21 Wedding Charcuterie Board Ideas

A wedding charcuterie board gives guests something to snack on during cocktail hour, while you're off taking photos. It looks beautiful, it can match your colors, and nobody has to cook.

Here are 21 wedding charcuterie board ideas: elegant boards for cocktail hour, rustic and backyard boards, one for each season, boards for the rest of the wedding day and boards sized for 25 and 50 guests. Each one lists every food with amounts and how many it serves, so you can shop right from the list.

Elegant charcuterie boards for a wedding cocktail hour

1. Classic Cocktail Hour Wedding Board

The one that pleases everybody: brie, white cheddar, salami, prosciutto, two kinds of grapes, fig jam and almonds. Serves 7.

What's on the board

• 1 large board, about 14 x 20 inches
• 1 brie wheel (8 oz)
• 6 oz white cheddar, cut into 10 slices
• 4 oz Genoa salami (about 12 slices)
• 4 oz prosciutto
• 8 oz red grapes
• 8 oz green grapes
• 1/3 cup fig jam, in a small bowl
• 2 oz whole almonds
• 13 round butter crackers

How to make it

1. Set the brie and the fig jam bowl on the board, well apart.
2. Lay the cheddar slices in a row, then add the salami in short rows and drape the prosciutto beside them.
3. Fill the gaps with the grapes and almonds.
4. Put the crackers along the edge.

Where to get it

Fig jam is near the other jams or in the specialty cheese case.

2. Ivory and Gold Wedding Board

Soft ivory cheeses with golden apricots, pears and honey. It looks great next to a white cake and gold decor. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 1 brie wheel (8 oz)
• 1 goat cheese log (4 oz)
• 8 oz white cheddar, cut into 14 slices
• 7 oz deli turkey (about 14 slices)
• 3 oz dried apricots (about 13 apricots)
• 2 pears, sliced and tossed in 2 tsp lemon juice
• 2 oz roasted cashews
• 2 tbsp honey, in a small bowl
• 21 thin baguette slices

How to make it

1. Set the brie, goat cheese and honey bowl on the board, well apart.
2. Lay the cheddar slices and turkey in neat overlapping rows.
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. Fill the gaps with the apricots and cashews.
5. Put the baguette slices along the edge.

3. Blush and Berry Wedding Board

Soft pinks and reds, with one salami rose as the star, plus brie, prosciutto, strawberries and raspberries. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 6 oz Genoa salami (1 salami rose, plus about 15 slices)
• 4 oz prosciutto
• 1 brie wheel (8 oz)
• 6 oz white cheddar, cut into 11 slices
• 9 strawberries
• 3 oz raspberries
• 8 oz red grapes
• 1/3 cup raspberry jam, in a small bowl
• 14 round butter crackers

How to make it

1. Make a rose with our salami rose guide, then set it on the board next to the brie.
2. Set the jam bowl on the other side of the board.
3. Lay the cheddar and the rest of the salami in rows, and drape the prosciutto in loose ribbons.
4. Fill the gaps with the strawberries, raspberries and grapes.
5. Put the crackers along the edge.

4. Black Tie Wedding Board

For a formal wedding: pale manchego and white cheddar against blackberries, dark grapes, black olives and dark chocolate. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 12 oz manchego (a wedge), with 10 slices cut from it
• 6 oz white cheddar, cut into 11 slices
• 4 oz soppressata (about 14 slices)
• 6 oz blackberries
• 8 oz black seedless grapes
• 4 oz black olives, in a small bowl
• 4 oz dark chocolate (2 bars), broken into 16 squares
• 20 thin baguette slices

How to make it

1. Set the olive bowl and the manchego wedge on the board.
2. Lay the manchego slices flat beside the wedge, and the cheddar slices in a row.
3. Add the soppressata in short rows.
4. Fill the gaps with the grapes and blackberries, and add the chocolate squares.
5. Put the baguette slices along the edge, away from the olives.

Where to get it

Manchego is in the specialty cheese case.

5. Sage Green Wedding Board

A pretty pick for a sage green wedding: green grapes, green olives, pears and pistachios with brie, mozzarella and prosciutto. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 1 brie wheel (8 oz)
• 8 oz small mozzarella balls (about 25 balls)
• 6 oz sliced provolone (about 7 round slices)
• 4 oz prosciutto
• 1 lb green grapes
• 2 green pears, sliced and tossed in 2 tsp lemon juice
• 4 oz green olives, in a small bowl
• 2 oz shelled pistachios
• 13 round butter crackers

How to make it

1. Set the brie and the olive bowl on the board.
2. Pat the mozzarella balls dry and pile them in a group.
3. Lay the provolone in a row and drape the prosciutto beside it.
4. Slice the pears last and toss them in the lemon juice, then fan them in a row.
5. Fill the gaps with the grapes and pistachios, and put the crackers along the edge.

6. Dusty Blue Wedding Board

Blue cheese and blueberries set the color here, with white cheddar, goat cheese, salami and blueberry jam. Serves 7.

What's on the board

• 1 large board, about 14 x 20 inches
• 1 wedge of blue cheese (about 6 oz), left whole
• 1 goat cheese log (4 oz)
• 5 oz white cheddar, cut into 9 slices
• 6 oz Genoa salami (about 20 slices)
• 12 oz blueberries
• 8 oz green grapes
• 1/3 cup blueberry jam, in a small bowl
• 2 oz walnut halves
• 11 round butter crackers

How to make it

1. Set the blue cheese, goat cheese and jam bowl on the board, well apart.
2. Lay the cheddar slices in a row and the salami in short rows.
3. Fill the gaps with the blueberries, grapes and walnuts, keeping the blueberries in big groups so the color shows.
4. Put the crackers along the edge.

Rustic and backyard wedding charcuterie boards

7. Rustic Barn Wedding Board

Hearty and simple: smoked gouda, sharp cheddar, summer sausage, apples, pecans, honey and grainy mustard. Serves 8.

What's on the board

• 1 very large board, about 18 x 30 inches
• 10 oz smoked gouda, cut into 10 slices
• 7 oz sharp cheddar, cut into 20 cubes
• 8 oz summer sausage, sliced (about 20 slices)
• 1 red apple, sliced and tossed in 1 tsp lemon juice
• 3 oz dried apricots (about 12 apricots)
• 3 oz pecan halves
• 1/3 cup whole grain mustard, in a small bowl
• 2 tbsp honey, in a small bowl
• 15 round butter crackers

How to make it

1. Set the two bowls on the board.
2. Lay the gouda slices flat in a row and add the cheddar cubes in a group.
3. Lay the sausage slices in two short rows near the mustard.
4. Slice the apple last, toss it in the lemon juice and fan it in a row.
5. Fill the gaps with the apricots and pecans, and put the crackers along the edge.

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.

8. Backyard Wedding Board

Easy foods people already love, for a casual wedding at home: four cheeses, ham, salami, fruit, pickles and honey mustard. Serves 12.

What's on the board

• 1 very large board, about 18 x 30 inches
• 7 oz cheddar, cut into 20 cubes
• 10 oz pepper jack, cut into 28 cubes
• 6 oz Colby Jack, cut into 16 cubes
• 3 oz white cheddar, cut into 10 cubes
• 6 oz deli ham (about 10 slices)
• 8 oz Genoa salami (about 26 slices)
• 12 oz green grapes
• 12 strawberries
• 4 oz dill pickle chips, in a small bowl
• 1/3 cup honey mustard, in a small bowl
• 60 round butter crackers

How to make it

1. Set the two bowls on the board, well apart.
2. Add the cheese cubes in tidy groups.
3. Lay the ham and salami in short rows.
4. Fill the gaps with the grapes and strawberries, and put the crackers along both long edges.
5. Keep it in the shade. On a day above 90°F, bring the board back inside after 1 hour; keep the second round cold in the fridge until then.

9. Italian Vineyard Wedding Board

For a winery wedding or an Italian theme: provolone, Parmesan, mozzarella, salami, prosciutto, olives, figs and long breadsticks. Serves 10.

What's on the board

• 1 very large board, about 18 x 30 inches
• 6 oz sliced provolone (about 9 slices)
• 6 oz Parmesan (a wedge), broken into 13 small chunks
• 8 oz small mozzarella balls (about 25 balls)
• 6 oz Genoa salami (about 20 slices)
• 4 oz prosciutto
• 1 lb red grapes
• 3 oz dried figs (about 10 figs)
• 4 oz mixed green and black olives, in a small bowl
• 8 long, thin breadsticks

How to make it

1. Set the olive bowl on the board.
2. Pile the Parmesan chunks and the mozzarella balls in two groups. Pat the mozzarella dry first.
3. Lay the provolone and salami in rows, and drape the prosciutto in loose ribbons.
4. Fill the gaps with the grapes and figs.
5. Lay the breadsticks along one long edge.

Where to get it

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

Spring, summer, fall and winter wedding charcuterie boards

10. Spring Wedding Charcuterie Board

Light and fresh: goat cheese, brie, ham, prosciutto, strawberries, green grapes and honey. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 1 brie wheel (8 oz)
• 1 goat cheese log (4 oz)
• 4 oz white cheddar, cut into 7 slices
• 3 oz deli ham (about 5 slices)
• 4 oz prosciutto
• 14 strawberries
• 8 oz green grapes
• 2 oz whole almonds
• 2 tbsp honey, in a small bowl
• 14 round butter crackers

How to make it

1. Set the brie, goat cheese and honey bowl on the board, well apart.
2. Lay the cheddar and ham in short rows and drape the prosciutto beside them.
3. Fill the gaps with the strawberries, grapes and almonds.
4. Put the crackers along the edge.

In season: Strawberries start getting good in spring.

11. Summer Wedding Charcuterie Board

Ripe peaches, grapes and berries with mozzarella, white cheddar, prosciutto and salami. A good fit for a hot-weather wedding. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 oz small mozzarella balls (about 30 balls)
• 8 oz white cheddar, cut into 14 slices
• 4 oz prosciutto
• 5 oz Genoa salami (about 18 slices)
• 2 ripe peaches, sliced
• 8 oz red grapes
• 8 oz green grapes
• 6 oz blueberries
• 6 oz blackberries
• 2 tbsp honey, in a small bowl
• 15 thin baguette slices

How to make it

1. Set the honey bowl on the board.
2. Pat the mozzarella balls dry and pile them in a group.
3. Lay the cheddar and salami in rows, and drape the prosciutto beside them.
4. Slice the peaches last and fan them in a row.
5. Fill the gaps with the grapes and berries, and put the baguette slices along the edge.

In season: Peaches and berries are at their best in summer.

12. Fall Wedding Charcuterie Board

Warm colors for a fall wedding: gouda, sharp cheddar, salami, apples, pears, figs, pecans and apple butter. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 10 oz aged gouda (a wedge), with 8 slices and 3 small triangles cut from it
• 6 oz sharp cheddar, cut into 11 slices
• 5 oz Genoa salami (about 18 slices)
• 1 red apple, sliced and tossed in 1 tsp lemon juice
• 1 pear, sliced and tossed in 1 tsp lemon juice
• 3 oz dried figs (about 10 figs)
• 2 oz pecan halves
• 1/3 cup apple butter, in a small bowl
• 13 round butter crackers

How to make it

1. Set the gouda wedge and the apple butter bowl on the board.
2. Lay the gouda slices flat beside the wedge, set the triangles near the crackers and lay the cheddar slices in a row.
3. Add the salami in short rows.
4. Slice the apple and pear last, toss them in the lemon juice and fan them in two rows.
5. Fill the gaps with the figs and pecans, and put the crackers along the edge.

Where to get it

Apple butter is near the jams.

In season: Apples and pears are at their best in fall.

13. Winter Wedding Charcuterie Board

Deep reds and creamy whites for a cold-weather wedding: brie, white cheddar, soppressata, prosciutto, clementines, dried cranberries and red grapes. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 1 brie wheel (8 oz)
• 8 oz white cheddar, cut into 14 slices
• 4 oz soppressata (about 12 slices)
• 4 oz prosciutto
• 12 oz red grapes
• 4 clementines, peeled and split into segments
• 3 oz dried cranberries
• 2 oz shelled pistachios
• 1/3 cup cherry jam, in a small bowl
• 12 round butter crackers

How to make it

1. Set the brie and the jam bowl on the board, well apart.
2. Lay the cheddar and soppressata in rows and drape the prosciutto beside them.
3. Peel the clementines close to serving time and set the segments in a group.
4. Fill the gaps with the grapes, cranberries and pistachios.
5. Put the crackers along the edge.

In season: Clementines are in stores from about November to January.

Charcuterie boards for the rest of the wedding day

14. Bridal Suite Getting Ready Board

Something for the bridal party to eat while getting ready. It has no dips and nothing that drips, so wedding clothes stay clean. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 mini croissants
• 4 oz deli turkey (about 8 slices)
• 4 oz deli ham (about 7 slices)
• 8 oz white cheddar, cut into 22 cubes
• 8 oz green grapes
• 6 oz blueberries
• 8 mini butter cookies

How to make it

1. Set the croissants in a row, each one by itself.
2. Lay the turkey and ham in short overlapping rows.
3. Add the cheddar cubes in a group.
4. Fill the gaps with the grapes and blueberries, and add the cookies in a row.
5. Skip strawberries and jam here. A red drip is the last thing you need on a white dress.

Where to get it

Mini croissants are in the bakery section.

15. Groomsmen Getting Ready Board

Salty, filling and easy to grab: summer sausage, pepperoni, pepper jack, cheddar, pretzels, peanuts and pickles. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 4 oz summer sausage, sliced (about 11 slices)
• 2 oz pepperoni (about 17 slices)
• 6 oz pepper jack, cut into 17 cubes
• 6 oz sharp cheddar, cut into 17 cubes
• 20 mini pretzel twists
• 3 oz roasted peanuts, in a small bowl
• 3 oz dill pickle chips, in a small bowl
• 1/4 cup spicy brown mustard, in a small bowl
• 8 oz red grapes

How to make it

1. Set the three small bowls on the board.
2. Lay the sausage and pepperoni in short rows, with the sausage next to the mustard.
3. Add the cheese cubes in two groups.
4. Add the pretzels in a group and fill the gaps with the grapes.
5. Keep napkins close. Nobody wants mustard on a suit.

16. Rehearsal Dinner Charcuterie Board

A big, friendly board to start the night before the wedding: aged cheddar, gouda, salami, ham, cornichons, olives and baguette. Serves 9.

What's on the board

• 1 very large board, about 18 x 30 inches
• 9 oz aged cheddar, cut into 16 slices
• 8 oz gouda, cut into 22 cubes
• 5 oz Genoa salami (about 15 slices)
• 5 oz deli ham (about 8 slices)
• 4 oz mixed green and black olives, in a small bowl
• 8 cornichons, in a small bowl
• 1/3 cup whole grain mustard, in a small bowl
• 1 lb red grapes
• 12 thin baguette slices

How to make it

1. Set the three small bowls on the board, well apart.
2. Lay the cheddar slices in a row and add the gouda cubes in a group.
3. Lay the salami and ham in short rows.
4. Fill the gaps with the grapes, and put the baguette slices along the edge.

Where to get it

Cornichons are tiny, tart pickles sold in jars near the other pickles.

17. Sweetheart Table Board for Two

The two of you often miss cocktail hour while taking photos, so here's a small board saved just for you. Serves 2.

What's on the board

• 1 small board, about 10 x 14 inches
• 4 oz white cheddar, cut into 7 slices
• 4 oz Genoa salami (about 13 slices)
• 2 oz prosciutto
• 5 strawberries
• 4 oz red grapes
• 2 squares dark chocolate
• 8 round butter crackers

How to make it

1. Lay the cheddar and salami in short rows.
2. Drape the prosciutto beside them.
3. Add the strawberries, grapes and chocolate squares.
4. Put the crackers along the edge.
5. Ask a helper to keep it in the fridge and bring it out when you sit down.

18. Late-Night Wedding Snack Board

Bring this out when the dancing has made everybody hungry again: rolls, salami, pepperoni, cheese, pickles and cookies. Serves 8.

What's on the board

• 1 very large board, about 18 x 30 inches
• 9 small soft dinner rolls
• 3 oz Genoa salami (about 11 slices)
• 2 oz pepperoni (about 15 slices)
• 5 oz cheddar, cut into 15 cubes
• 4 oz pepper jack, cut into 11 cubes
• 4 oz dill pickle chips, in a small bowl
• 1/3 cup yellow mustard, in a small bowl
• 70 mini pretzel twists
• 10 mini chocolate chip cookies

How to make it

1. Set the two bowls on the board.
2. Set the rolls in a group, each one by itself. Guests split them and build tiny sandwiches.
3. Lay the salami and pepperoni in short rows and add the cheese cubes.
4. Add the pretzels in a group and the cookies in a row.
5. Keep it in the fridge until it's time, so it stays fresh for the late crowd.

19. Wedding Dessert Charcuterie Board

A sweet board to go with the cake, or to replace it: macarons, butter cookies, chocolate, chocolate pretzels and fresh berries. Serves 10.

What's on the board

• 1 large board, about 14 x 20 inches
• 12 macarons (any pastel colors)
• 11 large butter cookies
• 4 oz dark chocolate (2 bars), broken into 14 squares
• 10 mini chocolate-covered pretzels
• 9 strawberries
• 6 oz raspberries
• 6 oz blueberries
• 3 oz Jordan almonds

How to make it

1. Lay the macarons flat in two rows.
2. Lay the butter cookies flat in a row, and add the chocolate squares in a row.
3. Add the chocolate-covered pretzels in a group.
4. Fill the gaps with the strawberries, raspberries, blueberries and Jordan almonds.

Where to get it

Macarons are in the bakery or freezer aisle. Stock varies, so more butter cookies work too. Jordan almonds are in the candy aisle or with the party supplies.

Wedding charcuterie boards for 25 and 50 guests

20. Micro Wedding Charcuterie Board for 25

One huge board for a small wedding. Put out what's shown here, and keep the rest in the fridge for the swap. Serves 25.

What's on the board

• 1 very large board, about 20 x 36 inches
• 2 brie wheels (8 oz each)
• 1 1/2 lb white cheddar, cut into 40 slices
• 8 oz pepper jack, cut into 24 cubes
• 8 oz Genoa salami (about 26 slices)
• 4 oz prosciutto
• 4 oz pepperoni (about 40 slices)
• 4 oz deli ham (about 6 slices)
• 2 lb red and green grapes
• 14 strawberries
• 4 oz whole almonds
• 2 tbsp honey, in a small bowl
• 4 oz mixed green and black olives, in a small bowl
• 70 round butter crackers
• For the swap, in the fridge: 8 oz more Genoa salami, 8 oz more white cheddar, plus a second box of crackers

How to make it

1. Set a brie at each end of the board, with a bowl next to each one.
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.

21. Wedding Charcuterie Board for 50

Build this big board twice and put one at each end of the room, so nobody waits in line. The list is for one board. Two boards serve 50.

What's on the board

• 2 very large boards, about 20 x 36 inches (the list is for one board, so buy double)
• 1 brie wheel (8 oz)
• 12 oz gouda, cut into 22 slices
• 7 oz sharp cheddar, cut into 20 cubes
• 6 oz Colby Jack, cut into 18 cubes
• 3 oz Genoa salami (about 10 slices)
• 4 oz soppressata (about 14 slices)
• 4 oz deli turkey (about 8 slices)
• 2 lb red and green grapes
• 8 strawberries
• 6 oz dried apricots (about 24 apricots)
• 4 oz whole almonds
• 1/3 cup fig jam, in a small bowl
• 70 round butter crackers
• For the swap, in the fridge: 1 lb more Genoa salami, 1 lb more sharp cheddar, plus a second box of crackers

How to make it

1. Set the brie and the jam bowl on the board.
2. Lay the gouda slices in a row, and add the cheese cubes in groups.
3. Lay the salami, soppressata and turkey in rows, and keep the swap food covered in the fridge.
4. Fill the gaps with the grapes, strawberries, apricots and almonds, and put the crackers along both long edges.
5. Repeat for the second board.
6. Refill after about 2 hours, since perishable foods shouldn't sit out longer than that (USDA FSIS).

How to set up a charcuterie board for a wedding reception

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. Use several boards, not one giant one. Two or three boards around the room keep the line moving, and they're much easier to carry than one huge board.
3. Ask your venue first. Some have rules about outside food, and you'll need fridge space and a place to build.
4. Give the job to someone else. Pick two helpers who aren't in the wedding party, and hand them the list. You shouldn't be slicing cheese on your wedding day.
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.

Want a whole table of food? See our grazing table ideas. Planning the shower too? Try these bridal shower charcuterie board ideas.

Wedding charcuterie board FAQ

Are charcuterie boards good for weddings?

Yes, especially for cocktail hour. Guests can help themselves, it keeps people happy while you're taking photos, and it's easy to match your colors. They work best as a snack before dinner. If the boards are the whole meal, plan on twice as much food.

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

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 charcuterie boards do you need for a wedding?

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. So 100 guests need about 7 to 10 of the big boards. One easy way to do it: put one board on each guest table.

Can you make your own wedding charcuterie boards?

Yes, as long as you have help. Ask your venue about outside food and fridge space first, and give the job to two people who aren't in the wedding party. If that sounds like too much for a big wedding, ask your caterer or a local charcuterie company for a quote.

How far ahead can you make a wedding 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 is the difference between a charcuterie board and a charcuterie table at a wedding?

A board is one tray of food, and you can use a few of them around the room. A charcuterie table covers a whole table with food, right on paper, so it needs more food and more setup. See our grazing table ideas if you want a full table.

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