A charcuterie or grazing board is easy to build but hard to size: too little looks sparse, and too much ends up in the fridge. The right quantity depends mostly on the role of the board, whether it is a nibble before dinner, the main food of a party or the meal itself.
Quantities per guest
| Item | Appetizer | Grazing party | Meal |
|---|---|---|---|
| Cured meats | 2 oz | 3 oz | 4 oz |
| Cheese | 2 oz | 3 oz | 4 oz |
| Bread and crackers | 1.5 oz | 3 oz | 3.5 oz |
| Fruit and vegetables | 2 oz | 3 oz | 3 oz |
| Nuts, olives, pickles | 1 oz | 1.5 oz | 1.5 oz |
Example
Ten guests at a grazing party need about 1.9 lb of cured meats and 1.9 lb of cheese, plus about 1.9 lb of bread and crackers, 1.9 lb of fruit and vegetables and just under 1 lb of nuts, olives and pickles. At $16 a pound for meat and $14 for cheese, the meat and cheese cost about $56.
Building a balanced board
- Meats: mix textures, such as a whole-muscle meat (prosciutto, coppa), a salami and a spreadable one (pâté, rillettes, nduja). Three kinds are plenty for up to 15 people.
- Cheeses: combine a soft cheese (brie, goat cheese), a semi-hard one (cheddar, gouda, comté) and a hard or blue one. Take cheese out of the fridge 30 to 60 minutes before serving.
- Crunch: baguette slices, crackers and breadsticks.
- Fresh and sweet: grapes, figs, apple or pear slices, berries, cherry tomatoes, cucumber.
- Extras: nuts, olives, cornichons, honey, jam or mustard.
Food safety
Cured meats and cheeses should not sit at room temperature for more than about 2 hours (1 hour above 90 °F). For a long party, set out half the food and refill from the fridge. Pregnant guests should avoid uncooked cured meats and unpasteurized soft cheeses.
Tips
- Larger groups eat a little less per person than small ones, so you can trim 10% above about 25 guests.
- Pre-slice firm cheeses and fold or roll meats so guests can serve themselves easily.
- Offer gluten-free crackers and a vegetarian corner if you are not sure about dietary needs.