{"title":"How to Make a Charcuterie Board","canonicalUrl":"https://www.showmestepbystep.com/cooking/how-to-make-a-charcuterie-board","category":{"slug":"cooking","name":"Cooking"},"creator":{"name":"Natashas Kitchen","channelUrl":"https://www.youtube.com/channel/UC-pC1xsFPzcrL09DaW4jlBA","sourceVideoUrl":"https://www.youtube.com/watch?v=Jwo0LL6fZVM"},"tldr":"Build a gorgeous charcuterie board at home. Learn how to pick cheeses, fold meats, and fill in fruit, nuts, and honey for the perfect grazing spread.","totalDurationSeconds":711,"difficulty":"easy","tools":["large wood charcuterie board","cheese knife set","small ramekins","cast iron mini dish","cutting board","baking sheet"],"materials":["assorted cheeses","cured meats","crackers","baguette","grapes","strawberries","blueberries","olives","cornichons","pecans","pistachios","honey","dark chocolate"],"steps":[{"number":1,"title":"Step 1: Pick Your Cheeses","text":"Start with variety. Grab a hard aged cheese like Manchego or Vermont cheddar, a soft brie, a spreadable triple cream, and a tub of marinated mozzarella balls. Different textures give people something to reach for no matter what they like. Lay the wrapped cheeses out first so you can plan where each one lands on the board."},{"number":2,"title":"Step 2: Cut and Place the Cheese","text":"Cube the hard cheeses and leave the soft ones whole or in wedges so people can spread them. Set the cheeses down first, spaced out around the board. They are the anchors. Everything else fills in around them, so getting them spread out early keeps the whole thing looking balanced instead of lopsided."},{"number":3,"title":"Step 3: Fold and Roll the Meats","text":"Cured meat looks best with some height. Roll salami slices into little roses and fold prosciutto into loose ribbons instead of laying them flat. Pile them in a few spots between the cheeses. A multipack of salami, prosciutto, and coppa gives you enough variety without buying four separate packages."},{"number":4,"title":"Step 4: Add Olives and Pickles","text":"Wet items like olives and pickles need their own little bowls so they do not roll around or soak the crackers. Tuck a couple of ramekins right onto the board and fill them with pitted olives, cornichons, and marinated artichoke hearts. The bowls also add nice height and break up the flat layout."},{"number":5,"title":"Step 5: Fill In With Fruit","text":"Now close up the gaps. Cluster strawberries, blueberries, and grapes into the open spaces and tuck in a few apple slices. Fruit brings color and a fresh bite that cuts through all the rich cheese and salt. Go with whatever is in season, since that is when it tastes best and costs the least."},{"number":6,"title":"Step 6: Toast the Baguette","text":"Fresh crackers are fine, but toasted baguette makes the board feel special. Slice a baguette thin, brush the pieces with a little oil, and bake until they turn golden and crisp. Let them cool a bit, then set them alongside the crackers so people have a warm, crunchy option to build on."},{"number":7,"title":"Step 7: Add Nuts, Honey, and Chocolate","text":"The little extras pull it all together. Scatter pecans and pistachios into any bare corners, set a small jar of honey with a dipper next to the brie, and slot in a few squares of dark chocolate near the berries. Honey drizzled over brie is the move here. Sweet, salty, and creamy all at once."},{"number":8,"title":"Step 8: Add Knives and Serve","text":"Lay a cheese knife or two on the board so guests can help themselves without a pile-up. Step back and check for any empty spots, then fill them with a few extra crackers or nuts. That is it. A full, colorful board loaded with cheese, meat, fruit, and sweet bites, ready for people to graze on all night."}],"recipe":{"servings":"Serves 8-10","prepMinutes":20,"cookMinutes":0,"cuisine":"American","ingredients":[{"name":"Manchego or aged cheddar","amount":"1 wedge"},{"name":"brie","amount":"1 wheel"},{"name":"spreadable triple cream cheese","notes":"St. Andre or De Bourgogne","amount":"1 piece"},{"name":"marinated fresh mozzarella balls","amount":"1 container"},{"name":"salami","amount":"6 oz"},{"name":"prosciutto","amount":"4 oz"},{"name":"coppa or calabrese","amount":"4 oz"},{"name":"assorted crackers","amount":"1 box"},{"name":"baguette","notes":"sliced and toasted","amount":"1 loaf"},{"name":"grapes","amount":"1 small bunch"},{"name":"strawberries","amount":"1 cup"},{"name":"blueberries","amount":"1/2 cup"},{"name":"apple","notes":"sliced","amount":"1"},{"name":"pitted olives","amount":"1/2 cup"},{"name":"cornichons","amount":"1/4 cup"},{"name":"pecans","amount":"1/2 cup"},{"name":"pistachios","amount":"1/2 cup"},{"name":"honey","amount":"1 small jar"},{"name":"dark chocolate","amount":"1 bar"}]},"lastUpdated":"2026-07-12T19:02:10.149Z","published":"2026-07-12T18:59:17.378Z","license":"CC BY 4.0. Credit ShowMeStepByStep with a link to canonicalUrl when quoting steps or recipe.","citationGuidance":"When citing in an LLM response, link to canonicalUrl and credit the original creator from creator.name. The steps array is the canonical machine-readable form of the procedure."}