This rich, abundant Joanna Gaines Charcuterie Board is made with artisan cheeses, cured meats, and fresh fruits, ready in 20 minutes. Watching the vibrant colors and varied shapes come together into a stunning platter makes hosting feel effortless. I always rely on this beautiful spread when friends drop by.
Jump to RecipeWhy This Classic Works
I used to overthink grazing platters, trying to make every single element perfectly symmetrical. What I quickly realized is that a slightly rustic, overlapping approach looks far more appealing and inviting.
The beauty of this board lies in the balance of sweet honeycomb, salty prosciutto, and creamy brie. Leaving no empty space on the wood surface was the ultimate lesson in making it look truly professional.
Joanna Gaines Charcuterie Board Ingredients
- 1 (8-ounce) wheel of Brie cheese
- 8 ounces aged white cheddar, cubed
- 4 ounces prosciutto
- 4 ounces Genoa salami
- 1 cup red seedless grapes
- 1/2 cup fresh figs, halved
- 1/2 cup mixed olives
- 1/2 cup Marcona almonds
- 2 tablespoons honeycomb or honey
- 1 box water crackers
- 1 French baguette, sliced
How To Make Joanna Gaines Charcuterie Board
- Anchor the Board: Place small bowls for olives and honey on the board first, then set the Brie wheel and cheddar cubes in opposite corners.
- Fold the Meats: Fold the prosciutto into loose ribbons and fold the salami into quarters, arranging them in curved paths around the cheeses.
- Add Fresh Fruit: Tuck the small bunches of red grapes and halved fresh figs into the larger empty spaces next to the meats.
- Fill the Gaps: Scatter the Marcona almonds into any remaining small holes to ensure the board looks completely full and abundant.
- Serve with Bread: Arrange the water crackers and sliced baguette around the outer edges of the board just before serving.
Recipe Tips
- Bring cheese to room temperature: Cold cheese loses its flavor profile, so take it out 30 minutes before serving.
- Vary the textures: Combine hard cheeses with soft ones and crunchy nuts with chewy dried fruits.
- Fold meats for volume: Laying meat flat looks sparse, but folding it creates height and visual interest.
What To Serve With Charcuterie Board
Pair this grazing board with a crisp white wine like Sauvignon Blanc or a light Pinot Noir. You can also offer sparkling water with fresh lemon wedges for a refreshing non-alcoholic option.
How To Store
Store leftover meats and cheeses in separate airtight containers in the fridge for up to 3 days. Keep crackers and nuts at room temperature in sealed bags to maintain their crunch.
FAQs
What size board should I use?
A 12×18 inch wooden board works well for this amount of food, feeding about 4 to 6 people.
Can I prepare this in advance?
You can slice the cheeses and wash the fruit the night before. Assemble the board no more than an hour before your guests arrive.
How do I keep apples from browning if I add them?
Toss fresh apple slices in a little lemon juice and water before placing them on the board.
What if I cannot find honeycomb?
A small jar of high-quality liquid honey or fig jam is a great substitute.
Nutrition
- Calories: 450
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 65mg
- Sodium: 890mg
- Total Carbohydrate: 32g
- Protein: 18g
Try More Recipes:
- Joanna Gaines Mocha Trifle Cups
- Joanna Gaines Butternut Squash Spinach Salad
- Joanna Gaines Monster Cookies
Joanna Gaines Charcuterie Board
6
servings20
minutes20
minutesRich, abundant Joanna Gaines Charcuterie Board loaded with creamy brie, folded prosciutto, and fresh figs, ready in just 20 minutes. Creating this rustic yet stunning grazing platter is an incredibly easy way to host a memorable weekend gathering with friends.
Ingredients
1 (8-ounce) wheel of Brie cheese
8 ounces aged white cheddar, cubed
4 ounces prosciutto
4 ounces Genoa salami
1 cup red seedless grapes
1/2 cup fresh figs, halved
1/2 cup mixed olives
1/2 cup Marcona almonds
2 tablespoons honeycomb or honey
1 box water crackers
1 French baguette, sliced
Directions
- 1. Anchor the Board: Place small bowls for olives and honey on the board first, then set the Brie wheel and cheddar cubes in opposite corners.
- 2. Fold the Meats: Fold the prosciutto into loose ribbons and fold the salami into quarters, arranging them in curved paths around the cheeses.
- 3. Add Fresh Fruit: Tuck the small bunches of red grapes and halved fresh figs into the larger empty spaces next to the meats.
- 4. Fill the Gaps: Scatter the Marcona almonds into any remaining small holes to ensure the board looks completely full and abundant.
- 5. Serve with Bread: Arrange the water crackers and sliced baguette around the outer edges of the board just before serving.
