10 Tips for a Beautifully Bougie Charcuterie Board

"Eating, and hospitality in general, is a communion, and any meal worth attending by yourself is improved by the multiples of those with whom it is shared." - Jesse Browner

A charcuterie board is the ultimate trick to simple and crowd pleasing hospitality. It feels special, but still somehow effortless. Truly, it's a magical way to clean out the refrigerator...and the cupboards...and the garden...in a way that is gorgeous enough to post on Instagram.

Here's how to nail it:

1. Draw inspiration from the classic charcuterie food groups. These include cured meats, cheeses, fruits, nuts, crackers, pickled vegetables, and jams. A classic board will include one or two of each.

2. Don't limit yourself to them, though! Add whatever you want - I've used dark chocolate, sun dried tomatoes, freeze dried red peppers, fresh herbs, roasted vegetables, pumpernickel pretzels...really anything goes! A charcuterie board can be a great way to use items you're not quite sure what to do with otherwise.

3. Use cookie cutters. Small cookie cutters are an underrated tool. Use them to shape a couple of your cheeses, meats, or fruit slices. It's a quick way to make your board fun and aesthetically pleasing. Want to see two toddlers fight over fresh mozzarella? Cut it into a mouse shape.

4. Have a focal point - or two! Every charcuterie board needs a "wow factor". In my board above, there are two. The baked brie with huckleberry jam is a safe and beautiful crowd pleaser. It works every time. The other focal point is the roast artichokes. These are more unexpected, and bring a farmstand touch to my platter. Other favorite showstoppers of mine have included chocolate covered strawberries, a trio of flavored raw honey pots, and even a small roast!

5. Balance flavors and textures. Most experienced charcuterie board makers will tell you to include both a hard cheese and a soft cheese. One should be mellow and buttery, the other pungent and sharp. Apply the same principle to your meats. A sweet apple chicken sausage would balance nicely with crispy grilled prosciutto! A good charcuterie board provides variety. Your items should reflect this, and be as diverse as possible.

6. Layer dishes and boards. Use small ceramic dishes to add visual interest and loose organization to your platter. You can also get this effect by putting smaller trays on top of your larger ones, or incorporating small honey pots and jam jars.

7. Opt for fresh fruit over dried. This is a break from the classic charcuterie setup, but I stand by it. Most people honestly prefer it. Fresh fruit has a more authentic taste, a juicier texture, and a more vibrant aesthetic appeal. It's also much more nutritious! Seriously, fresh fruit is a winning choice all around.

8. Contrast colors and shapes. The less uniform, the better. Be intentional in mixing large and small items, round and stick shapes, bright reds and deep greens. The more contrast and visual appeal you create, the fresher your food will look. Your brain will register this, and send the good news straight to your taste buds!

9. Throw in something unexpected - and preferably with a story. In this case, my son brought in a bunch of mint leaves from our garden. Onto the board they went! They added a little something extra, both in flavor and in visual appeal. Best of all, he was able to take pride in his contribution.

10. Jumble it up! We are going for warm, messy abundance, not grid style perfection. Some of your smaller items - nuts, berries, etc. - should be scattered carelessly across the tray. A charcuterie board is the best place to be "perfectly messy."



Everyone loves a charcuterie board. It's simple enough for the kids, sophisticated enough for the snobby neighbors, and aesthetically impressive enough for your cool younger cousin. Try it today - you'll be glad you did!