When you think of a charcuterie board, you might think of a cocktail party, a light dinner or even an afternoon snack. But I also think of breakfast!

As I’ll explain below, charcuterie for breakfast is quite common in Europe, and I think we should celebrate here in the United States, too!

Read on to learn how to build an epic Breakfast Charcuterie board perfect for a weekend brunch or holiday gathering like Mother’s Day.

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Easter is just around the corner, and with it, a decision. Are you going to serve Easter brunch, complete with vegetarian quiche and bacon in the oven, or are you going the dinner route with baked ham with pineapple sauce and balsamic asparagus?

My family goes the dinner route for Easter, and then a brunch celebration about a month later on Mother’s Day.

No matter what you choose, this unique charcuterie board idea could come in handy. You can serve it as part of your brunch buffet, or as an appetizer before dinner.

An Easter Charcuterie Board is the perfect way to showcase a variety of savory and sweet treats and create a beautiful and enticing spread for the holiday.

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DIY Charcuterie Cup Ideas

All the way from a Thanksgiving charcuterie board to a charcuterie chalet and many stops in between, there’s no denying that this time of year is perfect for as many fun charcuterie board ideas as you can dream up.

Whether you’re entertaining a crowd with a wine and cheese board or just having some snacks at home, this type of food is probably at its most popular during the holidays, so you can have a cranberry rosemary cocktail or grapefruit mule in one hand, and a snack in the other!

And sure, I’ve already done jarcuterie, and I know you’re thinking that this charcuterie in a cup really isn’t much different. And you’re right – it’s not! I’m just publishing these mini charcuterie cups to give you even more inspiration for single serving charcuterie this holiday season.

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This Halloween Cheese Board is perfect for your Halloween Party

Halloween is definitely one of the most beloved holidays in our household. My husband goes all out with yard decorations, I plan our family Halloween costume months in advance, and our daughter is in it for the candy, of course.

I’ve already done an extensive post on Halloween food ideas (and Halloween deviled eggs, too!). But when you combine my love for Halloween with my love for fun charcuterie board ideas, I couldn’t resist a Halloween board dedicated to charcuterie and cheese.

And if breakfast charcuterie and charcuterie chalets are things, then a Halloween charcuterie board is also most definitely a thing.

I love a unique charcuterie board idea! Equal parts cute and creepy, let me walk you through how I built this spooky appetizer tray. And don’t forget a batch of Halloween bark or Halloween cake pops for dessert!

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It’s totally unplanned, but apparently I post a new baked brie recipe every other December on this blog! In 2015, it was my holiday baked brie recipe with mushrooms, pomegranate seeds, and honey. In 2017, it was my baked brie with grapefruit & pistachios.

Since it’s December 2019, it looks like I owe you a new version of baked brie to go along with the rest of your New Year’s Eve finger foods, like individual charcuterie cups and my smoked salmon platter.

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You might not have been expecting a recipe like this from me this fall, after my admission last year that I don’t really like pumpkin (heck, I made my Halloween food ideas platter using mostly mango).

But some weird part of my personality has a hard time accepting that there could be foods I don’t like. I PRIDE myself on being the least picky eater anybody will ever meet!

So, just like I forced myself to eat one olive per day for a month until I liked olives (really, I did that, and it worked), I also make it a point to try foods I “don’t like” at least once a year.

It’s easy to remember my yearly taste test with pumpkin, because let’s face it: Americans are pumpkin crazed in the fall.

While pumpkin coffee drinks don’t sound appealing to me (yuck, give me an apple cider mule any day, though) and pumpkin pasta sauces are just too much to handle, I settled on a small bite pumpkin appetizer (designed for holiday entertaining) this year (and also discovered that pumpkin creme brulee is quite good).

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Ask me about the best foods I’ve ever eaten, and I guarantee you the answer will involve a dish that is a combination of several of the five basic tastes: sweet, savory, sour, salty, bitter.

You know how when you watch TV cooking competitions, and the judges will often refer to a contestant’s dish as “one note”? That means that the dish they’ve prepared is overwhelmingly sweet, or JUST sour, or way too salty.

These TV judges (and smart home cooks) know that balancing flavors is the key to making people want to take another bite of a dish. And another. And another.

My Skillet Mac and Cheese with Bacon and Apples was developed with this strategy in mind.

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The holiday season is upon us, which may as well be called “snacks for dinner” season in my house. Certainly in the time between Christmas and New Year’s (and the dinner of New Year’s Eve finger foods), but sometimes starting even before that, Jeff and I put a low priority on official meals.

We generally spend most the the time relaxing at home with books, puzzles, pajamas and Netflix. The days are peppered with small snack plates throughout, with my mom’s homemade Chex Mix, Christmas cookies, cheese and crackers, nuts and seasonal fruit making up the majority of our diet.

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I’ll be honest – making it through a long Michigan winter can be tough. Even when we have a mild winter as far as snow and brutally cold temperatures, there never seems to be much sunshine. It’s gray day after gray day, and it definitely gets me down sometimes.

But in the last few years, I’ve decided to STOP letting winter get the best of me. With the help of some extra Vitamin D, I’ve decided to show winter who’s boss.

Staying inside under a blanket, with the oven on all winter? I don’t need to do that. Stop bullying me, Mother Nature!

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We’re almost in full holiday mode around here. Melomakarona Greek cookies have been baked and wrapped up for their recipients. A charcuterie chalet is being discussed. Jeff is wrapping gifts in beast mode, because that’s his specialty.

Izzy is falling asleep to the sounds of Christmas carols in the house, because that’s what dogs do. And I’m still here blogging, because I have a few more recipes I want to share with you friends before the holiday!

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