I’m sorry, but who doesn’t love a good charcuterie board? It’s basically snack over drive.

Not only is it a stunning presentation when entertaining, it’s easily customizable, and able to cater to all sorts of dietary restrictions. Or picky eaters. Just saying.

This is why if you come to my house for a holiday, bbq, or get together, you will usually find a charcuterie board waiting for you.

You can do most of the prep work the day before, so all you have to do is lay everything out, right before your guests arrive.

I use a food safe butcher paper, that I tape to my kitchen island. I’m able to make it whatever size I need, and it makes the clean up a snap. Points for the win.

This particular board was for easter, where the guests I was anticipating ranged from pescatarian, dairy free, soy free, picky, really picky, and utilitarian eaters.

The key is to vary your ingredients. You want a range of fresh produce, meats, fish, cheeses, pantry items, dried ingredients, dips, spreads, and nuts. All served with bread and crackers. Basically, a little something for everyone.

I utilized produce from my CSA box. Slicing one cucumber, and pickling another. I sliced a red onion into thin slices, pickling half, and setting the other half in water over night (helps cut some of the sharpness and odor, without compromising flavor.

I quartered radishes and sliced lemons, tomatoes, and carrots. I washed blackberries, raspberries, and halved strawberries.

I smashed two avocados with lemon juice and a couple pinches of trader joe’s onion salt. Paired with a sliced baguette, it was avocado toast for anyone.

I hard-boiled eggs the day before, and set those out, along with salami and prosciutto. I added lox, grava lox, and smoked salmon for the pescatarians.

For cheese, i cubed havarti, spread some goat cheese, and added some brie and humbolt fog. I like to include cow, sheep and goat milk cheeses because some people can handle different types of dairy.

I rounded things out with cantaloupe, watermelon, and mango. Then went for some acidity with capers, olives and cornichons.

We also had some caviar, creme frache, cream cheese (plain and herbed), humus, maple syrup, garlic humus, honey and marcona almonds (both truffled and sea salted).

And don’t forget the crackers. I used an assorted box, so there was something for everyone.

I also toasted mini belgian waffles and halved some bagels.

And that in a nutshell is my basic brunch charcuterie.

Pair with a make your own mimosa bar, and you’re good to go. Cheers.