Thanksgiving Charcuterie Board
What I love about a holiday charcuterie board is how effortless yet impressive it feels. You don’t have to cook everything from scratch or follow a strict recipe—just gather a mix of cheeses, cured meats, crackers, and autumn-inspired add-ons like cranberries, roasted nuts, or even little slices of pumpkin bread.
Equipment
- Large wooden or slate board
- Small bowls or ramekins
- Cheese Knives & Spreaders
- Mini Tongs or Forks
- Sharp knife & cutting board
- Small Spoons
Ingredients
Cheeses
- 1 wedge Brie about 6 oz
- 1 block sharp cheddar 8 oz
- 1 wedge blue cheese 4 oz
- 1 log goat cheese 4 oz
Meats
- 6 oz prosciutto
- 6 oz salami sliced
- 4 oz turkey slices optional, for theme
Crackers & Bread
- 1 box assorted crackers about 8 oz
- 1 baguette sliced
- 1 sleeve breadsticks
Fruits & Sweets
- 1 cup red grapes
- 1 cup dried cranberries
- 1 –2 fresh figs or fig jam
- 1 small bowl candied pecans about ½ cup
- 1 small piece pumpkin bread sliced into cubes
Extras & Garnishes
- ½ cup mixed olives
- ½ cup roasted almonds
- Fresh rosemary sprigs
- Small dish of honey or maple butter
Instructions
Step 1: Prep everything first
- Clear a large workspace so you can lay everything out and see it—this makes assembly so much easier.
- Remove all cheeses from the fridge 30–60 minutes before serving so they lose the chill and reveal their full flavor and texture.
- Slice the baguette on the bias into ½-inch slices; if you like a little crunch, toast them lightly.
- If any olives or jarred items have excess brine, give them a quick drain or pat with a paper towel.
- Portion jams, honey, and nut mixes into small bowls or ramekins so you can place them on the board without leaks.
- Pro tip: Letting cheese warm up is worth the wait — it becomes creamier and more aromatic, and guests notice the difference.
Step 2: Anchor the board with bowls and big items
- Place 3–5 small bowls on the board first (jam, olives, candied pecans, honey). These act as visual and practical anchors.
- Spread the bowls out so they create balance across the board—one near the top, one near the middle, one near the edge.
- Leave enough room between bowls for cheeses and meats so nothing looks crowded.
- Pro tip: Use mismatched but coordinated bowls (wood, ceramic, glass) for texture and interest — they add character without extra effort.
Step 3: Arrange the cheeses (start with the largest pieces)
- Position whole or large-format cheeses first: wedge of brie, block cheddar, a log of goat cheese, and the blue cheese wedge. Space them so guests can easily access each one.
- Pre-slice a few pieces from the harder cheeses (cheddar) so guests can grab those quickly, but keep most intact for presentation.
- For the brie: score the top with a knife in a crisscross pattern or place it whole with a small spreader beside it.
- Place the goat cheese log near a dish of honey or fig jam; those pair beautifully.
- Pro tip: Put spreadable cheeses (brie, goat cheese) next to crackers or bread so guests don’t have to hunt for the right accompaniments.
Step 4: Add the cured meats (create movement and volume)
- Fold prosciutto into loose rosettes or drape over a small pile of breadsticks to create height.
- Fan salami or pepperoni slices in overlapping rows or fold into little stacks for texture.
- If using turkey slices, roll them and tuck them into a corner to reinforce the Thanksgiving theme without overpowering the board.
- Space meat groupings around the cheeses so there’s always a protein near a cheese.
- Pro tip: Folding and rolling meats gives the board volume and makes it look intentional — think “little edible bouquets.”
Step 5: Tuck in crackers, bread, and crunchy elements
- Fan crackers along one side or stand them upright in a small pile to add vertical interest.
- Lay baguette slices in a semi-circle or stagger them so they’re easy to grab.
- Fill narrower gaps with breadsticks or extra cracker types for variety.
- Pro tip: Keep fragile crackers separated from sticky spreads and soft cheeses to avoid soggy bites and frustrated guests.
Step 6: Add fruits, sweets, and seasonal touches
- Cluster grapes in small bunches rather than scattering single grapes—clusters read as more abundant and polished.
- Halve fresh figs and place them cut-side up so they look lush; scatter dried cranberries in small piles for pops of color.
- Nestle pumpkin bread cubes or small slices near goat cheese or brie for that fall surprise.
- Sprinkle candied pecans or roasted almonds into open spaces for crunch and warmth.
- Pro tip: Use odd numbers when grouping items (3, 5, or 7) — it feels more natural and pleasing to the eye.
Step 7: Fill gaps, add herbs, and balance colors
- Step back and look for empty pockets; fill them with small piles of nuts, extra crackers, or single sprigs of rosemary.
- Scatter a few fresh rosemary sprigs around the board to add color and a woodsy aroma.
- Ensure color balance—if one side is heavy on reds, add some golden or green elements to the opposite side.
- Place cheese knives and spreaders where they’re easy to reach, and include a small spoon for jams/honey.
- Pro tip: Create height with bowls or by stacking a few slices of bread—variation in height makes the board feel abundant and intentional.
Step 8: Final presentation and serving basics
- Put the completed board on a stabilizing surface (table or counter) with small plates and napkins nearby.
- Add toothpicks or little tongs for easy picking, and remind guests to use the appropriate knife for each cheese if you want to keep flavors pure.
- If you’ll serve wine or a hot cider, set glasses a few inches away so the board remains the focal point.
- Food-safety note: Perishable items (soft cheeses, meats) should be refrigerated if left out for longer than two hours.
Step 9: Leftovers and cleanup (quick wrap)
- Wrap leftover cheeses tightly in parchment and store in the fridge in an airtight container—hard cheeses last longer if slightly wrapped to breathe.
- Store crackers separately to keep them crisp.
- Use leftover clustered grapes, meats, and cheeses the next day in salads, sandwiches, or breakfast toast.
- Pro tip: Label the cheeses with little flags (or sticky notes) on the board before guests dig in — it’s helpful and looks charming.
Notes
Nutritional Value (per serving, approximate):
- Calories: 350–400 kcal
- Protein: 14–16 g
- Carbohydrates: 20–25 g
- Sugar: 6–8 g
- Fat: 25–28 g
- Fiber: 2–3 g
- Sodium: 600–750 mg