Housewarming Charcuterie Board (Printable Version)

A vibrant assortment of cured meats, cheeses, fresh fruits, and artisanal breads paired with creamy dips.

# What You’ll Need:

→ Cured Meats

01 - 3.5 oz prosciutto
02 - 3.5 oz salami
03 - 3.5 oz chorizo slices

→ Cheeses

04 - 4.2 oz brie cheese, sliced
05 - 4.2 oz aged cheddar, cubed
06 - 4.2 oz goat cheese, crumbled

→ Breads and Crackers

07 - 1 baguette, sliced
08 - 7 oz assorted crackers
09 - 3.5 oz breadsticks

→ Fresh Produce

10 - 1 cup seedless grapes
11 - 1 cup cherry tomatoes
12 - 1 cup cucumber slices
13 - 1 cup baby carrots

→ Accompaniments

14 - 2.8 oz mixed olives
15 - 2.8 oz marcona almonds
16 - 2.8 oz dried apricots
17 - 2.8 oz fig jam
18 - 2.8 oz honey

→ Herbed Greek Yogurt Dip

19 - 1 cup plain Greek yogurt
20 - 2 tbsp chopped fresh dill
21 - 1 tbsp chopped chives
22 - 1 tbsp fresh lemon juice
23 - 1 small garlic clove, minced
24 - Salt and pepper to taste

→ Roasted Red Pepper Hummus

25 - 1 can (14 oz) chickpeas, drained and rinsed
26 - 1 large roasted red pepper
27 - 2 tbsp tahini
28 - 1 small garlic clove, minced
29 - 2 tbsp olive oil
30 - 1 tbsp fresh lemon juice
31 - Salt and pepper to taste

# Step-by-Step Guide:

01 - In a mixing bowl, combine Greek yogurt, fresh dill, chives, lemon juice, minced garlic, salt, and pepper. Stir until well combined. Cover and refrigerate until ready to serve.
02 - Add chickpeas, roasted red pepper, tahini, minced garlic, olive oil, lemon juice, salt, and pepper to a food processor. Blend until smooth and creamy. Add water in small increments if needed to achieve desired consistency. Transfer to a serving bowl.
03 - On a large serving board, arrange prosciutto, salami, and chorizo slices in folded clusters. Position brie, cheddar, and goat cheese with appropriate spacing throughout the board.
04 - Place baguette slices, assorted crackers, and breadsticks in organized groups around the board, leaving strategic gaps for remaining items.
05 - Distribute fresh grapes, cherry tomatoes, cucumber slices, and baby carrots in clusters. Add mixed olives, marcona almonds, and dried apricots in small sections across the board.
06 - Place fig jam and honey in separate small bowls. Position these bowls on the board alongside the prepared Greek yogurt dip and roasted red pepper hummus.
07 - Garnish the board with fresh herbs such as rosemary or thyme if desired. Serve immediately at room temperature with beverages of choice.

# Additional Tips::

01 -
  • It looks restaurant-quality impressive but takes less time than ordering takeout.
  • No cooking skills required—just assembly and two dips that come together in minutes.
  • Endlessly customizable so you can skip what you dislike and double down on favorites.
  • Feeds a crowd without you being stuck in the kitchen while everyone else mingles.
02 -
  • Let cheese come to room temperature for about 15 minutes before serving—cold brie tastes like rubber, but room temperature brie tastes like butter.
  • Make both dips at least an hour ahead so flavors develop and they're chilled and ready when guests arrive.
03 -
  • Arrange your board the morning of and cover it with plastic wrap in the fridge—unwrap it five minutes before guests arrive for the full reveal moment.
  • Buy a wooden board instead of a ceramic platter if you don't have one; the natural color makes everything on it look better, and it's useful for years.
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