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How to Create the Ultimate Charcuterie Platter

11 Oct 2017

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Whether you’re looking to wow some guests or simply indulge in an afternoon of solo grazing, you can’t go past a good charcuterie platter. Tasty cheeses and cured meats steal the show in this easy appetiser, complemented by breads, olives, and other snackable delights.

Learn how to create the ultimate charcuterie platter right here.


Charcuterie platters are all about treating the senses by playing with different flavours and textures. Mix it up by selecting a few different cured meats to keep your tastebuds guessing.
A few of our favourites include:

  • Prosciutto – This Italian ham is usually thinly cut with a salty flavour and melt-in-your-mouth texture.
  • Salami – Salami is a popular addition to any charcuterie platter, bringing some spice to the mix.
  • Chorizo – Often smoky with a chewier texture, cured chorizo sausage stands out among thinly sliced meats.

Presentation tip: Sliced meats don’t always look appetising when laid flat. Roll your prosciutto and salami into cigars to add height and interest to your board.


Now, I’m sure we can all agree there’s no such thing as too much cheese, but maintaining an equal cheese-to-meat ratio will keep your platter balanced. Go for a few different cheeses in varying flavours and textures.
You can’t go wrong with these guys:

  • Brie – Creamy and buttery, you’d have to brie crazy not to finish this soft cow’s milk cheese in one sitting.
  • Gouda – This hard cheese has a mild, sweet and nutty flavour, and is available in a few different flavour combinations, such as gouda and truffle or gouda and chives, if you’re feeling adventurous.
  • Parmesan – No, it’s not just for grating over your pastas – this sharp, salty cheese is great served on its own.

Presentation tip: Keep your cheeses separate and give them their own separate knives so the flavours don’t get mixed along the way.


While meats and cheeses take centre stage on your charcuterie platter, it’s the delicious trimmings that really make the flavours pop.
Add these to your platter to make a meal of it:

  • Crusty sourdough – Serve it warm from the oven alongside some quality olive oil for dipping.
  • Crackers – You can get fancy with the artisan variety, but there’s nothing wrong with plain old Jatz.
  • Olives – Salty and bitter, olives may be small, but they’re packed with flavour.
  • Cornichons – Also known as baby cucumbers, cornichons bring a bit of crunch and sourness to your platter.
  • Caramelised onion – Sweet and sticky, this tastes great with your cheeses, bread, and crackers.

Hungry for more fast and easy snackable foods? Check out these 10 no-cook canapes!