The Essentials of a Crudité and Charcuterie Board (Wine Pairing Included)—No Fuss, Just Flavor

Board for one, is always a favorite of mine.

Crudité and charcuterie boards and platters have been popular for years, but right now, they’re really having a moment. For me, though, they’ve always been a go-to—whether it’s for last-minute visits from friends or those nights when I just don’t feel like cooking. Luckily, my husband and stepkids are on board with the habit. The only catch? I’m all about the veggies, while they’re hardcore charcuterie fans. The solution? A little bit of both. And honestly, I love making a smaller version just for myself on solo nights too.

A well-arranged crudité and charcuterie board can instantly elevate any gathering, but that doesn’t mean it has to be complicated. It’s easy to see why people feel otherwise, though—one quick search on Pinterest or Google pulls up elaborate, over-the-top spreads that honestly miss the point. To me, these boards are all about simplicity, ease, and a relaxed way to enjoy good food. The key is balance—flavors, textures, and colors that make people want to gather around and graze.

So, what are the essentials of a combo crudité/charcuterie board? Let’s start with the basics:

Fresh and Crunchy (Crudité). Crudités are simply fresh vegetables, sliced and ready for dipping. I love a colorful board, so I choose a mix of colors and textures:

  • Carrots, cucumbers, broccoli and bell peppers for crispness

  • Radishes and cherry tomatoes for a peppery pop

  • Snap peas or blanched asparagus for something unexpected

  • Pair them with an easy dip—hummus, tzatziki, or a simple homemade ranch. However, my favorite is a garden veggie dip that complements those flavors.

Savory and Satisfying (Charcuterie). A charcuterie board is all about variety, but you only need a few staples:

  • Cured meats: Salami, prosciutto, or chorizo. I am a big fan of also adding a spicy variety likea spicy soppressata.

  • Cheese: A mix of soft (brie, goat cheese) and firm (cheddar (especially love an aged white cheddar, gouda).

  • Accompaniments: Olives (a favorite of mine is the Castelvetrano variety with a subtle buttery flavor and meaty texture), nuts, and dried or fresh fruit for contrast.

A good board is all about contrast—crisp veggies next to creamy cheese, salty meats alongside sweet fruit. Add crackers or a sliced baguette to round it out, and you’re set.

The Perfect Wine Pairing

When pairing wine with a crudités and charcuterie platter, I personally prefer a white wine with a touch of acidity or a light-bodied red. These options help balance out the richness of the platter's ingredients. Some of my go-to choices for such pairings include:

  • Tabalipa Rosé No. 1 (love it so much that I subscribe to a quarterly delivery)

  • La Colline aux Fossiles Chardonnay

  • La Ferme Julien Rosé

  • Four Daughters Nude Etude No. 6 (this is a local winery to Minnesota and this rose is wonderful)

Rosés are my primary choice usually, but it you're in the mood for a red, I recommend a Beaujolais (Louis Jadot is always a great choice), a Pinot Noir, or a Gamay. In the mood for something more celebratory? Sparkling wine is always a great option. I particularly enjoy Billecart-Salmon Brut and Blanc de Blancs, both of which lean on the drier side, adding a crisp, refreshing contrast to the flavors on the platter.

The key is to keep it simple. You don’t need an elaborate spread or a grocery list a mile long. Pick a few key ingredients, arrange them with care, and let the flavors do the work. A crudité and charcuterie board should be about enjoyment, not stress!

What are your go-to board essentials? Let me know in the comments!