Crowd-Pleasing Charcuterie and Cheese Board

Quick Recipe Version (TL;DR)

• Yield: 20 appetizer servings
• Prep Time: 35 minutes
• Cook Time: 0 minutes
• Total Time: 35 minutes

Quick Ingredients

• Cheeses (2.5 lb total): 12 oz sharp cheddar, 10 oz young gouda, 8 oz brie, 10 oz pepper jack
• Cured meats (2 lb total): 12 oz Genoa salami, 8 oz prosciutto, 12 oz soppressata or Calabrese
• Crackers & bread (32 oz total): 12 oz butter crackers, 10 oz seeded wheat crackers, 1 large baguette (about 10 oz), sliced
• Grapes: 3 lb red and green seedless grapes
• Olives: 3 cups mixed olives (about 16 oz drained)
• Nuts (optional but great): 3 cups roasted almonds and cashews (about 12 oz)
• Cornichons (optional): 2 cups
• Sweet–Spicy Mustard (makes ~1 1/2 cups): 2/3 cup Dijon, 1/3 cup whole-grain mustard, 1/2 cup honey, 1 tbsp apple cider vinegar, 1/2 tsp red pepper flakes, 1/4 tsp kosher salt
• Garnish: Fresh rosemary and thyme sprigs

Do This

• 1. Make mustard: whisk all mustard ingredients; rest 10 minutes.
• 2. Set cheeses at room temp 30–45 minutes before serving (aim for 68–72°F).
• 3. Place bowls of mustard and olives on the board; add grape clusters as anchors.
• 4. Pre-cut 30–50% of each cheese; leave some whole for drama.
• 5. Fold meats (prosciutto ribbons, salami rosettes) and tuck them around cheeses.
• 6. Fan crackers and baguette slices in loose waves; keep extra for refills.
• 7. Fill gaps with nuts and cornichons, garnish with herbs, and set out small knives and picks.

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Why You’ll Love This Recipe

• Proportions and a clear layout make it easy to scale for a crowd without guesswork.
• Familiar cheeses and classic meats please everyone, from adventurous eaters to kids.
• No cooking, minimal dishes, and it looks spectacular on the table.
• Customizable with pantry staples and market finds, plus a fast sweet–spicy mustard.

Grocery List

• Produce: Red grapes, green grapes, fresh rosemary, fresh thyme
• Dairy: Sharp cheddar, young gouda, brie, pepper jack
• Pantry: Genoa salami, prosciutto, soppressata or Calabrese, butter crackers, seeded crackers, baguette, mixed olives, almonds, cashews, cornichons, Dijon mustard, whole-grain mustard, honey, apple cider vinegar, red pepper flakes, kosher salt

Full Ingredients

Cheeses (2.5 lb total)

• 12 oz sharp cheddar, cut into 1/2-inch batons (reserve a chunk for display)
• 10 oz young gouda, sliced into thin triangles
• 8 oz brie wheel, left whole or cut into 8–10 wedges
• 10 oz pepper jack, cut into 3/4-inch cubes

Cured Meats (2 lb total)

• 12 oz Genoa salami, sliced
• 8 oz prosciutto, thinly sliced
• 12 oz soppressata or Calabrese, sliced

Crunch & Carbs (32 oz total)

• 12 oz butter crackers
• 10 oz seeded wheat crackers
• 1 large baguette (about 10 oz), sliced 1/2-inch thick

Fresh Produce

• 1.5 lb red seedless grapes, left in small clusters
• 1.5 lb green seedless grapes, left in small clusters
• Fresh rosemary and thyme sprigs, for garnish

Briny & Sweet

• 3 cups mixed olives (about 16 oz drained)
• 2 cups cornichons
• 3 cups mixed roasted almonds and cashews (about 12 oz), optional but recommended

Sweet–Spicy Mustard (makes about 1 1/2 cups)

• 2/3 cup Dijon mustard (160 g)
• 1/3 cup whole-grain mustard (80 g)
• 1/2 cup honey (170 g)
• 1 tbsp apple cider vinegar (15 ml)
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp kosher salt

Step-by-Step Instructions

Step 1: Plan the board and gather tools

Use one large board (about 24×18 inches) or two medium boards (about 18×12 inches each). Gather 6–8 small bowls for olives and mustard, 3–4 cheese knives, small tongs or picks, and a roll of parchment to protect wooden boards. Have a damp towel nearby to wipe crumbs as you build.

Step 2: Make the sweet–spicy mustard

In a small bowl, whisk 2/3 cup Dijon, 1/3 cup whole-grain mustard, 1/2 cup honey, 1 tbsp apple cider vinegar, 1/2 tsp red pepper flakes, and 1/4 tsp kosher salt until smooth and glossy, 30–45 seconds. Let stand 10 minutes to marry flavors. Transfer to a serving bowl.

Step 3: Temper and pre-cut the cheeses

Thirty to forty-five minutes before serving, remove cheeses from the refrigerator so they reach 68–72°F for best flavor and texture. Pre-cut 30–50% of each cheese: cheddar into batons, gouda into thin triangles, pepper jack into cubes, and brie into wedges (leave part of the wheel whole for visual appeal). Arrange each variety into loose stacks to encourage easy grabbing.

Step 4: Place anchors: bowls and grapes

Set the bowl of mustard and a bowl of olives on opposite ends of the board. Add 4–6 small grape clusters in open spaces to create colorful “anchor points.” This gives you structure and prevents rolling items from wandering.

Step 5: Add crackers and baguette

Slice the baguette into 1/2-inch rounds. Fan crackers and bread in loose curves or S-shapes around the anchors. Keep at least one-third of the crackers in reserve to refresh the board later and prevent staling.

Step 6: Fold and tuck the meats

Prosciutto: Fold each slice lengthwise into ribbons and drape in soft piles. Salami and soppressata: Fold slices in half, then in quarters, and pinch the point to make “rosettes,” or overlap slices in a cascading line. Tuck meats snugly beside cheeses to create neat borders and easy reach.

Step 7: Fill gaps, garnish, and set tools

Spoon in cornichons and scatter nuts to fill gaps and add crunch. Nestle fresh rosemary and thyme sprigs for aroma and a fresh look. Place cheese knives, a small spoon for mustard, and picks near meats. If you’d like, drizzle a teaspoon of honey over the brie right before serving for shine and contrast.

Step 8: Serve and refresh safely

Serve at room temperature. Follow the 2-hour rule: do not leave meats and cheeses out for more than 2 hours; replenish from the fridge as needed. Refrigerate leftovers at 40°F or below promptly.

Pro Tips

• Use the 4-3-2-1 rule for balance: 4 cheeses, 3 meats, 2 crunchy elements, 1 bold condiment.
• Pre-cut only 30–50% of each cheese so it stays moist yet effortless to grab.
• Keep wet items in bowls (olives, mustard, pickles) so crackers stay crisp.
• Temperature matters: cheeses taste best around 68–72°F.
• Stash refills (extra crackers, grapes, nuts) so the board stays full without crowding.

Variations

• Mediterranean: Swap pepper jack for feta, add marinated artichokes, pita chips, and fig jam.
• Game Day: Add smoked sausage slices, spicy pepper jack, pretzel thins, and a hot-honey drizzle.
• Budget-Friendly: Choose two cheeses (cheddar, gouda), two meats (salami, ham), and one cracker style; the sweet–spicy mustard still makes it special.

Storage & Make-Ahead

Make the sweet–spicy mustard up to 2 weeks ahead; cover and refrigerate. Wash and dry grapes 1 day ahead. Slice baguette up to 4 hours ahead; keep airtight. Keep cheeses and meats sealed and chilled until 30–45 minutes before serving. After serving, wrap cheeses in parchment or cheese paper (then loosely in foil) and refrigerate up to 7 days. Store meats airtight up to 3–4 days. Keep crackers in an airtight container at room temperature. Always refrigerate perishable items at 40°F or below and observe the 2-hour room-temp limit for food safety.

Nutrition (per serving)

Approximate per appetizer serving (of 20): 650–720 calories; 35–42 g fat; 45–55 g carbohydrates; 28–34 g protein; 1200–1700 mg sodium; 12–18 g sugars. Values will vary based on exact brands and portions consumed.