Game Day Charcuterie Board

What's on the board

Amounts and prices for each item are in the book, or open the board in the Board Builder for amounts sized to your guest count.

Why it works

Game day food gets eaten in bursts over three hours, so this board skips anything delicate. Cubed cheddar, pepper jack and smoked Gouda hold their shape at room temperature, and the meats (pepperoni, summer sausage, hard salami and jerky) are all firm, dry-cured or smoked, so none of them dry out or go limp.

Heat and smoke are the theme: pepper jack, smoked Gouda, BBQ sauce and spiced almonds. Pickles, banana peppers and grapes are there to cool and reset the mouth between handfuls, and mustard gives the salami a sharp edge.

Timeline

1. T–35 minTake the cheeses and meats out of the fridge.
2. T–20 minCube the cheddar, slice the other cheeses, fill the dip bowls.
3. T–10 minPlace the cheeses and dips, then the meats.
4. T–5 minFill the gaps with crackers, chips, pretzels and extras.
5. T–0Kickoff. Refill chips and crackers at half-time.

The seven-step placement plan (what goes where, and why) is in the book.

Questions

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