21 Healthy Charcuterie Board Ideas

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A healthy charcuterie board still has cheese, meat and crackers. It just shifts the balance: more fruit and vegetables, lean proteins like sliced turkey, chicken breast and hard-boiled eggs, smaller portions of salami and other cured meats, whole-grain crackers, and nuts and seeds for crunch. It looks just as full as a classic board and works as a healthy snack board, a light lunch or a party tray.

Below are 21 healthy charcuterie board ideas, from a high-protein turkey and egg board and a no-cracker low-carb board to lighter cheese boards, veggie-packed boards, lunch boards and healthy snack boards for kids. Every board lists exactly what's on it, with amounts and how many it serves.

High-protein healthy charcuterie board ideas

1. Turkey and Egg Protein Board

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Hard-boiled eggs, rolled turkey breast and sharp cheddar make up most of this board, with grapes, almonds and whole-grain crackers to round it out. Serves 4.

What's on the board

• 1 board, about 12 x 16 inches
• 6 large eggs, hard-boiled, peeled and halved (12 halves)
• 8 oz thin-sliced deli turkey breast (about 12 slices), rolled
• 4 oz sharp cheddar (a block), cubed (about 16 cubes)
• 12 oz red grapes
• 1 1/2 oz roasted almonds
• 20 whole-grain crackers
• 1/4 cup whole-grain mustard, in a small bowl

How to make it

1. Boil the eggs. Set the eggs in a single layer in a saucepan and cover them with cold water by 1 inch.
2. Bring the water just to a boil over high heat, take the pan off the heat, cover it and let the eggs stand in the hot water about 12 minutes.
3. Cool them completely in a bowl of ice water, then peel and halve them.
4. In the shell, hard-boiled eggs keep up to 1 week in the fridge; once peeled, serve them the same day.
5. Build the board. Set the mustard bowl down and line up the egg halves, yolk side up, in two rows.
6. Lay the rolled turkey in a row beside the eggs and stack the cheddar cubes.
7. Fill the gaps with the grapes, almonds and crackers.

Where to get it

Peeled hard-boiled eggs are sold in packs near the regular eggs.

2. Rotisserie Chicken and Hummus Board

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Pulled rotisserie chicken breast around a big bowl of hummus, with feta, cucumber, tomatoes, olives and whole-wheat pita, a Mediterranean-style board with chicken as the main meat. Serves 4.

What's on the board

• 1 oval board, about 12 x 18 inches
• Breast meat from 1 rotisserie chicken (about 12 oz), skin removed, pulled into strips
• 1 cup hummus, in a small bowl
• 4 oz feta (a block), cut into 12 cubes
• 1 English cucumber, sliced into rounds (about 30 rounds)
• 20 cherry tomatoes
• 20 pitted Kalamata olives
• 2 whole-wheat pitas, each cut into 8 triangles (16 triangles)

How to make it

1. Pull the skin off a rotisserie chicken straight from the fridge and pull the breast meat into strips.
2. Set the hummus bowl in the middle of the board and pile the chicken on one side of it.
3. Stack the feta cubes on the other side and shingle the cucumber rounds in a long curve.
4. Fill the gaps with the tomatoes, olives and pita triangles.

Where to get it

Whole-wheat pitas are in the bread aisle; Kalamata olives are in jars or at the olive bar.

3. Turkey, Chicken and Roast Beef Deli Board

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Three sliced deli meats (turkey breast, chicken breast and roast beef) with Swiss, provolone, snap peas, pickles and whole-grain crackers for build-your-own stacks. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 5 oz thin-sliced deli turkey breast (about 8 slices)
• 5 oz thin-sliced deli chicken breast (about 8 slices)
• 4 oz thin-sliced deli roast beef (about 7 slices)
• 4 oz sliced Swiss cheese (about 6 slices), cut in half (12 halves)
• 2 oz sliced provolone (about 3 slices), cut in half (6 halves)
• 6 oz sugar snap peas (about 40)
• 12 dill pickle chips, patted dry
• 12 oz red grapes
• 20 whole-grain crackers
• 1/4 cup Dijon mustard, in a small bowl

How to make it

1. Set the mustard bowl near one corner of the board.
2. Lay each meat flat in short overlapping runs in its own section of the board, so the three meats are easy to tell apart.
3. Shingle the Swiss and provolone halves in rows between the meats.
4. Fill in with the snap peas, pickle chips, grapes and crackers, keeping the crackers away from the pickles.

Where to get it

Many deli counters carry lower-sodium turkey, chicken and roast beef; ask for them if you are watching salt.

4. Nut and Seed Protein Board

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Smoked turkey, aged gouda and white cheddar with pistachios, almonds, walnuts, pumpkin seeds and crunchy dry-roasted edamame, plus apples and dried apricots. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 6 oz sliced smoked turkey breast (about 10 slices)
• 7 oz aged gouda (a wedge), part of it sliced (about 4 slices)
• 8 oz white cheddar (a block), cubed (about 30 cubes)
• 2 oz pistachios in the shell
• 2 oz roasted almonds
• 2 oz walnut halves
• 1 1/2 oz roasted pumpkin seeds (pepitas), in a small bowl
• 2 oz dry-roasted edamame, in a small bowl
• 2 apples, sliced and tossed in 2 tsp lemon juice
• 10 dried apricots
• 20 whole-grain crackers

How to make it

1. Set the pumpkin seed and edamame bowls on the board.
2. Slice part of the gouda and fan the slices beside the wedge, then stack the cheddar cubes.
3. Lay the turkey flat in short overlapping runs.
4. Slice the apples last and toss them in lemon juice, then fill the gaps with the apples, apricots, pistachios, almonds, walnuts and crackers.

Where to get it

Dry-roasted edamame and pepitas are in the nut and snack aisle.

5. Low-Carb No-Cracker Charcuterie Board

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No crackers or bread: thick cucumber rounds stand in for crackers under salami, prosciutto, cheddar and goat cheese, with celery, olives, cornichons and almonds. Serves 4.

What's on the board

• 1 board, about 12 x 16 inches
• 1/2 English cucumber, sliced into thick rounds (about 12 rounds)
• 4 oz sliced Genoa salami (about 14 slices)
• 2 oz prosciutto (about 6 slices)
• 4 oz sharp cheddar (a block), sliced (about 12 slices)
• 4 oz goat cheese (a log)
• 6 celery sticks
• 20 pitted green olives
• 6 cornichons
• 1 1/2 oz roasted almonds
• 1/4 cup whole-grain mustard, in a small bowl

How to make it

1. Slice the cucumber into thick rounds and pat them dry; they take the place of crackers.
2. Set the mustard bowl and the goat cheese log on the board.
3. Lay the salami flat in short overlapping rows, drape the prosciutto beside it and shingle the cheddar in a row.
4. Lay the celery sticks flat in a row, then fill the gaps with the cucumber rounds, olives, cornichons and almonds.

Lighter cheese board ideas

6. Goat Cheese and Berry Board

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A goat cheese log and fresh mozzarella balls with a little prosciutto, four kinds of berries, pistachios and a small bowl of honey. Serves 6.

What's on the board

• 1 round board, about 14 inches across
• 4 oz goat cheese (a log)
• 16 oz fresh mozzarella balls (bocconcini, about 16), drained
• 2 oz prosciutto (about 6 slices)
• 12 strawberries
• 6 oz blueberries
• 6 oz raspberries
• 6 oz blackberries
• 1 1/2 oz pistachios in the shell
• 15 whole-grain crackers
• 2 tbsp honey, in a small bowl

How to make it

1. Pat the mozzarella balls dry.
2. Set the goat cheese log and the honey bowl on the board and pile the mozzarella balls beside them.
3. Drape the prosciutto in loose ribbons.
4. Rinse the berries right before serving and pat them dry, then add the strawberries in two groups and fill the gaps with the blueberries, raspberries, blackberries, pistachios and crackers.

In season: Berries are at their best from late spring through summer, though most stores carry all four year-round.

7. Swiss Cheese, Turkey and Apple Board

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Mild Swiss cheese and turkey breast with red and green apples, a pear, grapes, walnuts and whole-grain crackers, a simple fall board with plenty of fruit. Serves 4.

What's on the board

• 1 board, about 12 x 16 inches
• 6 oz Swiss cheese (a block), sliced (about 14 slices)
• 6 oz thin-sliced deli turkey breast (about 10 slices)
• 2 apples (1 red, 1 green), sliced and tossed in 2 tsp lemon juice
• 1 pear, sliced and tossed in 1 tsp lemon juice
• 12 oz red grapes
• 1 1/2 oz walnut halves
• 24 whole-grain crackers
• 1/4 cup Dijon mustard, in a small bowl

How to make it

1. Set the mustard bowl on the board and shingle the Swiss slices in a long row.
2. Lay the turkey flat in short overlapping runs beside the cheese.
3. Slice the apples and pear last and toss them in lemon juice so they stay light, then fan them in alternating red and green rows.
4. Fill in with the grapes, walnuts and crackers.

In season: Apples and pears are in season from late summer through fall and sold year-round.

8. Fresh Mozzarella and Peach Board

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Fresh mozzarella and ripe peach slices in side-by-side rows with prosciutto, cherry tomatoes and a small bowl of balsamic glaze, a light summer board. Serves 4.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz fresh mozzarella (a ball), sliced and halved (about 11 half-moons)
• 3 peaches, sliced (about 24 slices)
• 2 oz prosciutto (about 5 slices)
• 20 cherry tomatoes
• 1 oz pistachios in the shell
• 20 whole-grain crackers
• 2 tbsp balsamic glaze, in a small bowl

How to make it

1. Slice the mozzarella about 1/4 inch thick and cut the slices in half.
2. Slice the peaches right before you build the board so they stay bright.
3. Shingle the mozzarella in one long row and the peach slices in a row right beside it.
4. Drape the prosciutto in loose ribbons beside them and set the balsamic glaze bowl at one end.
5. Fill the gaps with the tomatoes, pistachios and crackers.

Where to get it

Balsamic glaze is in squeeze bottles near the vinegars.

In season: Fresh peaches are at their best from about June through August. The rest of the year, use sliced pears.

9. Ricotta, Fig and Prosciutto Board

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A bowl of honey-topped part-skim ricotta for spreading on crackers, with fresh figs, prosciutto, Manchego, grapes and walnuts. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz part-skim ricotta, in a small bowl, topped with 1 tbsp honey
• 8 fresh figs, halved (16 halves)
• 2 oz prosciutto (about 6 slices)
• 4 oz Manchego (a wedge), cut into thin triangles (about 12)
• 12 oz red grapes
• 1 1/2 oz walnut halves
• 20 whole-grain crackers

How to make it

1. Spoon the ricotta into a small bowl, drizzle the honey over the top and set it in the middle of the board.
2. Set the fig halves cut side up in two groups.
3. Drape the prosciutto in loose ribbons and shingle the Manchego triangles beside it.
4. Fill in with the grapes, walnuts and crackers.

In season: Fresh figs are in stores mostly from summer into early fall. The rest of the year, use 12 dried figs, halved.

Healthy charcuterie boards with more fruit and vegetables

10. Rainbow Veggie Charcuterie Board

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Bell peppers, carrots, snap peas, cucumbers and tomatoes laid out in rainbow rows, with cheddar, pepper jack, a short row of salami, hummus and a Greek yogurt ranch dip. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 22 cherry tomatoes
• 1 red bell pepper, cut into 8 strips
• 18 baby carrots
• 1 yellow bell pepper, cut into 10 strips
• 3 oz sugar snap peas (about 18)
• 1/2 English cucumber, sliced into rounds (about 22 rounds)
• 5 oz sharp cheddar (a block), cubed (about 18 cubes)
• 4 oz pepper jack (a block), sliced (about 10 slices)
• 4 oz sliced hard salami (about 14 slices)
• 30 whole-grain crackers
• 1 cup hummus, in a small bowl
• 1/2 cup Greek yogurt ranch dip, split between 2 small bowls

How to make it

1. Set the hummus bowl and the two ranch dip bowls on the board, well apart.
2. Lay the vegetables in rainbow order in rows across the board: tomatoes and red peppers, then carrots, yellow peppers, snap peas and cucumbers.
3. Stack the cheddar cubes, shingle the pepper jack and lay the salami flat in short overlapping runs.
4. Tuck the crackers into the last gaps.

Where to get it

Greek yogurt ranch dip is in the refrigerated dip case near the produce.

11. Veggie-Forward Antipasto Board

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Most of this antipasto board is vegetables (marinated artichokes, roasted red peppers, olives, pepperoncini and tomatoes), with provolone and a smaller portion of soppressata and prosciutto. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 1 jar (about 6 oz) marinated artichoke hearts, drained (about 6 pieces), in a small bowl
• 1 jar (12 oz) roasted red peppers, drained and cut into strips
• 16 pitted Castelvetrano olives, in a small bowl
• 6 pepperoncini, patted dry
• 16 cherry tomatoes
• 4 oz sharp provolone (a block), cubed (about 16 cubes)
• 2 oz sliced soppressata (about 9 slices)
• 2 oz prosciutto (about 6 slices)
• 8 whole-grain breadsticks

How to make it

1. Drain the artichokes, red peppers, olives and pepperoncini and pat them dry.
2. Set the artichokes and olives in two small bowls and fan the pepper strips in a row.
3. Stack the provolone cubes, lay the soppressata flat in short overlapping runs and drape the prosciutto between the vegetables.
4. Fill in with the tomatoes and pepperoncini, then lay the breadsticks along one long edge.

Where to get it

Marinated artichoke hearts, jarred red peppers and pepperoncini are in the pickle and olive aisle.

12. Build-Your-Own Lettuce Wrap Board

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Soft butter lettuce leaves take the place of bread: fill them with deli chicken breast, ham, cheddar, avocado, peppers and tomatoes. Serves 4.

What's on the board

• 1 board, about 12 x 18 inches
• 1 head butter lettuce, separated into 10 leaves
• 4 oz thin-sliced deli chicken breast (about 7 slices)
• 4 oz thin-sliced deli ham (about 6 slices)
• 4 oz sharp cheddar (a block), cut into 8 thin sticks
• 1 avocado, sliced (about 14 slices)
• 1 red bell pepper, cut into 10 thin strips
• 13 cherry tomatoes, halved (26 halves)
• 1/3 cup honey mustard, in a small bowl

How to make it

1. Wash the lettuce leaves, pat them completely dry and stack them in two piles at one end of the board.
2. Lay the chicken and the ham flat in short overlapping runs, keeping the two meats apart, and lay the cheddar sticks beside them.
3. Add the pepper strips and tomato halves in groups and set the honey mustard bowl on the board.
4. Slice the avocado last so it stays green, then fan it in a row.
5. Everyone fills a lettuce leaf with meat, cheese and vegetables and rolls it up like a taco.

13. Spring Garden Charcuterie Board

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Crisp spring vegetables (radishes, snap peas and cucumber spears) with white cheddar, Havarti, prosciutto, salami and a green goddess dip. Serves 6.

What's on the board

• 1 oval platter, about 12 x 18 inches
• 6 oz white cheddar (a block), sliced (about 12 slices)
• 4 oz Havarti (a block), cubed (about 14 cubes)
• 2 oz prosciutto (about 6 slices)
• 4 oz sliced Genoa salami (about 14 slices)
• 9 radishes, trimmed and halved (18 halves)
• 6 oz sugar snap peas (about 40)
• 1/2 English cucumber, cut into 8 spears
• 12 oz green grapes
• 18 whole-grain crackers
• 1/2 cup green goddess dip, in a small bowl

How to make it

1. Set the green goddess dip bowl on the platter.
2. Shingle the cheddar in a row, stack the Havarti cubes, lay the salami flat in short overlapping runs and drape the prosciutto in loose ribbons.
3. Lay the cucumber spears flat in a row and add the radish halves, cut side up, in two groups.
4. Fill the gaps with the snap peas, grapes and crackers.

Where to get it

Green goddess dip is in the refrigerated dip case near the produce; a Greek yogurt ranch dip works too.

In season: Radishes and snap peas are at their peak in spring, but most stores carry them year-round.

Healthy snack board and lunch board ideas

14. Chicken, Apple and Cheddar Board

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Ready-to-eat grilled chicken strips with sharp white cheddar, crisp apple slices, red grapes, almonds, whole-grain crackers and a little honey mustard for dipping: a simple, filling lunch board. Serves 4.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz ready-to-eat grilled chicken breast strips, about 10 (from the refrigerated case)
• 6 oz sharp white cheddar (a block), sliced (about 12 slices)
• 1 large apple, sliced (about 14 slices) and tossed in 1 tsp lemon juice
• 12 oz red grapes
• 1 oz whole almonds
• 16 whole-grain crackers
• 1/4 cup honey mustard, in a small bowl

How to make it

1. Set the honey mustard bowl near one corner of the board.
2. Lay the chicken strips flat in a neat row down one side.
3. Shingle the cheddar slices in a row beside the chicken.
4. Slice the apple, toss the slices in the lemon juice so they stay bright, and fan them in a row.
5. Fill the gaps with the grapes, almonds and crackers.

Where to get it

Ready-to-eat grilled chicken strips are in the refrigerated case near the deli meats; check that the package says fully cooked.

15. Rye Crispbread Open-Face Board

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Whole-grain rye crispbreads to top open-face with ham, Swiss, egg, cucumber and radish, in the Scandinavian style. Serves 4.

What's on the board

• 1 board, about 12 x 18 inches
• 10 whole-grain rye crispbreads
• 8 oz thin-sliced deli ham (about 15 slices)
• 4 large eggs, hard-boiled, peeled and halved (8 halves)
• 4 oz Swiss cheese (a block), sliced (about 10 slices)
• 1/2 English cucumber, thinly sliced (about 22 slices)
• 3 radishes, thinly sliced (about 15 slices)
• 12 oz red grapes
• 4 oz whipped cream cheese, in a small bowl
• 1/4 cup whole-grain mustard, in a small bowl

How to make it

1. Boil the eggs the same way as for the Turkey and Egg Protein Board above, or buy peeled hard-boiled eggs.
2. Set the cream cheese and mustard bowls on the board and lay the crispbreads in an overlapping row along one long edge.
3. Lay the ham flat in short overlapping runs, shingle the Swiss and set the egg halves in a row.
4. Fan the cucumber and radish slices in small groups and fill the gaps with the grapes.
5. Everyone spreads a crispbread with cream cheese or mustard and tops it open-face.

Where to get it

Rye crispbreads are in the cracker aisle, often on the top shelf with the specialty crackers.

16. Turkey Roll-Up and Tzatziki Board

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Turkey breast rolled around crisp cucumber and red pepper spears, ready to dip in cool tzatziki, with Muenster, olives, grapes and crackers. Serves 4.

What's on the board

• 1 board, about 12 x 16 inches
• 10 oz thin-sliced deli turkey breast (about 15 slices)
• 1/2 English cucumber, cut into 15 thin spears
• 1 red bell pepper, cut into 15 strips
• 4 oz Muenster (a block), cubed (about 16 cubes)
• 16 pitted Kalamata olives
• 12 oz red grapes
• 16 whole-grain crackers
• 3/4 cup tzatziki, in a small bowl

How to make it

1. Cut the cucumber spears and pepper strips about as long as the turkey slices are wide.
2. Lay a turkey slice flat, set one cucumber spear and one pepper strip along one edge and roll it up; repeat to make 15 roll-ups.
3. Lay the roll-ups seam side down in two rows and set the tzatziki bowl beside them for dipping.
4. Stack the Muenster cubes and fill the gaps with the olives, grapes and crackers.

Where to get it

Tzatziki is in the refrigerated dip case near the hummus.

17. Cottage Cheese Dip Snack Board

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A bowl of cottage cheese topped with everything bagel seasoning becomes the dip for cucumbers, mini peppers and crackers, with turkey pepperoni and sharp cheddar on the side. Serves 4.

What's on the board

• 1 round board, about 12 inches across
• 8 oz cottage cheese, in a small bowl, topped with 1 tsp everything bagel seasoning
• 3 1/2 oz sliced turkey pepperoni (about 56 slices)
• 8 oz sharp cheddar (a block), sliced (about 18 slices)
• 1/2 English cucumber, sliced into rounds (about 16 rounds)
• 8 mini sweet peppers
• 14 cherry tomatoes
• 12 oz green grapes
• 18 whole-grain crackers

How to make it

1. Spoon the cottage cheese into a small bowl, sprinkle the seasoning over the top and set it in the middle of the board.
2. Shingle the turkey pepperoni in two curving rows and the cheddar slices in another row.
3. Add the cucumber rounds and mini peppers around the bowl.
4. Fill the gaps with the tomatoes, grapes and crackers.

Where to get it

Turkey pepperoni is next to the regular sliced pepperoni; everything bagel seasoning is in the spice aisle.

Healthy snack boards for kids

18. After-School Snack Board

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String cheese, rolled turkey, cheddar cubes, apples, grapes, red pepper strips and hummus: a snack board kids can help build. Serves 4.

What's on the board

• 1 board, about 12 x 16 inches
• 4 mozzarella string cheese sticks, cut in half (8 pieces)
• 6 oz thin-sliced deli turkey breast (about 8 slices), rolled
• 4 oz mild cheddar (a block), cubed (about 16 cubes)
• 1 apple, sliced and tossed in 1 tsp lemon juice
• 12 oz green grapes
• 1/2 red bell pepper, cut into 6 strips
• 18 whole-grain crackers
• 1/2 cup hummus, in a small bowl

How to make it

1. Set the hummus bowl on the board and lay the string cheese pieces and rolled turkey in rows.
2. Stack the cheddar cubes, then fan the apple slices and pepper strips.
3. Fill the gaps with the grapes and crackers.
4. Kids can rinse the grapes, fill the hummus bowl and line up the crackers while an adult does the slicing.

19. Fruit and Cheese Kabob Board

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Grape, cheddar and strawberry kabobs with rolled turkey, blueberries, crackers and a vanilla Greek yogurt dip. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 10 wooden skewers (6 inches long)
• 20 red grapes
• 5 oz sharp cheddar (a block), cut into 20 cubes
• 10 strawberries, hulled
• 4 oz thin-sliced deli turkey breast (about 5 slices), rolled
• 6 oz blueberries
• 16 whole-grain crackers
• 1/2 cup vanilla Greek yogurt, in a small bowl

How to make it

1. Thread each skewer with a grape, a cheddar cube, a strawberry, another cheddar cube and another grape.
2. Snip off the sharp points for younger kids.
3. Lay the kabobs flat in two rows and set the yogurt bowl beside them for dipping.
4. Lay the rolled turkey in a row, then fill the gaps with the blueberries and crackers.

20. Ants on a Log Snack Board

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The classic celery, peanut butter and raisin snack in neat rows, with cheddar cubes, rolled turkey, apples, grapes and crackers. Serves 4.

What's on the board

• 1 board, about 12 x 16 inches
• For 10 ants on a log: 5 celery ribs, each cut into two 4-inch pieces, 5 tbsp creamy peanut butter and 1 oz raisins (about 45)
• 4 oz mild cheddar (a block), cubed (about 14 cubes)
• 6 oz thin-sliced deli turkey breast (about 8 slices), rolled
• 1 apple, sliced and tossed in 1 tsp lemon juice
• 12 oz red grapes
• 16 whole-grain crackers

How to make it

1. Cut each celery rib into two 4-inch pieces and pat them dry.
2. Spread about 1/2 tbsp peanut butter into each piece and press 4 or 5 raisins on top in a row.
3. Lay the logs flat in two rows on the board.
4. Add the cheddar cubes and rolled turkey, then fill the gaps with the apple slices, grapes and crackers.
5. Sunflower seed butter works in place of the peanut butter.

21. Butterfly Snack Board for Kids

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Rolled turkey makes the body, and rows of strawberries, cheddar, blueberries, grapes and string cheese make the wings of a butterfly kids can graze on. Serves 6.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 oz thin-sliced deli turkey breast (about 12 slices), rolled
• 2 thin carrot sticks
• 9 strawberries, halved (18 halves)
• 6 oz sharp cheddar (a block), cubed (about 24 cubes)
• 6 oz blueberries
• 12 oz green grapes
• 3 mozzarella string cheese sticks, each cut into 4 pieces (12 pieces)
• 28 whole-grain crackers

How to make it

1. Lay the rolled turkey end to end in a line down the middle of the board for the body, and set the 2 carrot sticks at the top in a V for the antennae.
2. Build the two top wings: a curve of strawberry halves on the outside, then cheddar cubes, then blueberries next to the body.
3. Build the two bottom wings the same way with grapes on the outside, then string cheese pieces, then more blueberries.
4. Line the crackers around the outside of the wings to fill the corners.

How to make a healthy charcuterie board

1. Fill about half the board with fruit and vegetables. Grapes, berries, apple slices, cucumbers, snap peas, bell peppers and cherry tomatoes all hold up well on a board.
2. Make lean protein the main meat. Sliced turkey or chicken breast and hard-boiled eggs take up the most room; salami or prosciutto goes on in a smaller portion.
3. Pick one or two cheeses and cut them small. Cubes and thin slices spread a few ounces of cheese across the whole board.
4. Choose whole-grain crackers, whole-wheat pita or rye crispbread, and keep them to one or two sections.
5. Add a dip and some crunch. Hummus, tzatziki or a Greek yogurt dip, plus a small handful of nuts or seeds.

New to building boards? Start with our step-by-step guide to how to make a charcuterie board. Choosing cheeses? See our best cheeses for a charcuterie board.

Healthy charcuterie board FAQ

What makes a charcuterie board healthy?

There is no official definition, but most healthy charcuterie boards follow the same pattern: fruit and vegetables fill about half the board, lean proteins like turkey breast, chicken breast and eggs make up most of the meat, cured meats and rich cheeses come in smaller portions, and the crackers are whole grain. To compare packages, check the Nutrition Facts label. The FDA says 5% Daily Value or less of a nutrient per serving is low and 20% or more is high, and it lists sodium and saturated fat as nutrients to get less of.

What are the best cheeses and meats for a healthy charcuterie board?

No single cheese or meat is the healthiest; it depends on what you are watching. For the meat, sliced turkey breast, chicken breast and roast beef work well as the main protein, and many deli counters carry lower-sodium versions. For cheese, pick one or two you love and cut them into small cubes or thin slices so a few ounces cover the board. Fresh mozzarella, goat cheese, Swiss and part-skim ricotta all show up on the boards above, and the Nutrition Facts label is the easiest way to compare sodium and saturated fat between brands. For more on choosing cheeses, see our best cheeses for a charcuterie board.

Is a charcuterie board a good lunch?

It can be. A lunch board for one or two people with a protein (turkey, chicken or eggs), one cheese, whole-grain crackers or crispbread, and plenty of fruit and vegetables has the same foods as a packed lunch, just laid out on a board. The Chicken, Apple and Cheddar Board and the Rye Crispbread Open-Face Board above are built as lunches.

How do you make a high-protein charcuterie board?

Build it around protein foods: sliced turkey or chicken breast, hard-boiled eggs, cheese, and a dip like hummus, tzatziki or cottage cheese, then add nuts and seeds such as almonds, pistachios and pumpkin seeds. Keep fruit, vegetables and whole-grain crackers on the board too, so it still looks and eats like a charcuterie board.

How long can a healthy 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). Keep the eggs, chicken, dips and cut fruit cold until serving, and put leftovers back in the fridge within that time.

Can you make a healthy charcuterie board ahead of time?

Make-ahead tip: build everything except the crackers and cut fruit up to 3 hours ahead, cover tightly and refrigerate. Slice the apples, pears and peaches and add the crackers right before serving so they stay fresh and crisp. Hard-boiled eggs keep up to 1 week in the fridge in their shells, so you can boil them a few days ahead.

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