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4.7 from 18 votes

How to Build a Charcuterie Board

A SALTY-SWEET mix of meats, cheeses, fruit, chocolate almonds, Triscuits, Wheat Thins, GOOD THiNS, and more for your next GIRLS-NIGHT-IN!! There's something for everyone on this EASY-TO-ASSEMBLE board!!

Prep Time
10 mins
Total Time
10 mins
Servings: 8
Calories: 231 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 4 cheeses – Aged Manchego Gouda, Cheddar and Parmesan
  • 3 flavors of Salami
  • Cracked Pepper Sliced Turkey Breast
  • 3 Fresh Fruits – Red and Green Grapes Green Apples
  • 2 Dried Fruits – Apricots and Cranberries
  • 2 Nuts – Salted Cashews and Pecans
  • Chocolate-Covered Almonds
  • Triscuits
  • Wheat Thins
  • Good THiNS

Instructions

    Cup of Yum
  1. Add all ingredients to a large platter or board, arranged similarly to the photos or as desired. See Notes below.

Notes

  • Cheese taste best when allowed to come to room temp for at least 30 minutes before serving.
  • The ingredients are very flexible and can be mixed-and-matched according to availability and personal preferences; read the blog post for suggestions.
  • Anything leftover from your board makes great goodie bags for your friends. Send them on their way with a memory of your girls night together.
  • Inspired by Chef Levi, try this salty-sweet combination consisting of 1 thin slice of Cheddar cheese,  a thin slice of green apple, and sprinkled with cinnamon sugar on top of Triscuits, Wheat Thins, or GOOD THiNS.

Nutrition Information

Serving 1 Calories 231kcal (12%) Carbohydrates 21g (7%) Protein 9g (18%) Fat 13g (20%) Saturated Fat 5g (25%) Polyunsaturated Fat 7g Cholesterol 27mg (9%) Sodium 325mg (14%) Fiber 3g (12%) Sugar 13g (26%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 231

% Daily Value*

Serving 1
Calories 231kcal 12%
Carbohydrates 21g 7%
Protein 9g 18%
Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 7g 41%
Cholesterol 27mg 9%
Sodium 325mg 14%
Fiber 3g 12%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.