Enjoy the final tastes of summer with this Labor Day Charcuterie Board. This graze board captures the final sweet flavors of summer with cherries, peaches, cantaloupe, and salty charcuterie meats. Then, check out these charcuterie board ideas for almost every occasion!
Labor Day celebrates the end of summer and the unofficial beginning of fall. A time to enjoy the last sweet days of summer – whether it’s at the lake, in your backyard, with family and friends. This Labor Day Charcuterie Board uses the seasonal fruits of late summer, like peaches and cherries. Your Labor Day guests will love grazing on this light and fresh charcuterie board.
If you’re not sure how to put together a gorgeous, show-stopping charcuterie board, you’re going to want to download my guide below on how to assemble an Insta-Worthy charcuterie board that will impress your guests!
Ingredients for a Labor Day Charcuterie Board
- 2 – 4oz. package sliced salami
- 1 – 4oz. package sliced prosciutto
- 2 cups fresh cantaloupe cubes
- 3-4 fresh peaches – sliced
- 6-8 slices fresh mozzarella cheese
- 1 small watermelon – sliced into wedges
- 1 cup fresh cherries
- 2-4 oz. herbed goat cheese
- 1 soft brie wedge
- 6-8 oz white cheddar variety
- 2 Tbsp. dijon mustard
- 2 Tbsp. wild blueberry preserves
- 2-3 cracker varieties
- Fresh basil
- Fresh mint
How much meat and cheese per person?
I like to recommend the following for a good base of any charcuterie board.
- Choose 2-3 types of meat – mix mild to spicy
- Choose 2-3 kinds of cheese – mix soft/hard, mild/sharp flavors
- Choose 2-3 seasonal fruits – mix fresh and dried
- Choose 2-3 types of spreads – mix sweet and salty
- Choose 2-3 types of crackers and/or bread
- Choose 1-2 extras to fill in and garnish your board – chocolate, nuts, fresh herbs, flowers
An easy rule of thumb to follow is to allow
- 3-4 slices of meat per person in a variety of flavors and textures.
- 1-2 ounces of cheese per person in a variety of flavors and textures.
Best meats for a charcuterie board
- Prosciutto
- Salami
- Capicola
- Sopressata
- Calabrese
- Pepperoni
- Chorizo
- Bacon
Best cheeses for a charcuterie board
- Brie
- Blue
- Aged Cheddar
- Mild Cheddar
- Gouda
- Burrata
- Camembert
- Goat
- Stilton
How to cut cheese for a charcuterie board
There’s no right or wrong way to cut cheese for a charcuterie board. Charcuterie boards are like a blank canvas, and you are the artist – you get to create the unique art of designing your board. Grab my guide below, which will walk you through building your own beautiful board.
My one suggestion would be to not leave large chunks of cheese (block size over 1-2 inches) on the board. Instead, slice them into small sections so your guests can easily grab and go.
Try slicing the cheese at different angles to create unique shapes. Then, have fun when arranging on your board.
How do you make a Labor Day Charcuterie Board
- Prior to assembling the board, you’ll want to slice the watermelon and peaches.
- Next, cut your proscuitto in half so that you have shorter pieces to work with. Fold a piece of prosciutto in half, then again, then wrap it around one cantaloupe cube and secure with a toothpick. Continue this until all of the cantaloupe cubes have been wrapped in prosciutto.
- Then, you can begin assembling your board. You can use large cutting boards, slate boards, or large marble or ceramic platters. For this board I suggest a large rectangle board, if possible.
- Think of your board as a blank canvas and let your creativity flow. I recommend starting with the larger items and then filling in from there. Normally, I start with bowls but with this board I would start with the watermelon pieces, and then the brie wedge.
- Next, begin filling in the rest of the board with the remaining items. Lay the peach slices onto the board, placing a few on opposing sides of the board. Lay the sliced mozzarella in between the sliced peaches.
- Place the two cheeses onto the board, opposite from one another.
- Place a small bowl on the board for the mustard.
- Add the fruit by placing it throughout the platter.
- Place your crackers onto the board close to the cheese.
- Next, add your meat, tucking them in close to the other items on the board. This not only helps keep their folded shape but also allows your guests to grab meat and cheese together easily.
- Fill in any remaining gaps with fresh herbs.
- Right before serving, add your mustard to the small bowl and top the brie wedge with the blueberry preserves.
- Serve and enjoy!
Recipe FAQs and Notes
How big should a charcuterie board be?
This will depend on how many people you are serving. If you’re serving 2-4 people, a small 12-14 inch round board would be a sufficient size. If you’re serving a larger group, you’ll want to go with a larger round board or large paddle-style board.
How early can you prepare a charcuterie board?
You can slice the cheese and any fruits the night before and refrigerate them in an air-tight container overnight. You can also fold any meats and place them into a glass storage container to refrigerate overnight.
Must-Have Items for your Charcuterie Board
You can find affordable items for your charcuterie board at places like Home Goods or Target. Or, check out these items below.
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Check out these additional charcuterie board ideas!
- Thanksgiving Charcuterie Board
- Fall Charcuterie Board
- Holiday Charcuterie Board
- Wild Game Steak Graze Board
Great appetizers to add to your board!
Labor Day Charcuterie Board
Labor Day Charcuterie Board
Enjoy the final tastes of summer with this Labor Day Charcuterie Board. This graze board captures the final sweet flavors of summer with cherries, peaches, canteloupe, paired with salty charcuterie meats.
Ingredients
- 2 - 4oz. package sliced salami
- 1 - 4oz. package sliced prosciutto
- 2 cups fresh cantaloupe cubes
- 3-4 fresh peaches - sliced
- 6-8 slices fresh mozzarella cheese
- 1 small watermelon - sliced into wedges
- 1 cup fresh cherries
- 2-4 oz. herbed goat cheese
- 1 soft brie wedge
- 6-8 oz white cheddar variety
- 2 Tbsp. dijon mustard
- 2 Tbsp. wild blueberry preserves
- 2-3 cracker varieties
- Fresh basil
- Fresh mint
Instructions
- Prior to assembling the board, you'll want to slice the watermelon and peaches.
- Next, cut your prosciutto in half so that you have shorter pieces to work with. Fold a piece of prosciutto in half, then again, then wrap it around one cantaloupe cube and secure with a toothpick. Continue this until all of the cantaloupe cubes have been wrapped in prosciutto.
- Then, you can begin assembling your board. You can use large cutting boards, slate boards, or large marble or ceramic platters. For this board, I suggest a large rectangle board, if possible.
- Think of your board as a blank canvas and let your creativity flow. I recommend starting with the larger items and then filling in from there. Normally, I start with bowls but with this board, I would start with the watermelon pieces, and then the brie wedge.
- Next, begin filling in the rest of the board with the remaining items. Lay the peach slices onto the board, placing a few on opposing sides of the board. Lay the sliced mozzarella in between the sliced peaches.
- Place the two kinds of cheese onto the board, opposite from one another.
- Place a small bowl on the board for the mustard.
- Add the fruit by placing it throughout the platter.
- Place your crackers onto the board close to the cheese.
- Next, add your meat, tucking them in close to the other items on the board. This not only helps keep their folded shape but also allows your guests to grab meat and cheese together easily.
- Fill in any remaining gaps with fresh herbs.
- Right before serving, add your mustard to the small bowl and top the brie wedge with the blueberry preserves.
- Serve and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 2043Total Fat: 151gSaturated Fat: 81gTrans Fat: 3gUnsaturated Fat: 55gCholesterol: 472mgSodium: 4642mgCarbohydrates: 56gFiber: 5gSugar: 38gProtein: 117g
The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician ,or other medical professionals.
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
Great ideas!!
This is a great looking board. And your tips are very helpful. Pinned and thanks so much for sharing it with us this week. #HomeMattersParty
This looks like a wonderful summertime treat. Congratulations on being featured on Happiness is Homemade.