Go Back
–+ servings
Marinated mozzarella, herbed goat cheese, brie cheese, cheddar cheese, salami and cured meats, crackers, grilled mini peppers, and basil leaves on a large board.
Print Recipe

Summer Charcuterie Board

Easy to assemble with no cooking required, this Summer Charcuterie Board is the perfect summer recipe. It's wonderful for entertaining and BBQs, and it makes a wonderful date night recipe as well. This recipe is gluten-free as written, but you can also serve it with your favorite crusty artisan bread. And you'll enjoy all the summer board variations possible with a variety of fruits and veggies. You'll find some of my favorite options listed below for different combinations to try!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Author : Kari Peters
Cuisine: American
Servings: 15
Calories: 474kcal

Ingredients

Herbed Goat Cheese:

  • 1/2 cup fresh soft goat cheese
  • 1 tbsp chopped fresh basil
  • 1 tbsp minced fresh chives
  • 1/2 tsp freshly ground black pepper

Charcuterie Ingredients:

  • 18 ounce bag mini sweet peppers about 12
  • 3-4 ounces thinly sliced prosciutto
  • 1 small Tuscan melon or cantaloupe
  • 1/4 cup Reduced balsamic vinegar
  • 8 ounces brie cheese 1 small wheel
  • 4 ounces aged cheddar slices
  • 8-10 ounces thinly sliced mixed salami I used genoa, peppered salami, and coppa
  • 1 small cucumber sliced, 6 ounces
  • 1 pound Crackers or crusty bread I used gluten free crackers
  • 2 cups cherries grapes, berries, or stone fruit
  • 1 cup sliced cherry tomatoes
  • Sprigs of fresh herbs: chives basil, and thyme

Instructions

  • Mix together all the ingredients for the marinated mozzarella, and refrigerate at least 8 hours, overnight is even better. Let the mozzarella sit at room temperature to melt the olive oil for about 20 minutes before serving.
  • For the marinated goat cheese, mix/mash together all the ingredients until combined. Serve it immediately or refrigerate for up to 1 day before serving.
  • Grill the mini sweet peppers over medium heat until softened with grill marks. They can be added directly to the cheese board or refrigerated until serving.
  • Cut the melon in half, remove the seeds, and cut it into thin wedges, carefully removing the skin. Wrap each melon slice in a piece of the sliced prosciutto.
  • Place all the the prepared ingredients onto a large platter(s) or a large board that's food safe. Scatter a few sprigs of herbs in and around the different ingredients and serve immediately.
Bonus StepIf you made this recipe, please leave a rating/comment. Ratings really help us continue to bring you high-quality free recipes.

Notes

This recipe is for an 'all out' kind of charcuterie board for a crowd. But please feel free to downsize and customize to make it as simple as desired. We often make some variation on this recipe with whatever produce and cheese we have on hand.
Also the cooking time is for the mini sweet peppers. You can omit them for no cooking time at all.

Nutrition

Calories: 474kcal | Carbohydrates: 33g | Protein: 17g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 908mg | Potassium: 309mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2444IU | Vitamin C: 52mg | Calcium: 221mg | Iron: 1mg