15 Friendsgiving Charcuterie Board Ideas

Friendsgiving boards have a different job than a Thanksgiving board at home: they have to survive the drive, feed a group of friends and be easy to pick at while everyone talks. The best ones use sturdy cheeses and cured meats, keep wet foods in lidded containers, and add the crackers once you arrive.

Below are 15 Friendsgiving charcuterie board ideas, from a classic bring-a-board tray and a charcuterie box for the car to a grazing board for 12, warm cranberry meatballs and a gluten-free board. Every board lists exactly what's on it, with amounts and how many it serves, and anything homemade has step-by-step instructions.

How to bring a charcuterie board to Friendsgiving

1. Build on a tray with raised edges or a lid so nothing slides in the car.
2. Pick sturdy foods: firm cheeses (cheddar, gouda, manchego), cured meats, grapes, nuts and dried fruit travel well. Soft cheeses and cut apples are better added at the party.
3. Pack wet foods separately: jams, dips and honey go in small lidded containers so they don't soak the crackers.
4. Bring the crackers in their sleeves and add them when you arrive.
5. Keep it cold: cover the board tightly, keep it in the fridge until you leave, and use a cooler for drives over 30 minutes.

Hosting the big dinner instead? See our 20 Thanksgiving charcuterie board ideas.

Boards that travel well

1. Classic Bring-a-Board Tray

A sturdy meat-and-cheese tray that rides in the car without sliding, finished with crackers at the party. Serves 10.

What's on the board

• 1 wooden serving tray with raised edges, about 12 x 18 inches
• 8 oz sharp white cheddar (a block), half of it sliced
• 7 oz aged gouda (a wedge)
• 6 oz manchego (a wedge), cut into 10 thin triangles
• 4 oz sliced hard salami (about 16 slices)
• 3 oz prosciutto (about 6 slices)
• 1 lb red grapes, in 2 bunches
• 10 dried apricots
• 2 oz pecan halves
• 1/4 cup fig jam, in a small lidded jar
• 17 round crackers and 12 rosemary crackers, packed separately

How to make it

1. Place the cheddar block, gouda wedge and manchego triangles first, spread across the tray.
2. Fold the salami into a winding row and drape the prosciutto in loose ribbons between the cheeses.
3. Fill the gaps with grapes, apricots and pecans, packing them snugly so nothing shifts in the car.
4. Cover the tray tightly with plastic wrap and keep it in the fridge until you leave.
5. At the party, set the fig jam jar on the tray and fan the crackers along one side.

Where to get it

Aged gouda and manchego are in the specialty cheese case; fig jam is with the jams or near the specialty cheeses.

2. Charcuterie Box for the Car

A charcuterie board built inside a lidded box, so you can stack it, carry it and open it at the door. Serves 6.

What's on the board

• 1 shallow lidded box or food storage container, about 9 x 12 inches and 2 inches deep
• 6 oz cheddar (a block), cut into 3/4-inch cubes
• 5 oz pepper jack (a block), cut into 3/4-inch cubes
• 2 oz sliced salami (about 7 slices), folded in half
• 1 oz pepperoni (about 8 slices)
• 12 oz red and green grapes, in small bunches
• 7 dried apricots
• 2 oz roasted almonds
• 8 mini pretzel twists
• 15 round crackers

How to make it

1. Line the box with parchment so food doesn't touch the plastic.
2. Pack the cheese cubes in two corners and the folded salami and pepperoni in the other two, standing the slices up in rows so they hold each other in place.
3. Fill the middle with grapes, apricots and almonds, packed tight so nothing rattles.
4. Tuck the pretzels and crackers into the last gaps right before you close the lid, so they stay crisp.
5. Keep it cold until you leave and open it at the party.

Where to get it

Shallow food storage boxes with lids are in the kitchen storage aisle; a 9 x 13 baking dish with a lid works too.

3. Friendsgiving Grazing Board for 12

One long board with three cheeses, three meats and plenty of fruit, for the whole group. Serves 12.

What's on the board

• 1 extra-large board, about 16 x 30 inches
• 8 oz sharp cheddar (a block), sliced
• 8 oz brie (a small wheel)
• 7 oz smoked gouda (a block), sliced
• 4 oz sliced hard salami (about 14 slices)
• 4 oz prosciutto (about 8 slices)
• 2 oz sliced pepperoni
• 2 apples (1 red, 1 green), sliced and tossed in lemon juice
• 1 1/2 lb red and green grapes
• 1 pomegranate, halved
• 12 dried apricots
• 4 oz candied pecans
• 1/2 cup fig jam, in a small bowl
• 25 round crackers and 12 seeded crisps

How to make it

1. Set the fig jam bowl and the three cheeses on the board first, spaced along the length.
2. Add the meats in three areas: a winding row of salami, a fan of pepperoni and loose ribbons of prosciutto.
3. Add the apples, grapes and pomegranate halves in big groups.
4. Fill every gap with crackers, apricots and pecans.
5. Cut the apples and add the crackers at the party if you are driving the board there.

Where to get it

Larger blocks of cheese and bigger packs of salami and nuts keep the cost down for a crowd.

4. Split-the-List Board

Everyone brings one part and you build the board together at the party. A cheap, fun way to share the cost. Serves 12.

What's on the board

• 1 extra-large board, about 16 x 30 inches (the host)
• Friend 1, cheese: 8 oz cheddar (a block), 8 oz pepper jack (a block), 8 oz brie (a small wheel)
• Friend 2, meat: 3 oz sliced salami (about 12 slices), 4 oz prosciutto (about 8 slices)
• Friend 3, fruit: 1 1/2 lb grapes, 2 pears
• Friend 4, crunch: 18 round crackers, 4 oz mixed nuts
• Friend 5, sweet: 1/2 cup fig jam, 4 oz dark chocolate (a bar)

How to make it

1. Send the list a week ahead so nobody doubles up.
2. When everyone arrives, place the cheeses and the jam bowl on the board first.
3. Add the meats, then the fruit in big groups, slicing the pears last.
4. Fill the gaps with crackers, nuts and broken pieces of chocolate.

Where to get it

Each friend can shop wherever is closest; every item on the list is a grocery staple.

Make-ahead bites to bring

5. Caprese Olive Skewer Board

Mozzarella, cherry tomatoes and two kinds of olives on skewers, so they travel standing up and nobody needs a knife. Makes 21 skewers.

What's on the board

• 1 rectangular board or tray, about 12 x 18 inches
• 21 wooden skewers, about 6 inches long
• 1 container (8 oz) fresh mozzarella pearls or small balls
• 21 cherry tomatoes
• 42 pitted green olives
• 21 pitted black olives
• 1/4 cup balsamic glaze, in a small lidded jar

How to make it

1. Drain the mozzarella and pat it dry with paper towels.
2. On each skewer, thread one cherry tomato, one mozzarella ball, two green olives and one black olive.
3. Lay the skewers side by side in rows on the tray, all pointing the same way.
4. Cover and chill until you leave (up to 1 day ahead).
5. At the party, drizzle with balsamic glaze or set the jar beside the board.

Where to get it

Fresh mozzarella pearls are in the specialty cheese case; balsamic glaze is near the vinegars.

6. Cranberry Brie Bites Board

Warm two-bite puff pastry cups filled with brie and cranberry sauce, with pecans on top. Makes 24.

What's on the board

• 1 board, about 12 x 18 inches
• 1 sheet frozen puff pastry (from a 17.3 oz box of 2 sheets), thawed
• 8 oz brie (a small wheel), cut into 24 small cubes
• 1/2 cup whole-berry cranberry sauce
• 1 oz chopped pecans
• 1 tbsp honey
• A mini muffin tin (24 cups) and cooking spray

How to make it

1. Heat the oven to 375°F and spray a 24-cup mini muffin tin.
2. Cut the pastry. Unfold the thawed puff pastry and roll it lightly to about 12 x 12 inches. Cut it into 24 squares, about 2 x 3 inches each, and press one into each cup so the corners stand up.
3. Fill. Put one brie cube in each cup and top with 1 teaspoon of cranberry sauce and a pinch of chopped pecans.
4. Bake for 15 to 18 minutes, until the pastry is puffed and golden and the brie is melted.
5. Cool and lift out. Let them cool in the pan for 5 minutes, then lift them out with a butter knife. Drizzle with honey.
6. To bring them, bake them up to 4 hours ahead and rewarm at 350°F for 5 minutes at the party, or serve them at room temperature.

Where to get it

Frozen puff pastry is in the freezer aisle near the pie crusts; canned whole-berry cranberry sauce is with the canned fruit.

7. Deviled Egg Board

Two dozen classic deviled eggs with a smoked paprika top, the potluck dish that disappears first. Makes 24.

What's on the board

• 1 board or deviled egg tray, about 12 x 16 inches
• 12 large eggs
• 1/2 cup mayonnaise
• 1 tbsp yellow mustard
• 1 tsp white vinegar
• 1/4 tsp salt and a pinch of pepper
• 1/2 tsp smoked paprika, for the tops
• 2 green onions, thinly sliced

How to make it

1. Cook the eggs. Put the eggs in a pot, cover with cold water by 1 inch and bring to a boil. Turn off the heat, cover and let them sit 12 minutes, then move them to ice water for 10 minutes.
2. Peel and halve. Peel the eggs, cut them in half lengthwise and pop the yolks into a bowl.
3. Make the filling. Mash the yolks with a fork until fine, then stir in the mayonnaise, mustard, vinegar, salt and pepper until smooth.
4. Fill. Spoon the filling into a zip-top bag, snip a 1/2-inch corner and pipe it into the 24 egg whites.
5. Finish. Dust with smoked paprika and sprinkle with green onion. Lay the eggs in rows on the board.
6. To travel, chill them covered in a single layer, keep them in a cooler and serve within 2 hours of setting them out.

Where to get it

Deviled egg trays with dimples keep eggs from sliding; a regular board works if you pack it snugly.

8. Cranberry Meatball Board

Warm cocktail meatballs in a sweet cranberry glaze, served on a board with toothpicks and rolls. Serves 12.

What's on the board

• 1 board, about 14 x 20 inches, with a heat-safe bowl
• 1 bag (2 lb) frozen cooked cocktail meatballs (about 60)
• 1 can (14 oz) whole-berry cranberry sauce
• 1 cup chili sauce (in a bottle, near the ketchup)
• 1 tbsp brown sugar
• 12 slider rolls
• 4 oz cheddar (a block), cut into 3/4-inch cubes
• 24 toothpicks

How to make it

1. Make the glaze. Stir the cranberry sauce, chili sauce and brown sugar together in a slow cooker or large pot.
2. Cook. Add the frozen meatballs and stir to coat. Cook on low in a slow cooker for 3 to 4 hours, or simmer covered on the stove for 20 to 25 minutes, stirring often, until they reach 165°F in the center.
3. To bring it, carry the meatballs in the slow cooker and plug it in on "warm" at the party.
4. Build the board. Spoon about 30 meatballs into the bowl on the board, set the toothpicks beside it, and add the slider rolls and cheddar cubes so guests can make mini sandwiches. Refill from the slow cooker.

Where to get it

Frozen cocktail meatballs are in the freezer aisle; chili sauce is sold in bottles near the ketchup.

9. Cranberry Pecan Goat Cheese Log Board

A goat cheese log rolled in dried cranberries and pecans, with crackers, pears and honey. Ready in 15 minutes. Serves 8.

What's on the board

• 1 board, about 10 x 16 inches
• 1 goat cheese log (8 oz), well chilled
• 1 oz dried cranberries, finely chopped
• 1 oz pecans, finely chopped
• 2 tbsp honey
• 1 pear, sliced
• 6 oz red grapes
• 14 round crackers

How to make it

1. Mix the chopped cranberries and pecans on a plate.
2. Unwrap the cold goat cheese log and roll it in the mixture, pressing gently so it sticks on all sides. Cold goat cheese holds the coating best.
3. Set the log in the middle of the board and drizzle with honey.
4. Fan the pear slices on one side and the crackers on the other, and add the grapes.

Where to get it

Goat cheese logs are in the specialty cheese case; dried cranberries and pecans are in the baking or snack aisle.

More Friendsgiving board ideas

10. Apple Pie and Cheddar Board

Slices of apple pie with sharp cheddar, the classic pairing, plus apples and caramel. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 1 apple pie (9 inch), cut into 6 slices
• 8 oz sharp white cheddar (a block), cut into 6 thin slices
• 2 apples (1 red, 1 green), sliced and tossed in lemon juice
• 1/2 cup caramel sauce, in a small bowl
• 2 oz candied pecans

How to make it

1. Cut the pie into 6 slices and fan them across the middle of the board.
2. Set one slice of cheddar against each pie slice.
3. Add the apple slices, the caramel bowl and the pecans around them.

Where to get it

Store-bought apple pies are in the bakery section; a sharp white cheddar block is in the cheese case.

11. Crostini Bar Board

Toasted baguette slices with whipped ricotta, fig jam, prosciutto and pears, so everyone builds their own. Serves 10.

What's on the board

• 1 board, about 14 x 20 inches
• 1 baguette, cut into 24 slices
• 2 tbsp olive oil
• For the whipped ricotta: 1 container (15 oz) whole-milk ricotta, 2 tbsp olive oil, 1 tbsp honey, a pinch of salt
• 1/2 cup fig jam, in a small bowl
• 3 oz prosciutto (about 6 slices)
• 1 pear, thinly sliced
• 2 oz walnut halves
• 2 tbsp honey, in a small bowl

How to make it

1. Toast. Brush the baguette slices with olive oil and bake on a sheet pan at 400°F for 6 to 8 minutes, until golden at the edges.
2. Whip the ricotta. Blend the ricotta, olive oil, honey and salt in a food processor for 1 to 2 minutes until fluffy, and spoon it into a bowl.
3. Build. Set the ricotta, fig jam and honey bowls on the board, and arrange the toasts, prosciutto, pear slices and walnuts around them.
4. To bring it, pack the toasts in a bag and the ricotta in a lidded container, and build the board at the party.

Where to get it

Whole-milk ricotta is in the dairy case near the cottage cheese; prosciutto is in the specialty deli case.

12. Bacon-Wrapped Dates Board

Sweet dates wrapped in crispy bacon, served warm with cheese and nuts. Makes 24.

What's on the board

• 1 board, about 12 x 16 inches
• 24 pitted Medjool dates
• 12 slices bacon, cut in half crosswise
• 24 toothpicks
• 4 oz manchego (a wedge), cut into thin triangles
• 2 oz Marcona or roasted almonds
• 6 oz green grapes

How to make it

1. Heat the oven to 400°F and line a sheet pan with foil and a rack if you have one.
2. Wrap. Wrap each date in a half slice of bacon, overlapping the ends, and pin it with a toothpick through the overlap.
3. Bake for 18 to 22 minutes, turning once, until the bacon is crisp. Let them cool 5 minutes so the dates aren't too hot to eat.
4. Build. Pile the dates on one side of the board and add the manchego, almonds and grapes.
5. To bring them, bake them up to 2 hours ahead and rewarm at 350°F for 5 minutes.

Where to get it

Pitted Medjool dates are in the produce section or with the dried fruit.

13. Spiced Nut and Cheese Board

A batch of homemade maple-spiced nuts with three cheeses and dried fruit. The nuts keep for a week, so make them early. Serves 10.

What's on the board

• 1 board, about 12 x 18 inches
• For the spiced nuts: 8 oz mixed pecans, walnuts and almonds, 2 tbsp maple syrup, 1 tbsp melted butter, 1/2 tsp cinnamon, 1/4 tsp smoked paprika, 1/2 tsp salt
• 7 oz aged gouda (a wedge)
• 8 oz sharp cheddar (a block), sliced
• 4 oz blue cheese (a wedge)
• 7 dried apricots
• 3 dried figs, halved
• 7 round crackers
• 6 oz red grapes

How to make it

1. Make the nuts. Heat the oven to 325°F. Toss the nuts with the maple syrup, butter, cinnamon, paprika and salt, and spread them on a parchment-lined sheet pan.
2. Bake for 15 to 18 minutes, stirring halfway, until fragrant and glossy. Let them cool completely on the pan; they crisp as they cool. Break up any clumps.
3. Build. Set the three cheeses on the board, then pile the nuts in two places and fill in with apricots, figs and crackers.
4. To bring it, store the nuts in an airtight jar (up to 1 week) and pack the cheese board separately.

Where to get it

Mixed nuts, maple syrup and spices are in the baking aisle; blue cheese is in the specialty cheese case.

14. Gluten-Free Friendsgiving Board

Cheese, meat, fruit and rice crackers, with nothing that contains wheat, so friends who eat gluten-free can dig in. Serves 8.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz sharp cheddar (a block), sliced
• 6 oz manchego (a wedge), cut into triangles
• 4 oz sliced hard salami (about 16 slices), labeled gluten-free
• 3 oz prosciutto (about 6 slices)
• 1 box rice crackers (about 3.5 oz)
• 1 lb red grapes
• 1 apple, sliced and tossed in lemon juice
• 2 oz roasted almonds
• 1/4 cup honey, in a small bowl

How to make it

1. Check every label for wheat and "gluten-free" wording, especially the salami and crackers.
2. Wash the board well and use a clean knife, so nothing touches regular crackers or bread.
3. Place the cheeses and honey first, then the meats, fruit, almonds and rice crackers.
4. Put a small sign on the board so guests know it's gluten-free, and keep regular crackers on a separate plate.

Where to get it

Rice crackers are in the cracker aisle; look for "gluten-free" on the salami label.

15. Vegetarian Friendsgiving Board

A meat-free board with three cheeses, roasted vegetables, hummus and fruit. Serves 8.

What's on the board

• 1 board, about 14 x 20 inches
• 8 oz sharp cheddar (a block), sliced
• 8 oz brie (a small wheel)
• 4 oz goat cheese (a log)
• 1 cup hummus, in a small bowl
• 1 small butternut squash (about 2 lb), peeled, cut into 1-inch cubes and roasted
• 2 tbsp olive oil, salt and pepper
• 2 apples, sliced and tossed in lemon juice
• 12 oz red grapes
• 2 oz walnut halves
• 13 round crackers

How to make it

1. Roast the squash. Toss the cubes with olive oil, salt and pepper and roast at 425°F for 25 to 30 minutes, turning once, until browned at the edges. Let it cool.
2. Build. Set the hummus bowl and the three cheeses on the board.
3. Pile the roasted squash next to the hummus, then add the apples, grapes, walnuts and crackers.

Where to get it

Pre-cut butternut squash cubes in the produce section save about 15 minutes of prep.

Friendsgiving charcuterie board FAQ

What should I bring to Friendsgiving?

A charcuterie board is one of the easiest things to bring: it needs no oven at the host's house, it feeds a crowd, and it can be built the night before. Ask the host how many people are coming and plan on about 2 oz of cheese and 2 oz of meat per person.

How do you transport a charcuterie board?

Build it on a tray with raised edges or in a lidded box, pack the food snugly so it can't slide, cover it tightly with plastic wrap and keep it cold until you leave. Bring jams and dips in small lidded jars and add crackers and cut apples when you arrive.

How far ahead can I make a Friendsgiving board?

You can build the cheese, meat and grapes up to 1 day ahead if it's covered tightly in the fridge. Add crackers, cut apples and pears, and anything warm at the party.

How long can a charcuterie board sit out?

USDA food-safety guidance says perishable food like meat and cheese shouldn't sit at room temperature for more than 2 hours, or 1 hour if it's above 90°F (USDA FSIS). Time on the road counts, so use a cooler for longer drives.