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Celebrate this Mother’s Day with a breakfast charcuterie board! Full of nothing but indulgence, delight and all kinds of little hidden treasures. It’s the ultimate DIY platter for everyone to gather around and enjoy.
Featuring soft homemade pretzels, a selection of meats and proteins, an assortment of cheese, seasonal fresh fruits and vegetables, a bit of green and some extra embellishments to finish it all off!
There’s no better way than to start the day in style, surrounded by loved ones and a spread of tasty food!
Charcuterie boards are great for serving a crowd. My favourite part about them is that there are no rules. All you’ve got to do is gather the ingredients, do a little food prep and then assemble it all together. Let me guide you through the process so you can recreate your very own!
Then you can go ahead and customise to suit your tastes and play around with all different types of colours, foods and flavours for something beautifully unique, wholesome and homemade.
They also work as a great centrepiece to impress a crowd (no matter how big or small). And all the Mums out there deserve to be spoilt this Mother’s Day!
What is a Charcuterie Board?
If you were to look up the term charcuterie board, you’d be confronted with a lot of different versions. And for good reason, since they’re so fun to make and are fit for so many different occasions.
You’ll find that some of the more traditionally influenced charcuterie boards tend to consist of a selection of sliced meats that are cooked or cured. This is often accompanied by items such as cheese, fruits, bread, crackers, vegetables and well, the list goes on. All are presented on a board or platter and placed on a table for people to gather around and help themselves.
Today we’ll be using this as inspiration, with the fun twist of a breakfast edition. Including all the goods like some deliciously homemade pretzels!
MORE Charcuterie Board Inspiration…
How to Make a Breakfast Charcuterie Board…
To make a breakfast charcuterie board there are a few simple things you’ll need to prepare…
1. Your Board
The first step is to select the board you’ll be presenting your breakfast charcuterie.
There are so many options that you could go for. But what I find works well is a large wooden board. It’s a great neutral base to work off which allows your food to pop and also fills the centre of a table very well. Then you can spread everything out and pack in as many flavours and food items as possible to make it abundant and lively.
Once you’ve selected your board, make sure to place it directly where you shall be serving it and build it there. That way you won’t have to transport anything and risk spilling it all or ruining your hard work. It’s easier to bring the items to the board rather than bringing the board to the table.
TIP: If you don’t have a board, you could also use a large platter or even a few different platters next to each other!
2. Gather and Prepare your Items
The next step is to gather and prepare your items for assembly. There are no rules or limitations when it comes to what to include on your very own charcuterie board, but here are some suggestions and guidelines.
Soft Pretzels
The pretzels on this breakfast charcuterie are essentially the bread/carb element that everyone can layer, spread and pile all of their selected toppings onto. I happened to make my very own using this recipe from Love and Lemons making a total of 16 pretzels instead of the suggested 8!
You could prepare these the day before too, keep them in the fridge and then toast them before assembling.
TIP: Freshly toasted bagels make a great alternative to soft pretzels.
Spreads, Jam, Sauces
Then it’s time to gather all your spreads, jams and sauces. Which you can decant into small ramekins, glass jars or dishes/ bowls. These will sit in amongst all the items on your board, adding height, interest, colour and of course flavour!
Here are some suggestions:
- Chutney/ relish – such as a tomato, capsicum, chilli, caramelised onion or fig. Here I’m using a beetroot relish
- Jam – use your favourite! Anything from apricot and breakfast marmalade to plum and strawberry. I’ve got a homemade blueberry and raspberry jam
- Sauces/ spreads– including savoury ones such as mustard, pesto and peanut butter or sweet ones such as passionfruit syrup, chocolate, caramel or even dulce de leche.
- Whipped butter, ricotta, cream cheese or feta – you could even have flavoured versions of these such as a spiced ricotta with maple syrup and cinnamon.
Proteins/ deli meats
The next step is to prepare the deli meats and proteins…
Here I’ve included:
- Salmon – both wood-smoked salmon (which you can flake off into pieces) and cold smoked salmon slices (hot pepper flavoured!) you are welcome to pick your favourite variety
- Eggs – which I hard-boiled for 8 minutes and then cut into halves and quarters just before assembling to keep them as fresh as possible.
- Bacon – grilled and kept warm until assembly. I went for some chicken bacon.
- Champagne ham slices – which can be bought from the deli section of your local supermarket.
- Beef Pastrami Slices – also from the deli section of the supermarket. Feel free to substitute this for any of your favourite proteins if you would like!
Cheese/ Dairy
No board is complete without some cheese! Here’s what I’ve got:
- Feta cheese – cubed and drizzled with some garlic oil and dried oregano.
- Haloumi cheese – sliced, grilled and kept warm until assembly
- Brie – kept as a block for everyone to slice as needed, so it stays nice and fresh
- Cheddar cheese – cut into little hearts for something extra special to scatter around the board. An extra embellishment to shower Mum with love… and hearts!
- Maple yoghurt – made by swirling some maple syrup through Greek yoghurt
Seasonal Fruits and Vegetables
The seasonal fruits not only add a bit of colour and sweetness but also break up the savoury elements of the board. I always like to include some citrus as a refreshing contrast to the other foods available.
The vegetables, on the other hand, help to bulk up the board with some extra savoury elements. They also make it nutritious and delicious, adding both colour and texture. Helping you to get in some fruit and veg, early on in the day!
Here’s what’s included :
- Green kiwifruit – not only adds a pop of green but also some sweetness. I cut some in half and cut others with a zigzag pattern before splitting them in half to create flowers. This step is completely optional but I think it adds a bit of visual appeal and something a little different. You could also use golden kiwifruit if you’d like as well since it’s also in season!
- Feijoas – fruitily in season! Scattered around your board as desired.
- Lemon – makes a great final touch squeezed over some salmon. I suggest cutting wedges or cheeks to make it easier for guests to use accordingly.
- Orange – for the fresh fruity citrus. Cut some into quarters and halves so everyone can have as much or as little as they would like.
- Avocado – for the mellow creaminess. Avocado also pairs well with everything on this board no matter what combination you decide to go with! I recommend slicing your avocado just before assembling it. Then drizzle with some lemon juice to prevent it from going brown.
- Cherry tomatoes – for some acidity and subtle sweetness. I like to break them up by cutting some in half and also keeping some whole. That way they can be eaten as is or used as a pretzel topping or filler.
- Grilled Mushrooms – wherever possible go for a variety of different types! Here I’ve got both button mushrooms and Swiss mushrooms that I tossed in a pan with some garlic, olive oil, salt and pepper. Keep warm until assembling.
- Roasted Pumpkin – made by tossing small cubes of pumpkin with olive oil, salt, pepper and a few thyme sprigs and roasting in the oven for 30 minutes until soft and golden.
RELATED: Check out this Autumn fruit and vegetable guide (with an infographic!) to find out what’s in season now!
Greens and Toppings
The final touch to the best breakfast board is the toppings and some greens! Aim for variety and place these elements in small bowls to spread out in different places throughout the board. Here are my suggestions…
- Capers – for the tangy burst of flavour, that goes incredibly well with salmon and cream cheese! Pile them into a small dish to neatly contain them all or let them loose and pile them on the board freely.
- Olives and pickles– placed in a bowl together as an extra topping for your pretzel. Pickles make a great pairing with the cheese and beef pastrami, but also make a nice snacking element!
- Pumpkin seeds – for the added textural crunch that can be sprinkled on top. Toasting them in a pan for a few minutes until golden, also makes them extra tasty!
- Sesame seeds – add a mild and nutty flavour. You can place these in a small dish or amongst your board for your guests to sprinkle over their completed pretzels.
- Toasted sliced almonds – lightly toast sliced almonds in a pan until lightly golden and then you have some deliciously nutty, savoury, crunchy and toasty almonds.
- Red onion – finely chopped works best so it doesn’t throw off the balance of the other elements. Place in a small side dish and/or scatter it amongst the other items.
- Rosemary – mainly as a garnishing element and to add some fragrance. I like to distribute the rosemary amongst the board in between foods for a pop of green.
- Salad greens – add some freshness and can be used as a topping or even as a garnish salad on the side. The green also helps the other elements look incredibly inviting. I’ve gone for a mixed lettuce leaf salad, but you could use any type of greens you would like, such as rocket, baby spinach, mesclun or baby lettuce leaves.
And now we assemble!
How to Build a Breakfast Charcuterie Board
1. Place your Largest Items First
The general rule of any charcuterie board is to always place your largest items first. That way you can plan and map out how all the other items will fit around them. These will take up the most space so it makes more sense to find the space now rather than having to squeeze them in later.
For this process, I started with placing the pretzels in a few groups in the centre of the board, so people on both sides would be able to access them.
2. Then Place on Jars, Bowls and/or Ramekins
The second step is to place on your second biggest items, which are your jars, bowls or ramekins filled with all your sauces, jams, spreads and toppings. You’ll want to spread these out on your board and distribute the colours evenly to create balance.
Here are a few tips:
- Have a play around with the placement of each and go with your instincts. Again there are no right or wrong answers, so just go with what feels right.
- Try as best as possible to make sure there is space between each jar, bowl and/or ramekin. This will allow you to build the other items in the gaps and fill those spaces.
- Contrasting colours work well next to each other. Take for example the dark berry jam jar placed in the centre next to the white feta and the rich natural tones of the pretzels. This allows each item to stand out rather than blend in as one.
- Place similar colours diagonal to each other. For example, the small glass jar of maple yoghurt is placed on the opposite side of the board diagonally from the feta. It adds symmetry to both sides.
- Triangles also work incredibly well when it comes to colour layouts. The small bowls of capers on the board, with the bowl of olives and the pumpkin seeds placed to the left of the board make a triangle. Similarly, on the other side, the beetroot relish at the top of the board, the berry jam in the centre and the red onions to the right of the board also make a triangle. This helps the eye to create patterns and uniformity which in turn appears as if the board is more aesthetically pleasing.
- Try adding a few items just off to the sides, top and/or bottom of the board. I often like to extend the charcuterie board beyond the boundaries of just the board itself. Taking certain items and allowing them to extend or spill over next to it. Entirely up to you, however. I just like that it appears more natural and free.
3. Proteins/ deli meats and Cheese
Step 3 is layering on the deli meats and proteins. Make sure to place these in several pockets throughout the board.
Tips:
- Sliced meats are a great thing to work with as they can create some fun shapes when placed next to each other. For example, you can fold in half and layer on top of each other as I’ve done with the beef pastrami in the centre of the board. You could also gently scrunch up pieces and place them close together like I’ve done with the sliced ham and place them in a group on the right bottom side of the board. Create some waves with your bacon, gently flake salmon and don’t forget to stack the halves and quarters of egg in a few different clusters.
- Include cheese options on both sides of the board for easier access. Especially as they are most likely to be popular items. Here I’ve stacked the grilled haloumi. If you’re including any wedges or rounds of cheese, provide a knife/ cheese knife to cut off slices as required.
- Keep your special items for the very end, like those cheddar cheese slices cut into hearts!
4. Seasonal fruits, vegetables and salad greens
This is where all that beautiful fresh produce comes in! I like to start by going in with the vegetables as they provide the most vibrant colours. This means you’ll need to make sure these are well distributed for balance. It also helps you identify where you’ll put the greens which tie it all together.
Next are the salad greens which help to instantly lift the colour of the board and make it appear lively and fresh. Again aim for small clusters in several areas.
Last, is placing on your fruits! Lemon wedges work well placed on top of other items to break up the colours and make them appear cohesive.
TIP: Don’t be afraid to have items stacked and layered on top of others, spilling over into different areas of your board. It makes it look less uniform and more natural and inviting.
Also, fill the spaces with little clusters of items throughout the board. Having multiple little clusters of items works incredibly well!
5. Fill the Spaces
The last step of any charcuterie board is to just fill in any spaces that you think need filling! That is where for example you add in those rosemary leaves in amongst all the different types of foods. It is also where you bring in those specially cut cheddar cheese hearts and sprinkle them over and around the board!
TIP: Take some of your toppings from the bowls such as your sliced almonds, red onion and pumpkin seed and scatter them on the board for some fun.
Congratulations, you’ve now constructed your very own breakfast charcuterie board!
Tips for Making the Best Charcuterie Board at Home
- Place items in descending size order. As a general rule, this can help you to maintain the balance of the board and make it all cohesive. Start from your largest items first, then the second largest up until your smallest items (your toppings). The smallest items work as the best space fillers to add a pop of colour when necessary and bring it all together. Therefore leaving it till last will allow you to touch up any areas you feel may just be missing that final touch.
- Add height and dimension – you can do this simply by placing items in small bowls, ramekins and glass jars in and around your board. Stack and pile foods such as those pretzels so they don’t remain on a single level, add texture and visual appeal by scrunching up or folding pieces of sliced meat to create patterns and scatter items on top of others to give them some depth. There are so many ways to make your board abundant and lively!
- Have fun with it! This breakfast charcuterie board is ultimately meant to be eaten, so don’t get too stressed out about how it looks. Have fun in the process and remember it’s all a celebration, with good company and some great food. While I’ve provided you with a guideline of how to make yours work, it really is up to you how you assemble it all. Customise away and make it happen, no doubt it will go down as an absolute treat!
- Also, don’t forget to serve it with some delicious drinks! Suggestions below…
Delicious Drinks to Accompany
- Gingerbread Latte
- S’mores Hot Chocolate
- Homemade Orangeade
- Homemade Chocolate Milk
- Coconut Chai Latte with Cream Cheese Foam
- Passionfruit Green Tea, Passionfruit Soda and a Mango and Passionfruit fizz
Breakfast Charcuterie Board
Equipment
- large serving board or platter
- small serving bowls, glass jars and/or ramekins
Ingredients
- 16 soft pretzels* toasted
Spreads, jams, sauces
- ¾ cup chutney such as beetroot
- ¾ cup jam such as berry
Toppings
- ¼ cup capers
- ¼ cup pitted olives
- ¼ cup pickles
- ¼ cup pumpkin seeds
- ⅛ cup sesame seeds
- ½ cup sliced almonds toasted
- ¼ large red onion finely diced
- 200 g feta cheese cubed, tossed with olive oil and dried oregano
- 1 cup yoghurt
Proteins / deli meats
- 6 hard-boiled eggs cut into halves and quarters
- 120 g wood smoked salmon flaked
- 100 g smoked salmon slices
- 8 cooked bacon rashers
- selection of deli meats such as champagne ham and beef pastrami
Cheese
- 200 g haloumi cheese sliced and grilled
- block of cheese such as brie
Vegetables
- 1 cup cherry tomatoes cut in half
- 2 cups grilled mushrooms
- 1 cup roasted pumpkin
Fruits
- 2 avocado thinly sliced
- 2 oranges cut into wedges
- 2 lemons cut into wedges
- selection of fruits such as kiwifruit and feijoa
Greens
- salad leaves
Garnish
- rosemary sprigs to garnish
- cheddar cheese slices cut into heart shapes
Instructions
- Start by placing the soft pretzels in the centre of your large serving board or platter.
- Then decant all of the spreads, jams, sauces and toppings into small serving bowls, glass jars and/or ramekins and place them around the board making sure to leave space between each.
- Layer on your proteins/ deli meats, haloumi and cheese wedge in several clusters throughout the board.
- Add on the vegetables, followed by the salad greens and seasonal fruits.
- Garnish with rosemary sprigs and cheddar cheese hearts and fill any spaces with some of the toppings from the bowls.
- Serve immediately
Notes
If you give this breakfast charcuterie board a go, don’t forget to tag @theculinaryletter and #theculinaryletter, so I can see all your wonderful creations!
MORE Mother’s Day Inspiration:
Until next time, stay curious!
Stay connected!
