This Italian Charcuterie Board is my favorite way to slow down and snack with friends. It is colorful, simple to build, and full of savory bites that feel special without any fuss. Follow my easy layout and make it your own.
Italian Charcuterie Board
Equipment
- 1 Serving board wooden board, slate, or baking sheet lined with parchment
- 3 Small bowls for olives and spreads
- 2 Cheese knives
- 2 Small tongs
- 1 Parchment Paper (optional)
Instructions
Assembly
- Pick a large wooden board, slate, or a baking sheet lined with parchment. Add a few small bowls for olives and spreads.
- Cube firm cheeses and slice wedges. Leave soft cheeses whole with a small knife. Let cheeses sit at room temperature for 20 to 30 minutes so flavors bloom.
- Fold slices into halves or quarters and tuck into loose stacks. Roll bresaola for height and texture.
- Set cheeses on different corners or sections, then add bowls of olives, pesto, and jam to create structure and easy access.
- Nestle meats beside cheeses that pair well, like provolone with turkey salami and ricotta with bresaola.
- Scatter grapes, figs, tomatoes, and artichokes to add color and freshness. Balance sweet and salty in every area.
- Slide in grissini, crostini, and crackers just before serving so they stay crisp.
- Drizzle a little olive oil on ricotta, add balsamic glaze to tomatoes, and tuck in herbs. Place small tongs and cheese knives.
Storage
- Refrigerate leftovers in airtight containers for up to 3 days. Store meats, cheeses, and produce separately.
- Keep crackers at room temperature in a sealed bag. Rewrap cheeses in parchment, then cover loosely with plastic.
- To serve again, bring meats and cheeses to room temperature for about 20 minutes. No reheating needed.
Notes
Why You’ll Love This Italian Charcuterie Board
- Balanced variety of textures and flavors, from creamy cheeses to crisp crackers.
- Easy to scale for two or a crowd.
- Make-ahead friendly with quick last-minute assembly.
- Classic Italian-inspired elements with flexible swaps.
Italian Charcuterie Board Ingredients & Substitutions
- Meats: beef bresaola, turkey salami, chicken mortadella, smoked turkey, roasted chicken, turkey pepperoni. Sub: thinly sliced roast beef or grilled chicken strips.
- Cheeses: fresh mozzarella balls, provolone, pecorino romano, asiago, ricotta drizzled with olive oil, mild goat cheese. Sub: scamorza or burrata for extra creaminess.
- Produce: grapes, figs (fresh or dried), cherry tomatoes, crisp cucumbers, thinly sliced pears, roasted red peppers.
- Briny bits: mixed olives, artichoke hearts, caper berries, sundried tomatoes, pepperoncini.
- Crunch: grissini breadsticks, crostini, rustic crackers.
- Spreads & extras: fig jam, honey, olive tapenade, basil pesto, whole grain mustard, high-quality extra-virgin olive oil, balsamic glaze.
- Garnish: fresh basil, rosemary, or thyme; lemon zest for brightness.
Step-by-Step Instructions to Make Italian Charcuterie Board
1. Choose your base
Pick a large wooden board, slate, or baking sheet lined with parchment. Add a few small bowls for olives and spreads.
2. Prep the cheeses
Cube firm cheeses and slice wedges. Leave soft cheeses whole with a small knife. Let them sit out 20 to 30 minutes so flavors bloom.
3. Fold and fan the meats
Fold slices into halves or quarters and tuck into loose stacks. Roll bresaola for height and texture.
4. Place anchors first
Set cheeses on different corners, then add bowls of olives, pesto, and jam. This creates structure and easy access.
5. Add meats around the anchors
Nestle meats beside cheeses that pair well, like provolone with turkey salami and ricotta with bresaola.
6. Fill with produce and briny bites
Scatter grapes, figs, tomatoes, and artichokes to add color and freshness. Balance sweet and salty in every area.
7. Finish with crunch
Slide in grissini, crostini, and crackers just before serving so they stay crisp.
8. Garnish and serve
Drizzle a little olive oil on ricotta, add balsamic glaze to tomatoes, and tuck in herbs. Place small tongs and cheese knives.
Tips for Success
- Mix shapes and heights: rolled meats, cubed cheeses, and whole rounds.
- Color contrast matters: bright tomatoes near pale cheeses and deep olives.
- Label key items so guests can pick favorites quickly.
- Plan portions: about 3 to 4 ounces each of meat and cheese per person for light grazing.
- Keep crackers separate until the last minute to prevent softening.
Variations of Italian Charcuterie Board
- Antipasto style: add marinated mushrooms, roasted cauliflower, and white bean salad.
- Seafood twist: smoked salmon, lemony tuna salad, and capers.
- Veggie-forward: grilled zucchini ribbons, eggplant caponata, and extra nuts.
- Kid-friendly: mild cheeses, sliced turkey, cucumber coins, and sweet grapes.
- Seasonal: citrus and fennel in winter; peaches and cherry tomatoes in summer.
Serving Suggestions: What to Pair with Italian Charcuterie Board
- Drinks: sparkling water with lemon, iced tea with mint, or a grape juice spritz with seltzer and orange peel.
- Sides: simple arugula salad with lemon, marinated cannellini beans, or a warm bowl of tomato-basil soup.
- Breads: warm focaccia or garlic-rubbed toast.
Storage & Reheating Instructions
Refrigerate leftovers in airtight containers for up to 3 days. Keep meats, cheeses, and produce in separate containers.
- Crackers: store at room temperature in a sealed bag.
- Cheeses: rewrap in parchment, then cover loosely with plastic to prevent drying.
- To serve again: bring meats and cheeses to room temp for 20 minutes. No reheating needed.
Memories Made Around the Table
When I set out a board like this, everyone hovers, nibbling and chatting. The best stories always seem to appear between a slice of bresaola and a drizzle of honey.
FAQs
What meats work best if I skip traditional pork salumi?
Try beef bresaola, turkey salami, chicken mortadella, smoked turkey, roast chicken slices, or turkey pepperoni. Thin slices keep the classic feel.
How far in advance can I assemble the board?
Prep and portion everything up to 24 hours ahead. Keep items covered and chilled. Assemble meats and add crackers just before serving.
How much should I buy per person?
Plan about 3 to 4 ounces of meat and 3 to 4 ounces of cheese per person for a light meal, plus plenty of fruit, olives, and bread.
What cheeses can I use if I want milder flavors?
Go for fresh mozzarella, young provolone, mild goat cheese, and ricotta with olive oil and lemon zest.
Final Thoughts
With thoughtful variety and a few fresh touches, this Italian Charcuterie Board turns simple ingredients into a relaxed, generous spread. Enjoy every bite.