Charcuterie Board For One (Printable)

A minimalist plate featuring premium cured meats, cheeses, fruits, nuts, and crackers for a solo indulgence.

# What You'll Need:

→ Meats

01 - 2 slices prosciutto
02 - 2 slices soppressata or salami

→ Cheese

03 - 1 ounce aged cheddar or brie
04 - 1 ounce soft goat cheese or blue cheese

→ Accompaniments

05 - 1 small handful seedless grapes or 5–6 fresh berries
06 - 1 tablespoon mixed nuts (almonds, walnuts)
07 - 2–3 cornichons or baby gherkins
08 - 1 teaspoon whole grain mustard
09 - 3–4 small crackers or sliced baguette (use gluten-free if desired)

# Step-by-Step:

01 - Choose a small slate coaster or appetizer plate to serve on.
02 - Place the cured meats in loose folds or rolls on one side of the plate.
03 - Position the cheeses adjacent to the meats, keeping each type separate for visual contrast.
04 - Distribute grapes or berries, nuts, and cornichons to fill gaps between meats and cheese.
05 - Add a small dollop of whole grain mustard on the plate.
06 - Stack the crackers or baguette slices neatly in remaining open space.
07 - Ensure an even distribution of colors and shapes to create a visually harmonious arrangement. Serve immediately.

# Expert Advice:

01 -
  • It takes barely ten minutes but feels intentional and special, like you've done something kind for yourself
  • No cooking skills required, just an eye for arrangement and a willingness to let flavors speak for themselves
  • It's naturally gluten-free if you choose the right crackers, making it perfect for dietary flexibility
  • The balance of salty, creamy, and sweet creates a flavor journey in your mouth with every bite
02 -
  • Temperature matters more than you'd think. Cheese tastes completely different at room temperature versus straight from the cold, so let it sit for five minutes before eating if it's been refrigerated. I discovered this by accident and it changed how I experience these flavors.
  • The order in which you eat things shapes the experience. Start with the most delicate flavors—the soft cheese, the fresh berries—then move to the bold ones. Save the mustard for last to clean your palate. I used to eat randomly and missed so much.
03 -
  • Buy your cheese and meats from a real butcher or cheese counter if you can. The quality difference is profound, and the people there love talking about what they sell—you'll learn so much.
  • Chill your plate before arranging if you have time. Cold plates keep cheese at its best temperature longer, and there's something luxurious about that small detail.
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