PARTNER POST: Check out these easy entertaining tips for all your summer activities complete with charcuterie and pâté. This is a sponsored post in collaboration with Les Trois Petits Cochons.
When it’s too hot cook, serve up this stunning and versatile summer charcuterie board. Read on to learn what makes the perfect spread.
It’s hot, it’s muggy, it’s sunny… and it’s definitely summer.
That is totally a good thing because summer = all things amazing: boats, camping, kayaking, cocktails, gardening, green grass, bonfires, friends, family, etc, etc etc. You know what I mean! 
My favorite activity for summer is eating. Okay, that’s my favorite year-round activity, but I especially love making delicious summer food on the grill and campfire, and love celebrating summer with picnics and potlucks and indulging in all the garden has to offer. (P.S. we are about to have 2.1 million strawberries…. yay!) But when the heat and humidity gets to be too much, I really enjoy no-cook meals. That means meals that don’t require an oven, stove, grill, or any heat source. It’s seriously amazing.
Which leads me to this Charcuterie Party Board. It’s a giant platter filled with cheeses, cured meats, pickled veggies, fresh fruit, herbs, breads, dips/spreads and many other delicious things.
See for yourself:
I partnered up with Les Trois Petits Cochons (Three Little Pigs) to create this delicious party board (which includes all of my favorite things) because they have smoked duck, chorizo, salami, prosciutto, canape toasts, mini sweet red peppers, Dijon mustard, pates and so much more. Basically everything you could possibly want to make a flavor-packed charcuterie party tray. Just don’t forget the Wisconsin cheese and fresh fruits and veggies (for the win).
Can you imagine coming home to all THIS for dinner? Which required no cooking?
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Summer Charcuterie Board
- Total Time: 15
- Yield: 6 servings 1x
Description
A no-cook summer spread loaded with cured meats, cheese, pickled vegetables, fresh fruit, and dips.
Ingredients
- 4 oz (115 g) prosciutto, thinly sliced
- 4 oz (115 g) salami, thinly sliced
- 4 oz (115 g) chorizo, sliced
- 2 oz (55 g) smoked duck breast, sliced
- 4 oz (115 g) pate or rillettes
- 4 oz (115 g) brie or creamy soft cheese
- 4 oz (115 g) sharp Wisconsin cheddar, sliced or cubed
- 1 cup fresh strawberries, hulled
- 1 cup seasonal fresh fruit (grapes, melon, or figs)
- 1/2 cup pickled vegetables (cornichons, pickled peppers, or giardiniera)
- 1/2 cup mini sweet red peppers
- 2 tbsp Dijon mustard
- Canape toasts or crackers, as needed
- Fresh herbs (thyme or rosemary) for garnish
Instructions
- Choose a large wooden board, slate, or platter and set it on a flat surface.
- Arrange the cheeses first, spacing them across the board to anchor the layout.
- Place the pate or rillettes in a small ramekin or directly on the board beside the cheeses.
- Fold or roll the prosciutto, salami, chorizo, and smoked duck into loose ribbons and fan them between the cheese anchors.
- Fill in gaps with fresh strawberries, seasonal fruit, and mini sweet red peppers for color.
- Nestle pickled vegetables and cornichons in small clusters around the meats.
- Add a small bowl of Dijon mustard for dipping.
- Tuck canape toasts and crackers along the edges and any remaining open spaces.
- Scatter fresh herb sprigs across the board for garnish. Serve immediately or refrigerate uncovered up to 1 hour before serving.
Notes
- Pull cheeses and meats from the refrigerator 20-30 minutes before serving — room temperature brings out more flavor.
- Use whatever seasonal fruit you have on hand; the board works with stone fruit, berries, or sliced pears depending on the time of year.
- For outdoor entertaining, keep the board in a shaded spot and replenish meats and cheese in small batches rather than setting out the full quantity at once.
- Prep Time: 15
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 1 generous plate
Frequently Asked Questions
What types of cheeses work best for the summer charcuterie board?
Choose a variety of cheeses such as creamy brie, sharp cheddar, and tangy goat cheese to create a balanced flavor profile.
How can I incorporate fresh fruit into my charcuterie board?
Use seasonal fruits like strawberries, which you mentioned having in abundance, to add freshness and color to the board.
Are there specific cured meats that pair well with the cheeses I choose?
Yes, pair your cheeses with a selection of cured meats like prosciutto and salami for contrasting flavors and textures.
Hi Janet and Leslie! I’m a huge fan of Trois Petits Cochons; so delicious! Have fun making your boards :)
This looks fabulous! And I love Trois Petits Cochons pates, so the idea of a summertime charcuterie board is right up my alley. The variations make this so customizable, you can find all your favorites and make the board with your own choices. Thanks for the inspiration!
Pair this with a nice bottle of wine and you’ve got my favorite way to dine. Love the addition of toppings and fruit. I’ll do that for a summer picnic