How to Make an Easy, Delicious Charcuterie Board Table 

One thing I have learned after running a bakery for four years is that good food can really have an effect on people. Guests almost turn giddy at the sight and smell of good food. That is why a Charcuterie Board table can be so magical if done correctly. As the curator of the charcuterie board, it is your job to make the display beautiful, and fill it with delicious easy-to-eat food. 

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What is a Charcuterie Board Table?

A Charcuterie board is an appetizer or light meal served on a board that includes different meats, cheeses, spreads, and crackers. In the same family of charcuterie boards are grazing boards, or grazing tables. These have the same spread-like appearance as a charcuterie board, but with less strict qualifiers. Grazing tables may include desserts, kid-friendly treats, and other unique foods that do not fall into the meat, cheese, or bread category. I view the two interchangeably when planning events for larger groups, and throughout this article may use the terms interchangeably. 

In short, a Charcuterie Table is a Giant Charcuterie board. It can be a pretty magical sight to see a table full of delicious food. But a perfect grazing table is not just about the visual appeal–it must also be delicious. 

What occasions are Charcuterie Board Tables for?

Truly, any large gatherings is perfect for a Charcuterie Board Table. They are very popular for baby showers, bridal showers, corporate events, and weddings. When created for showers, the charcuterie display is often the main meal, whereas, for weddings, it is often served at cocktail hour before the full dinner.

Things to avoid when creating a Charcuterie Board Table

An Intimidating Charcuterie Spread

When creating a whole large table of charcuterie, you will need to think about the majority of the people eating from your spread. Most often, your group won’t be made up of cheese board experts. I can guarantee it will be made up of hungry guests who love good food. They will make their way to the table and they will look for what they can quickly get on their plate or in their mouths.

Make it easy on them! Later I will talk about how to properly arrange your table, but the key is to place items that go well together close together so that your guests very quickly know what to eat. It also ensures they have a good experience with your grazing table. There is nothing exciting about a plain cube of Colby cheese, but pair it with some Genoa salami and hot honey and you have quite a treat.

Keep it simple. New spreads or funky colors you have never seen on cheese can cause panic even to the swankiest among us. You want to make sure that even at first glance your guests can picture the first bite they are going to take. An example of this would be putting your crostini right next to the bruschetta, or the carrot sticks next to your hummus. Don’t make your guests have to work too hard to understand how to enjoy your board.

Form over Function

When creating a large Charcuterie Table, you may be tempted to look for large uncut cheeses or meats. While they do help to fill space and add some visual interest, they are also impractical for eating. Start by making a list of items you want to have based on what goes together. You don’t just want to go to the cheese aisle at Trader Joe’s and pick out the prettiest cheeses you see.  Make sure you choose a cheese that matches the flavors on your board because the most interesting-looking one might also be a very stinky option.

Little things like cutting your cheese and meats into bite sizes, having plenty of quality utensils, and labeling items can go a long way in helping your guests enjoy their charcuterie table.  So much of charcuterie is making your food look beautiful. But when it comes to food, beautiful should also mean delicious looking.

Lack of Flavor diversity

Whether your charcuterie board is for an appetizer, a light afternoon snack, or a meal, you always want plenty of diversity in your options. In other words, instead of having all salty snacks on your board, also have hints of sweets throughout the board.  Fresh fruits are great for both adding flavor and color to your table. Nuts, edible flowers, seeds, and a variety of crackers are all great additions to a grazing board.

In turn, if you are making a dessert board, you always want some salt to peak through the sweetness. A great way to achieve this would be chocolate-covered potato chips, chocolate-dipped pretzels, chocolate peanuts, or wafers dipped in a sweet spread.

How many will my Charcuterie Board Table feed?

The rule of thumb for Charcuterie boards is to allow each person 3 oz.  If you are like me, it seems impossible to picture three ounces of food.  I simplify this equation by breaking my board into three categories.  A typical board would be meat, cheese, and extra (fruit, veggies, crackers).  Therefore if you have 50 people you would want 50 ounces of meat, 50 ounces of cheese, and 50 ounces of extras. 

• One pound of cheese, one pound of meat, and one pound of a combination of fruit, veggies, and crackers equals 16 people.
• Example: 50 people= 50 oz./ 16 (this is the number of oz. in a lb.)= 3.125
  • Round to 3 lb.’s of each category

How to prepare ahead for a Charcuterie Board?

This is definitely one of the most important things to think about when preparing for a large event. Most of the items on a charcuterie board require refrigeration, so you need to make sure you have room in your refrigerator. I think it helps to store each component separately in the refrigerator and then put it together right before the party. Prep is the most crucial part of charcuterie, but also the most useful. When event time comes around you just set out your spread and relax.

• Keep meat products in the refrigerator until the last minute. They should only be out of the fridge for two hours.
• Although cheeses should not be out for a prolonged amount of time, they are served best at room temperature.
• Prep everything that can be out of the refrigerator beforehand.
• Keep any crackers in their package until the last minute.
• Have a layout planned for everything.  Set your boards or cake stands up beforehand so all you have to do is fill in the gaps.
• Any items that go into a bowl, like hummus or a dip, should be in the bowl and in the fridge.
• Prep is very important to charcuterie for large groups.

How to Assemble Your Charcuterie Board Table 

A Table often requires you to fill a large space. This can be overwhelming at first; however, it becomes much simpler when you break the board down. The basic concept is to create a little station on your board that helps your guests create the perfect bite. You start by picking out the main course, which can be a dip, meat, or cheese. You display the main item in the center, creating a focal point for that section of the table. Then you place around items that pair well with it. My all-time favorite charcuterie combo is fresh tomato bruschetta with toasted crostini. Also paired around that can be a variety of crackers, balsamic glazes, and different soft cheeses. It also goes with a variety of cheeses; maybe a bowl of marinated mozzarella sits next to it, or burrata cheese is broken on top of a platter of bruschetta. 

Below I have broken down a go-to cheat sheet on how to plan and assemble your board. 

Thrillers

This is basically the main course of the board. They should be the largest items on the board, which means they may be placed on a large platter or bowl, whatever helps them to be the focal points of the board. Popular choices for the perfect charcuterie board may be a bowl of bruschetta, a salami rose, hummus, or a cast iron full of baked brie.

Fillers

These items will accompany your thrillers. So if bruschetta is your thriller, then your filler will be crostini to eat the bruschetta on and maybe some burrata cheese to throw on the crostini as well. These are great ways to add a variety of flavors to your board.

• Common combos:
  • Hummus: Naan bread bites, pita chips, carrot sticks.
  • Baked brie: Butter crackers, Triscuits crackers, Baguette slices (crostini)
  • Bruschetta: Marinated Mozzarella, Burrata cheese, Crostini, Toasted Sourdough, Fresh basil
  • Salami Rose: Smoked Gouda, Muenster cheese, Cheddar, Butter crackers, Triscuits crackers

Spillers

These are items that don’t directly pair with any items but add to the overall board. This can include fresh fruits, chocolates, candied nuts, and dried fruits. Perfect for filling any blank spots on your table

Putting them all together

I like to think of my charcuterie spread as a table runner. So I start by cutting parchment paper or butcher paper into strips and line my table with a paper table runner. Then I place down my “Thrillers”. Each table is different but I recommend a thriller every 2 ft. Then around your Thriller start placing your fillers, cheeses, veggies, and carbs. Once those are placed you should start to see a nice spread starting to form. Now you go through and bulk your board up with your spillers. Fill in any empty spaces with your delicious fresh fruit, chocolates, and nuts. Then go in with fresh flowers to really add elegance to your board. You can just simply stick them amongst your food, or place little vases throughout your display. Bonus points if they are edible. 

Labeling

In a small group, people are able to ask questions about the food, but when you are at a large event the guests are on their own. Knowing what to expect when tasting something can really help your guest enjoy their food. For example, if a guest thinks they are biting into a simple cube of mozzarella, but it is actually a hot pepper cheese, it can be jarring for your guest. Now this does not mean every item needs to be labeled. Just the items that may not be obvious to your guests. 

What supplies do I need for my Charcuterie Board Table?

This is another part of charcuterie that is flexible.  You could put a lot of money into your board, or you can accomplish one on a budget. 

• Butcher Paper: This is a great outline for your table. I would place it across the table like a runner and then create your spread on top of it. It keeps the table clean and you can throw the whole thing away when you’re done. Here is a roll that is easy to run across your table.
• Labels: Here are some great customizable labels.
• Boards: It helps to have a couple boards on your table to add depth to the display. It also can help you visualize each segment. This could include just a singular wooden board or several boards of different materials and textures. The two most common kinds of charcuterie boards are wooden and slate. You can work with a larger board, several small boards, a large platter, or a long charcuterie board. You can even use a wooden cutting board.
  • Here is a nice option for large events with over 20 people. It can come in a pack of three and would be great in combination with different platters and bowls. 
  • Here is one that is large, and easy to transport. It also can be packed full of food because it does not have a handle.
  •  This is a good option if you just want to be able to use it over and over again for more intimate dinner parties or gatherings.
• Bowls: If you are including dips, marinated mozzarella, or anything liquid then you will need a bowl.  They also add to the complexity and design of your overall board. I love THESE small bowls from Amazon.
• Utensils: This is where you can go overboard or keep it simple.  When dealing with larger crowds it is best to keep it simple and have plenty.  The most important tools to me are tongs, charcuterie knives and charcuterie spreaders. For a medium crowd here is a smaller, more quality set. For a very large crowd, you may want disposable options, like this for affordability and easy cleanup.
• Cake Stands: This one is optional and geared more towards grazing tables.  When you have a display for over 30 people you want to make sure you bring some varying heights to your display.  Cake stands are very helpful to the overall look of your spread.  I really love tiered cake stands especially due to their ability to hold a lot and look full. Here is a versitile teired cake stand. Here is another more unique option.

Butter Boards

Having a couple butter spreads mixed throughout can really add to the variety of flavors and textures on your table. For more information on how to create butter boards, click here.

Extra Tip: Dont skimp on the Carbs

Maybe this is the baker in me talking, but don’t be afraid to add some delicious carbs to your board. Not just crackers, but garlic knots, soft rolls, naan, and even small tortillas. People find comfort in carbs and often use them as a great starting point. 

More on Charcuterie

• Charcuterie for Large Groups
• Guide to Butter Boards
• Best Honey for Charcuterie Boards- Plus Hot Honey Recipe
• How to Assemble Charcuterie Ahead Time
• Christmas Charcuterie Boards

Best Recipes for Charcuterie

• Whipped Feta and Roasted Strawberries
• Fresh Bruschetta Recipe
• Baked Brie Recipe
• Blackberry Compote Recipe
• Fresh Sourdough Recipe
• Fresh Strawberry Jam
• Mini Charcuterie Boards
• Charcuterie Boards and Pastry Class

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