3 Ways To Build The Best Charcuterie Board

If there’s one thing we can call agree on, it’s that charcuterie is the best part of any meal! Get creative with your platters with Filippo Berio Oils, Vinegars, Glazes, and Pestos. Check out these ideas below to make Vegan, Gluten-Free, or Omnivore charcuterie.


Charcuterie - Vegan


No meat, no cheese, all the flavor! 

To start:  Fill your platter with homemade Foccacia Genovese made with Filippo Berio Extra Virgin Olive Oil and lots of fresh vegetables and crackers of your choice.

To Dip: Start with a simple Lemon and Olive Oil dip, perfect for soaking up all the flavor in Foccacia! For the vegetables, make a batch of Sweet Potato Hummus

To Enhance: Serve with Smokey Spanish Almonds, or White Bean Bruschetta, try topping with extra Filippo Berio Balsamic Glaze for a kick of flavor!


Charcuterie - Gluten-Free



Adapt all your charcuterie favorites to be Gluten-Free!

To Start: Fill your platter with Toasted Lemon Kale Chips, gluten-free crackers, any meats or cheeses, and fresh vegetables.

To Dip: Start with a Simple Hummus and homemade Olive Tapenade. For the icing (aioli) on the cake try a homemade Olive Oil harissa Aioli, not only is it delicious, but it is much healthier than store-bought options, made with only 6 ingredients.

To Enhance: Add extra Filippo Berio Grilled Vegetable Pesto for dipping, or serve with a simple Beet Carpaccio with Toasted Hazelnuts and Filippo Berio Balsamic Glaze garnish with seasoned Rosemary Popcorn (trust us, this will add flavor and looks beautiful)!


Charcuterie - Omnivore


New ideas to spice up your classic charcuterie!

To Start: Try this decadent Grape and Gorgonzola Focaccia and these Mozzarella Prosciutto and Tomato Skewers, add any extra crackers, meat or vegetables of your choice

To Dip: For the focaccia, simply mix Filippo Berio Extra Virgin Olive Oil with Filippo Berio Balsamic Vinegar and add Filippo Berio Classic Pesto to a small ramekin. Try preparing a Spicy Olive and White Bean Dip for the Vegetables

To Enhance: Serve with Roast Beef and Pesto Roll Ups or Blistered Balsamic Grape Crostini’s

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