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Small Charcuterie Plate

A step by step guide on how to build a small charcuterie platter.  
Course Main Course
Cuisine French
Keyword Charcuterie Meats, Charcuterie Platter, Cheese, Cheese Plate, Vegetables
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 Servings
Author Amy Williams


  • Hard And Soft Cheeses
  • 2-3 Different Meats
  • Vegetables
  • Fruit
  • Nuts
  • Olives
  • Crackers and Cheese Sticks
  • Small Wafer Cookies
  • Chocolate


  • Lay out cheeses onto board. It's a good rule of thumb to have a soft cheese and a hard cheese. Space them out evenly.
  • Next you'll place the charcuterie meats on the board. I like to keep them next to the cheeses because they pair so well together. If you've got larger slices of meat you can always ruffle them up or roll them up. Try to place a few slices of each variety in different spots.  
  • Veggies come next. Keep a few of the same vegetables together and place them in 2 or three of the open spots on the board. If you've got bigger veggies like radishes or tomatoes, feel free to cut them in half or quarter them. It makes it easier to eat. Plus, it looks a bit more appetizing as well.
  • Fruit comes next. If you have sliced fruit fan it out so it's easier to grab. I like to sprinkle the smaller fruit on top of the fanned out fruit. This helps save space and keeps them together a bit more.  
  • Sprinkle the nuts over some of the charcuterie meats and cheeses. Keep them together in their types, but it's a little fun to start to fill in the gaps. If you are adding olives or pickles you can either dry them off with a paper towel before adding them to the board or place them in small bowls. The juice, oil or brine from these foods can puddle under the rest of the foods and make them soggy.  
  • Here's another way you can start to fill in the gaps by using crackers or bread sticks. Try having a variety that will pair well with the other foods. Some crackers or breads can be plain so you can add a flavorful cheese and or meat along with it. If you are building your tray on a table or bar these crackers and breads can spill off the board a little bit. 
  • The final step is to add your sweets and chocolates. I like to keep these all in the same spot on the board. It helps prevent from getting a flavored cheese or meat mixed with it. If there is a chocolate you like, cut it up or break it up into pieces. Again, this makes it easier to eat. 


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg