Accoutrements are an essential element of a charcuterie board. Meats and cheeses usually take center stage, and are often the first things that are chosen for a board. But charcuterie accoutrements are just as important: they enhance and complement the flavors and textures of everything else on the board.
It might be an obvious comparison, but it may help to think of accoutrements as being in the “best supporting” category at the Oscars. How many films can you think of that would have been successful without the incredible acting of a supporting cast? It’s the same with charcuterie accoutrements: every fruit, nut, or vegetable contributes flavors, textures, and pairing opportunities that can really elevate your board.
But what are accoutrements, exactly? In the context of a charcuterie board, accoutrements are everything outside of the meats and cheeses: fruits, nuts, condiments, garnishes, breads, and crackers. The job of accoutrements is to complement the other ingredients for a more flavorful and appealing board.
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Choosing Charcuterie Accoutrements
Here are a few things to keep in mind when choosing your charcuterie accoutrements:
- Flavor Contrast: Go for flavors that contrast the richness of cured meats and cheeses. Think about sweet, salty, tangy, and spicy – one example: a spicy chorizo and a mild Manchego + a briny, salty cornichon.
- Texture Variety: Different textures, such as crunchy nuts, juicy fruits and berries, and creamy cheeses add variety to the overall mouthfeel.
- Color and Shape: The colors, shapes, and arrangement of fruits, nuts, and garnishes all help to make a beautiful board. If you choose to use all the same colors as a theme – a holiday board, for example, could have all red fruits – make sure to use different shapes of cheese. They can be cut into different shapes, too.
- Pairing Opportunities: Condiments, breads, and crackers offer pairing opportunities with specific meats and cheeses. For example, mustard may complement cured sausages, while honey pairs well with creamy cheeses. Don’t miss our article that has a huge list of charcuterie board pairings.
- Creativity: Be creative! Give a little height with certain elements or use an ingredient in an unexpected way.
- Palate Cleansing: Some accoutrements can act as palate cleansers, such as pickles and olives.
Before you move on, there’s an important note that needs mentioning, especially if this is your first time making your own charcuterie board: There are no “best” charcuterie accoutrements, and there are no “wrong” choices. The best accoutrements for your board are whichever you enjoy the most! Paying attention to which fruits go best with different cheeses and meats can be a fun learning experience, and one that we encourage, but if it feels in any way stressful, then just go with your gut. Er…with your palate, rather. In other words, do whatever you want because it’s your board and it’s going to be gorgeous and delicious!
You can also read our detailed article on how to make a charcuterie board, which covers how to choose a board, how much food you’ll need, and so much more. Now, on to our list of charcuterie accoutrements!
Fruits
Fruit is a simple way way to add flavors, textures, and colors to your board. It’s the first charcuterie accoutrement I think of whenever I’m building a new board. Some things to keep in mind are:
- The season – Pears in the fall, melon in the summer, grapes at any time. Of course, you don’t have to stick to the seasons, but it does help streamline your choices and narrow things down.
- Flavor – What meats and cheeses have already been chosen? Are there particular fruit pairings that work well with what’s already on the board?
- Texture – A creamy brie could go with a slice of crunchy apple, grapes, or pears. A hard cheese like parmagiano-reggiano is a great pairing for soft fresh figs. A contrast in flavors and textures makes a good bite into something pretty amazing.
- Color – I’ll use Valentine’s Day as an example since I just happened to be at the store earlier, choosing what to buy for the upcoming holiday. Obviously red is probably the most common color for Valentine’s Day, followed by pink and white. I bought the following fruits: fresh red cherries, raspberries, grapes, strawberries, and pineberries. I probably won’t use all five of those fruits on one board, but now I have five fruits, all within the colors of my “theme”, that will bring a cohesiveness to my board. However, if I were making a board for a summer party, I might use an array of colors to really make my board pop! And for fall, I’d probably choose fruits in those colors, etc.
Here’s a list of the best fruit charcuterie accoutrements:
- Grapes: Red, green, or black grapes
- Apples: Sliced apples, especially Honeycrisp or Granny Smith, provide a nice crunchy texture.
- Pears: Thinly sliced pears, such as Bosc or Anjou, are sweet with a slightly grainy texture.
- Figs: Fresh figs are absolute heaven on a charcuterie board – I include them as soon as they’re in season. They have unique sweetness and a slightly chewy texture.
- Berries: Strawberries, blueberries, raspberries, or blackberries add a nice pop of color. Sometimes if my board still needs a little extra “something” I’ll add a few berries to finish it off.
- Kiwi: I especially like kiwi displayed in a “zigzag” pattern. Just put your knife into the side right at the middle, then alternate in a zigzag pattern. Pull it apart and display each half cut-side up.
- Pomegranate Arils: These are great, especially in the fall or during the holidays. The add a pop of color and also work as an edible garnish, especially on top of a wheel of brie or other cheese.
- Melon: Cubes or balls of cantaloupe or honeydew are perfect with prosciutto, and it’s so refreshing during the summer.
- Citrus Segments: Oranges or mandarins work well with cheddar or blue cheese. They’d be great with an orange-colored cheddar for a Halloween-themed board.
- Persimmons: Sliced persimmons are sweet with an almost spicy taste. These would also be great on a Halloween-themed board.
- Peaches or Nectarines: Sliced peaches or nectarines – especially in summer – are terrific on a board. Make sure to add prosciutto to go with these, and possibly some fresh basil and a balsamic glaze, too.
- Cherries: Fresh cherries are always welcome on my boards, especially for Christmas or Valentine’s Day! If you have a cherry pitter, lay one near the cherries to the side of the board.
- Plums: Sliced these into wedges and pair them with goat cheese. Amazing!
- Cranberries: Dried cranberries are great for filling in empty spaces, or put them in their own little dish.
- Apricots: Dried apricots, fresh apricots…they’re both delicious and are fantastic with blue cheese.
- Dried fruit Apple or pear chips for a sweet and crispy element. also garnish
- Pineberries – Don’t miss these when they’re in season! The look just like a strawberry without any color – they’re white – and they have a flavor similar to pineapple.
- Capers: Add a little dish for a burst of briny flavor.
- Caperberries – If you haven’t tried these, you’re missing out. They’re not capers, but rather the berries that develop after the caper buds have bloomed. They’re briny with a unique texture – you’ll love them!
Nuts
Nuts are an easy way to add a crunchy texture to your board. Marcona almonds are my go-to, and candied nuts are also a favorite. But any of these will work well!
- Almonds: Marcona, smoked, or even raw work well.
- Walnuts: Toasted or candied
- Pecans: Candied or spiced are especially good.
- Cashews: Roasted or honey-glazed
- Pistachios: In-shell or shelled both work.
- Hazelnuts: Roasted hazelnuts taste great and they’re so pretty in a little dish.
- Macadamia Nuts: Butter-like macadamia nuts are always a great choice.
- Brazil Nuts: These are pretty large and work great as a “filler”.
- Pine Nuts: Toast these and put them in their own dish.
- Peanuts: Honey-roasted or spiced work best.
- Mixed Nuts: I’ve used these more times than I can count. They’re just so easy and they’re often what I have on hand.
- Candied Nuts: These pair really well with cheese, especially brie.
- Chestnuts: Roasted chestnuts are a must for a holiday board!
- Pumpkin Seeds (Pepitas): Oven-roasted pumpkin seeds are especially great in the fall.
- Sunflower Seeds: Roasted sunflower seeds add a nutty and salty crunch – just be sure to give them their own dish or they’ll disappear on the board.
Vegetables
Including a variety of vegetables on a charcuterie board can provide a refreshing and colorful contrast to the meats and cheeses. Here’s a comprehensive list of vegetables that work well on a charcuterie board:
- Cherry Tomatoes: Sweet and bite-sized, cherry tomatoes add freshness and color.
- Baby Carrots: Easy to munch on, baby carrots are a little sweet and lot crunchy.
- Cucumber Slices: Cool and crisp cucumber slices add color, and they’re a great substitute for crackers if you have guests that are eating low-carb.
- Radishes: Sliced radishes offer a peppery kick and nice color.
- Bell Pepper Strips: Colorful bell pepper strips, whether red, yellow, or green, add sweetness and crunch.
- Sugar Snap Peas: These are a staple on many of my boards. They’re sweet with a crunchy texture.
- Celery Sticks: Celery sticks have a fairly neutral flavor, but they add color and have a nice crunch.
- Asparagus Spears: Blanched or grilled asparagus spears are just gorgeous on a board! I especially like to pair these with ricotta cheese, prosciutto, and honey.
- Artichoke Hearts: Marinated or grilled artichoke hearts are tangy and can be a nice addition.
- Pickles or Cornichons: These are almost always on my board, especially cornichons because they’re just so adorable. Skip these if you’re doing a cheese-only board, but if you’ve got the meats, these are a dream pairing.
- Olives: The best green olives are Castelvetrano. For black, go with Gaeta or Picholine. Kalamatas are pretty accessible and are what I use when I can’t find the others.
- Cherry Peppers: Sweet or spicy cherry peppers provide a pop of color and heat – try stuffing some with cheese and display them in a little dish!
- Roasted Red Peppers: Sliced or whole roasted red peppers add a smoky sweetness. These definitely need their own dish to catch the oil.
- Cocktail Onions: I don’t see these often on charcuterie boards and it’s such a shame! They’re always so quick to disappear. They’re especially fantastic with liver pâté.
Condiments
Condiments are what bring everything together. A little honeycomb, a little jam, maybe some mustard…it’s tough to choose, so how about a list of our favorites to help you decide.
- Mustard: Dijon, Whole grain, or Spicy Brown
- Honey: Any honey is a great addition, but try truffle-infused, lavender, or another flavored honey for even more flavor. If you really want to impress, try making whipped honey!
- Honeycomb: I prefer using honeycomb because it’s so pretty and isn’t as messy as regular honey. I found a local store that carries it but I’ve also ordered it from Amazon with good results.
- Jam or Preserves: Fig, raspberry, or any other fruit jam are all excellent choices. Or try your hand at making your own strawberry-rhubarb jam. One of our favorites is a savory onion confit as it’s simple to make but packed with flavor. You can also check out our list of the best jams for a charcuterie board!
- Chutney: Try mango, apple, or even an onion chutney.
- Olive Tapenade: Green or black olive tapenade really packs a flavor punch. Try making your own green olive tapenade.
- Balsamic Glaze: This is so perfect with fruit, prosciutto, brie, or any number of meats and cheeses. You can buy it these days in almost any grocery store, or make your own by putting regular balsamic vinegar into a saucepan, bring it to a low boil/strong simmer, and it will thicken as it reduces (it thickens more as it cools, so keep an eye on it to make sure you pull it from the heat at just the right time).
- Fruit Compote: Any fruit or flavor, compote is a delicious sweet addition.
- Spicy Jam or Jelly: Spicy pepper jelly, anyone? This is a great choice to add a little heat.
- Grainy Mustard Aioli: Tame your mustard by mixing it with a little mayonnaise.
- Herb Infused Olive Oil: Rosemary, thyme, or garlic-infused olive oil is great for bread-dipping.
- Pesto: This is especially great in the summertime with some fresh cherry tomatoes and mozzarella.
- Horseradish Sauce: This goes surprisingly well with cured meats – perfect for a charcuterie board!
Garnishes
Garnishes are the final touches that add color and interest. They’re often overlooked, but are one of the most important a charcuterie accoutrements in terms of color and style.
Fresh Herbs
- Rosemary sprigs
- Thyme sprigs
- Basil leaves
- Mint leaves
- Chopped chives
- Fresh dill
- Fennel fronds (technically not an herb, but it seems to fit here)
Edible Flowers
Edible flowers are so stunning and add so much color. Make sure that any edible flowers you use have been grown organically and are free from pesticides. Use them sparingly, as you only need a few to make a statement. You can also buy them dried – we’ve purchased from Freshly Preserved, they’re high quality and last a long time.
- Nasturtiums: Vibrant and peppery. Both the leaves and flowers are edible.
- Pansies: These have a mild, slightly sweet flavor.
- Violas: Similar to pansies, violas have a subtle floral taste.
- Calendula: Bright orange or yellow petals add a slightly tangy flavor.
- Rose Petals: Fragrant and sweet, rose petals are a classic edible flower.
- Lavender: Delicate lavender flowers add a floral and herbal note.
- Chamomile: These have a mild flavor reminiscent of apples.
- Dianthus (Carnations): You can find these in different colors and are one of the easiest to find.
- Marigold: These are so pretty and have a slightly spicy flavor.
- Hibiscus: Hibiscus flowers have a gorgeous red color.
- Chive Blossoms: Unsurprisingly, these have a mild onion flavor.
- Daisy: These are best on a more casual board.
- Violets: So pretty with a floral taste.
Other Garnishes
- Smoked Sea Salt: Enhances the smokiness of cured meats.
- Cracked Black Pepper: Freshly cracked pepper adds a spicy kick.
- Citrus: Dried or candied, these are gorgeous and add a nice pop of color
Bread
Choose a bread that makes sense for the other charcuterie accoutrements on your board. It should be easy to pick up and assemble, which is why small, crunchy crostini is so popular. Go with just one choice, offer a gluten-free version if necessary, or mix and match with crackers.
- Baguette: Slice this in advance or set the baguette on its own cutting board on the side
- Crostini: These are simply baguette slices that have been grilled or baked with a little olive oil.
- Ciabatta: Slice into small pieces, cutting them in half if necessary.
- Grilled Bread: Drizzle bread with a little olive oil and grill until it has nice grill marks.
- Sourdough: For a tangier, slightly less neutral flavor.
- Pumpernickel: This dark brown bread has an earthy flavor and tends to be a little sweet. It also has no crust.
- Focaccia: Great for soft cheeses or when you want a saltier-flavored bread.
- Naan bread: Go plain or add a little salt and garlic.
- Pita: You can find this in mini-sizes which are perfect for assembling a small bite.
Crackers
- Water Crackers: These make a great charcuterie accoutrement because of their neutral flavor.
- Whole Grain Crackers: A little heartier, these are good in combination with another cracker type.
- Rosemary Crackers: Try these if you want to add a little rosemary flavor to complement your other accoutrements.
- Olive Oil and Sea Salt Crackers: You can’t go wrong with these!
- Cheese Crisps: These can be more for snacking, but they’ll hold enough for one bite. They also add a lot of flavor.
- Pita Chips: You can find these plain or in a variety of flavors. They’re nice and sturdy.
- Breadsticks: Add height to your board by putting these in a tall, pretty glass. They can also be wrapped halfway with prosciutto which makes a nice presentation.
Still hungry for more? Check out our in-depth articles on What is Charcuterie and How to Make a Charcuterie Board!
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