How to Build a Winter Charcuterie Board

Entertaining season is here, and nothing is easier to serve to your guests than a cheese board. Here is how to make your winter charcuterie board look gorgeous and appetizing. Sharing tips and tricks for building the best charcuterie board recipes below.

how to put build a winter charcuterie board

Tips for Building the Best Charcuterie Board with Recipe

There are a few trick to putting together a professional looking charcuterie board, one that looks both beautiful and appetizing. One of the most important parts is creating visual interest on the board.

how to put together a winter charcuterie board

This means arranging your charcuterie board items keeping color contrast in mind and also creating visually interesting shapes, like a salami rose.

how to put together a winter charcuterie board

How to Make a Salami Rose for Your Charcuterie Board

Hands down arranging your meats and cheeses in an unique way will get your guests excited, have you tried making a rose out of salami. It’s actually fairly easy to do with a champagne flute or a white wine glass.

To create the salami rose you simply layer your salami over the edge of the glass, as pictured below.

Then flip the glass over, and you’ll have a very pretty salami rose for your charcuterie board.

What Usually Goes on a Winter Charcuterie Board?

What you choose for your winter charcuterie board ingredients is completely up to you. But, I always like to make sure to have 2-3 different meats and cheeses.

how to build a charcuterie board

I also like to add a few variety of crackers, something sweet and salty.

Keep A Winter Charcuterie Board Seasonal

Consider adding a lot of seasonal fruit and nuts to my board this time of the year. Oranges and walnuts are great nod to the season, as well as rosemary. Apples, grapes and dried apricots or figs.

Fun tip, drizzle a little powdered sugar on rosemary for a wintery touch.

How far in advance can you make a charcuterie board?

You can certainly prep your charcuterie board the night before. But for best results I think it’s ideal if it is made just a few hours before. You can keep your charcuterie in a fridge for a little while before serving the appetizer to your guests.

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