Name: Charcuterie Board for a Crowd
Prep time: 30 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: 6 oz Prosciutto di Parma; 8 oz Genoa Salami, sliced; 1 wheel Triple Cream Brie; 8 oz Aged White Cheddar; 6 oz Manchego Cheese; 2 boxes Assorted Crackers; 1 loaf French Baguette, sliced; 2 cups Red and Green Grapes; 0.5 cup Marcona Almonds; 1 cup Castelvetrano Olives; 0.5 cup Dried Apricots; 4 tbsp Wildflower Honey

"Elevate your next gathering with this show-stopping charcuterie grazing board featuring an exquisite balance of textures and flavors. This guide ensures a masterpiece that tastes as good as it looks, combining premium cured meats with artisanal cheeses and vibrant seasonal fruits."

Ingredients

Qty	Item
6 oz 170 g	Prosciutto di Parma
8 oz 225 g	Genoa Salami, sliced
1 wheel 225 g	Triple Cream Brie
8 oz 225 g	Aged White Cheddar
6 oz 170 g	Manchego Cheese
2 boxes 400 g	Assorted Crackers
1 loaf 250 g	French Baguette, sliced
2 cups 300 g	Red and Green Grapes
0.5 cup 75 g	Marcona Almonds
1 cup 150 g	Castelvetrano Olives
0.5 cup 65 g	Dried Apricots
4 tbsp 60 ml	Wildflower Honey

How to Make Charcuterie Board for a Crowd

Select a large wooden board or slate platter at least 18-24 inches wide.

Place small bowls on the board first for the honey and olives to act as anchors.

Position the cheeses (Brie, Cheddar, and Manchego) in different areas of the board. Slice a few pieces of the hard cheeses to encourage guests to dig in.

Arrange the meats by folding the prosciutto into ribbons and fanning out the salami slices near the cheeses.

Create 'rivers' of crackers and baguette slices trailing across the board.

Fill the remaining large gaps with clusters of grapes and piles of dried apricots.

Use the Marcona almonds to fill in the tiny remaining spaces until the board looks lush and overflowing.

Garnish with fresh rosemary or thyme sprigs if desired for a pop of color.

·
Follow the 3-3-3-3 rule: 3 meats, 3 cheeses, 3 starches, and 3 accompaniments.
·
Take the cheese out of the refrigerator 45 minutes before serving; cheese tastes best at room temperature.
·
To prevent the bread from drying out, keep it in a basket with a cloth until right before guests arrive.
·
Vary the shapes of your cuts—cube the cheddar, triangle the manchego, and leave the brie whole.

Frequently Asked Questions

How much meat and cheese should I plan per person?

For an appetizer portion, aim for about 2-3 ounces of meat and 2-3 ounces of cheese per guest.

Can I assemble a charcuterie board in advance?

You can arrange the meats and cheeses up to 4 hours ahead. Cover tightly with plastic wrap and refrigerate. Add the crackers, bread, and nuts just before serving to keep them crunchy.

What are the best crackers to use?

A variety is best. Use a mix of buttery round crackers, long flatbreads, and water crackers to provide different textures.

How do I store leftovers?

Store meats and cheeses in separate airtight containers or wrap them in parchment paper. Leftover nuts and crackers should be stored at room temperature in sealed bags.

Video Tutorials

How to Make a Charcuterie Board - ULTIMATE CHEESE BOARD

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Charcuterie Board for a Crowd

Ingredients

How to Make Charcuterie Board for a Crowd

Tips for Best Results

Frequently Asked Questions

Video Tutorials

How to Make a Charcuterie Board - ULTIMATE CHEESE BOARD

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