Gluten-Free Charcuterie Board

Ingredients

Shop links on this page are for whole raw almonds, honey, smoked paprika. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1 cup whole raw almonds Shop
• 1 tbsp honey Shop
• 1 tsp olive oil
• 1/2 tsp flaky salt
• 1/4 tsp smoked paprika Shop
• 4 oz thinly sliced prosciutto
• 4 oz sliced salami or soppressata
• 6 oz aged cheddar or Manchego, sliced
• 6 oz brie or another soft cheese
• 1 cup mixed olives Shop
• 1/2 cup cornichons or other pickles
• 2 cups red or green grapes, in small bunches
• 6 fresh or dried figs, halved
• 1/4 cup fig jam or whole-grain mustard Shop
• 1 box gluten-free crackers Shop
• 2 cups cucumber rounds, sliced bell peppers and radishes

Instructions

1. 1 Preheat the oven to 325°F (165°C). Toss the almonds with the honey, olive oil, flaky salt and smoked paprika on a parchment-lined baking sheet.
2. 2 Roast for 10-12 minutes, stirring once, until fragrant and lightly darker. Cool on the sheet; they crisp as they cool. Break apart any clusters.
3. 3 Take the cheeses out of the fridge 30-45 minutes before serving so they soften and taste fuller.
4. 4 Set the cheeses, fig jam and small bowls of olives and pickles on a large board first, spaced apart.
5. 5 Fold or loosely ruffle the prosciutto and salami and arrange them in rivers between the cheeses.
6. 6 Fill the gaps with grapes, figs, the cooled almonds and the vegetables. Put the gluten-free crackers on the board or on a separate plate. Add small knives and spoons for each item.

Tips & Notes

• Put the gluten-free crackers on their own plate if any crackers that contain gluten will be served. Crumbs travel across a charcuterie board quickly.
• Read the labels on cured meats. Most salami and prosciutto are made without gluten, but some use fillers, flavorings or shared lines, so choose ones labeled gluten-free.
• Arrange the cheeses and bowls first, then the meats, then fill every gap with fruit, nuts and vegetables. A full charcuterie board looks generous with less of each item.

Common questions