How To Build a Better Charcuterie Board (2024)

FAQs

What is the 3-3-3 rule for charcuterie board? ›

Creating Interest with the 3-3-3-3 Rule

Choose three cheeses, three meats, three starches, and three accompaniments for a perfect and balanced board, every time!

After all that meat and cheese, you're going to need something to balance those rich flavors. Cairo suggests accenting the board with acidic pickles, crunchy nuts, whole grain mustard (Maille is his favorite brand), tinned fish, and something sweet like quince jam or a drizzle of honey.

There are a few that I would stay away from eggplants, brussels sprouts, turnips, beets, zucchini and mushrooms. Many of these vegetables taste best when cooked, and Charcuterie boards generally don't include steamed or cooked veggies.

Though there are many easy charcuterie board ideas out there, the process is somewhat formulaic. Start by adding structure with little dishes, then place your ingredients on the board starting with the largest elements like the cheeses and meats, followed by smaller items like crackers and fresh produce.

Incorporate fresh and dried fruits, such as figs, grapes, or apple slices, to add a natural sweetness and refreshing element that balances the richness of the meats and cheeses. To balance out the bread-based vessels to hold your bites, consider including bell peppers or celery to serve as your base as well.

2Place the cheddar, gouda, prosciutto, salami, and summer sausage evenly around the board, keeping the individual types of meats and cheeses all grouped together. 3Fill the bowls on the board with the olives, honey, and smoked almonds. 4Fill spaces in between with berries, apples, grapes, and fresh herbs.

Add savory and sweet accompaniments.

For example, mustard, briny foods and nuts near salami and sopresseta, and sharp cheeses like parmesan. Pair sweet accompaniments like fresh fruit, jams, and candied nuts, near the brie cheese or goat cheese. Cheddar cheese pairs well with savory and sweet.

Include nuts like almonds, walnuts, or pistachios for a touch of crunch and protein. Pickled Perfection: Include cornichons, olives, or marinated peppers for a tangy and salty counterpoint to the richness of the cheeses and meats. Sweet Spreads: Offer jams, honey, or mustard for dipping and adding flavor variety.

How to make charcuterie for beginners? ›

To make a charcuterie board for beginners, start by selecting a variety of meats, cheeses, and crackers. Arrange them on a large board or platter, leaving some space between each item. Add some fruits, vegetables, and nuts to the board, and consider adding some dips or spreads.

I've found the following ratio works great: 4 types of cheese, 4 types of meat, 3 types of bread/crackers, 1 type of chocolate, 2-3 different nuts, 1 jam, 1 honey, and 1-2 types of olives. Cornichons are a non-negotiable for me and I always have them on a charcuterie board!

The 3333 rule applies to the number of foods to create the perfect board. To follow the 3,3,3,3 rule, stick to three cheeses, three meats, three starches, and three accoutrements.

Briny, pickled or marinated: olives, co*cktail onions, cornichons, dill pickles, pepperoncini. We love green olives stuffed with garlic or feta, and I also like including olive tapenade and bruschetta. Savory Dips and spreads: Whole ground mustard, hummus, ranch, balsamic dip. Veggies – cold cut, if desired.

Depending on the size of your board, you should have one each of cow, sheep, and goat options with soft rind, firm, and hard cheeses in the mix. Flavors should range between nutty and mild to funky and unique. Rule of thumb: 1 cow, 1 sheep, 1 goat; 1 soft, 1 firm, 1 hard.

Gather your ingredients.

I've found the following ratio works great: 4 types of cheese, 4 types of meat, 3 types of bread/crackers, 1 type of chocolate, 2-3 different nuts, 1 jam, 1 honey, and 1-2 types of olives. Cornichons are a non-negotiable for me and I always have them on a charcuterie board!