Thanksgiving Charcuterie Board

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5

3 reviews
Excellent

Thanksgiving Charcuterie Board

Share a Thanksgiving Charcuterie Board for mid-day grazing before the main meal. Filled with a bounty of meat, cheese, and seasonal fruits, and holiday touches, this platter is as abundant as it is beautiful.

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Ingredients

Servings

Meat and cheese (see note 1):

  • 8 ounces prosciutto or serrano ham
  • 1 (8 ounce) round Brie cheese
  • 1 (8 ounce) wedge gouda or Fontina or Parmesan
  • 1 (4 ounce) wedge Roquefort cheese blue cheese
  • 4 ounces cheddar cheese cubed

Spreads (see note 2):

  • cranberry sauce whole berry
  • honeycomb or honey, fresh

Fruits and veggies (see note 3):

  • red grape
  • apple a mix of red and green (Gala apples brown the slowest, slices
  • pear cored and quartered
  • pomegranate seeds
  • green beans blanched, slender

Fillers and garnishes (see note 4):

  • olive and baby pickles
  • maple cookies
  • pecans candied
  • rosemary and sage leaves, for garnish, fresh

Instructions

  1. Select your board, then arrange your meats and cheese in separate sections.
  2. Add bowls of jams, honey, and olives to fill in larger holes.
  3. Fill in the gaps with fruit, veggies, nuts, and cookies. Layer and overlap when needed; step back to view the board from afar to spot any slim spots.
  4. Garnish with herbs, and tuck in forks, spreaders, tongs, and other utensils where needed.

Notes

  • Store leftovers covered in the refrigerator for up to 4 days.
  • Meat and cheese: Since this snack board is served before a big turkey dinner, I feature just one type of meat. Choose your favorite or feel free to include more. For cheeses, I like to select at least one from each cheese category below and aim for four total.

    Meats: Serrano ham, prosciutto, country ham, Iberico ham, capicola, speck, bresaola, genoa, soppressata, finocchiona Soft cheese: Brie, feta, Camembert, chèvre, ricotta Semi-hard cheese: Fontina, muenster, Gouda, Havarti, Roquefort, gorgonzola, Manchego, Gruyère, Comté Firm cheese: Cheddar, Parmigiano-Reggiano, Romano

  • Meats: Serrano ham, prosciutto, country ham, Iberico ham, capicola, speck, bresaola, genoa, soppressata, finocchiona
  • Soft cheese: Brie, feta, Camembert, chèvre, ricotta
  • Semi-hard cheese: Fontina, muenster, Gouda, Havarti, Roquefort, gorgonzola, Manchego, Gruyère, Comté
  • Firm cheese: Cheddar, Parmigiano-Reggiano, Romano
  • Spreads and sauce: Cranberry sauce is the perfect choice at Thanksgiving, but any jam or jelly will do. Or, consider honey, mustard, or even maple syrup.
  • Fruit and vegetables: Choose something seasonal such as apples, pears, pomegranates, or persimmons. Toss sliced apples and pears in lemon juice before assembly to slow the oxidation process that causes the flesh to brown. 
  • Sweets: Maple-flavored cookies look so festive at Thanksgiving (Trader Joe's also has a version). I also love candied nuts, caramel corn, or candy corn on the board.
  • Yield: Your yield will vary depending on how much you buy which is determined by how many you are feeding. I usually plan on 1 to 2 ounces each of meat and cheese per person. 
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition Information

Show Details
Serving 1 serving (meat and cheese only) Calories 423kcal (21%) Carbohydrates 1g (0%) Protein 23g (46%) Fat 37g (57%) Saturated Fat 15g (75%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 15g (75%) Trans Fat 0.04g (2%) Cholesterol 91mg (30%) Sodium 1683mg (70%) Potassium 211mg (4%) Sugar 0.1g (0%) Vitamin A 263IU (5%) Calcium 181mg (18%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 423 kcal

% Daily Value*

Serving 1 serving (meat and cheese only)
Calories 423kcal 21%
Carbohydrates 1g 0%
Protein 23g 46%
Fat 37g 57%
Saturated Fat 15g 75%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 15g 75%
Trans Fat 0.04g 2%
Cholesterol 91mg 30%
Sodium 1683mg 70%
Potassium 211mg 4%
Sugar 0.1g 0%
Vitamin A 263IU 5%
Calcium 181mg 18%
Iron 1mg 6%

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

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