For me, charcuterie is more than food—it’s a way of bringing people together. Every board I create is about balance: sweet and savory, familiar and adventurous, comforting and celebratory. Most of all, it’s about gratitude.
In the fall, I always lean into figs. Fresh, dried, or spooned into a jam, they pair beautifully with salami, prosciutto, and a creamy Brie. Burrata is another favorite of mine—an overlooked Italian cheese that has endless possibilities. In the summer, I love pairing it with peaches, prosciutto, purple tomatoes, fresh basil, and a drizzle of balsamic glaze. For the holidays, I top burrata with cranberry sauce, pistachios, and arugula. It’s festive, colorful, and always a crowd-pleaser.
When building a board, I like to start with the basics: a Brie, a couple of artisan cheeses, a favorite pork, butter-flavored olives, fresh and dried fruit, nuts, crackers, and a drizzle of honey. From there, it’s easy to layer in seasonal touches or playful flavors that make each gathering feel unique.
Pairings are part of the fun, too. Wine is usually my go-to with charcuterie. I recommend a crisp white like Pinot Grigio or a dry Riesling, or a light-bodied red such as Pinot Noir—both cut through the richness and complement the flavors beautifully. Classic cocktails like an Old Fashioned or an Aperol Spritz are also wonderful choices. And for those who prefer non-alcoholic options, flavored sparkling waters are a refreshing mocktail alternative.
What matters most, though, are the people gathered around the table. I love adding thoughtful touches that remind guests how special they are. One simple idea is to attach a tag to each glass with a note about why you’re thankful for that person. It’s personal, memorable, and sets a warm tone. Another favorite of mine is creating a dessert board that includes each guest’s favorite indulgence—it’s a sweet way to make sure everyone feels seen and celebrated.
As I reflect on this season of thankfulness, I couldn’t be more grateful for the support system that surrounds me. From my husband to my family, friends, and coworkers, I wouldn’t be able to do what I love without their encouragement. They give me the strength and joy to keep creating, keep growing, and keep sharing beauty through food.
This Thanksgiving, I hope your table is full of abundance, your glasses are raised in gratitude, and your heart is as full as your plate.
Pull Quote (if needed):
“What matters most is the people around the table, and reminding them how thankful you are for their presence.”
Meats to Sweets
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Boards made with love, meant to be shared.
Blending a love of the kitchen with an artist’s eye, Reagan Zottnick creates charcuterie boards that look as good as they taste—complete with a homemade sweet treat on every board.