David Scott AllenMain CourseProvencal RecipesTaste

How to Make a Charcuterie Cheese Board

Sometimes when life calls for relaxed, stress-free dining, try an indoor picnic. Make a charcuterie cheese board as an appetizer or add more ingredients for a light meal – apéro dinatoire.  According to Saveur Magazine, the Hungarian’s have perfected this low-key form of entertaining.

We served the delicious spread with a Provence white wine from Château la Calisse. One of the best things about making a charcuterie-cheese tray is you select the ingredients that you want dependant on your tastes and budget. Enjoy this recipe with friends or as a quiet no-fuss evening on your own.

Easy Entertaining Make a Charcuterie Cheese Board

Charcuterie Cheese Board

Easy to prepare, no cooking involved and you get to choose all the ingredients. The selection below will serve 6-8 as an appetizer, or 3-4 as a meal.
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Main Dish, Starter Course
Cuisine French, Italian
Servings 6 people


  • 3-4 types Cured Meats, Pâtés, or Sausages
  • 3-4 types Cheeses mixture of soft, hard, mild, strong
  • some Fresh Fruit apples, pears, grapes
  • some Preserved Fruit membrillo, cren, marmalade
  • a few Condiments mustard, pickles, honey
  • mixture of Nuts
  • Bread and/or crackers


  • Arrange the items on a large board or tray, and set out a little early so all ingredients come to room temperature to maximize their flavours.
Keyword Appetizer, Breads, Cheese, Sausage, Starter
Tried this recipe?Let us know how it was!

Picnic Ideas from Provence

Here are some portable recipes that work just as well at the beach as on a buffet table. The endless sunny days and cicada-filled symphonies of Provence inspired this picnic menu.

Crespeou (pronounced cres-PAY-oo) means crêpe in Provencal or Gâteau d’Omelettes. A traditional Provencal recipe crespeou often appears in picnic hampers and at potluck parties.

Make it yourself grilled sourdough tartines. This recipe is a delicious combination of savoury (sourdough), creamy (ricotta), sweet (peach and honey), and tangy (chicory, radicchio, vinegar). Enjoy a DIY open-faced sandwich in the sun with a crisp rosé from Provence.

Whether you need a carefree look for your outdoor table or a picnic spread, discover Provencal fabrics.

Aioli is a classic garlicky Provençal dip. Serve with some fresh colourful vegetables for a healthy crowd-pleasing snack for the beach or on a picnic. Here is an aioli recipe that is perfect for daytime or cocktail hour grazing.

Author Elizabeth Bard shared that she and her husband Gwendal lost weight the summer that they opened Scaramouche Artisan Glacier in Cérèste. The tale of how an art historian from New York and a Frenchman with a Ph.D. in computer science turned film executive end up in small-town Provence is the fodder for Elizabeth’s recently published second book: Picnic in Provence: A Memoir with Recipes.


Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

My Summer Menu from Provence

Next post

When Will You Travel Again?

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.