Step 1

Pick a few anchor points on the board. For me, these are usually any bowls I need to include, or any larger items, like our brie on this board.

Step 2

Start filling in around your anchor points. We moved forward with this board by stacking our cheese around the outside edges of our condiment bowls. Be sure to consider the height of your items. We added two layers of the cheeses so that they wouldn’t be buried when we added our other ingredients.

Step 3

Next, we got all of our meats folded- remember to check out how to fold meats for charcuterie boards, we made salami roses, prosciutto ribbons, and I made “salami” chains with the calabrese. The roses are pretty large, so I position those around, and I wrapped the other meats around our bowls.

Step 4

Next, I added our cracker varieties. You don’t have to add all of the crackers at once, see our tips below on refilling those. We just wrapped those around and filled in some space, and I actually used the ritz to prop up the outside edge of one of our salami roses. I love lots of curves on my charcuterie boards.

Step 5

Fill the rest in. For the rest of the board, we filled in blank spaces with our fruits and vegetables, plus some of those cheese cubes we made. Here you can assess if you need to add any extra layers of any ingredients to fill in the height of the board. We added a knife for the goat cheese, and a skewer fork for the pickles, or the fruit.