Have A Plant®: The Plant-Forward Eating Guide
Get Inspired

Below, you’ll find the equipment and ingredients you’ll need to create a beautiful board for 4-6 people. Watch this video if you’d like to cook along with me. Grab your favorite board and let’s get going!

Tools & Equipment

  • Your favorite food-safe board for display
  • Cheese knife or small chef’s knife
  • Paring knife
  • Cutting Board
  • Small juice glass or wine glass
  • Bowls or vessels to hold small items or items with liquid
  • Kitchen shears (optional)
  • Toothpicks (optional)

Ingredients

Cheeses (2-3 total)

1 ½ ounces per cheese person; for a 2-person board, 3 ounces of each cheese; for a 4 person board, 6 ounces of each cheese. Check the cheese section for a basket of “remnants” or “tiny tastes” for small amounts of cheese. Or ask the cheese monger to cut a smaller piece for you—they’ll usually be happy to help.  Try to get a variety of textures:

  • Soft/runny cheese like brie or goat cheese log
  • Semi-soft cheese like Fontina or Muenster
  • Hard cheese like Cheddar, Gouda or Manchego
  • Crumbly cheese like blue cheese or Parmesan

* do not purchase any pre-sliced, pre-shredded or pre-cubed cheeses, if possible
* does not have to be exact sizes or varieties

Meats (1-2 total)

2 ounces of each meat per person; for a 2 person board, 4 ounces of meat for a 4 person board. Stop by the deli counter for these small portions and ask them to have them sliced for a charcuterie board. Again, try to get a variety of textures. Turkey, beef, smoked salmon and other protein sources may be substituted or added.

  • Thinly sliced prosciutto
  • Hard salami (any variety)
  • Saucisson
  • Sopressata
  • Calabrese
  • Mortadella
  • Chorizo
  • Smoked kielbasa
  • Pate

Fresh fruits (2-3 total)

When purchasing fresh produce, look for items with leaves, stems, vines to add more texture and dimension to your board.

  • Grapes (red, purple or green)
  • Mixed berries
  • Apples, pears
  • Mandarins or other citrus
  • Pomegranate (whole or seeds)
  • Any in season fruit
  • Exotic fruits

Fresh Vegetables (2-3 total)

  • Carrots (multi-color or baby, with or without tops)
  • Cucumbers (baby or regular)
  • Peppers (red, green, yellow, orange)
  • Cherry or teardrop tomatoes
  • Regular or baby cauliflower
  • Broccoli
  • Radish
  • Endive lettuce
  • Celery

Breads/crackers (1-2 total)

Choose something sturdy for those items that are spreadable.

  • Baguette
  • Breadsticks
  • Water crackers
  • Seed, fruit and nut crackers
  • Flatbread crackers
  • Any artisanal crackers

Salty/Briney/Oily (1-3 total)

Amounts are up to you. Most of these items can be refrigerated for a few weeks after opening so you can use them for more than one board

  • Pickled vegetables (green beans, okra, asparagus, beets, etc.)
  • Olives: green, stuffed, marinated, Kalamata, black
  • Pickles: cornichons, dill, garlic, spicy (chips, whole, spears)
  • Roasted red peppers (stuffed or not)
  • Artichokes (marinated or packed in water)
  • Olive Tapanade
  • Sun dried tomatoes

Sweet (1-2 total)

  • Honey (with or without comb)
  • Jams, jellies, marmalades
  • Small chocolates
  • Candied dried fruit

Dried fruit (1-2 total)

  • Any berry
  • Coconut
  • Any citrus
  • Apples
  • Mango
  • Apricots
  • Figs
  • Dates
  • Nectarines

Extras

  • Fresh herbs and/or edible flowers
  • Mustards
  • Other condiments as desired
  • Dips for vegetables (hummus, ranch-style, garlic and herb, avocado, tzatziki, etc.)

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