I always create a gluten-free charcuterie board for my dinner parties and holidays, which never fails to earn endless compliments. These stunning boards combine a variety of textures and flavor profiles, making them one of the easiest yet most impressive appetizers to prepare. Perfect for any occasion, I’ll guide you step by step to craft your next show-stopping cheeseboard.

Gluten-Free Charcuterie Board Recipe

Charcuterie is a French term for cold cuts of meat, and the boards usually have a healthy mix of meats, cheeses, crackers, and an assortment of accouterments. We’ve all seen the beautiful boards floating around the internet, perfectly styled. I’m here to show you there is a method to the madness. 

I often make charcuterie boards because they’re one of the easiest, most versatile last-minute appetizers—and they can be effortlessly made gluten-free. I always keep gluten-free crackers on hand, like rice crackers or gluten-free Ritz crackers, to ensure I’m prepared. My go-to formula for a balanced board includes 3-4 cheeses and meats, 2-3 types of crackers or bread, 1-2 fresh or dried fruit, 1-2 fresh crunchy vegetables, at least one jam or sauce, and 1-2 salty additions like nuts or olives. This simple method has never let me down, making it a foolproof way to impress guests every time.

Ingredients

• Cheese: I like cheddar, camembert, blue cheese, and sharper cheese like Swiss or Reggiano.
• Meats: I do the same amount of meats as cheeses like prosciutto, salami, and chorizo.
• Crackers & Bread: Gluten-free crackers and bread like my almond flour crackers or gluten-free baguettes, sliced.
• Fruits: I like to use things like grapes and fresh berries. I also like dried fruits like apricots and dates.
• Vegetables: The fresh vegetables I like are cucumbers or bell peppers.
• Nuts & Jams: I love fig jam, so I usually add that to a small ramekin, and I litter the board with nuts like almonds or walnuts. If any guests are nut-free, these can easily be put to the side.

Tips and Suggestions

• I always check the packaging for gluten-free certification, especially for crackers, bread, cured meats, and spreads. Avoid cross-contamination if preparing alongside gluten-containing items.
• My top tip for creating a styled charcuterie board is to plan it out. Plan what you want on the board and begin by visualizing your board divided into quadrants and work in sections. I like to make sure there are meats, cheeses, and crackers in each section. This helps to evenly style out the board.
• Some of my favorite fruit add-ons are grapes, berries, dried apricots, figs, dates, apple slices, and pear slices.
• Toss apple or pear slices in lemon water to prevent browning before adding them to the board.
• Some great dips and jams to add to the board are honey, jam, chutney, hummus, pesto, or gluten-free mustard to add variety to the board.
• Use any nuts you like, such as cashews, pecans, hazelnuts, or pistachios. Offer a mix of salted and unsalted varieties for balance.
• Choose a mix of hard, soft, and semi-soft cheeses for variety.

Serving Suggestions

I love making gluten-free charcuterie boards for holiday parties, dinner gatherings, or even casual snacking. They’re versatile, elegant, and simple to assemble, offering something for everyone with a variety of cheeses, cured meats, fruits, veggies, nuts, and crackers. Pair them with wine, cider, sparkling water, or mocktails to elevate the experience, whether for entertaining or indulging solo. Perfect for any occasion.

Storage Instructions

Store each element of the board individually. Cheese, meats, fresh fruits, and vegetables should be stored in the refrigerator. Bread and crackers should be stored in airtight containers in the pantry, and any accouterments should be stored however they were stored before assembly.

More Gluten-Free Appetizers

• Gluten-Free Chicken Wings
• Gluten-Free Egg Rolls
• Gluten-Free Pierogi
• Gluten-Free Boa Buns

How to Make Gluten-Free Charcuterie Board Step-by-Step

Place 1 cup cubed cheddar, 1 wheel of brie, ½ cup blue cheese, and ½ cup gouda on the board first, spacing them out to establish the layout.

Add 6 slices of prosciutto, 12 slices of salami, and ½ cup of sliced chorizo folded or rolled alongside the cheese.

Place 1 ½ cups gluten-free cracker and 1 ½ cups gluten-free sliced baguettes along the edges of the board. I like to use the cheeses, meats, and crackers like borders to hold the other ingredients on the board.

Fill the gaps on the board with fruits and vegetables. Add ½ cup fresh grapes, ½ cup blackberries, ¼ cup apricots, ¼ cup dried dates, and ½ cup sliced cucumbers.

Add ¼ cup olives, ¼ cup baby dill pickles, and ¼ cup pepperoncini peppers. Sprinkle the board with ½ cup roasted walnuts and add a ramekin with 4 tbsp apricot jam.

Serve to your guests immediately, or cover and refrigerate for up to 4 hours before serving. Enjoy!