Quick Charcuterie Snack Board (Printable)

A tasty cheese and meat board with fresh fruits and nuts, perfect for quick, elegant snacking.

# What You Need:

→ Cheeses

01 - 1.8 oz Brie cheese
02 - 1.8 oz sharp cheddar cheese
03 - 1.8 oz goat cheese

→ Meats

04 - 1.8 oz prosciutto
05 - 1.8 oz salami

→ Fresh Fruits

06 - ½ cup seedless grapes
07 - ½ apple, sliced
08 - ¼ cup mixed berries (strawberries, blueberries)

→ Accompaniments

09 - 12 to 16 assorted crackers or sliced baguette
10 - ¼ cup mixed nuts (almonds, walnuts)
11 - 2 tablespoons honey or fig jam
12 - 6 to 8 olives

→ Garnishes (optional)

13 - Fresh herbs such as thyme or rosemary

# How To Make It:

01 - Place the Brie, sharp cheddar, and goat cheeses evenly spaced on a large plate or wooden board.
02 - Fold or roll the prosciutto and salami, then position them alongside the cheeses.
03 - Cluster the seedless grapes, sliced apple, and mixed berries around the board in small groups.
04 - Fill remaining spaces with crackers or baguette slices, mixed nuts, and olives for variety and texture.
05 - Present honey or fig jam in a small bowl for dipping alongside the board.
06 - Optionally garnish with fresh herbs. Serve immediately to preserve freshness.

# Helpful Tips:

01 -
  • It takes 10 minutes but looks like you tried, which is basically the holy grail of entertaining.
  • Everyone finds something they love, so there's no complicated cooking or dietary negotiations.
  • It's a perfect excuse to use that beautiful board that's been sitting in your cabinet.
02 -
  • Take your cheeses out of the fridge 15 minutes before you plate them—cold cheese is tight and flavorless, but room temperature cheese is soft and genuinely delicious.
  • Buy your meats from the deli counter and ask them to slice it fresh; pre-packaged stuff tastes like plastic in comparison.
03 -
  • Invest in a good wooden board or even just a beautiful large plate—people eat with their eyes first, and the vessel matters.
  • Keep your honey or jam warm by serving it in a small bowl rather than drizzling it directly on the board so people can control how much sweetness they add.
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