Putting together a Thanksgiving charcuterie board is my favorite way to welcome hungry guests. It is colorful, seasonal, and surprisingly simple. Here is a step-by-step guide to build a beautiful spread everyone reaches for first.
Thanksgiving Charcuterie Board
Equipment
- 1 Large serving board or platter about 16-inch round or similar
- 3 Small bowls or ramekins for olives, preserves, and wet items
- 2 Cheese knives
- 2 Small spoons for honey, mustard, and spreads
- 12 Cocktail picks or toothpicks for serving
Ingredients
Cheeses
- 4 oz sharp cheddar sliced
- 4 oz aged gouda sliced
- 4 oz brie or camembert wheel or wedge; score top for easy scooping
- 4 oz herbed goat cheese soft
Meats
- 4 oz turkey salami
- 4 oz smoked turkey sliced
- 4 oz beef bresaola sliced
- 4 oz turkey pepperoni
Crackers and breads
- 8 oz butter crackers
- 8 oz seeded crackers
- 12 crostini
- 2 cup mini pretzels
Fresh produce
- 1 apple sliced
- 1 pear sliced
- 2 cup grapes red or green, on the stem
- 6 figs halved
- 0.5 cup pomegranate arils
Sweet bites
- 4 oz dark chocolate squares
- 0.5 cup candied or roasted pumpkin seeds
- 0.5 cup dried apricots
- 0.5 cup dates
Savory extras
- 1 cup castelvetrano olives drained
- 0.5 cup cornichons drained
- 1 cup marinated artichokes drained
Spreads and dips
- 0.25 cup whole grain mustard
- 0.5 cup fig or cranberry preserves
- 0.25 cup honey
- 1 cup whipped ricotta with orange zest
Garnish
- 6 sprigs fresh rosemary
- 6 sprigs fresh thyme
Instructions
Assemble the Board
- Wash and dry fruit. Slice firm cheeses and score the soft cheese for easy scooping. Fold or roll meats into ribbons or rosettes. Set out small bowls for wet items like olives and preserves.
- Position small bowls on the board first, then add whole wedges or rounds of cheese in different corners to create balance.
- Arrange turkey salami, smoked turkey, and beef bresaola in gentle curves or fans around the cheeses to create flow.
- Cluster a few types of crackers and crostini in separate pockets so guests can see their options clearly.
- Add apple and pear slices, grapes, figs, and pomegranate arils. Keep juicy items near bowls and away from crackers.
- Dot the board with chocolate squares, dried apricots, pumpkin seeds, olives, and cornichons to fill any gaps.
- Drizzle honey over the brie or serve it on the side. Tuck in rosemary and thyme for a festive touch. Serve with small knives, spoons, and picks.
Notes
Why You’ll Love This Thanksgiving Charcuterie Board
- Balanced and festive with cozy fall flavors and colors.
- Prep-ahead friendly so you can focus on your guests.
- Customizable for all ages and tastes, from savory snackers to sweet tooths.
- Eye-catching centerpiece that doubles as an easy appetizer.
Thanksgiving Charcuterie Board Ingredients & Substitutions
- Cheeses: sharp cheddar, aged gouda, brie or camembert, herbed goat cheese. Sub: smoked cheddar, manchego, or a dairy-free wheel if needed.
- Meats: turkey salami, smoked turkey, beef bresaola, turkey pepperoni. Sub: sliced rotisserie turkey or chicken sausage coins.
- Crackers and breads: butter crackers, seeded crackers, crostini, mini pretzels. Sub: thin pita chips or flatbread.
- Fresh produce: apple and pear slices, red or green grapes, figs, pomegranate arils. Sub: persimmon wedges, clementines.
- Sweet bites: dark chocolate squares, dried apricots, dates, candied or roasted pumpkin seeds.
- Savory extras: castelvetrano olives, cornichons, marinated artichokes.
- Spreads and dips: whole grain mustard, fig or cranberry preserves, honey, whipped ricotta with orange zest.
- Garnish: fresh rosemary and thyme sprigs for aroma and color.
Step-by-Step Instructions to Make Thanksgiving Charcuterie Board
1. Gather and prep
Wash and dry fruit. Slice firm cheeses and score the soft cheese for easy scooping. Fold or roll meats into ribbons or rosettes. Set out small bowls for wet items like olives and preserves.
2. Place anchors
Position small bowls on the board first, then add whole wedges or rounds of cheese in different corners to create balance.
3. Add meats
Arrange turkey salami, smoked turkey, and beef bresaola in gentle curves or fans around the cheeses to create flow.
4. Fill with crackers and breads
Cluster a few types of crackers and crostini in separate pockets so guests can see their options clearly.
5. Tuck in fresh produce
Add apple and pear slices, grapes, figs, and pomegranate arils. Keep juicy items near bowls and away from crackers.
6. Sweet and salty extras
Dot the board with chocolate squares, dried apricots, pumpkin seeds, olives, and cornichons to fill any gaps.
7. Garnish and finish
Drizzle honey over the brie or serve it on the side. Tuck in rosemary and thyme for a festive touch. Serve with small knives, spoons, and picks.
Tips for Success
- Mix textures and flavors: creamy, crumbly, crunchy, sweet, salty, and tangy.
- Pre-slice some cheese so the first guest does not feel like they are “ruining” the board.
- Color block: group similar colors for impact, then add contrast with herbs and fruit.
- Keep crisp items crisp by separating juicy produce with ramekins or parchment.
- Food safety first: keep perishables chilled until 30 to 40 minutes before serving.
Variations of Thanksgiving Charcuterie Board
- Mini board for two: 2 cheeses, 1 meat, 1 fruit, 1 cracker, 1 spread.
- Kid-friendly: mild cheddar, turkey slices, pretzels, apple slices, grape halves, honey.
- Vegetable-forward: roasted carrots, pepper strips, cucumbers, marinated mushrooms, hummus, herbed goat cheese.
- Touch of spice: add spicy turkey pepperoni, hot honey, or a smoky paprika nut mix.
Serving Suggestions: What to Pair with Thanksgiving Charcuterie Board
- Simple sips: sparkling apple cider, grape juice spritzers, rosemary lemonade, or mint iced tea.
- Soups and sides: butternut squash soup, maple-roasted carrots, or a crisp green salad with apples and walnuts.
- Breads: warm baguette slices or soft dinner rolls on the side.
Storage & Reheating Instructions
- Before serving: keep cut meats and cheeses covered in the fridge up to 24 hours. Assemble 30 minutes before guests arrive.
- After serving: discard items that sat out over 2 hours. Store remaining cheeses and meats in airtight containers in the fridge for 2 to 3 days.
- Revive leftovers: refresh crackers in a low oven for a few minutes to re-crisp. No reheating needed for meats and cheeses.
Memories Made Around the Table
I love watching guests gather, nibble, and point out their favorites. There is always a new combo to discover, and someone inevitably claims the last fig with a grin.
FAQs
How far ahead can I make the board? Prep components up to 24 hours ahead. Slice firm cheeses and wash fruit, then assemble the board 30 to 40 minutes before serving.
How much should I buy per person? For appetizers, plan about 2 ounces cheese and 2 ounces meat per person, plus plenty of crackers and fruit.
How do I keep apples and pears from browning? Toss slices with a little lemon juice or a splash of orange juice, then pat dry before adding to the board.
What cheeses work best? Choose a mix: one creamy, one firm, one aged, and one fun option like herbed goat cheese to keep things interesting.
Can I make this without nuts? Yes. Skip nuts and use salty seeds, olives, or extra crackers for crunch.
Final Thoughts
A Thanksgiving charcuterie board is generous, gorgeous, and wonderfully low effort. Build it with what you love, pile it high, and let the grazing begin.