24 Cheap Charcuterie Board Ideas

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A cheap charcuterie board can still look full and generous when the money goes to the right places: block cheese you cut at home, a whole summer sausage or salami you slice yourself, store-brand crackers, fruit that is in season and plenty of bread and crackers to fill the gaps. A budget charcuterie board is mostly about those swaps, not about leaving things off.

Below are 24 cheap charcuterie board ideas in four groups: smart-swap boards, affordable boards for a crowd, inexpensive cheese board ideas (plus one built on the lower-cost meats), and boards from the pantry, for two and for dessert. Each one lists every food with an amount, the board size and how many it serves. There are no prices, since they change by store, region and season; the savings come from how you buy and cut the food.

Cheap charcuterie board ideas: one smart swap per board

1. Big-Block Colby Jack Board

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One 2 lb block of Colby Jack cut four ways (slices, cubes, sticks and triangles) looks like four different cheeses next to salami, pepperoni, grapes and crackers. Large blocks are often the lowest price per ounce in the dairy case, so check the shelf tag. Serves 10.

What's on the board

• 1 large board, about 14 x 20 inches
• 2 lb Colby Jack (one block): about 8 thick slices, 30 cubes, 8 sticks and 10 triangles
• 8 oz sliced hard salami (about 24 slices)
• 4 oz sliced pepperoni (about 60 slices)
• 2 lb red grapes, snipped into 5 small bunches
• 42 butter round crackers
• 1/3 cup honey mustard, in two small bowls

How to make it

1. Cut the block into four equal pieces. Slice the first, cube the second, cut the third into sticks, and cut the last into 5 slices, then cut each slice corner to corner into 2 triangles.
2. Set the two honey mustard bowls in opposite corners, then give each cheese shape its own spot, spread around the board.
3. Lay the salami flat in short overlapping runs between the cheeses and shingle the pepperoni in two long rows.
4. Fill the open spaces with the grape bunches and line the crackers along the edges.

My recommended tip: Give every cheese its own knife so strong flavors don't rub off on the milder cheeses.

Where to get it

Large 2 lb blocks of Colby Jack, cheddar and Monterey Jack are in the dairy case near the smaller 8 oz blocks.

2. Summer Sausage Three Ways Board

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One whole summer sausage covers the meat for six, cut three ways (a chunk, thin rounds and half-moons) so it looks like more than one meat, with pepper jack, Swiss, pickles and spicy brown mustard. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 1 summer sausage (about 12 oz): a 3-inch chunk left whole, about 14 rounds and 20 half-moons
• 8 oz pepper jack (a block), cubed (about 30 cubes)
• 8 oz Swiss (a block), sliced (about 20 slices)
• 1 lb green grapes
• 20 dill pickle chips, patted dry
• 26 wheat crackers
• 1/4 cup spicy brown mustard, in a small bowl

How to make it

1. Cut a 3-inch chunk off one end of the summer sausage and lay it on its side on the board.
2. Slice the rest into about 24 thin rounds, then cut 10 of them in half to make 20 half-moons.
3. Fan the rounds in a curve, pile the half-moons beside the mustard bowl, shingle the Swiss and stack the pepper jack cubes.
4. Pat the pickle chips dry, then fill the gaps with the grapes, pickles and crackers, keeping the crackers away from the pickles.

Where to get it

Whole summer sausage is usually with the packaged meats near the deli.

3. Slice-Your-Own Salami Board

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A whole dry salami sliced thin at home, so one 8 oz salami covers the board, with provolone triangles, white cheddar cubes, red grapes, water crackers and honey. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 1 whole dry salami (about 8 oz), sliced thin (about 50 slices)
• 8 oz provolone (a block), cut into 10 triangles
• 8 oz sharp white cheddar (a block), cubed (about 20 cubes)
• 1 1/2 lb red grapes
• 25 water crackers
• 1/3 cup honey, in three small bowls

How to make it

1. Peel off the casing if the label says it is not edible, then cut the salami into very thin rounds with a sharp knife.
2. Lay 24 of the slices flat in short overlapping runs; shingle the other 26 in two long overlapping rows.
3. Cut the provolone into 5 slices and cut each slice corner to corner into 2 triangles.
4. Set the three honey bowls down, fan the provolone triangles, stack the cheddar cubes and fill the gaps with grapes and crackers.

Where to get it

Whole dry salami is sold near the deli or the specialty cheeses; some have a casing you peel off before slicing.

4. Thin-Sliced Deli Counter Board

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Buy exactly what the board needs at the deli counter (a half pound each of ham, hard salami, Muenster and provolone) and ask for thin slices, which overlap and fan to cover more of the board. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 oz thin-sliced deli ham (about 8 slices), folded into quarters
• 8 oz thin-sliced hard salami (about 32 slices)
• 8 oz thin-sliced Muenster (about 6 slices), shingled
• 8 oz thin-sliced provolone (about 16 slices), left whole and fanned
• 1 lb red grapes
• 10 pepperoncini, patted dry
• 16 round crackers
• 1/4 cup apricot jam, in a small bowl

How to make it

1. Ask the deli counter for a half pound of each meat and cheese, sliced thin.
2. Fold the ham slices into quarters and line them up in a row; lay the salami flat in short overlapping runs.
3. Shingle the Muenster slices in a row and fan the whole provolone slices in two curves.
4. Set the jam bowl down and fill the gaps with grapes, pepperoncini and crackers.

Why it works: Go sharp with tangy pepperoncini or fruity with apricot jam, since both suit mild Muenster.

Where to get it

The deli counter will slice any amount you ask for, so you can buy a quarter or half pound instead of a whole package.

5. Day-Old Baguette Crostini Board

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A day-old baguette (many bakeries mark them down) toasted into crisp crostini stands in for boxes of crackers, with ricotta and honey, sharp cheddar, salami, grapes and strawberry jam. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 1 baguette (day-old is fine), cut into about 22 slices, 1/2 inch thick
• 8 oz whole-milk ricotta, in a small bowl, drizzled with 1 tbsp honey
• 8 oz sharp cheddar (a block), sliced (about 16 slices)
• 6 oz sliced hard salami (about 18 slices)
• 1 lb red grapes
• 1/4 cup strawberry jam, in a small bowl

How to make it

1. Cut the baguette into slices about 1/2 inch thick.
2. Lay the baguette slices in a single layer on a sheet pan and toast at 400°F for about 10 minutes, turning them over halfway, until dry and crisp.
3. Let the crostini cool on the pan so they stay crisp.
4. Set the ricotta and jam bowls on the board, shingle the cheddar and lay the salami flat in short overlapping runs.
5. Fill the gaps with grapes and pile the crostini along both long sides.

Where to get it

Day-old bread is often on a markdown rack in the bakery; a slightly dry baguette is easier to slice thin and still makes good crostini.

6. In-Season Fruit and Cheese Board

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Let the season pick the fruit. In fall that means apples, pears and grapes, which fill half the board next to white cheddar, Muenster, salami and apple butter. Serves 6.

What's on the board

• 1 board, about 16 inches across
• 8 oz sharp white cheddar (a block), sliced (about 11 slices)
• 8 oz Muenster (a block), cubed (about 22 cubes)
• 6 oz sliced hard salami (about 18 slices)
• 2 apples, sliced (about 24 slices)
• 2 pears, sliced (about 14 slices)
• 1 tbsp lemon juice, for the apple and pear slices
• 1 lb red grapes
• 15 round crackers
• 1/4 cup apple butter, in a small bowl

How to make it

1. Slice the apples and pears and toss them with the lemon juice so they stay light.
2. Set the apple butter bowl down, shingle the cheddar slices and stack the Muenster cubes.
3. Lay the salami flat in short overlapping runs, then fan the apple and pear slices in rows beside the cheese.
4. Fill the gaps with grapes and crackers.

In season: Fruit in season is usually the best buy, so swap by season: apples and pears in fall, clementines from about November to January, strawberries in spring, and peaches, cherries and berries in summer. Grapes are sold year-round.

7. All Store-Brand Charcuterie Board

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Every item is the store's own brand: two small brie rounds, a block of gouda, hard salami, water crackers, strawberry jam and honey-roasted peanuts. Store brands sit right beside the name brands in each aisle and usually cost less. Serves 6.

What's on the board

• 1 board, about 12 x 16 inches
• 2 brie rounds (8 oz each), left whole
• 8 oz gouda (a block), sliced (about 15 slices)
• 5 oz sliced hard salami (about 14 slices)
• 1 lb green grapes
• 27 water crackers
• 1/2 cup strawberry jam, in two small bowls
• 4 oz honey-roasted peanuts

How to make it

1. Set the two bries at opposite corners of the board and the two jam bowls at the other two corners.
2. Shingle the gouda slices in a long row and lay the salami flat in short overlapping runs beside it.
3. Tuck the grapes into the biggest gaps.
4. Line the crackers along the edges and fill the small spaces with peanuts.

Budget charcuterie board ideas for a crowd

8. Butcher Paper Grazing Table for 20

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Skip buying a giant board: roll food-safe butcher paper over a table and build the spread right on it, with two big blocks of cheese, summer sausage, salami, pepperoni, grapes, apples, crackers and pretzels. Serves 20.

What's on the board

• 1 roll of food-safe brown butcher paper, about 24 inches wide, covering a 6-foot table
• 2 lb sharp cheddar (one block): half sliced (about 20 slices), half cubed (about 34 cubes)
• 1 lb pepper jack (one block), cubed (about 60 cubes)
• 2 summer sausages (about 12 oz each), sliced (about 50 rounds)
• 4 oz sliced hard salami (about 12 slices)
• 3 oz sliced pepperoni (about 40 slices)
• 3 lb red grapes
• 2 apples, sliced (about 20 slices) and tossed in 1 tbsp lemon juice
• 32 round crackers
• 50 mini pretzel twists
• 1/2 cup honey mustard, in a small bowl
• 1/2 cup strawberry jam, in a small bowl

How to make it

1. Cover the table with butcher paper and tape it under the edges.
2. Set the two bowls and the cheddar and pepper jack in spots spread down the table, then fan the sausage rounds and lay the salami flat in short overlapping runs.
3. Shingle the pepperoni in rows, then fill the big gaps with grape bunches and apple slices.
4. Line crackers and pretzels in every open space so almost no paper shows.
5. Set out about half the food at the start and keep the rest covered in the fridge for refills, since meat and cheese shouldn't sit out more than 2 hours (USDA FSIS).

Where to get it

Food-safe butcher paper is sold in rolls with the foil and plastic wrap or with the party supplies.

9. Bread-Stretched Charcuterie Board for 12

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Bread is one of the cheapest ways to fill a big board: one long side is sliced baguette, rye and breadsticks, and the rest is salami, ham, cheddar and Havarti with grapes, mustard and butter. Serves 12.

What's on the board

• 1 extra-large board, about 16 x 24 inches
• 1 baguette, sliced (about 24 slices)
• 1 loaf rye bread (about 20 slices)
• 6 breadsticks
• 10 oz sliced hard salami (about 28 slices)
• 6 oz thin-sliced deli ham (about 12 slices), folded
• 16 oz sharp cheddar (two 8 oz blocks), sliced (about 38 slices)
• 16 oz Havarti (two 8 oz blocks), sliced (about 36 slices)
• 2 lb red grapes
• 1/2 cup whole-grain mustard, in a small bowl
• 4 tbsp salted butter, in a small dish

How to make it

1. Pile the baguette slices, rye slices and breadsticks along one long side of the board, filling about a third of it.
2. Set the mustard bowl and butter dish down, then shingle the cheddar in two rows and the Havarti in two more.
3. Lay the salami flat in short overlapping runs and the ham into loose rows.
4. Tuck the grapes into the gaps.

10. Big-Bowl Hummus and Pita Board for 12

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A big bowl of store-brand hummus fills the middle of the board, with pita triangles, salami, feta, white cheddar, cucumbers, black olives and grapes around it. Serves 12.

What's on the board

• 1 large round board, about 18 inches across
• 2 tubs (10 oz each) plain hummus, in one medium bowl
• 1 tbsp olive oil, drizzled over the hummus
• 3 pita rounds, each cut into 8 triangles (24 triangles)
• 8 oz sliced hard salami (about 24 slices)
• 8 oz feta (a block), cubed (about 18 cubes)
• 8 oz mild white cheddar (a block), sliced (about 9 slices)
• 1/2 English cucumber, sliced (about 16 rounds)
• 20 pitted black olives, drained
• 1 lb red grapes

How to make it

1. Spoon the hummus into a medium bowl, swirl the top with the back of a spoon and drizzle it with the olive oil.
2. Set the bowl in the center of the board and fan the pita triangles in a ring around it.
3. Lay the salami flat in short overlapping runs.
4. Add the feta cubes, cheddar slices, cucumber rounds and olives in groups, then fill the last gaps with grapes.

11. Cocktail Rye Stacker Board for 15

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Small square slices of cocktail rye bread are made for stacking: spread on whipped cream cheese, then top with salami, Swiss, turkey, cucumber or a pickle chip. Two loaves make dozens of little bites. Serves 15.

What's on the board

• 1 large board, about 14 x 20 inches
• 2 loaves cocktail rye bread (about 44 small square slices)
• 8 oz whipped cream cheese (1 tub), in a small bowl
• 12 oz sliced Genoa salami (about 36 slices), folded into quarters
• 6 oz thin-sliced Swiss (about 10 slices), each cut in half (20 pieces)
• 8 oz deli turkey (about 8 slices), rolled
• 1/2 English cucumber, sliced (about 20 rounds)
• 12 dill pickle chips, patted dry
• 1 lb green grapes
• 1/4 cup spicy brown mustard, in a small bowl

How to make it

1. Set the cream cheese and mustard bowls near the middle of the board with small spoons.
2. Fan the rye slices in long rows down both long sides of the board.
3. Fold the salami into quarters, cut each Swiss slice in half and roll the turkey, then lay each in its own row between the bread.
4. Fill the gaps with cucumber rounds, pickle chips and grapes so everyone can build their own open-faced bites.

Where to get it

Cocktail rye (small square slices, sometimes called party rye) is sold in the bread aisle or near the deli.

12. Budget Party Board That Looks Expensive

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The same low-cost foods, styled the way pricey boards are: two whole bries, three salami roses, salami laid in neat overlapping rows, shingled cheddar, big grape clusters and honey in a little bowl. The styling costs nothing. Serves 12.

What's on the board

• 1 extra-large board, about 16 x 24 inches
• 2 brie rounds (8 oz each), left whole
• 16 oz sliced hard salami (about 52 slices): 24 for 3 roses, 28 laid flat
• 2 oz sliced pepperoni (about 26 slices)
• 16 oz sharp cheddar (two 8 oz blocks), sliced (about 24 slices)
• 2 lb red grapes
• 1 lb green grapes
• 30 round crackers
• 3 oz roasted almonds
• 1/3 cup honey, in a small bowl

How to make it

1. Make 3 salami roses with 8 slices each (see how to make a salami rose).
2. Set the two brie rounds diagonally across from each other with the honey bowl in the middle, and set the three salami roses around the board, one near each brie.
3. Lay the rest of the salami flat in short overlapping runs, and shingle the pepperoni beside it.
4. Shingle the cheddar in two neat rows on opposite sides, since repeating one food in two places makes a board look bigger.
5. Fill the gaps with big grape clusters, then crackers and almonds, until no board shows.

Inexpensive cheese board ideas (and the lower-cost meats)

13. Cheddar Tasting Flight Board

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Four cheddars from the dairy case (mild, sharp, extra-sharp and sharp white) lined up from mildest to boldest, with salami, apples, crackers and honey: a tasting board without specialty cheeses. Serves 8.

What's on the board

• 1 long board, about 10 x 20 inches
• 8 oz mild cheddar (a block), thinly sliced (about 17 slices)
• 8 oz sharp cheddar (a block), thinly sliced (about 18 slices)
• 8 oz extra-sharp cheddar (a block), cubed (about 18 cubes)
• 8 oz sharp white cheddar (a block), cut into 12 triangles
• 8 oz sliced hard salami (about 22 slices)
• 2 apples, sliced (about 18 slices) and tossed in 1 tsp lemon juice
• 29 square crackers
• 1/4 cup honey, in a small bowl

How to make it

1. Cut each cheddar its own way so the four look different: slice the mild and sharp, cube the extra-sharp and cut the white into triangles.
2. Line them up in four rows from mildest to boldest: mild, sharp, extra-sharp, then white.
3. Lay the salami flat in short overlapping runs and fan the apple slices along another.
4. Set the honey bowl at one end and line the crackers along the edges.

14. Everything Bagel Cream Cheese Board

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A plain block of cream cheese pressed into everything bagel seasoning becomes the centerpiece, with salami, cheddar, cucumber rounds, cherry tomatoes and wheat crackers for scooping. Serves 6.

What's on the board

• 1 board, about 12 x 16 inches
• 8 oz cream cheese (a block), cold, on a small plate
• 2 tbsp everything bagel seasoning
• 8 oz sharp cheddar (a block), cubed (about 30 cubes)
• 6 oz sliced Genoa salami (about 18 slices), folded
• 1/2 English cucumber, sliced into about 13 thick rounds
• 17 cherry tomatoes
• 27 wheat crackers

How to make it

1. Spread the seasoning on a plate and press the cold cream cheese block into it on all sides.
2. Set the coated block on a small plate in the middle of the board.
3. Lay the salami flat in short overlapping runs, then stack the cheddar cubes in two spots.
4. Fill in with the cucumber rounds, tomatoes and crackers.

Where to get it

Everything bagel seasoning is with the spices; a mix of sesame seeds, poppy seeds, dried minced onion, dried minced garlic and coarse salt works too.

15. Three-Jack Cheese Board

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Monterey Jack, pepper jack and Colby Jack are usually among the lower-priced cheeses in the dairy case, and together they make a mild-to-spicy board with pepperoni, grapes, crackers and pepper jelly. Serves 6.

What's on the board

• 1 oval board, about 12 x 18 inches
• 8 oz Monterey Jack (a block), sliced (about 16 slices)
• 8 oz pepper jack (a block), cut into about 20 large cubes
• 8 oz Colby Jack (a block), cut into 8 sticks
• 2 oz sliced pepperoni (about 30 slices)
• 1 lb red grapes
• 24 round crackers
• 1/4 cup pepper jelly, in a small bowl

How to make it

1. Slice the Monterey Jack, cube the pepper jack and cut the Colby Jack into sticks, so each cheese has its own shape.
2. Set the pepper jelly bowl down and arrange the three cheeses in three groups, mild to spicy.
3. Lay the pepperoni slices flat in short overlapping rows between the cheeses.
4. Fill the gaps with grapes and crackers.

Where to get it

Pepper jelly is usually with the jams and jellies.

16. Bulk Bin Nut and Dried Fruit Board

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Scoop just what the board needs from the bulk bins (peanuts, almonds, raisins and dried cranberries) and pair them with cheddar, Havarti, salami, crackers and honey. Serves 6.

What's on the board

• 1 board, about 12 x 16 inches
• 8 oz sharp cheddar (a block), cut into 12 triangles
• 8 oz Havarti (a block), sliced (about 16 slices)
• 6 oz sliced hard salami (about 18 slices)
• 4 oz peanuts
• 4 oz almonds
• 4 oz raisins
• 2 oz dried cranberries
• 34 round crackers
• 1/4 cup honey, in a small bowl

How to make it

1. Scoop only the amount of each nut and dried fruit that the board needs.
2. Set the honey bowl down, fan the cheddar triangles and shingle the Havarti.
3. Lay the salami flat in short overlapping runs.
4. Pour the peanuts, almonds, raisins and cranberries into separate piles in the open spaces (two piles each of the peanuts, almonds and raisins), then line the crackers along the edges.

Where to get it

Bulk bins, where you scoop and pay by weight, are often in the produce or natural foods section; if your store has none, the store-brand bags in the nut and dried fruit aisle work too.

17. Four Lower-Cost Meats Board

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Built on four meats that usually cost less than prosciutto: hard salami, pepperoni, summer sausage and thin deli ham, each in its own section, with sharp cheddar, olives, grapes and mustard. Serves 8.

What's on the board

• 1 large tray, about 14 x 20 inches
• 8 oz sliced hard salami (about 24 slices)
• 2 oz sliced pepperoni (about 25 slices)
• 1/2 summer sausage (about 6 oz), sliced (about 18 rounds)
• 6 oz deli ham (about 6 slices), rolled
• 16 oz sharp cheddar (two 8 oz blocks): 1 1/2 blocks sliced (about 26 slices), half a block cubed (about 16 cubes)
• 23 pimento-stuffed green olives
• 1 lb red grapes
• 17 round crackers
• 1/4 cup yellow mustard, in two small bowls

How to make it

1. Set the two mustard bowls down, then give each meat its own section: lay the salami flat in short overlapping runs, shingle the pepperoni, fan the summer sausage rounds and roll the ham slices into tubes.
2. Shingle the cheddar slices and stack the cubes between the meats.
3. Fill the gaps with the olives, grapes and crackers.

18. Vegetarian Budget Cheese Board

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No meat at all, so the whole budget goes to cheese and fillers: a brie, sharp cheddar and pepper jack with apples, grapes, dried apricots, olives, peanuts, crackers and jam. Serves 6.

What's on the board

• 1 round board, about 16 inches across
• 8 oz brie (a small round), left whole
• 8 oz sharp cheddar (a block), sliced (about 20 slices)
• 8 oz pepper jack (a block), cubed (about 30 cubes)
• 2 apples, sliced (about 24 slices) and tossed in 1 tsp lemon juice
• 1 lb red grapes
• 10 dried apricots
• 16 pimento-stuffed green olives
• 2 oz honey-roasted peanuts
• 30 round crackers
• 1/4 cup strawberry jam, in a small bowl

How to make it

1. Choose cheeses whose labels say vegetarian or microbial rennet, since some cheeses are made with animal rennet.
2. Set the brie and the jam bowl down, shingle the cheddar and stack the pepper jack cubes.
3. Fan the apple slices in two rows and pile the grapes in the big gaps.
4. Fill in with the apricots, olives, peanuts and crackers.

Affordable charcuterie boards from the pantry, for two and for dessert

19. Jar and Can Antipasto Board

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Jars and cans do most of the work: red peppers, pepperoncini and black olives with pepperoni, salami, a block of mozzarella, breadsticks and marinara for dipping. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 6 oz sliced pepperoni (about 90 slices)
• 6 oz sliced hard salami (about 18 slices)
• 8 oz low-moisture mozzarella (a block), cubed (about 30 cubes)
• 1 jar (12 oz) roasted red peppers, drained, patted dry and cut into strips
• 8 pepperoncini, patted dry
• 25 pitted black olives (from 1 can), drained
• 8 breadsticks
• 1/3 cup marinara sauce, in a small bowl

How to make it

1. Drain the peppers, olives and pepperoncini well and pat them dry with paper towels so they don't wet the breadsticks.
2. Set the marinara bowl down, then shingle the pepperoni in long rows and lay the salami flat in short overlapping runs.
3. Add the mozzarella cubes, pepper strips, pepperoncini and olives in groups.
4. Lay the breadsticks in a bundle along one long edge.

Where to get it

Jarred red peppers and pepperoncini are in the pickle and olive aisle; breadsticks are in the cracker aisle or the bakery.

20. Canned Cranberry Sauce and Turkey Board

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A can of jellied cranberry sauce sliced into ruby rounds makes a bright centerpiece for deli turkey, salami, white cheddar, green grapes, almonds and crackers. Serves 6.

What's on the board

• 1 oval platter, about 12 x 18 inches
• 1 can (14 oz) jellied cranberry sauce, cut into 8 rounds
• 8 oz thin-sliced deli turkey (about 16 slices), folded
• 4 oz sliced hard salami (about 12 slices)
• 8 oz sharp white cheddar (a block), sliced (about 20 slices)
• 1 lb green grapes
• 2 oz roasted almonds
• 30 round crackers

How to make it

1. Open both ends of the can and push the cranberry sauce out in one piece.
2. Cut it into 8 rounds, about 1/2 inch thick, and shingle them in a curve across the middle of the platter.
3. Lay the turkey and salami flat in short overlapping runs on one side of the cranberry and shingle the white cheddar on the other.
4. Fill the gaps with grapes, almonds and crackers.

Why it works: Just like a holiday sandwich, jellied cranberry sauce brightens deli turkey and sharp white cheddar adds bite.

Where to get it

Jellied cranberry sauce is in the canned fruit aisle; it is easiest to find in fall and winter.

21. Gluten-Free Budget Board

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Rice crackers and apple slices do the scooping, with cheddar, Colby Jack, salami labeled gluten-free, grapes, peanuts and honey. Serves 6.

What's on the board

• 1 board, about 12 x 16 inches
• 8 oz sharp cheddar (a block), cut into about 20 large cubes
• 8 oz Colby Jack (a block), sliced (about 12 slices)
• 8 oz sliced hard salami labeled gluten-free (about 24 slices), folded
• 2 apples, sliced (about 20 slices) and tossed in 1 tsp lemon juice
• 1 lb red grapes
• 30 rice crackers
• 2 oz peanuts labeled gluten-free
• 1/4 cup honey, in a small bowl

How to make it

1. Check every label for "gluten-free", including the salami, crackers and nuts, since some sliced meats and seasoned nuts contain wheat.
2. Use a clean board and knife so nothing touches regular crackers or bread.
3. Cube the cheddar, shingle the Colby Jack and lay the salami flat in short overlapping runs.
4. Fan the apple slices, add the grapes, then line the rice crackers along the edges and pile the peanuts in the gaps.

Pro tip: If a guest eats gluten free, keep the crackers and bread that contain gluten in their own bowls away from the main board, and give each bowl its own utensil so crumbs don't travel.

22. Cheap Charcuterie Board for Two

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A small board that wastes nothing: half a block of cheddar, a few ounces of salami from the deli counter, string cheese, one apple, grapes, crackers and jam. Serves 2.

What's on the board

• 1 small cutting board, about 9 x 12 inches
• 4 oz sharp cheddar (half an 8 oz block), sliced (about 8 slices)
• 3 oz sliced hard salami from the deli counter (about 9 slices), folded
• 3 mozzarella string cheese sticks, left whole
• 1 apple, sliced (about 12 slices)
• 8 oz red grapes
• 8 round crackers
• 2 tbsp strawberry jam, in a small bowl

How to make it

1. Ask the deli counter for just 3 oz of salami so nothing goes to waste.
2. Slice half the cheddar block and wrap the other half for another day.
3. Set the jam bowl down, shingle the cheddar, lay the salami flat in a short overlapping run and line up the string cheese sticks.
4. Fill in with the apple slices, grapes and crackers.

23. Budget Snack Dinner Board for Four

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A board that is the whole meal for four with no cooking: ham, salami, cheddar and pepper jack with crusty bread, baby carrots, cucumber, grapes, ranch and mustard. Serves 4.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 oz thin-sliced deli ham (about 10 slices), rolled
• 8 oz sliced hard salami (about 24 slices)
• 8 oz sharp cheddar (a block), sliced (about 13 slices)
• 8 oz pepper jack (a block), cubed (about 22 cubes)
• 1 small crusty loaf, sliced (about 12 slices)
• 20 baby carrots
• 1/2 English cucumber, sliced (about 20 rounds)
• 1 lb red grapes
• 1/2 cup ranch dip, in a small bowl
• 1/4 cup whole-grain mustard, in a small bowl

How to make it

1. Plan about 4 ounces each of meat and cheese per person when the board is dinner, about double the appetizer amount.
2. Set the ranch and mustard bowls down, then roll the ham, lay the salami flat in short overlapping runs, shingle the cheddar and stack the pepper jack.
3. Pile the bread slices at one end.
4. Fill the gaps with carrots, cucumber rounds and grapes.

24. Budget Dessert Charcuterie Board

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Chocolate sandwich cookies, graham squares, pretzel twists, strawberries and grapes around two dips that cost little: a bowl of store-brand chocolate frosting and a bowl of peanut butter. Serves 6.

What's on the board

• 1 board, about 12 x 16 inches
• 1/2 cup chocolate frosting, in a small bowl
• 1/2 cup creamy peanut butter, in a small bowl
• 16 chocolate sandwich cookies
• 5 graham cracker sheets, each broken into 2 squares (10 squares)
• 6 strawberries
• 8 oz green grapes
• 24 mini pretzel twists

How to make it

1. Spoon the frosting and peanut butter into two small bowls and set them near the middle of the board.
2. Shingle the sandwich cookies in a curved row and stack the graham squares beside them.
3. Add the strawberries and grapes in groups.
4. Fill every gap with pretzel twists.

In season: Strawberries are at their best in spring but are sold year-round.

How to make a cheap charcuterie board

1. Buy cheese by the block. Slice, cube and cut it into sticks or triangles at home, and compare the price per ounce on the shelf tag with pre-cut packs.
2. Pick the lower-cost meats. Hard salami, pepperoni, a whole summer sausage and thin-sliced deli ham usually cost less per ounce than prosciutto or imported salami.
3. Choose store brands. The store's own crackers, cheese, jam and nuts sit right next to the name brands and usually cost less.
4. Let the season pick the fruit. Apples, pears and grapes in fall, clementines in winter, strawberries in spring and berries or peaches in summer.
5. Fill with bread, crackers and fruit. Put the meat, cheese and bowls down first, then tuck the low-cost fillers into every gap until almost no board shows.

New to building boards? Our how to make a charcuterie board guide walks through the layout step by step, and our easy charcuterie board ideas keep the shopping list short.

Budget swaps chart

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Seasonal swaps

Let the calendar pick the fruit: strawberries in spring, berries in summer, pears and red grapes in fall, and kiwi or oranges in winter.

Cheap charcuterie board FAQ

How do you make a cheap charcuterie board?

Buy cheese in blocks and cut it yourself, choose hard salami, pepperoni or a whole summer sausage, pick store-brand crackers and jam, and buy the fruit that is in season. Put the meat, cheese and bowls down first, then fill every gap with bread, crackers and grapes so the board looks full.

What are the cheapest meats and cheeses for a charcuterie board?

Hard salami, pepperoni, summer sausage and thin-sliced deli ham or turkey usually cost less per ounce than prosciutto or imported salami. For cheese, block cheddar, Colby Jack, Monterey Jack, pepper jack, Muenster, mozzarella and cream cheese are usually among the lower-priced choices, and store brands are often lower still. Compare the price per ounce on the shelf tag, since sales change the order.

How do you make a charcuterie board look full without spending more?

Cut one cheese several ways (slices, cubes, sticks and triangles), lay salami in short overlapping runs like fallen dominoes, so a few slices cover more of the board, and set bowls of jam or mustard down first so they take up space. Then tuck bunches of grapes, bread and crackers into every gap. Repeating the same food in two spots also makes a board look bigger.

How much food do I need per person?

For an appetizer board, plan about 2 ounces each of meat and cheese per person. If the board is the meal, plan about 4 ounces of each.

Can you make a cheap charcuterie board ahead of time?

Build the meat, cheese and fruit up to 3 hours ahead, cover it and keep it in the fridge. Add crackers right before serving so they stay crisp, and don't leave it out more than 2 hours.

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