This delicious vegetarian charcuterie board is perfect for entertaining, a no-cook dinner, or as a light appetizer. Crafted with an array of flavourful plant-based delights, this board is a celebration of colours, textures, and tastes that will leave your guests impressed. Not only does the zero-cooking time allow you to savour moments at the dinner table but this recipe is entirely customisable – add or substitute ingredients to suit your palate and pantry.

  • 6oz Camembert
  • 3 dips/spreads (hummus, red pepper hummus, tzatziki)
  • 1 cup marinated olives
  • Four types of cheese, 4 oz each:
  • - Brie
  • - Manchego
  • - Herbed goat cheese
  • - Bresse blue cheese
  • Three types of jam in mini pots
  • - Red pepper jam
  • - Onion jam
  • - Tomato jam
  • 1 cup of Breadsticks or mini breadsticks
  • 1 tablespoon of Wholegrain mustard
  • Pickled pearl onions
  • 2 oz Cheddar cheese
  • Four types of crackers or bread, around 5 cups:
  • - Wholegrain crackers
  • - Pita chips
  • - Mini melba toasts
  • 5 types of pickles, a handful each:
  • - Gherkins
  • - Stuffed olives
  • - Gordal/queen olives
  • - Spicy pickles Basque peppers
  • - Black olives
  • Two types of vegetarian mortadella, chorizo or salami, 6-8 slices each
  • A small handful of cherry tomatoes
  • A small handful of red and white grapes
  • A small handful of dried apricots
  • A small handful of dates
  • Three types of nuts, 3 tablespoons each:
  • - Pistachios
  • - Walnuts
  • - Almonds
  • Optional: fresh herbs to decorate your board
  1. Set the Camembert in the centre of your board. Optionally you can bake your Camembert and use one of the lids as a placeholder while building your board. Set the dips and marinated olives, each in a bowl, on each of the four corners. For a circular board, just pick four equidistant points on the edge of the board.
  2. Slice and add the four kinds of cheese, one cheese between each of the corner bowls but not exactly in the middle staggered to one side randomly.
  3. Add the jam, onions, and wholegrain mustard to small bowls or use mini jam jars, use a glass, ramekin, or a high container for the breadsticks. Place the small bowls and breadsticks on the board, one small bowl or the breadsticks on one of the larger objects already there.
  4. Cube the cheddar cheese and pile it in a semicircle around a small bowl on the edge of the board.
  5. Add your different crackers/bread, filling in the spaces around the edges of the board.
  6. Cut up and add the pickles, spaced apart, inside the edge of the board as you start to fill in the middle of the board.
  7. If using, fold the mortadella in four and place the two types at different points on the board. for vegetarian salami or chorizo, thinly slice and fan around objects on the board.
  8. Add the fruit or veg, leaving three spaces not close together for the nuts.
  9. Add the nuts into the spaces you left.
  10. Optionally, add a few pieces of fresh herbs to decorate.

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