Summer Charcuterie Board with Fruit and Cheese

Summer Charcuterie Board

This meatless summer charcuterie board pairs creamy cheeses with peaches, figs, berries, fig preserves, and plenty of crunch. Two white-rind cheese wheels and a bowl of preserves give the long board its shape; distinct groups of sliced cheese, fruit, crackers, and nuts fill the spaces between them. Add the crisp ingredients just before serving, away from the cut fruit, so guests can build their own bites without finding soggy crackers.

Ingredients for a Summer Charcuterie Board

• 1 Brie wheel (8 oz/225g)
• 1 small Camembert or Brie wheel (5–8 oz/140–225g)
• 8 oz mild firm cheese, such as Gouda or young Manchego, thinly sliced (225g)
• 6 oz herb-flecked cheese, such as herb Havarti or pepper Jack, cut into chunky pieces (170g)
• 4 oz cheddar, cut into small cubes (115g)
• 2 medium peaches, cut into wedges
• 5–6 fresh figs, halved
• 1 cup strawberries (about 8–10 berries)
• 1 cup blueberries
• 1/3 cup fig preserves
• 8 oz assorted plain round and rectangular crackers (225g)
• 3 oz seeded fruit crisps (85g)
• 3 oz crisp bread twists or cheese straws (85g)
• 1/2 cup roasted almonds
• 1/2 cup shelled pistachios

How to Assemble the Board

Prep: 25–30 minutes | Cook: None | Total: 25–30 minutes | Serves: 8–10 as an appetizer

1. Prepare the fruit: Wash the fruit and dry it thoroughly, especially the berries and figs. Cut the peaches into wedges and halve the figs close to serving time. Keep the fruit chilled until assembly.
2. Cut the cheeses: Cut the larger Brie into wedges, but leave the wedges together in their original round shape so guests can lift out a piece. Slice the firm cheese if needed, cut the herb-flecked cheese into chunky pieces, and cube the cheddar. Leave the smaller soft-cheese wheel whole.
3. Place the anchors: On a food-safe board roughly 18–24 inches long, set the pre-cut Brie near one end and the smaller wheel toward the other. Put the fig preserves in a small bowl near the center, with room for a spoon. Fan the firm-cheese slices in two areas, and keep the herb-flecked cheese and cheddar in separate groups.
4. Add the fruit: Arrange the peaches, figs, strawberries, and blueberries in compact clusters along the board. Face the cut peaches and figs upward, and reserve dry spaces away from them for the crackers.
5. Finish just before serving: Add the round and rectangular crackers, seeded crisps, and twists in separate groups. Fill small gaps with almonds and pistachios without covering the cheese or fruit. The board should look full, with each ingredient easy to reach.

If one board is too small, divide the ingredients between two platters. For a smaller gathering, see this small charcuterie board for two.

What to Prepare Ahead

Wash and thoroughly dry the berries and figs ahead of time. Portion the crackers and nuts, and refrigerate the cheeses and prepared fruit separately. Cut peaches and figs near serving; assemble the board shortly afterward and add the crisp ingredients last. A fully assembled board with crackers will not stay crisp overnight.

Serving the Board Outdoors

Keep the cheese and fruit refrigerated until close to serving. For a hot outdoor gathering, set out a smaller board and replenish it from chilled reserves, or use a food-safe serving setup designed to stay cold. Keep perishables out of direct sun.

Refrigerate or discard perishable foods after 2 hours at room temperature, or after 1 hour when the air temperature is above 90°F (30°C). These are safety limits, not suggested display times.

Ingredient Swaps and Variations

If fresh figs are unavailable, use cherries or more berries; the finished board will look different. For gluten-free service, choose suitable crackers and use separate preparation and serving tools if cross-contact matters. For a nut-free board, omit both nuts and prepare the board separately when strict allergen avoidance is needed. Check cheese labels for vegetarian-compatible rennet if relevant to your guests.

Cured meat is not part of the main board. For a meat-inclusive version, add 4–6 oz prosciutto or sliced salami in its own group, replacing some cheese if space is tight. For a cooler-weather version with meat, see this fall charcuterie board.

Storing Leftovers

Promptly refrigerate salvageable cheese and fruit in separate covered containers. Store dry crackers and nuts apart so they stay crisp. Discard perishables that exceeded the holding limits above rather than judging safety by appearance. Do not freeze the assembled board.

Nutrition

Approximate per serving, based on 10 appetizer servings and a 5 oz smaller cheese wheel: 625 calories, 25g protein, 35g fat, and 48g carbohydrates. Approximate per 100g: 265 calories, 10g protein, 15g fat, and 20g carbohydrates. Values vary with the cheese-wheel size and cracker choices, as well as how much of each ingredient guests take.