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When It's Too Hot to Cook: Summer Charcuterie Board

Julie Andrews
When it's too hot cook, serve up this stunning and versatile summer charcuterie board. Read on to learn what makes the perfect spread.
5 from 1 vote
Prep Time 20 mins
Cook Time 8 mins
Total Time 28 mins
Course Apperizer
Servings 8 servings



  • 1 large baguette sliced ½-inch thick
  • 1-2 Tbsp. olive oil
  • Coarse salt

Crostini Toppings

  • Ricotta + smoked duck slices + diced apples + chopped walnuts + baby arugula
  • Mascarpone + prosciutto + diced cantaloupe + fresh basil + pine nuts
  • Goat cheese + chorizo + mini baby sweet peppers or roasted red peppers + fresh oregano
  • Freshly ground black pepper and crushed red pepper flakes for garnish

Party Board Essentials

  • Cheese fresh mozzarella, brie, Parmesan, fontina, asiago, provolone
  • Cured meats prosciutto, salami, sausages, pate from Les Trois Petits Cochons
  • Pickled vegetables cucumbers, pearl onions, artichokes, olives, asparagus
  • Bread crostinis, canape toasts, breadsticks
  • Fresh fruit cherries, berries, melons
  • Dips/spreads Dijon mustard, pesto, goat cheese, mascarpone, cream cheese, ricotta, hummus
  • Nuts walnuts, almonds, pine nuts, cashews


  • To make crostinis: Preheat oven to 350 degrees. Place baguette slices on a large baking sheet. Drizzle with olive oil and sprinkle with coarse salt. Bake 7-8 minutes, until just crisp. Allow to cool.
  • To build crostinis with toppings: Spread cheese on each crostini. Layer with desired toppings and sprinkle with freshly cracked black pepper and crushed red pepper flakes. Serve.
  • To build charcuterie board: Create heaps of desired charcuterie board essentials on a large platter, including assembled crostinis. Be sure to have a mix of cheese, meats, pickled vegetables, breads, fruit, dips/spreads and nuts.