Easy Charcuterie Board | For a Small Crowd (2024)

Making a charcuterie board for a small crowd? A small board doesn’t mean you have to compromise in flavours or selections! Here’s how to make a small but beautiful charcuterie board in 10 to 15 minutes!

Disclosure: I have participated in a paid partnership with Mastro/San Daniele. Opinions in this post are my own.

A Small but Delicious Charcuterie Board

I believe a party or a holiday season is not complete without a charcuterie board. At every party, you can find me hanging out by the charcuterie board or doing laps around it. This year, holiday season is a tiny affair but there’s no way I’m giving up my charcuterie board. I am definitely still going to treat myself and my family to our traditional charcuterie board, just smaller!

While small, my charcuterie board is packed with bold flavours. Made with the finest ingredients, you can depend on Mastro & San Daniele specialty deli meats to bring authentic flavour and quality that ensures your charcuterie board will be remembered!

I like to call my charcuterie board the “triple threat” as it has 3 cheeses, 3 meats, and 3 fruits. Despite being small, you can still fit a lot into one board! Plus, it has a unique combination of flavours that will make it the star of the show.

What You’ll Need to Make this Charcuterie Board

Cheeses:

• goat cheese – a tart and tangy option
• garlic and herb gournay cheese – savoury and creamy option
• jalapeno gouda cheese – a spicy option

Meats:

• Mastro® Mild Genoa Salami – slowly aged to achieve a traditional old-country flavour and aroma, this one’s a household favourite.
• Mastro® Hot Genoa Salami – savoury, rich, bold, and spicy, it packs a punch!
• San Daniele® Prosciutto – no charcuterie board is complete without sliced prosciutto rounding it out with its melt in your mouth classic delicately sweet but salty flavours.

Fruits:

• red seedless grapes – crisp and sweet with a mild flavour to not overpower the meats and cheeses
• green seedless grapes – sweet but with a hint of tartness for those who like another option
• dried apricots – chewy in texture, the sweet dried apricot helps enhance the rest of the charcuterie board

Crackers:

• crackers of your choice – a mix of herby crackers and plain crackers is ideal so you can mix and match the meats and cheeses with them and not have the flavour be overpowered.

How to Put Together a Small Charcuterie Board

• Place your three cheeses onto a board, evenly spaced apart.
• Beside each cheese, add your meats. My go-to method of placing my meats are folding my prosciutto like a fan and my salami slices in halves or into quarters.

• Next, put your grapes into the gaps, preferably not directly touching a cheese.
• Then fill in the gaps with dried apricots and crackers.
• Serve with additional crackers on the side!

Variations

• Try Mastro® Soppressata Salami – a robust tasting salami generously seasoned with garlic.
• Swap the goat cheese with a flavoured one such as figs or cranberry goat cheese.
• Crackers can be swapped out for thinly sliced baguettes.
• If you don’t like grapes or dried fruit, you can put three different types of nuts instead such as pistachios, candied mixed nuts, salted nuts, etc.

Tips and Notes

• Always try to balance your charcuterie board. You don’t want too many savoury items and not enough sweet. Same with spicy and mild. I always try to have one spicy cheese option and one spicy meat option so it’s well balanced.
• I like to fold and roll up my meat as it makes for a more pleasant eating experience. Having them folded and placed strategically means when enjoying the board, you’re not trying to peel the sliced meats off each other. It’s much easier to pick up!
• Do you have leftovers? While I always devour everything, on the off chance that there’s leftovers, just pack everything up into individual airtight containers and store it in the fridge!

More Small Batch Holiday Recipes

• Oven Roasted Turkey Thighs
• Instant Pot Turkey Breast and Gravy
• Lemon Parmesan Brussels Sprouts
• Dutch Oven Whole Chicken

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