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Charcuterie board with a pumpkin in the background.

Thanksgiving Charcuterie Board Recipe

Melissa
This recipe will help you choose cheeses, meats, fruits, and more in the right quantities to make a Thanksgiving Charcuterie Board that you and your guests will love. It's an easy Thanksgiving appetizer that you can easily put together in just 5-10 minutes.
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Charcuterie, Cheese
Cuisine American, French

Ingredients
  

  • 3 or more different types of cheeses (2-3 ounces per person for all cheeses combined)
  • 3 or more different types of meat (2-3 ounces per person for all meats combined)
  • 2 or more types of fruit and/or vegetables (fresh or dried)
  • Condiments of choice (grainy mustard and cranberry sauce are good ones for Thanksgiving)
  • Bread and/or crackers of choice
  • Nuts of choice (optional)
  • Pickled vegetables (optional)
  • Fresh fall seasonal herbs (like rosemary or sage)

Instructions
 

  • Add larger items (bowls with condiments, larger decorations, large cheese hunks) to the board first. 
  • Add sliced cheeses, meats, and fruit/veggies fanned out in various patterns, working around the larger items. 
  • Add remaining smaller items such as nuts, crackers, and fall-inspired herbs in the remaining gaps.

Notes

Notes
  • Aim for 2-3 oz. of meat per person and 2-3 oz. cheese per person. There are 16 ounces in a pound, so for an 8-person board, you would need 1 - 1 ½ pounds of meat and 1 - 1 ½ pounds of cheese. 
  • Pro tip: Always have extra bread and crackers, those are typically the first thing to go. You can also save some real estate on your board and have the bread/crackers in a basket or container next to the board instead of on the board. 
  • For wine pairings for your Thanksgiving charcuterie board, check out my Best Wines for Charcuterie Guide. 
  • You can make your board the day before and cover in plastic wrap to store in the fridge. Keep the crackers, bread, and nuts separate and out of the fridge so that they don’t get soggy. 
Tried this recipe?Let us know how it was!