How to Assemble a Gorgeous Cheese and Charcuterie Board Without Breaking the Bank

It is entirely possible to craft one of these eye-catching (and tasty!) boards for less than $25.

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You've likely admired striking cheese and charcuterie boards on Instagram or Pinterest. I can assure you, they have just as much impact when presented in person. Guests and loved ones love the grand, beautiful displays far more than a conventional cheese platter. I speak from experience, having served them at numerous celebrations, from birthdays to watch parties.

The best part is how simple these boards are to put together. The challenge, however, is that the cost of all the ingredients can add up fast. Cheese, cured meats, nuts, and dried fruits each tend to be pricey individually, and stacking them up in large amounts can make a single board cost upwards of $150. Thankfully, I've learned a few strategies to drastically reduce the expense while still creating a large and stunning spread.

Shopping List:

The key rule is to fill your board with attractively arranged, budget-friendly items that take up space visually. Don't feel pressured to shop only at high-end storesyou can find most of these ingredients at your local grocery store. A special shoutout to Trader Joe's, where I sourced the items for the board pictured here. Here's what to gather:

1. Fresh centerpiece fruits. These grab attention with their vibrant colors and fill in space nicely. Larger fresh fruits, like the papaya I used on this board, are usually more affordable than dried fruit or berries. Grapes are a classic option, but you can also try something different like cantaloupe spears, watermelon sticks, or halved pomegranates.
2. One hard cheese and two soft cheeses. For a large board, three cheeses are plenty regardless of the number of guests. Usually, soft cheeses disappear faster than hard ones. I tend to pick one sharp cheddar (my favorite is Trader Joe's Unexpected Cheddar), one brie, and one additional soft cheese.
3. Turn an inexpensive soft cheese into a dip. For the third cheese, I often grab a low-cost soft cheese to whip up into a dip. For this board, I bought a herbed goat cheese log (around $2), softened it with olive oil, and seasoned with salt and pepper. Instantly elegant.
4. A mixed pack of charcuterie. Bypass the deli counter and avoid pricey imported prosciutto or fancy whole salami. Instead, pick up a charcuterie variety pack or snack pack that offers different cured meats and gives better value. If any dried meat is wrapped around cheese sticks, unwrap the meat and save the cheese as a snack laterit's a sign the pack is budget-friendly.
5. A small baguette and/or one kind of crackers. Thinly sliced bread covers a lot of board space, looks classy, and is usually cheaper than breadsticks or multiple cracker varieties. If you want to fill more space, crackers are an economical choice with lots of color and texture that also photograph well.

Assembly Tips:

The secret to a visually stunning cheese board is arranging your ingredients in fans that weave around each other. Place items in clusters, keeping gaps minimal. Sometimes, tuck one item slightly underneath another to avoid empty spots.

1. Begin with the fruit centerpiece. Prep the fruit so it's easy to eat. For example, I peeled and sliced half of the papaya. With pomegranate, remove the seeds and place them back inside the shells for easy serving. Position the fruit in the middle and build around it in concentric circles.
2. Add small bowls or jars of jams and condiments. These containers take up both space and height, adding pleasing variety. I often fill whatever I have on handhoney, grainy mustard, olives, or roasted salted nutssaving extra spending.
3. Slice and arrange the cheeses. I cut brie into cubes or long wedges and cheddar into thin rectangles. Fan out the cheese slices on the board in slight curves to create flow.
4. Fan out the bread and crackers. Spread them around the board in several spots for balance and visual appeal.
5. Finally, arrange the cured meats. Since the quantity of meat is usually limited, arrange it fluffy and airy. Give prosciutto a gentle shake and bunch it up softly. Fold large salami slices in half for easy picking.