Print

Making a Simple Cheese Board

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 14 reviews

Fool proof, step-by-step instructions and pro tips to help you make the very best charcuterie board!

Ingredients

Units Scale
  • 1 cup olives
  • 1/2 cup almonds
  • 1/2 cup fresh basil pesto
  • 1/2 cup shelled pistachios
  • 8 oz. fresh mozzarella pearls
  • 5 oz. wedge Gorgonzola
  • 5 oz. wedge Asiago
  • 12 oz. salami rolled into cigar shapes
  • 4 oz. prosciutto rolled into cigar shapes
  • 9 oz. soppressata, sliced
  • 12 oz. sliced cheese (cheddar, pepperjack, fontina, provolone), cut into squares
  • 8 oz. smoked cheese (mozzarella, Gouda, cheddar), cubed
  • 12 oz. assorted crackers or sliced baguette

Instructions

  1. Arrange olives, almonds, pesto, pistachios, and fresh mozzarella on your cheese board in small bowls or ramekins. Check out the photo and step-by-step instructions above to see how I arranged them. 
  2. Then add sliced cheeses, fanning them around the small bowls or ramekins.
  3. Then add sliced meats, fanning them around the bowls as well. 
  4. Then add crackers or bread. 
  5. Next add cubed cheese, filling in any small openings on the cheeseboard. 
  6. Serve with assorted crispy crackers on the side or sliced baguette.
  7. Pour yourself and your guests a glass of wine and head for the patio to enjoy this delicious appetizer!

Equipment

Notes

  • Plan on about 3-5 ounces of meat/cheese per person. When selecting your meats and cheeses, this will give you a ballpark idea of how much food you’ll need. Of course, this will vary depending on the time of day you’re serving it, if a large meal will follow or if you’re feeding mostly men or women.
  • When assembling the charcuterie board, start with the bowls and jars first. It’s easiest to assemble your cheeseboard by placing the bowls (of pickles or almonds) down first. Then place your meats and cheeses around them. If you try to add the bowls towards the end, chances are good you may not have enough room for them.
  • Don’t stress about the presentation. Don’t worry too much about making everything look perfect. In my opinion, the most beautiful cheeseboards are those that are asymmetrical and have varying colors, textures, and heights. Go for contrast and dimension instead of making it look picture perfect.

Find it online: https://midwestfoodieblog.com/charcuterie-board-making-101/