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
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.
Then add sliced cheeses, fanning them around the small bowls or ramekins.
Then add sliced meats, fanning them around the bowls as well.
Then add crackers or bread.
Next add cubed cheese, filling in any small openings on the cheese board.
Serve with assorted crispy crackers on the side or sliced baguette.
Pour yourself and your guests a glass of win and head for the patio to enjoy this delicious appetizer!
Plan on about 3-5 ounces of meat/cheese per person.When selecting your meats and cheeses, this will give you a ball park 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.
Keywords: cheese board, cheese plate, meat and cheese, lunchables, deli tray