18 Wedding Grazing Table Ideas: Large Charcuterie Boards

A wedding grazing table gives guests something to snack on while you're off taking photos, and it looks great in the room. You don't need a giant table to pull it off. One big charcuterie board on a buffet table does the job, with bread or sweets off to the side.

Here are 18 wedding grazing table ideas for reception halls, outdoor weddings and every part of the day. Each one is a large charcuterie board with every food, amounts and how many it serves, so you can shop right from the list. For a bigger crowd, our chart shows how many boards you need for 50 to 200 guests.

Grazing tables for a wedding reception

1. Crowd-Pleaser Brie and Salami Board

The big crowd-pleaser: two bries, two cheddars, salami, pepperoni, prosciutto, grapes and strawberries. Serves 15.

What's on the board

• 1 long board, about 18 x 60 inches
• 2 brie rounds (8 oz each), left whole
• 8 oz sharp white cheddar, sliced
• 8 oz orange sharp cheddar, cubed
• 1 lb sliced Genoa salami
• 8 oz sliced pepperoni
• 6 oz thin-sliced prosciutto
• 2 lb red grapes
• 2 lb green grapes
• 1 lb strawberries
• 8 oz whole almonds
• 1/2 cup honey, in a small bowl
• 1 cup fig jam, split between 2 small bowls
• 30 Ritz crackers, plus 1 box to refill

How to make it

1. Set the three bowls and the two bries on the board first, well apart.
2. Lay the salami and pepperoni flat in short overlapping runs, and pile the prosciutto loosely nearby.
3. Shingle the white cheddar in a row and heap the orange cubes next to it.
4. Fill the big gaps with grapes, strawberries and almonds.
5. Lay the crackers in short overlapping rows in the back half, and keep the rest of the box handy for refills.

2. White Marble Brie Board

A clean, elegant look on white marble: two bries, white cheddar, gouda, two salamis, prosciutto, grapes and strawberries. Serves 15.

What's on the board

• 1 marble board, about 30 x 36 inches
• 2 brie rounds (8 oz each), left whole
• 8 oz white cheddar, sliced
• 8 oz gouda, cubed
• 1 lb sliced Genoa salami
• 8 oz sliced soppressata
• 6 oz thin-sliced prosciutto
• 2 lb green grapes
• 2 lb red grapes
• 1 lb strawberries
• 8 oz whole almonds
• 1/2 cup honey, in a small bowl
• 1/2 cup fig jam, in a small bowl
• 30 Ritz crackers, plus 1 box to refill
• 1 plate of small butter cookies, behind the flowers

How to make it

1. Ask the hotel if a heavy board is okay on the table, and set it down before you add any food.
2. Place the bries and bowls, spread out across the board.
3. Lay both salamis flat in short overlapping runs, then pile the prosciutto loosely between them.
4. Add the cheddar slices and gouda cubes, then fill the gaps with grapes, strawberries and almonds.
5. Lay the crackers in a short overlapping row in the back half, and put the cookies on a plate behind the flowers.
6. Set the drinks at the far end of the table so the line keeps moving.

3. Manchego and Fig Board

Darker, richer flavors: brie, Manchego, aged cheddar, soppressata, red grapes and figs. Serves 15.

What's on the board

• 1 board, about 30 x 36 inches
• 1 brie round (8 oz), left whole
• 8 oz Manchego, cut into thin triangles
• 8 oz aged white cheddar, cubed
• 1 lb sliced soppressata
• 8 oz sliced Genoa salami
• 8 oz thin-sliced prosciutto
• 3 lb red grapes
• 8 oz strawberries
• 16 dried figs
• 6 oz walnut halves
• 1/2 cup fig jam, in a small bowl
• 8 oz mixed olives, in a small bowl
• 30 Ritz crackers, plus 1 box to refill

How to make it

1. Set the brie and the two bowls on the board, spread apart.
2. Lay the soppressata and salami flat in short overlapping runs, and pile the prosciutto loosely beside them.
3. Shingle the Manchego triangles in a row and heap the cheddar cubes next to it.
4. Add the big bunches of red grapes and the strawberries, then tuck the figs and walnuts into the gaps.
5. Lay the crackers in short overlapping rows in the gaps.

4. Smoked Gouda and Blackberry Board

A polished mix: brie, smoked gouda, white cheddar, salami, ham and prosciutto, with blackberries and pecans. Serves 15.

What's on the board

• 1 whitewashed board, about 30 x 36 inches
• 2 brie rounds (8 oz each), left whole
• 1 smoked gouda round (7 oz), left whole
• 8 oz white cheddar, sliced
• 1 lb sliced Genoa salami
• 8 oz thin-sliced deli ham
• 6 oz thin-sliced prosciutto
• 2 lb green grapes
• 12 oz blackberries
• 6 oz pecan halves
• 1 cup honey, split between 2 small bowls
• 1/2 cup raspberry jam, in a small bowl
• 30 Ritz crackers, plus 1 box to refill
• 4 platters of sliders (mini burgers, pulled pork, ham and cheese, chicken), beside the board

How to make it

1. Place the two bries, the gouda and the three bowls first.
2. Lay the salami flat in short overlapping runs and the ham open and flat in a row.
3. Pile the prosciutto loosely and shingle the cheddar slices beside it.
4. Fill in with grapes, blackberries and pecans.
5. Lay the crackers in short overlapping rows in the back half.
6. Line up the slider platters on the far part of the table, past the flowers.

5. Pepper Jack and Summer Sausage Board

A bolder board: brie, pepper jack, sharp cheddar, smoked gouda, summer sausage and soppressata, with pickles and mustard. Serves 15.

What's on the board

• 1 board, about 30 x 36 inches
• 1 brie round (8 oz), left whole
• 8 oz pepper jack, cubed
• 8 oz sharp cheddar, cubed
• 8 oz smoked gouda, sliced
• 1 summer sausage (12 oz), sliced
• 12 oz sliced soppressata
• 6 oz sliced pepperoni
• 3 lb red grapes
• 8 oz roasted cashews
• 8 oz dill pickle chips, in a small bowl
• 1/2 cup whole grain mustard, in a small bowl
• 30 Ritz crackers, plus 1 box to refill

How to make it

1. Set the brie and the pickle and mustard bowls on the board, spread apart.
2. Lay the summer sausage, soppressata and pepperoni flat in short overlapping runs.
3. Heap the pepper jack and cheddar cubes in two groups, and shingle the gouda slices nearby.
4. Add the grapes and fill the gaps with cashews.
5. Lay the crackers in short overlapping rows in the gaps.

6. Budget Cheddar and Salami Board

Simple foods that go a long way: brie, cheddar, Colby Jack, salami, summer sausage, strawberries and plenty of grapes. Serves 20.

What's on the board

• 1 board, about 30 x 36 inches
• 1 brie round (8 oz), left whole
• 16 oz sharp cheddar: half sliced, half cubed
• 16 oz Colby Jack, cubed
• 8 oz white cheddar, sliced
• 1 lb sliced hard salami
• 2 summer sausages (12 oz each), sliced
• 4 lb red grapes
• 8 oz strawberries
• 1 cup honey mustard, in a small bowl
• 30 Ritz crackers, plus 2 boxes to refill

How to make it

1. Buy block cheese and whole summer sausage and slice them yourself, which usually costs less than pre-sliced.
2. Set the brie and the honey mustard bowl on the board first.
3. Lay the salami and summer sausage flat in short overlapping runs.
4. Add the cheddar slices and heap the cubes in two groups.
5. Fill every gap with grapes and strawberries, then lay the crackers in short overlapping rows in the back half.

Outdoor grazing tables for weddings

7. Strawberry and Smoked Gouda Board

Pretty and easy: brie, smoked gouda, white cheddar, salami and prosciutto, with strawberries and blackberries. Serves 12.

What's on the board

• 1 board, about 30 x 36 inches
• 1 brie round (8 oz), left whole
• 1 smoked gouda round (7 oz), left whole
• 8 oz white cheddar, sliced
• 1 lb sliced Genoa salami
• 8 oz thin-sliced prosciutto
• 2 lb green grapes
• 1 lb strawberries
• 12 oz blackberries
• 6 oz whole almonds
• 1/2 cup raspberry jam, in a small bowl
• 8 oz mixed olives, in a small bowl
• 30 Ritz crackers, plus 1 box to refill
• 1 platter of small cut sandwiches, beside the board

How to make it

1. Set the table in the shade, and bring the board out right before guests arrive.
2. Place the brie, gouda and both bowls, spread apart.
3. Lay the salami flat in short overlapping runs and pile the prosciutto loosely.
4. Add the cheddar slices, then fill the gaps with grapes, berries and almonds.
5. Lay the crackers in short overlapping rows in the back half.

8. Italian Antipasto Board

An Italian-style board: provolone, mozzarella balls, brie, salami, prosciutto, red grapes and breadsticks. Serves 15.

What's on the board

• 1 board, about 30 x 36 inches
• 8 oz provolone, sliced
• 16 oz small mozzarella balls, drained, some in a bowl
• 6 oz Parmesan, broken into chunks
• 1 brie round (8 oz), left whole
• 1 lb sliced Genoa salami
• 8 oz thin-sliced prosciutto
• 6 oz sliced soppressata
• 3 lb red grapes
• 12 dried figs
• 8 oz mixed olives, in a small bowl
• 1/2 cup honey, in a small bowl
• 1/2 cup fig jam, in a small bowl
• 8 thin breadsticks, plus 1 box to refill

How to make it

1. Set the four bowls and the brie on the board first, and pile the rest of the mozzarella beside the salami.
2. Lay the salami and soppressata flat in short overlapping runs, and pile the prosciutto loosely.
3. Shingle the provolone slices in a row and pile the Parmesan chunks nearby.
4. Add the grapes and tuck in the figs.
5. Lay the breadsticks flat in one group at one end of the board.

9. Pear and Pistachio Board

A soft green and white board: two bries, provolone, prosciutto, green grapes, pears and pistachios. Serves 15.

What's on the board

• 1 whitewashed board, about 30 x 36 inches
• 2 brie rounds (8 oz each), left whole
• 8 oz provolone, cubed
• 1 lb sliced Genoa salami
• 8 oz thin-sliced prosciutto
• 6 oz thin-sliced deli ham
• 3 lb green grapes
• 3 pears, sliced and tossed with 1 tbsp lemon juice
• 1 lb strawberries
• 6 oz pistachios, some shelled and some in the shell
• 8 oz green olives, in a small bowl
• 1/2 cup honey, in a small bowl
• 30 Ritz crackers, plus 1 box to refill
• 1 platter of sliders and 1 platter of cut fruit, beside the board

How to make it

1. Set the two bries and both bowls on the board, spread apart.
2. Lay the salami flat in short overlapping runs and the ham open and flat in a row.
3. Pile the prosciutto loosely and heap the provolone cubes beside it.
4. Add the grapes, pear slices and strawberries, then fill the gaps with pistachios.
5. Lay the crackers in short overlapping rows in the back half.
6. Set the sliders and fruit past the board, with lemonade at the far end of the table.

10. Apple and Cheddar Board

Built around crisp apples: cheddar, gouda, summer sausage, ham, apple slices, strawberries, pecans and apple butter. Serves 15.

What's on the board

• 1 board, about 30 x 36 inches
• 8 oz sharp white cheddar, sliced
• 8 oz orange sharp cheddar, cubed
• 1 smoked gouda round (7 oz), with one wedge cut
• 1 summer sausage (12 oz), sliced
• 8 oz thin-sliced deli ham
• 10 oz sliced Genoa salami
• 4 apples, sliced and tossed with 1 tbsp lemon juice
• 2 lb red grapes
• 8 oz strawberries
• 6 oz pecan halves
• 1/2 cup apple butter, in a small bowl
• 1/2 cup whole grain mustard, in a small bowl
• 30 Ritz crackers, plus 1 box to refill

How to make it

1. Place the gouda and both bowls on the board first.
2. Lay the summer sausage and salami flat in short overlapping runs and the ham open and flat in a row.
3. Add the cheddar slices and heap the cubes beside them.
4. Fan the apple slices, add the grapes and strawberries, and fill the gaps with pecans.
5. Lay the crackers in short overlapping rows in the back half.

11. Mediterranean Hummus Board

A lighter, Mediterranean-style board: brie, feta, provolone, salami, prosciutto, hummus, pita, olives and strawberries. Serves 12.

What's on the board

• 1 board, about 24 x 36 inches
• 1 brie round (8 oz), left whole
• 8 oz feta, cubed
• 8 oz provolone, sliced
• 1 lb sliced Genoa salami
• 8 oz thin-sliced prosciutto
• 1 1/2 cups hummus, in a bowl
• 8 oz mixed olives, split between 2 small bowls
• 2 pita rounds, cut into 16 triangles
• 2 cucumbers, sliced
• 12 oz cherry tomatoes
• 2 lb black grapes
• 1 lb strawberries

How to make it

1. Set the brie, the hummus and the two olive bowls on the board first.
2. Lay the salami flat in short overlapping runs and pile the prosciutto loosely.
3. Heap the feta cubes and shingle the provolone slices.
4. Add the cucumbers, tomatoes, grapes and strawberries in loose groups.
5. Lay the pita triangles flat in an overlapping row along the back edge.

12. Summer Berry Board

A bright summer board: brie, white cheddar, Colby Jack, salami, ham and lots of berries. Serves 12.

What's on the board

• 1 board, about 30 x 36 inches
• 1 brie round (8 oz), left whole
• 8 oz white cheddar, sliced
• 8 oz Colby Jack, cubed
• 1 lb sliced hard salami
• 8 oz thin-sliced deli ham
• 1 lb strawberries
• 12 oz blueberries
• 2 lb green grapes
• 1/2 cup honey mustard, in a small bowl
• 30 Ritz crackers, plus 1 box to refill

How to make it

1. Set the table out of the sun, and keep a backup round in a cooler with ice.
2. Place the brie and the honey mustard bowl first.
3. Lay the salami flat in short overlapping runs and the ham open and flat in a row.
4. Add the cheddar slices and Colby Jack cubes, then fill in with strawberries, blueberries and grapes.
5. Lay the crackers in short overlapping rows in the back half.

In season: Strawberries and blueberries are at their best in summer and sold year-round.

Wedding charcuterie tables for every part of the day

13. Cocktail Hour Board

An ivory and gold board for the first hour of the party: brie, goat cheese, white cheddar, salami, prosciutto, apricots and cashews. Serves 15.

What's on the board

• 1 long marble board, about 2 x 5 feet
• 2 brie rounds (8 oz each), left whole
• 7 goat cheese logs (4 oz each)
• 16 oz white cheddar, sliced
• 1 lb sliced Genoa salami
• 8 oz thin-sliced deli turkey
• 9 oz thin-sliced prosciutto
• 2 lb green grapes
• 30 dried apricots
• 10 oz roasted cashews
• 1/2 cup honey, in a small bowl
• 60 Ritz crackers (about 2 sleeves), plus 1 box to refill

How to make it

1. Place the bries, goat cheese logs and honey bowl first.
2. Lay the salami flat in short overlapping runs and the turkey open and flat in a row.
3. Pile the prosciutto loosely in a few spots and shingle the cheddar in groups along the board.
4. Add the grapes, then tuck in the apricots and cashews.
5. Lay the crackers in short overlapping rows in the gaps.

14. Fall Harvest Board

Warm colors for a fall wedding: gouda, sharp cheddar, summer sausage, apples, pears, figs and pecans. Serves 14.

What's on the board

• 1 long board, about 18 x 60 inches
• 8 oz aged gouda, cubed
• 8 oz orange sharp cheddar, sliced
• 1 lb sliced Genoa salami
• 1 summer sausage (12 oz), sliced
• 2 apples, sliced and tossed with 2 tsp lemon juice
• 2 pears, sliced and tossed with 2 tsp lemon juice
• 2 lb red grapes
• 12 dried figs
• 6 oz pecan halves
• 1/2 cup apple butter, in a small bowl
• 60 Ritz crackers (about 2 sleeves), plus 1 box to refill

How to make it

1. Set the apple butter bowl on the board first.
2. Lay the salami and summer sausage flat in short overlapping runs.
3. Heap the gouda cubes and shingle the cheddar slices.
4. Add the apple and pear slices and the grapes, then tuck in the figs and pecans.
5. Lay the crackers in stacked, overlapping rows across the back half.

In season: Apples and pears are in season in fall.

15. Spring Strawberry and Goat Cheese Board

Fresh and light for a spring wedding: brie, goat cheese, white cheddar, ham, prosciutto, strawberries and blueberries. Serves 15.

What's on the board

• 1 whitewashed board, about 30 x 36 inches
• 1 brie round (8 oz), left whole
• 2 goat cheese logs (4 oz each)
• 8 oz white cheddar, sliced
• 1 lb sliced Genoa salami
• 8 oz thin-sliced deli ham
• 6 oz thin-sliced prosciutto
• 1 lb strawberries
• 12 oz blueberries
• 2 lb green grapes
• 6 oz whole almonds
• 1/2 cup honey, in a small bowl
• 30 Ritz crackers, plus 1 box to refill

How to make it

1. Place the brie, goat cheese logs and honey bowl first.
2. Lay the salami flat in short overlapping runs and the ham open and flat in a row.
3. Pile the prosciutto loosely and shingle the cheddar beside it.
4. Fill in with strawberries, blueberries, grapes and almonds.
5. Set the crackers flat along the front edge.

16. Winter Brie and Clementine Board

Deep reds and creamy whites for a winter wedding: three bries, white cheddar, soppressata, prosciutto, clementines and cherry jam. Serves 15.

What's on the board

• 1 board, about 30 x 36 inches
• 3 brie rounds (8 oz each), left whole
• 8 oz white cheddar, sliced
• 1 lb sliced soppressata
• 8 oz sliced Genoa salami
• 6 oz thin-sliced prosciutto
• 3 lb red grapes
• 8 clementines, peeled
• 6 oz dried cranberries
• 6 oz pistachios in the shell
• 1/2 cup cherry jam, in a small bowl
• 30 Ritz crackers, plus 1 box to refill
• 1 basket of sliced baguette and 1 small platter of shortbread cookies, beside the board

How to make it

1. Place the bries and the cherry jam bowl first.
2. Lay the soppressata and salami flat in short overlapping runs, and pile the prosciutto loosely.
3. Shingle the cheddar slices in a row.
4. Add the grapes and clementines, then fill the gaps with cranberries and pistachios.
5. Lay the crackers in short overlapping rows in the back half, and set the bread basket and cookies on the table beside the board.

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

17. Late-Night Snack Board

For when the dancing makes everyone hungry again: rolls, cheddar, pepper jack, salami, ham, pretzels, cookies and strawberries. Serves 15.

What's on the board

• 1 board, about 30 x 36 inches
• 15 small soft dinner rolls, left whole
• 8 oz sharp cheddar, cubed
• 8 oz pepper jack, cubed
• 1 lb sliced Genoa salami
• 6 oz sliced pepperoni
• 8 oz thin-sliced deli ham
• 8 oz dill pickle chips, in a small bowl
• 1/2 cup yellow mustard, in a small bowl
• 8 oz mini pretzel twists
• 8 oz strawberries
• 15 chocolate chip cookies

How to make it

1. Keep this board in the fridge until the dancing starts, then set it out.
2. Place the two bowls and the rolls on the board first.
3. Lay the salami and pepperoni flat in short overlapping runs and the ham open and flat in a row.
4. Heap both kinds of cheese cubes, and pour the pretzels in a loose pile.
5. Lay the cookies flat in one group, and tuck the strawberries into a corner.

18. Wedding Dessert Board

A sweet board to go with the cake, or instead of it: macarons, butter cookies, brownie bites, chocolate, chocolate pretzels and fresh berries. Serves 20.

What's on the board

• 1 marble board, about 24 x 36 inches
• 20 macarons
• 14 round butter cookies
• 12 brownie bites
• 8 oz dark chocolate, broken into squares
• 8 oz chocolate-covered mini pretzels
• 1 lb strawberries
• 12 oz raspberries
• 12 oz blueberries
• 1 platter of slider sandwiches, at the far end of the table

How to make it

1. Lay the macarons flat in one group, with the tops facing up.
2. Add the butter cookies and brownie bites in their own groups, all lying flat.
3. Add the chocolate squares and pile the chocolate pretzels next to them.
4. Fill the gaps with strawberries, raspberries and blueberries.
5. Set out small plates beside the board so guests can take a few of each, and put a platter of sliders at the far end of the table for something savory.

Where to get it

Macarons are often in the bakery or freezer section, and stock varies, so check a bakery or order online if you can't find them.

How to set up a grazing table for a wedding reception

1. Count your guests. Plan about 2 ounces of meat and 1 to 2 ounces of cheese per person, then use the chart below.
2. Ask your venue first. Some have rules about outside food, and you'll need fridge space and a place to build.
3. Pull the table away from the wall. Guests can reach it from both sides, and the line moves faster.
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.

How many boards you need for your guest count

Most boards below serve about 15 people as a snack before dinner. If the boards are the whole meal, plan on twice as much food.

Guests	Meat	Cheese	Boards
50	6 1/4 lb	3 to 6 lb	4
100	12 1/2 lb	6 to 12 1/2 lb	7
150	19 lb	9 1/2 to 19 lb	10
200	25 lb	12 1/2 to 25 lb	14

You don't have to put them all out at once. Set out two or three, and swap in a fresh board as they empty.

Want smaller boards for your wedding? See our wedding charcuterie board ideas. Want food across a whole table? Try these grazing table ideas.

Wedding grazing table FAQ

What is a wedding grazing table?

It's a table of snacks guests can help themselves to, usually during cocktail hour. It can be food spread across a whole table, or one or two large charcuterie boards with other food beside them.

How much food do you need for a grazing table for 100 guests?

As a snack before dinner, plan on about 12 1/2 pounds of meat and 6 to 12 1/2 pounds of cheese, based on 2 ounces of meat and 1 to 2 ounces of cheese per person. That's about 7 of the boards in this post. If the table is the whole meal, plan on twice as much.

How big should a wedding grazing table be?

Bigger than the food, not huge. An 8-foot folding table holds one of these boards with room for bread or sweets on the side. For more guests, set up a second table instead of making one giant spread, so people aren't all reaching for the same food.

Can you make your own wedding grazing table?

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, 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 grazing table and a charcuterie board?

A board is one tray of food, and you can carry it. A grazing table is a bigger spread that guests walk up to, and it can be built right on the table or around one or more big boards. See our wedding charcuterie board ideas if you want smaller boards.

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