An Easy Holiday Meat & Cheese Board
A few good cheeses, ready-to-eat meats, something crisp, and something bright. Build a welcoming holiday appetizer without turning it into another cooking project.
A holiday board should give people something good to nibble while dinner finishes—not fill every inch of the kitchen with another project. Start with a few familiar favorites, leave room to reach them, and refill small portions as you go.
A simple shopping list for eight
For a light appetizer before a full meal, plan on about 1–2 ounces of cheese and 1–2 ounces of ready-to-eat meat per adult. Appetite and the rest of the menu matter more than a perfect formula. For eight people, the following is a comfortable starting point.
- 12 ounces of cheese total: for example, 8 ounces of cheddar and 4 ounces of pepper jack or Swiss. Keep a mild option for people who do not like heat.
- 12 ounces of ready-to-eat meat total: try thinly sliced deli ham alongside a smaller portion of jerky or ready-to-eat snack sticks. Confirm package directions; raw sausage does not belong on a ready-to-eat board.
- One box of crackers plus a small sliced baguette, served alongside rather than buried underneath the meat.
- About 2 cups of washed grapes, berries, or sliced apples. Add delicate fruit close to serving time.
- One small bowl of pickles or olives and a separate bowl of mustard or another favorite condiment.
Put it together in about 15 minutes
- 1
Start with a clean surface
Use a clean platter or food-safe board that has not been in contact with raw meat. Place condiment bowls first so they will not tip into the other food.
- 2
Make the cheese easy to take
Slice or cube part of each cheese instead of leaving guests to wrestle with a whole block. Put a serving utensil beside each cheese. Label spicy varieties.
- 3
Add the meats in small groups
Fold deli slices loosely and keep each type together. Cut firm jerky or snack sticks into manageable pieces. Keep extra meat and cheese chilled for refills.
- 4
Add crunch and something bright
Place fruit and pickles in their own spaces. Keep crackers in a separate basket so they stay crisp and are easier to keep away from other ingredients when needed.
- 5
Serve a little, then replenish
Set the board out shortly before guests eat. Replace small portions with fresh chilled portions rather than continually adding new food on top of a platter that has been sitting out.
Make the labels useful
Cheese contains milk; bread and many crackers contain wheat. Prepared meats, jerky, and sauces may include soy, wheat, sesame, or other allergens. Read current package labels and ask about ingredients. For a guest with a food allergy, use separate utensils and preparation space; placing a different cracker on the same board does not prevent cross-contact.
Keep it chilled until serving
Store perishable ingredients at 40°F or below. Refrigerate perishable food within 2 hours of setting it out, or within 1 hour when the surrounding temperature is above 90°F. Discard perishables that exceed those limits; putting them back in the refrigerator does not reset the clock. Follow individual package directions for storage and use-by dates.
Browse the ingredients, then check with the counter
The website is open for browsing; online ordering and pickup ordering are coming soon. Call or visit the counter to check current availability, slicing options, and quantities for your gathering.
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