When I make a charcuterie board, my overarching goal is to have a good mix of sweet and savory. The big categories I try to hit are bases (crackers, baguette slices, etc.), spreads/dips, fresh fruit, dried fruit, vegetables/pickled things, cured meats, and cheese.

I’ve listed some of my favorite items to include below, but you should get food that YOU like (or that you know the people eating it will like). Don’t waste money on things nobody will eat just because you think it’s aesthetically pleasing.

When you assemble your board, don’t be afraid of having different foods touching, that’s the point. The first board I ever made had a ton of little bowls full of things, but now I look back and I’m like girl…just put it directly on the board.

Think about what the situation is that you’re making it for. If people will be sitting around it, then try to space items in a way that makes them accessible to everyone. For example, don’t put all of the meat on one side of the board. On the flip side, if the board will just be there while people stand and mingle, then you don’t have to think about this as much.