- Relax and enjoy getting creative with your food! Making a charcuterie board should never be stressful. It’s all about sharing love with your guests by presenting them with something both beautiful and delicious.
- Gather your selected board or plate and two or three ramekins.
- Wash and dry your produce ahead of time.
- Fill your ramekins, then arrange them toward the center of your board. Some options for filling them are hummus, jam, olives, and cornichons. Think about balancing sweet and savory as you make your selections. One way to spruce up hummus is to add a drizzle of olive oil and sprinkle it with Everything But the Bagel seasoning.
- Slice or cube each of your cheeses in different styles and position them onto your board, evenly spaced from one another.
- Slice your fruits and vegetables, then position them onto your board, being mindful to separate items in similar color groups.
- Add in a couple types of crackers or crisps along the periphery.
- Create a “salami river” around your ramekins by folding each slice into quarters and placing them into the remaining spaces in alternating directions.
- Fill in any remaining empty space with candies, nuts, or garnishes.
Shopping & Supply List
- Charcuterie Board
- 2-3 Ramekins/Small Bowls
- 2-4 Cheeses
- 4-6 Fruits and/or Vegetables (fresh or dried, in varying colors)
- 1-2 Cured Meats (salami, prosciutto, etc.)
- Complementary dips, jams, olives, or cornichons to fill ramekins
- Crackers of Choice
- Garnish of Choice (rosemary, mint, edible flowers)
Dr. Billynda McAdoo is an anesthesiologist and Assistant Professor of Anesthesiology at Emory University School of Medicine, a graduate of Harvard University and University of Arkansas for Medical Sciences College of Medicine. Originally from Little Rock, Arkansas, she is a wife and mom to two awesome sons. Billynda is a member of Jack and Jill of America, Inc., Atlanta chapter. She loves everything crafty. You can follow her crafty endeavors on Instagram @billyndamc.