Charcuterie Board Ideas

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About Kristy Bernardo

Hi there, I'm Kristy, and I'm just a little obsessed with charcuterie!

an image of kristy bernardo this board

I'm a cookbook author, a former personal chef, and someone who has been feeding friends and family for almost 30 years. I've been sharing recipes online since 2009. Charcuterie Board Ideas is where I put everything I've learned about building boards, along with easy, delicious recipes to serve alongside.

My background

I've spent my career in food, and I bring all of it to every board on this site:

  • Cookbook author. I've written five cookbooks with Page Street Publishing: Weeknight Cooking with Your Instant Pot, Cooking from Frozen in Your Instant Pot, Weeknight Keto, The Big Book of Instant Pot Recipes (coauthor), and Easy Cooking with your Ninja Foodi.
  • Recipe developer. I founded The Wicked Noodle, a recipe website, in 2009.
  • Culinary training. I completed boot camp at the Culinary Institute of America in Hyde Park, NY.
  • Personal chef. I ran my own personal chef business, cooking for clients in their homes.
  • TV and video. I've cooked on camera many times for Let's Talk Live DC, as well as two cooking shows (I was one of three judges in the first and was the host of the second).
  • Food and travel writer. My writing has taken me from the hatch chile fields of New Mexico to the Sahara Desert in Morocco.
  • Pairing nerd. I've taken many wine and food pairing classes over the years, and I'm still learning something new every day.

Why charcuterie?

I've always felt that charcuterie is one of the easiest, most sophisticated, and most approachable ways to enjoy food. It can be an appetizer, a meal, or a heartfelt gift. It can be upscale or casual, thoughtfully planned or a way to use up what's in your fridge.

It can serve one or one hundred, and go heavy on the cured meats or skip them altogether. Best of all, it opens you up to new flavors and textures you might never have tried.

How I build my boards

Every board you see here is one I've built and tasted in my own kitchen. I test flavor pairings before I recommend them, and I share practical details like how much to buy per guest and how far ahead you can prep.

Food safety matters to me too, so I'll always tell you how long a board can safely sit out. When I recommend a product, it's because I use it myself.

Note: I do occasionally share boards from readers but they are always credited properly.

A few of my favorites

My go-to board for every holiday always has some type of brie and figs if they're in season. Caperberries are my absolute favorite addition (try them) which you don't see on boards often.

New here? These are great places to start:

Or just browse our recipes!

Let's connect

This site is a place to learn, get creative, and share ideas. If you make a board, snap a photo and send it to me! I'd love to see it. Have a question, no matter how small? Just ask. And if you discover an amazing new flavor combination, tell me in the comments or by email.

You can reach me anytime at hello@charcuterieboardideas.net.

I'm so glad you're here. Pour yourself a glass, grab a cracker, and stay awhile!