22 Charcuterie Board Party Ideas

These charcuterie board party ideas give you a spin for almost any get-together: girls' night, a cocktail party, a pool party, a graduation or just a house full of people. A big board feeds everyone with no cooking, and guests can help themselves all night.

Here are 22 ideas, grouped by the kind of party, plus boards sized for 8, 12 and 20 guests. Each one lists every food with amounts and how many it serves, so you can shop right from the list.

Easy charcuterie board party ideas

1. Stuffed Mini Pepper Party Board

Sweet mini peppers filled with cream cheese and cheddar, next to salami, cheddar cubes, crackers and grapes. They add a lot of color, and there's no cooking. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• For 24 stuffed pepper halves: 12 sweet mini peppers, 8 oz cream cheese and 2 oz shredded cheddar
• 6 oz sharp cheddar, cut into 18 cubes
• 3 oz Genoa salami (about 12 slices)
• 11 round butter crackers
• 1 lb red grapes
• 3 oz green olives, in a small bowl

How to make it

1. Let the cream cheese sit out for about 30 minutes until soft.
2. Fill the peppers. Cut each pepper in half the long way and pull out the seeds.
3. Stir the shredded cheddar into the cream cheese and spoon it into the pepper halves.
4. Build the board. Lay the pepper halves flat, filling side up, in two rows.
5. Add the olive bowl, cheddar cubes and salami, then fill the gaps with the grapes and put the crackers along the edge.

Where to get it

Sweet mini peppers come in bags in the produce section.

2. Turkey Pinwheel Party Board

Turkey and cream cheese pinwheels in neat rows, with salami, cheddar, grapes and crackers around them. You can make them before guests come. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• For 20 pinwheels: 3 large flour tortillas (10 inch), 8 oz cream cheese, 6 oz sliced deli turkey and 2 oz shredded cheddar
• 3 oz Genoa salami (about 13 slices)
• 8 oz cheddar, cut into 24 cubes
• 1 lb green grapes
• 17 round butter crackers
• 1/3 cup honey mustard, in a small bowl

How to make it

1. Let the cream cheese sit out for about 30 minutes until soft.
2. Make the pinwheels. Spread the cream cheese over the tortillas all the way to the edges, then add the turkey and shredded cheddar.
3. Roll each tortilla up tightly, wrap it in plastic wrap and chill until firm, 30 minutes to 3 hours, so it slices cleanly.
4. Trim the uneven ends and cut each roll into 7 rounds.
5. Build the board. Set the mustard bowl down and lay the pinwheels flat, swirl side up, in rows.
6. Add the salami and cheddar cubes, fill the gaps with the grapes and put the crackers along the edge.

3. Party Sub Charcuterie Board

Two Italian subs cut into party-size pieces, with extra pepperoni, provolone, olives and pickles around them. It can stand in for dinner. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• For 8 sub pieces: 2 Italian sub rolls (12 inches each), 4 oz Genoa salami, 4 oz deli ham, 4 oz sliced provolone, 1 tomato, sliced, 2 oz shredded lettuce and 2 tbsp Italian dressing
• 3 oz pepperoni (about 30 slices)
• 4 oz provolone, cut into 15 small slices
• 3 oz green olives, in a small bowl
• 3 oz dill pickle chips, in a small bowl
• 8 oz red grapes

How to make it

1. Make the subs. Split the rolls and drizzle them with the dressing, then layer in the salami, ham, provolone, tomato and lettuce.
2. Cut each sub into 4 pieces with a serrated knife.
3. You can make the sandwiches up to 3 hours ahead; keep them whole and wrapped in the fridge, and cut them right before serving.
4. Build the board. Keep each sub's pieces lined up end to end, so you have two long rows sitting flat the way they were built.
5. Add the two bowls, the pepperoni and the provolone slices, then fill the gaps with the grapes.

Where to get it

Italian sub rolls are in the bakery section.

4. Summer Sausage and Cheddar Party Tray

The old-school party tray: summer sausage, sharp cheddar, crackers, spicy mustard and pickles. Everyone stacks their own. Serves 6.

What's on the board

• 1 large tray, about 14 x 20 inches
• 9 oz summer sausage, sliced (about 22 slices)
• 10 oz sharp cheddar, cut into 26 slices
• 37 round butter crackers
• 1/2 cup spicy brown mustard, in a small bowl
• 4 oz dill pickle chips, in a small bowl
• 1 lb red grapes

How to make it

1. Set the mustard and pickle bowls in the middle of the tray.
2. Lay the sausage slices in a long overlapping row on each side.
3. Add the cheddar slices in rows next to the sausage, then the crackers along the edges.
4. Fill the gaps with the grapes.
5. Build it up to 3 hours ahead and keep it covered in the fridge.
6. Add the crackers right before guests arrive.

Where to get it

Summer sausage is sold whole near the deli or the cheese case. It's ready to eat, so all you have to do is slice it.

5. Sweet and Salty Party Board

Salami, prosciutto and gouda next to chocolate-covered pretzels, dark chocolate, strawberries and honey-roasted cashews. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 4 oz Genoa salami (about 14 slices)
• 4 oz prosciutto
• 8 oz gouda, cut into 18 slices
• 12 mini chocolate-covered pretzels
• 2 oz dark chocolate (a bar), broken into 6 squares
• 12 strawberries
• 3 oz honey-roasted cashews
• 14 round butter crackers

How to make it

1. Lay the gouda slices in a row down the middle of the board.
2. Add the salami and prosciutto on one side and the chocolate-covered pretzels and chocolate squares on the other.
3. Fill the gaps with the strawberries and cashews.
4. Put the crackers along the edge, away from the chocolate.

Where to get it

Mini chocolate-covered pretzels are in the candy aisle.

6. Nut-Free Party Board

A big, full board with no nuts on it: three cheeses, ham, salami, fruit, pickles, pumpkin seeds and crackers. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 1 brie wheel (8 oz)
• 5 oz cheddar, cut into 10 slices
• 4 oz Colby Jack, cut into 11 cubes
• 4 oz deli ham (about 7 slices)
• 4 oz Genoa salami (about 17 slices)
• 12 oz green grapes
• 9 strawberries
• 5 oz dried apricots (about 20 apricots)
• 3 oz dill pickle chips, in a small bowl
• 2 oz pumpkin seeds, in a small bowl
• 14 round butter crackers

How to make it

1. Set the brie and the two small bowls on the board, well apart.
2. Add the cheddar slices, Colby Jack cubes, ham and salami in rows.
3. Fill the gaps with the grapes, strawberries and apricots, and put the crackers along the edge.
4. Read every package before you buy. Crackers, chocolate and dried fruit are sometimes made on the same lines as nuts.
5. Skip mortadella, since some kinds have pistachios in them.

Where to get it

Shelled pumpkin seeds (pepitas) are near the nuts or in the snack aisle.

Charcuterie boards for girls' night, cocktail parties and more

7. Girls' Night Charcuterie Board

Pretty and a little sweet: brie with raspberry jam, prosciutto, strawberries, raspberries, dark chocolate and macarons. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 1 brie wheel (8 oz)
• 1/3 cup raspberry jam, in a small bowl
• 4 oz prosciutto
• 4 oz soppressata (about 16 slices)
• 10 strawberries
• 6 oz raspberries
• 2 oz dark chocolate, broken into 8 squares
• 6 macarons (any pastel colors)
• 14 round butter crackers

How to make it

1. Set the brie and the jam bowl on the board.
2. Add the soppressata in a short row and drape the prosciutto beside it.
3. Lay the macarons flat in a row, then add the chocolate squares.
4. Fill the gaps with the strawberries and raspberries, and put the crackers along the edge.

Where to get it

Macarons are in the bakery or freezer aisle. Stock varies, so butter cookies work too.

8. Cocktail Party Charcuterie Board

Salty little bites that go with drinks: manchego, aged cheddar, soppressata, prosciutto, olives, cornichons, almonds and fig jam. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 12 oz manchego (a wedge), with 12 slices cut from it
• 5 oz aged white cheddar, cut into 9 slices
• 4 oz soppressata (about 16 slices)
• 4 oz prosciutto
• 4 oz mixed green and black olives, in a small bowl
• 12 cornichons, in a small bowl
• 1/3 cup fig jam, in a small bowl
• 3 oz whole almonds
• 14 thin baguette slices

How to make it

1. Set the three bowls on the board, well apart.
2. Lay the manchego slices flat beside the wedge and the cheddar slices in a row.
3. Add the soppressata in short rows and drape the prosciutto beside them.
4. Fill the gaps with the almonds and put the baguette slices along the edge.
5. Offer a no-alcohol drink too, like sparkling water with lemon.

Where to get it

Manchego is in the specialty cheese case. Cornichons are tiny, tart pickles sold in jars near the other pickles.

9. Sip and Paint Party Board

Clean, bite-size foods so nobody gets sticky fingers near the paint: cheese cubes, mozzarella balls, salami, grapes and blueberries, all with toothpicks. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• Tool: toothpicks
• 6 oz cheddar, cut into 16 cubes
• 6 oz gouda, cut into 15 cubes
• 1 small block of cheddar (about 6 oz), left whole
• 1 small wedge of gouda (about 6 oz), left whole
• 8 oz small mozzarella balls (about 30 balls)
• 4 oz Genoa salami (about 18 slices)
• 8 oz red grapes
• 8 oz green grapes
• 6 oz blueberries
• 11 pretzel sticks

How to make it

1. Set each food in its own stripe across the board, like colors on a paint palette.
2. Pat the mozzarella balls dry so they don't drip on the board.
3. Keep a small glass of toothpicks next to the board so guests never have to touch the food.
4. Cut more cubes from the whole cheeses when the board looks low.
5. Set the board on its own table, away from the paint and brushes.

10. Dinner Party Starter Board

A small board to snack on before dinner, so nobody fills up: Parmesan, prosciutto, olives, pears, honey and breadsticks. Serves 8.

What's on the board

• 1 board, about 12 x 18 inches
• 6 oz Parmesan (a wedge), broken into 16 small chunks
• 4 oz prosciutto
• 4 oz mixed green and black olives, in a small bowl
• 2 tbsp honey, in a small bowl
• 2 pears, sliced and tossed in 2 tsp lemon juice
• 3 oz dried figs (about 10 figs)
• 16 long, thin breadsticks

How to make it

1. Set the olive and honey bowls on the board.
2. Pile the Parmesan chunks in a group and drape the prosciutto in loose ribbons.
3. Slice the pears last and toss them in the lemon juice so they don't turn brown, then fan them in a row.
4. Add the figs and lay the breadsticks along one edge.
5. Plan on about 2 or 3 bites each, so people still want dinner.

Where to get it

Thin breadsticks (also called grissini) are in the cracker aisle or the Italian section.

11. Card Night Party Board

Nothing greasy or sticky, so the cards stay clean: Colby Jack cubes, pepperoni, ham, pretzels, peanuts and pickles, ready to grab with a toothpick. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• Tool: toothpicks
• 7 oz Colby Jack, cut into 20 cubes
• 6 oz cheddar, cut into 18 cubes
• 2 oz pepperoni (about 23 slices)
• 4 oz deli ham (about 7 slices)
• 20 mini pretzel twists
• 3 oz roasted peanuts, in a small bowl
• 3 oz dill pickle chips, in two small bowls
• 8 oz green grapes

How to make it

1. Set the three small bowls on the board.
2. Add the cheese cubes in tidy groups, then the pepperoni and ham in short rows.
3. Add the pretzels in a group and fill the gaps with the grapes.
4. Put it on a side table within reach, and keep the napkins and toothpicks next to it.

Party charcuterie boards for the pool, patio and backyard

12. Pool Party Charcuterie Board

Firm cheese, salami, pepperoni and lots of cold fruit that hold up well outside. Serves 10.

What's on the board

• 1 large tray, about 14 x 20 inches
• 14 oz sharp cheddar, cut into 39 cubes
• 12 oz Colby Jack, cut into 35 cubes
• 4 oz Genoa salami (about 17 slices)
• 3 oz pepperoni (about 28 slices)
• 12 oz pineapple chunks
• 1 lb green grapes
• 10 strawberries
• 14 mini pretzel twists

How to make it

1. Use a tray with low sides, and no glass near the pool.
2. Add the cheese cubes in tidy groups, then the salami and pepperoni in short rows.
3. Fill the gaps with the pineapple, grapes and strawberries, and add the pretzels last.
4. Keep it in the shade.
5. On a day above 90°F, bring the board back inside after 1 hour; keep the second round cold in the fridge until then.

13. Backyard BBQ Charcuterie Board

Smoked turkey and ham with smoked gouda, pepper jack, pimento cheese, pickles and soft rolls for tiny sandwiches, with BBQ sauce on the side. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 oz sliced smoked deli turkey (about 12 slices)
• 6 oz sliced smoked deli ham (about 9 slices)
• 6 oz smoked gouda, cut into 11 slices
• 9 oz pepper jack, cut into 19 slices
• 1/2 cup pimento cheese, in a small bowl
• 1/3 cup BBQ sauce, in a small bowl
• 4 oz bread and butter pickle chips, in a small bowl
• 8 small soft dinner rolls
• 8 oz cherry tomatoes

How to make it

1. Set the three small bowls on the board.
2. Lay the turkey, ham and cheese slices in neat overlapping rows.
3. Set the rolls in a group, each one by itself.
4. Fill the gaps with the cherry tomatoes.
5. Guests split a roll and build a tiny sandwich with whatever they like.

Where to get it

Pimento cheese is in the deli case or near the specialty cheeses. Bread and butter pickles are the sweet ones in the pickle aisle.

14. Summer Patio Party Board

Goat cheese and brie with prosciutto, soppressata, three kinds of berries, honey and almonds. Great for a warm evening outside. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 1 brie wheel (8 oz)
• 1 goat cheese log (4 oz)
• 4 oz prosciutto
• 3 oz soppressata (about 12 slices)
• 9 strawberries
• 6 oz blueberries
• 6 oz blackberries
• 2 tbsp honey, in a small bowl
• 2 oz whole almonds
• 14 thin baguette slices

How to make it

1. Set the brie, goat cheese and honey bowl on the board, well apart.
2. Add the soppressata in short rows and drape the prosciutto beside them.
3. Fill the gaps with the berries and almonds, and put the baguette slices along the edge.

In season: Berries are at their best and cheapest in summer.

15. Block Party Charcuterie Board

One huge, simple board that feeds the whole street: two cheeses, three meats, grapes, crackers and mustard. Nothing fussy. Serves 15.

What's on the board

• 1 very large board, about 18 x 30 inches
• 12 oz cheddar, cut into 32 cubes
• 1 1/4 lb pepper jack, cut into 50 cubes
• 9 oz Genoa salami (about 35 slices)
• 4 oz pepperoni (about 41 slices)
• 8 oz deli ham (about 15 slices)
• 2 lb red and green grapes
• 32 round butter crackers
• 1/2 cup yellow mustard, in a small bowl

How to make it

1. Set the mustard bowl in the middle of the board.
2. Add the cheese cubes in groups, one kind at each end, so people don't have to reach across.
3. Lay the meats in rows on both sides, then fill the gaps with the grapes.
4. Put the crackers along the edges.
5. Keep a second round of meat and cheese in the cooler or fridge and swap it in when the board looks low.

Charcuterie boards for graduation, retirement and other big days

16. Graduation Party Charcuterie Board

A board in school colors, shown here in black and gold: cheddar, Colby Jack, salami, apricots, pineapple, blackberries and black olives. Swap the fruit to match your grad's colors. Serves 10.

What's on the board

• 1 very large board, about 18 x 30 inches
• 8 oz cheddar, cut into 15 slices
• 14 oz Colby Jack, cut into 38 cubes
• 8 oz Genoa salami (about 31 slices)
• 5 oz dried apricots (about 21 apricots)
• 12 oz pineapple chunks
• 12 oz blackberries
• 6 oz black olives, in a small bowl
• 22 round butter crackers

How to make it

1. Set the olive bowl in the middle of the board.
2. Add the cheddar slices and Colby Jack cubes in rows, then the salami in short rows.
3. Group the gold foods and the black foods so the colors really show.
4. Put the crackers along the edge.
5. For other school colors, try blueberries for blue, red grapes for red or green grapes for green.

17. Retirement Party Charcuterie Board

A grown-up classic with no surprises: brie, aged gouda, sharp cheddar, prosciutto, salami, pears, figs, pecans and honey. Serves 10.

What's on the board

• 1 very large board, about 18 x 30 inches
• 1 brie wheel (8 oz)
• 12 oz aged gouda (a wedge), with 12 slices cut from it
• 8 oz sharp cheddar, cut into 17 slices
• 6 oz prosciutto
• 5 oz Genoa salami (about 20 slices)
• 2 pears, sliced and tossed in 2 tsp lemon juice
• 5 oz dried figs (about 17 figs)
• 3 oz pecan halves
• 2 tbsp honey, in a small bowl
• 15 round butter crackers

How to make it

1. Set the brie and honey bowl on the board.
2. Lay the gouda slices flat beside the wedge and the cheddar slices in a row.
3. Add the salami in short rows and drape the prosciutto beside them.
4. Slice the pears last and toss them in the lemon juice so they don't turn brown, then fan them in a row.
5. Fill the gaps with the figs and pecans, and put the crackers along the edge.

18. Anniversary Party Charcuterie Board

Romantic reds and creams with two salami roses, brie, white cheddar, strawberries, raspberries, red grapes and dark chocolate. Serves 10.

What's on the board

• 1 very large board, about 18 x 30 inches
• 8 oz Genoa salami (2 salami roses, plus about 13 slices)
• 4 oz soppressata (about 14 slices)
• 1 brie wheel (8 oz)
• 1 lb white cheddar, cut into 34 slices
• 14 strawberries
• 6 oz raspberries
• 1 lb red grapes
• 2 oz dark chocolate (a bar), broken into 8 squares
• 15 thin water crackers

How to make it

1. Make two roses with our salami rose guide.
2. Set the brie in the middle and a salami rose on each side of it.
3. Lay the cheddar slices in rows, and the other salami and soppressata in short rows.
4. Fill the gaps with the grapes, strawberries and raspberries, then add the chocolate squares.
5. Put the crackers along the edge.

19. Housewarming Party Board

Firm cheese, cured meat, dried fruit and nuts that travel well, for a board you can carry to a new home. Crackers ride in their own bag. Serves 6.

What's on the board

• 1 board with a lid or wrap, about 12 x 18 inches
• 6 oz sharp cheddar, cut into 11 slices
• 6 oz gouda, cut into 17 cubes
• 4 oz Genoa salami (about 14 slices)
• 2 oz pepperoni (about 14 slices)
• 3 oz dried apricots (about 12 apricots)
• 3 oz whole almonds
• 8 oz red grapes
• 16 round butter crackers

How to make it

1. Lay the cheddar slices and salami in rows, then add the gouda cubes and pepperoni.
2. Fill the gaps with the apricots, almonds and grapes.
3. Keep it cold: cover the board tightly, keep it in the fridge until you leave, and carry it in a cooler with ice for the drive.
4. Pack the crackers in their own bag and add them when you get there.
5. Leave the board behind as a housewarming gift.

Party charcuterie boards by number of guests

20. Party Charcuterie Board for 8

Just the right amount for a small party: about 3/4 pound of meat and 1 1/2 pounds of cheese, plus fruit, olives and crackers. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 4 oz Genoa salami (about 17 slices)
• 6 oz prosciutto
• 2 oz pepperoni (about 24 slices)
• 1 brie wheel (8 oz)
• 2 wedges of gouda (about 6 oz each)
• 4 oz cheddar, cut into 7 slices
• 12 oz red grapes
• 11 strawberries
• 3 oz mixed green and black olives, in a small bowl
• 16 round butter crackers, plus the rest of the box for refills

How to make it

1. Set the brie, gouda wedges and olive bowl on the board.
2. Add the salami and pepperoni in short rows and drape the prosciutto beside them.
3. Lay the cheddar slices in a row, then fill the gaps with the grapes and strawberries.
4. Put the crackers along the edge.
5. Build the board up to 3 hours ahead and keep it covered in the fridge; add the crackers right before guests come.

21. Party Charcuterie Board for 12

About 1 1/2 pounds of meat and 1 1/4 pounds of cheese, with grapes, berries, nuts, honey and crackers. Keep a little salami and extra crackers back to refill it. Serves 12.

What's on the board

• 1 very large board, about 18 x 30 inches
• 5 oz Genoa salami (about 21 slices)
• 6 oz prosciutto
• 5 oz deli ham (about 10 slices)
• 1 brie wheel (8 oz)
• 6 oz cheddar, cut into 11 slices
• 6 oz pepper jack, cut into 17 cubes
• 1 lb red and green grapes
• 11 strawberries
• 3 oz whole almonds
• 2 tbsp honey, in a small bowl
• 30 round butter crackers
• To refill: 6 oz more Genoa salami and the rest of the crackers

How to make it

1. Set the brie and honey bowl on the board.
2. Add the salami and ham in rows, and drape the prosciutto beside them.
3. Add the cheddar slices and pepper jack cubes.
4. Fill the gaps with the grapes, strawberries and almonds, and put the crackers along both long edges.
5. Keep the extra salami in the fridge and refill the board when it looks low.

22. Party Charcuterie Board for 20

A big party board with about 2 1/2 pounds of meat and 2 1/4 pounds of cheese. Put out what's shown here and keep the rest in the fridge for the swap. Serves 20.

What's on the board

• 1 very large board, about 20 x 36 inches
• 7 oz Genoa salami (about 28 slices)
• 4 oz prosciutto
• 5 oz pepperoni (about 53 slices)
• 6 oz deli ham (about 12 slices)
• 2 brie wheels (8 oz each)
• 5 oz cheddar, cut into 10 slices
• 8 oz pepper jack, cut into 22 cubes
• 2 lb red and green grapes
• 9 strawberries
• 4 oz whole almonds
• 6 oz mixed green and black olives, in 2 small bowls
• 1/4 cup honey, in 2 small bowls
• 31 round butter crackers
• For the swap, in the fridge: 8 oz more Genoa salami, 4 oz more prosciutto, 4 oz more deli ham, 8 oz more cheddar, plus a second box of crackers

How to make it

1. Set a brie at each end, with two bowls next to it, so guests can reach from both sides.
2. Set out the meat and cheese in rows, and keep the swap food covered in the fridge.
3. Fill the gaps with the grapes, strawberries and almonds, and put the crackers along both long edges.
4. Refill after about 2 hours, since perishable foods shouldn't sit out longer than that (USDA FSIS).
5. Swap in fresh food instead of adding it to what has been out.

How to set up a charcuterie board for a party

1. Count your guests. Plan about 2 ounces of meat and 1 to 2 ounces of cheese per person, and see our chart for how much charcuterie per person.
2. Pick foods people can grab with one hand. Cubes, slices and small bites work better at a party than anything that needs a knife or a plate.
3. Set the bowls and big cheeses down first. Then add the meat and cheese in rows, and fill the gaps with fruit.
4. Put the crackers along the edge. That's where people reach first, and it keeps them away from wet foods like pickles.
5. Keep a second round in the fridge. Perishable foods like meat, cheese and dips shouldn't sit out more than 2 hours (USDA FSIS). Swap in fresh food instead of piling it on top.

Planning something bigger? See our grazing table ideas. Hosting a birthday? Try these birthday charcuterie board ideas.

Charcuterie board party FAQ

What is a charcuterie party?

It's a party where the food is one or more big boards of meat, cheese, crackers and fruit. There's no sit-down meal, so guests help themselves whenever they like. Some hosts also ask each guest to bring one food for the board.

What do you put on a charcuterie board for a party?

Start with two or three cheeses and two or three meats, then add crackers, grapes or berries and something salty like olives or pickles. Choose foods people can pick up with one hand, like cubes and slices. Add one small bowl of honey, jam or mustard to go with them.

How much charcuterie do you need per person for a party?

For an appetizer spread, a common guideline is about 2 ounces of meat and 1 to 2 ounces of cheese per person; double it if the board is the meal. Our guide to how much charcuterie per person has a chart by guest count.

How many boards do you need for a party?

A 14 x 20 inch board feeds about 6 to 10 people, and an 18 x 30 inch board feeds about 10 to 15, depending on how full you make it. For 20 or more, use a bigger board or two boards at opposite ends of the table, so the line keeps moving. For a real crowd, try a grazing table instead.

How far ahead can you make a party charcuterie board?

Build it up to 3 hours ahead and keep it covered in the fridge. Add the crackers right before guests arrive, and keep every board out no more than 2 hours, or 1 hour above 90°F (USDA FSIS).

What are good food boards for parties besides charcuterie?

Try a dessert board, a fruit board or a candy board next to your meat and cheese. One savory board and one sweet board cover almost everyone.

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