How to Make a Simple Charcuterie Board Recipe

You will absolutely love this easy-to-assemble charcuterie board that is jam-packed with cured meats, aged cheeses, fruit, pickled vegetables, spreads, and more. This is one show-stopping appetizer that will have everyone talking.

Pronounced shahr-KOO-tuhr-ee, Charcuterie translates in common terms from French to English as, “deli.” The world was formally taken from the term cuiseur de chair, which means “cooker of meat.” The art of charcuterie has been a French staple since the 15th century. The word itself refers to but is not limited to, pork specialties such as patés, rillettes, galatines, fresh, cured, and dried meats.

In the past 15-20 years a charcuterie board has turned into a combination plate filled with meats, cheeses, fruits, and other ingredients. I like to consider it the French version of the Italian antipasto platter. As charcuterie boards have gained popularity, you will also often see this dish as an option as an appetizer on menus across the US.

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Ingredients for this recipe:

Meat:

• 2 ounces prosciutto ham, sliced
• 2 ounces soprasseta slices
• 2 ounces salami slices
• 8 ounces summer sausage, sliced
• 8 ounces beef sticks

Cheeses:

• 8 ounce brie cheese round
• 8 ounces fontina slices
• 8 ounces asiago slices
• 8 ounces aged cheddar, cut into ½” chunks
• 8 ounces blue cheese, crumble half of it

Fruits and Vegetables:

• 1 bunch of red grapes
• 2 sliced pears
• ½ dup dried plums
• 1 cup pitted assorted olives
• 1 cup cornichons
• 1 cup caper berries
• 1 cup quartered artichoke hearts

Spreads:

• ¼ cup honey
• ½ cup fig and orange jam
• ½ cup whole grain mustard

Crackers:

• butter crackers
• wafers
• artisan herb crackers

Nuts:

• ½ cup almonds
• ½ cup spicy pistachios