34 Degrees Mates Cheese Crisps & 20 items to include on a charcuterie board

Sure, baguettes seem like they only stay fresh for 10 minutes, but if we have the opportunity to add a recently baked one to our board, we jump at the chance. This bread is crusty on the outside yet soft and airy on the inside and perfectly accompanies a variety of cheeses. If you can buy a mini baguette, that’s even better, as you can easily slice it into perfectly-sized portions.

Most types of fruit would be welcome on a charcuterie board, but ones that are easy to pick up and less likely to leak juice everywhere are preferable. For these reasons, we go with berries, usually a mix of raspberries, blueberries, blackberries, and/or strawberries.

Smelly, moldy, and absolutely delicious, we can’t resist a big hunk of blue cheese — especially an English Stilton. (But feel free to use your favorite or whatever is easily available.) Pair it with the aforementioned baguette, and you’ve got a match made in cheesy heaven.

Whether you prefer Brie, Camembert, Reblochon, or Saint-André, soft cheese should be part of any cheese board. (Brie is our go-to because nearly every supermarket stocks it.) Every part of this smooth, creamy, nutty, and mild cheese can be eaten, including the rind, which is why you can also bake the whole thing — try adding that to your next charcuterie board!

If you like some crunch with your cheese, be sure to include crackers on your charcuterie board. When choosing a cracker, we prefer a variety with some added flavor — like olive oil & herb, sun-dried tomato & basil, or even everything bagel. A plain or simpler kind is fine, too, but if you’re serving crackers alongside a more plain option like bread, this is your chance to step up the flavor.

Can candy carve out a place on a charcuterie board? It can, but keep it classy with something not loaded with added sugar or artificial ingredients. For these reasons and more (hello, antioxidants!), we nominate a few squares of dark chocolate — the higher the cocoa content, the better.

Insert your favorite dried fruit here, but if we had to pick just one to include on our charcuterie board — and due to space limitations, we sometimes do — it would be dried apricots. They’re tangy, tart, and a little sweet but also juicy enough to fall between fresh fruit and a fruit snack.

If you’ve never added fig spread to your charcuterie board, you absolutely have to try it next time. This jam goes well with nearly any type of cheese, be it hard, soft, or semi-soft. And whether eating cheese with bread, crackers, or all by itself, we always dab a little fig spread on top.

Crunchy, sour, and small enough not to take up too much space on your board, gherkins are always welcome on ours. We also enjoy that they don’t contain a lot of excess moisture, meaning the pickle juice won’t run into any of its neighboring foods.

Goat cheese is a nice departure from the others on this list…in a few ways! Its texture is semi-soft. Its flavor is salty or can be complemented with herbs, honey, or fruit mixed into it or added to the outside. And it’s nice to have a cheese that comes from an animal other than a cow.

We like to include at least one hard cheese, and the mild, slightly sweet, and sometimes smoky gouda is always a crowd-pleaser. While cheese novices might be thrown off by the scent or texture of more potent cheeses, gouda is a safe bet. We also enjoy this cheese because it’s sturdy enough to hold a fig spread without needing bread or crackers. (if you’re carb-conscious)

You can buy endless varieties of packaged mixed nuts or just make a mixture of your favorites. Cashews and almonds are regulars on our board, but we’ll also offer others depending on the occasion. Peanuts (shelled or not) are great on gameday, macadamia nuts are a more extravagant option, and if it’s around the holidays, we might even include some candied pecans.

Salami-type meats get a lot of attention on charcuterie boards, so add a little variety to yours by serving mortadella. This OG bologna from Bologna, Italy, is most often studded with pistachios or green olives and pairs well with provolone and goat cheese…and Italian wines, of course!

We’re obsessed with condiments. However, you really don’t need a lot of condiments for a good charcuterie board. In addition to the aforementioned fig spread, the only regular on our board is mustard. Honey is sweet, and dijon is delicious, but the best bet is a slightly brown, slightly spicy deli-style mustard.

Black olives, Kalamata olives, pimentos, or any other green olives have appeared on our charcuterie board. These salty snacks pair well with cheese and nearly everything else in a typical spread. (And they go great with prosecco, too!) Can’t choose one kind of olive? Make a tapenade that blends together a couple of varieties.

Pepperoni is a safe option to serve when guests come over, as it’s easily recognizable, generally liked by most, and known to go well with both bread and cheese. (We’re suddenly craving pizza.) For optimal freshness and taste, avoid buying the super-thin, pre-sliced pepperoni in a package — get a whole stick and slice it yourself.

There should never be a shortage of salty snacks on a charcuterie board, so pretzels are an easy add-on. Opt for classic twists or honey wheat sticks from a bag, or step it up substantially with fresh-baked pretzels — which can be made into individual-sized portions or cut into pieces for maximum shareability.

If salty meats satiate you, be sure to include some prosciutto. Slices of this uncooked, dry-cured Italian ham can be easily folded up and paired with cheese, bread, or other members of your charcuterie board. Another popular pairing is prosciutto and melon!

Red peppers complement many of the other items on a charcuterie board but don’t serve them raw. (Save those for your crudités.) Instead, roast the red peppers in some olive oil for a bolder flavor.

Sopressata is a hard salami made of coarsely ground meat that is spiced, pressed, and hung up to cure. It can be sweet, spicy, or salty, so pick whatever variety you’d prefer — or ask your butcher for suggestions. Eat it with cheese, crackers, or all by itself.