it interesting, I've also never created the same spread twice, despite using the same boards and ingredients. Whenever I post, I'm always bombarded with comments of utter disbelief. So with us being on the heels of holiday entertaining, I thought it would be the perfect time to share my foolproof strategy for creating your best, Instagram-worthy charcuterie board.
Below is my go-to list of ingredients. This is my approach for every single board I make. Sure I tweak the ingredients every now and then, but for the most part, I always stick to the following strategy:
- 2-3 Fruits
- Anything that can survive in bite sizes or slices
- Green or red grapes (visually they do a lot of heavy lifting). If you're serving wine, let your grape selection guide you.
- You can also try cherries, tangerines, or sliced strawberries
- 2 Hard or Medium-Firm Cheeses
- Some of my favorites are extra sharp cheddar, Parmigiano Reggiano, Gruyere etc.
- 2 Soft Cheeses
- A brie wheel looks super sophisticated and always yields more cheese than you think it will. Drizzle it with some honey to really get the party started
- I also like brie, goat cheese, and gouda
- 2-3 Meats
- Prosciutto - the most economical way to purchase prosciutto is to have it thinly sliced at the deli counter in your local grocery store. A half pound is usually plenty for one or even two boards. Pre-packaged prosciutto is usually twice to three times as expensive for the same amount, so keep that in mind if you're trying to stretch your dollars.
- Cured Meat - I'll usually select one with heat and one without heat for some variety. If they come sliced, great! If I purchase a stick of cured meat then I'll slice them into rounds or at an angle.
- 1 Pack of Artisan Crackers
- Skip the flavored crackers and go for a mild-tasting one so that they don't compete with the cheese
- 1 Loaf of Crusty Bread
- I like to buy a loaf of artisan bread
- Slice it thinly, drizzle with olive oil, season with some kosher salt and ground pepper, then bake it for 8-10 minutes
- 2 Spreads
- I like at least one sweet and one savory
- Honey, grain mustard, jams, or preserves work great
- A small container of olives is also a good way to go (just let guests know if the olives haven't been pitted because absolutely no one likes a cracked tooth, regardless of how wonderful the board is)
- 1 Herb of your choice for garnish
- While not at all necessary, herbs take your presentation to the next level!
- Try rosemary, tarragon, thyme, or even oregano.
- Oregano is my favorite because it's actually edible, and you can sandwich it between crackers and other ingredients.
Now for tips on building your best board:
Of course using an actual board is ideal (hence the name Charcuterie Board), but it doesn't necessarily need to be a wooden board. A neutral color tray, platter or large plate also works. The thrift store is perfect for this! I have a few boards from IKEA and Target, but one of my favorite vessels is actually a wooden chip and dip bowl that I thrifted. Just don't use your beat up cutting board. We're trying to elevate, remember?
Small matching containers make your spreads feel cohesive on the board. The ones I currently use are thrifted, but small lids or little condiment cups also work.
Consider cutting your hard cheeses, then fan them around the board in different areas. I typically leave the soft cheeses whole and provide cheese knives for them.
If you don't feel like selecting individual cheeses to purchase, check out a pre-packaged cheese flight or a pre-packaged sliced cheese variety pack in your grocery store deli section. Once you shed the packaging and place them on your board, no one will ever know. :)
Bunch your Prosciutto in clusters and spread them around the board for visual texture.
If your cured meat comes in large rounds, consider creating little roses with a champagne glass like this!
My biggest tip is to use a smaller board and fill it to the brim! It's the feeling of abundance that makes a charcuterie board feel decadent and special.
And because I'm nothing if not honest, I wanted to show my very first charcuterie board:
Whoo!!!! See how far I've come? This was my second board:
See how I progressed from the first to the second?
I'm sharing this with you because I want you to know that with practice comes progress. Not only has my ingredients list stepped up a notch (looking at you, Ritz crackers), I've also gotten progressively better at presentation through trial and error. Try it out, have fun, and keep experimenting. Eventually your boards will not only be a feast for the stomach, but also a feast for the eyes! If you try out any of my tips, be sure to tag me on Instagram @rajaune so that I can see your creation! Happy board building! -R
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