18 Charcuterie Board Ideas That Won't Break The Bank

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Everyone loves a charcuterie board. If you have Instagram, it's pretty much mandatory that you feature a good spread about once a month. Accordingly, you're going to need lots of charcuterie board ideas. The problem is that they all seem so darn expensive, but they don't have to be.

Affordable doesn't have to mean cheap, either. "A great charcuterie board isn't about piling it high with bargain-bin bites or cutting corners on quality," says Jason Sullivan, head of brand and partnerships at Fra' Mani. "Practice a little restraint, make wise choices, and have the confidence to let a few exceptional elements shine. Splurge where it counts. Simplify where it doesn't. And let every element earn its place on the board."

In other words, it's less a matter of how low you can get your costs and more a matter of using smart strategies. Here are 18 charcuterie board ideas that won't break the bank.

There are certain mistakes to avoid with your charcuterie board, and one of them is to head off to the store without checking what's in your pantry or fridge. Believe it or not, just a quick "shopping trip" at home can help you build a better board and even give you charcuterie board ideas along the way.

"Doing a home inventory makes sense ... who wants to waste food?" says Nick Leighton, the Emmy Award-winning talk show host and etiquette expert behind the podcast "Were you raised by wolves?" "Plus, it allows you to get creative. You're allowed to go beyond cheese, meat, and fruit with these things." In your fridge, you're likely to find half-bottles of jam and specialty olives, while the pantry might be hiding pickles, nuts, dried fruit, and chocolate squares, says Melinda Keckler, recipe developer and founder of Crinkled Cookbook.

A home inventory is also a good way to avoid double purchasing. "I can't tell you how many times I've seen people come home with stuff they already had buried in their pantry," says Jared Garner, founder and chief scallop officer at Fishnook. "Last week I found three different mustards in my own fridge that I'd completely forgotten about. When you know what you've got, you can plan around it instead of buying everything from scratch."

Another of the best ways to get charcuterie board ideas is simply to go see what's on offer. Discount stores for charcuterie ingredients abound in every state and country. For instance, Trader Joe's has great charcuterie options and is available nationally, while Grocery Outlet is a popular destination in this writer's neck of the woods.

"Discount stores are where it's at for crackers, nuts, and jarred stuff like olives," Jared Garner says. "I've gotten some of my favorite pickled vegetables at places like Aldi. The trick is not being a brand snob — that $2 jar of cornichons works just as well as the $8 fancy French ones when you're building a board." It's a good idea to grab a copy of the store's flyer if they have one, says Klaus Mueller, culinary director at Atalanta. That way, you can see what's on sale, check out the manager specials, and view what's in season before you shop.

"Don't overlook produce deals either," says Cindee Conner, owner of Graze Craze North Boca Raton. "Fresh fruit like grapes, apples, or berries are often heavily discounted and can brighten up your board with color, texture, and freshness. These fruits add not only beauty but also natural sweetness and crunch that complement savory cheeses and meats perfectly."

"Variety is the spice of life," Nick Leighton. "The 3-3-3-3 rule says you should have three different cheeses, meats, fruits, and bread or cracker-type things. It's easy to feel overwhelmed in the store with so many choices, so sticking with this strategy is a good one." It also prevents the "ooh, this looks good too" spiral that happens at the cheese counter, Jared Garner says. "It's enough variety to keep things interesting but not so much that you're spending rent money on a Tuesday night snack." (Guilty.)

Jason Sullivan advises you to break down your board additions by flavor profile as well. "Think in terms of balance: Something savory, something sharp, something creamy, something crisp, something sweet," he says. "Briny pickles and olives add punch without the price tag. A little dark chocolate offers a surprising bent. In-season fruit adds color and freshness without the premium markup."

There are nearly endless charcuterie board ideas for each category. For carbs, you can do crackers or breadsticks, baguettes or seed crisps. Meats run the gamut from more standard salami and prosciutto to guanciale and pâté. With cheeses, of course, the sky is the limit.

Since most charcuterie boards don't get eaten all at once, it behooves you to make sure your leftovers won't go bad quickly. "Those leftover bits of cheese, spreads, or open snack bags can become part of a beautiful and delicious spread instead of ending up in the trash," Cindee Conner says. You can use the leftover pieces to make next-level mac and cheese or even a charcuterie pizza for your next party — especially effective if you've got a whole weekend of hosting ahead.

"Smart pantry staples such as roasted almonds, dried figs, high-quality honey or jam, good mustard, and artisan crackers, bring depth and can be purchased in bulk and last for a long time," Jason Sullivan says. Just make sure you wrap your cheeses, meats, and other categories of food separately, cautions Klaus Mueller. Otherwise, things can get weird during storage.

When it comes to charcuterie board ideas, getting a wheel of brie is a no-brainer. "Buying an entire wheel is often cheaper per ounce than pre-cut wedges," Melinda Keckler says. "It also looks gorgeous on your board and gives you more flexibility to slice or spread it however you like." Plus, Jared Garner adds, "You can freeze what you don't use — just let it thaw slowly in the fridge and it's perfectly fine." If you're short on time, you can get a President Brie cheese round online for a very affordable price.

Brie wheels aren't the only possible showstopper, of course. Cindee Conner loves a big wedge of sharp cheddar, truffle cheese, or a generous goat log of chèvre, all of which can look lovely anchoring the center of your board.

"Being flexible with cheese selections is huge," Jared Garner says. "If the goat cheese is on sale but the aged cheddar isn't, go with the goat cheese. Most people honestly can't tell the difference between expensive and mid-range cheese when it's paired with good crackers and jam." Another of the best charcuterie board ideas is to look for local products, which can be more affordable. You can also search for clearance items or check the manager's specials. "Cheese is a big winner here," Cindee Conner says. "Since it's already aged, an approaching expiration date doesn't mean it's gone bad."

Although it's tempting to get whatever is cheapest, make sure you avoid the worst charcuterie board ingredients. We're talking about anything too smelly, spicy, or polarizing, as well as anything too wet, crumbly, or boring. Goodbye, runny camembert, chewy parmesan, and other cheeses unsuitable for charcuterie.

Say no to overly expensive charcuterie. "Walk right past the deli counter and go for the pre-sliced, vacuum-sealed salami or prosciutto," Melinda Keckler says. "Meats sold that way are usually less expensive than having the meats sliced fresh for you, so you'll get more for your money." Discount stores are a goldmine here, she adds. Remember: People only see the meat, not the package it came out of, so don't be afraid to bargain shop.

If you're not sure about costs, check out the per-ounce pricing. This is an easier way to compare. Again, if you want to go the online route, you have options, such as the Columbus sliced charcuterie sampler. It contains calabrese, genoa, Italian dry, and soppressata salamis, so you can play with flavors.

There's no rule saying your meat has to come from land animals, so don't restrict your charcuterie board ideas to them. Seacuterie or tinned fish snack boards are becoming increasingly popular. "Instead of buying three different cured meats, try swapping some for tinned fish," Jared Garner says. "A tin of good sardines in olive oil, maybe some smoked trout, and something fun like mussels in escabeche. Way cheaper than deli meats, and your guests will think you're some kind of sophisticated food person." As if that's not enough, the seafood almost always comes packed in oil, which you can then use for dipping bread.

If you're curious to try tinned fish, try a few starter packs, such as the King Oscar skinless & boneless mackerel variety pack or the Freshé gourmet canned tuna variety pack. Love shellfish? The Crown Prince natural smoked oysters with red chili pepper is highly rated and will give your board a kick in the pants.

Charcuterie board ideas don't get much easier than this one: Stick to fruit that's in season. "Seasonal fruit is usually less expensive," Melinda Keckler says. "Think grapes in the fall, berries in summer, apples in late summer, and citrus in winter. Fruit adds pops of color, texture, and taste and is perfect for filling space on your board." Or, as Jared Garner puts it, "Don't buy $6 strawberries in January. Get what's actually good right now."

Discount stores are especially helpful here. While more upscale grocery stores may keep prices relatively consistent, even if they have abundant merchandise, discount stores are where you'll find the real overflow, steeply marked down. Just make sure the fruit is high-quality, because otherwise it might compromise your final result.

Buying crackers box by box at your neighborhood grocery store is the best way to spend more money than you have to. "Instead of buying multiple boxes, grab one variety pack with at least three options," Melinda Keckler says. "You'll save money, avoid waste, and won't end up with half-used boxes cluttering your pantry shelves."

Plus, Jared Garner adds, different crackers work better for different applications and ingredients. "Those cracker variety packs are clutch because you get different shapes and textures without buying five separate boxes." Try the Carr's table water crackers four-flavor variety pack or the Triscuit whole grain wheat crackers four-flavor variety pack, and don't worry that these aren't the fanciest crackers on the market. That's not the point, and no one will care once they're tucked into a gorgeous spread.

"Olives are probably the best bang for your buck on any board," Jared Garner says. "A jar that costs a few bucks will feed a crowd, and they add that salty, briny element that makes everything else taste better." Options such as 365 by Whole Foods Market organic pitted Kalamata olives and Divina Organic Castelvetrano pitted olives are tasty and affordable.

Pickles are another of the smartest charcuterie board ideas, for the same reason. "Pickles are non-negotiable for me," Garner adds. "They cut through all that rich cheese and meat, plus they last forever in your fridge so you can always throw together a quick board." Little cornichons are always a classic, but why not take it up a notch and try pickled asparagus spears, pickled radishes, or pickled onions? Jeff's Garden pickled red onions are always a good choice.

Most people assume charcuterie board ideas have to involve purchasing all of the items, but they don't. You can make some of the board's items yourself, which not only saves you money and creates more variety with which to pay, it also gives you a story to tell. Guests love to ask how you made something and home chefs love to answer, so how is homemade a bad thing here?

"Consider including homemade items like honey-roasted nuts or quick pickled veggies like beets or peppers," Cindee Conner says. "Mulled fruits are also delicious in the colder months and make a festive seasonal addition." Klaus Mueller agrees; he loves to make boiled eggs to go on his boards. They're inexpensive and, sliced in half, they're beautiful all on their own.

Charcuterie board ideas needn't be confined to the foods themselves. Your board matters too. If you're feeding a massive amount of people, then sure, use a massive board. However, if you're hosting an intimate gathering, then it pays to use a more intimate setup. "A compact, well-styled board always looks better and more inviting than a sparse, oversized one," Melinda Keckler says. Plus, going small is a good hack for saving money. "A smaller board means fewer ingredients needed to make it feel full."

Plus, you can use your board to make a statement. "Your choice of board or platter can be a bold visual element," Jason Sullivan says. "Consider patterned or colored ceramics or wood with a rich grain to frame the spread." Or, he says, you can just use a patterned food-safe paper. Unroll enough to protect the area you want to cover in charcuterie, and boom: You're done. "It's casual, creative, easy to clean up, and always a conversation starter."

Many of the best charcuterie board ideas involve presentation rather than the food itself. You can spend less money and still create a visually stunning masterpiece if you take a few creative licenses with your items. "Think in terms of composition, like a designer or sculptor," Jason Sullivan says. "Use varying heights, slice thicknesses, and diameters to create visual rhythm." Contrasting textures also works, such as silky mortadella and chewy salami. Fold, drape, and pile your meats instead of just placing them flat on the board.

You can also wrap thinly sliced meat around breadsticks, drizzle meats and cheeses with olive oil, or fill salami cones with cheeses. Sprinkle olives, toothpicks, and other condiments throughout the assortment to create dramatic height and topography.

When it comes to charcuterie board ideas on a budget, the way you cut your cheese can be a game changer. "The cheese-cutting thing is one of my favorite tricks," Jared Garner says. "Cube some, slice some thin, crumble some. Same cheese, but it looks like you've got way more variety going on." Melinda Keckler loves this strategy as well. In addition to cubes and crumbles, cutting pieces of cheese into triangles is one of her favorite strategies. "Even with just a few types of cheese, varied shapes create visual interest and make your board look more full and inviting."

However, cautions Klaus Mueller, don't cut your cheese up the day before. It won't keep well and you'll regret it when your cheese takes on that plasticky tinge at the edges. Instead, cut it up fairly soon before serving, making sure to give your cheeses 30 to 40 minutes on the counter to develop flavor.

Condiments and garnishes are like the jewelry of your board, little pops of color and flavor that tie everything together and elevate the final effect. "Small dishes of jam, mustard, or honey are an easy way to fill space and invite guests to customize their bites," Melinda Keckler says. "They add flavor, color, and a feeling of indulgence. Be sure to include small serving spoons or butter knives to make it easy to spread the condiments."

The best thing about condiments is that they're not only affordable charcuterie board ideas themselves, but they also improve the perceived quality of other ingredients. "Condiments are flavor magic for cheap," Jared Garner says. "That little jar of fig jam transforms basic cheese into something that tastes expensive." And don't forget garnishes. Fresh herbs or homegrown edible flowers provide the perfect finishing touch.

One of the most important charcuterie board ideas is less of an "idea" and more of a "must." Instead of leaving guests to try and pick items off a board without touching any of the other items, make sure to have utensils on hand. "Have small plates available and mini forks," advises Klaus Mueller. Bamboo plates and forks work well if you don't want to avoid washing dishes and be kind to the environment at the same time. "Add a nice cheese knife for each, or a regular dinner knife and fork," he adds.

If you're not into gathering up the utensils yourself, that's fine. Choose a set that contains the board and knives all in one, such as the Smirly charcuterie board set or Hecef cheese board set of Acacia wood cheese plate, knife, and fork. "And then, of course, don't forget about those grape scissors," Nick Leighton reminds. "A small pair of little scissors for guests to trim off bunches of grapes as they go really elevates the experience."

It's important that you take the needs of all your guests into account when making a charcuterie board. Otherwise, you will face hurt feelings. "Don't forget about any friends who may have dietary restrictions," Nick Leighton says. "For example, it's courteous to have a gluten-free cracker option for people."

If you're dealing with restrictions and can't come up with charcuterie board ideas, take to the internet for creative workarounds. If your guests can't have meat, do a mushroom board. Dairy-free? Do plant-based cheeses or stick to meats and tinned seafood. For pretty much anything else, you can leave it off the board without much restructuring. Just make sure you ask about can'ts ahead of time, so you don't have to juggle anything in the moment.