Picnic Charcuterie Board
Create the perfect portable picnic charcuterie board with cured meats, cheeses, fruits, and spreads. Easy 25-minute assembly for outdoor dining.
Equipment
- cutting board
- knife
- measuring cups
- measuring spoons
- serving bowls
Ingredients
Meats
- 4 ounces Genoa salami thinly sliced
- 4 ounces prosciutto thinly sliced
Cheeses
- 4 ounces sharp cheddar cheese block, cut into 1/2-inch cubes
- 4 ounces Brie cheese small wheel, at room temperature
- 4 ounces herbed goat cheese log
Bread & Crackers
- 1 small baguette sliced into 1/2-inch thick rounds
- 5 ounces assorted crackers
Fruits
- 1 cup red grapes washed and dried
- 1 cup green grapes washed and dried
- 1 large Granny Smith apple cored and thinly sliced
- 1/2 cup dried apricots
Other
- 1/4 cup whole almonds
- 1/4 cup pitted Kalamata olives
- 1/4 cup fig jam
- 2 tablespoons honey
Instructions
- Select a sturdy wooden cutting board, serving platter, or a flat-bottomed tray suitable for transport to your picnic spot. Wash and thoroughly dry both the red and green grapes. Core the large Granny Smith apple and slice it thinly into 1/8-inch to 1/4-inch rounds; if preparing more than 30 minutes ahead, toss the apple slices lightly with 1 teaspoon of lemon juice to prevent browning. Drain the 1/4 cup of pitted Kalamata olives well.
- Place the 4-ounce wheel of Brie cheese and the 4-ounce herbed goat cheese log towards the center of your chosen board. Scatter the 4 ounces of cubed sharp cheddar cheese in a few different areas around the board to ensure even distribution and visual appeal.
- Artfully arrange the 4 ounces of thinly sliced Genoa salami and 4 ounces of thinly sliced prosciutto on the board. You can fold the salami slices into quarters or roll them loosely. Drape the prosciutto in soft, appealing folds to create texture and make it easy for guests to serve themselves.
- Arrange the 1 small baguette, sliced into 1/2-inch thick rounds, and the 5 ounces of assorted crackers around the cheeses and meats. Ensure they are easily accessible and provide a variety of shapes and textures for pairing.
- Tuck the washed red and green grapes into any empty spaces on the board, creating clusters. Distribute the thinly sliced apple pieces and the 1/2 cup of dried apricots amongst the other components, adding pops of color and natural sweetness.
- Sprinkle the 1/4 cup of whole almonds and the drained 1/4 cup of pitted Kalamata olives around the board to fill any remaining gaps. These additions provide a delightful crunch and a savory, briny counterpoint to the other flavors.
- Place small serving bowls on the board or alongside it. Spoon the 1/4 cup of fig jam into one bowl and pour the 2 tablespoons of honey into another. Provide small spreaders or spoons for each condiment.
- Once assembled, your picnic charcuterie board is ready to enjoy. For transport, you can cover the board tightly with plastic wrap or transfer components to separate containers and assemble them upon arrival at your picnic destination. Serve immediately or chill for up to 2 hours before departing.
Notes
If preparing the apple slices more than 30 minutes ahead, toss them with lemon juice to prevent browning. For transport, cover the board tightly or assemble at the picnic site.