This no-cook summer charcuterie board serves 8–10 as an appetizer. Two soft-cheese wheels and a bowl of fig preserves anchor clusters of peaches, figs, berries, sliced cheeses, crackers, and nuts. Add the crunchy foods just before serving.
This cheese-forward winter board serves 6 to 8 as an appetizer. Arrange a whole scored Brie with three contrasting cheeses, orange persimmon fans, two bowls of preserves, modest cured meats, crackers, and nuts.
This no-cook fall charcuterie board serves about eight as an appetizer. Arrange a layered salami rose with contrasting cheeses, cured meats, fresh fall fruit, two berry bowls, crackers, nuts, seeds, and spreads.
This abundant Thanksgiving appetizer is a spread, not a turkey-shaped board. Fig-jam brie and seed-topped pumpkin hummus anchor easy-to-reach clusters of salami, cheddar, seasonal fruit, olives, mustard, and crackers.
This no-cook Christmas tree charcuterie board serves about 10 to 12 as an appetizer. Build crosswise bands of meat, cheese, and fruit that taper from a pretzel-stick trunk on the left to a white-cheddar star on the right.
This abundant, no-cook Mediterranean charcuterie board pairs fully cooked octopus with hummus, tzatziki, prepared fish, feta, crisp vegetables, olives, grapes, and pita. Allow about 30 minutes to assemble it for 8 to 10 appetizer servings.
This no-cook Italian charcuterie board serves 8–10 as an appetizer. Arrange tomato, mozzarella, and basil beside a central crostini row, then fill the round board with grouped meats, cheeses, and small dishes of accompaniments.
This no-cook board looks generous without using party-size portions. Folded turkey and ham, overlapping salami, three distinct cheeses, and colorful accompaniments fill a compact board, with three tiny dips served beside it.
This no-cook appetizer board brings two salami roses, folded cured meats, cheeses, fruit, nuts, olives and jam together on one long oval board. Shop for about 20 guests, then keep extras chilled for replenishing.