Six Steps to Create a Gorgeous, Budget-Friendly Grazing Centerpiece for Friendsgiving

Forget the turkey. This year, elevate your entertaining game with a DIY edible centerpiece using $100 worth of tasty snacks and treats from Trader Joe’s. Making a top-notch “nosh board” with tips from Kori Jones will impress and indulge your guests and become the hit of any Friendsgiving party. 

This easy tutorial shows you how to create a festive and hearty charcuterie board that serves as both the appetizer and a centerpiece for your feast. Just pair it with a salad and warming soup, and you’ve got a great seasonal meal. 

SERVING SIZE SUGGESTIONS 

Follow this rule of thumb:

8 - 12 People

• 2-4 Nut varieties
• 3 cheese varieties - a hard or aged + soft + strong flavor or color
• 2-3 meat varieties
• 2 Cracker/bread Varieties
• Dried Fruit & Olives - use seasonal picks here and try to offer colors    

12 - 20 People

• 3-5 Nut varieties
• 3-4 cheese varieties be sure to have a hard or aged + soft + strong flavor or color + fresh goat cheese
• 2-3 meat varieties
• 2-3 Cracker/bread Varieties
• Dried Fruit & Olives - use seasonal picks here and try to offer colors    

20 - 40 People

• 3-5 Nut varieties
• 3-5 cheese varieties be sure to have a hard or aged + soft + strong flavor or color + fresh goat cheese
• 3-4 meat varieties
• 3-5 Cracker/bread Varieties
• Dried Fruit & Olives - use seasonal picks here and try to offer colors    

 

TRADER JOES SHOPPING LIST 

You don’t have to get everything from the list.

Nuts

• Candied Walnuts 
• Candied Pecans
• Dry Roasted & Unsalted Oregon Hazelnuts
• Roasted & Salted Truffle or Rosemary Marcona Almonds
• Sweet & Spicy Pecans
• Dry Roasted and Salted Pistachios in the shell
• Dark Chocolate Turbinado sea salt Almonds

Greenery for Garnish

• Eucalyptus
• Sage
• Rosemary

Dried Fruit & Olives

• Apricots
• Golden Berry Blend
• Sweetened Dried Orange Slices
• Dried Cherries
• Dried Golden Figs (sliced in half, vertically)
• Conversation Olive Trio

Crackers & Bread

• Fig & Olive Crisps
• 3 Seeds Sweet Potato Crackers
• Peruvian Potato Chips
• Baguette
• Olive Fougasse Bread, if available
• Pita Bite Crackers

Dips

• Mango Chutney
• Whole-Grain Dijon Mustard
• Cranberry relish- homemade

Meat

• Spicy Uncured Charcuterie Selection
• Prosciutto

Fruit

• Lucy Glow Apples (they’re pink inside and don’t brown quickly; slice horizontally into rounds and cut into semi-circles)
• Golden Berries (slice some in half to mix up the texture)
• Pomegranates
• Persimmons
• Raspberries
• Blueberries
• Red Grapes (bunches trimmed into small bundles)

Cheese

• Rutland Red Cheese wedge
• Gorgonzola Dolce
• Mini Basque Cheese (cut into ½ inch wedges)
• Herbed Goat Cheese Log
• French Brie or Camembert 
• Aged Manchego sliced
• Aged Gouda

 

Select a board or platter that is large enough to accommodate all your cheeses and accompaniments

Use a long, narrow cheese board or a round charcuterie board, depending on the table you will place it on. We have several in our shop. 

 

Step One: Start by adding ramekins and bowls filled with dips and olives on the board then small clusters of red grapes around the board nestled in with the ramekins. By putting these on first, you create some structure to build around. Set larger bowls around the centerpiece for crackers and chips. 

 

Step Two: Place the largest cheese wedge as an anchor on the board. Use a balance of whole-cheese wedges or rounds, cut pieces, and varying textures (soft and hard) across the board. Make sure to leave enough space between cheeses for fruit and nuts. For visual interest and to avoid an overly symmetrical appearance, use an odd number of cheeses. 

 

Step Three: Fold meat slices in half, then half again. Arrange them along the charcuterie board in a “ribbon” effect. Start by propping the first piece against a ramekin, then add the folded meats until you have about 6-7 inches. 

To add dimension to the board, fold larger slices of meat into in half and then roll into a cone shape. thirds.

Fold spicy capicola or prosciutto slices in half, roll them up, and place them on their end. 

 

Step Four: Place nuts in the gaps between the meats and cheeses.

Hot Tip: Arrange the nuts in flavor pairings. Dark pecans next to goat cheese; candied walnuts next to Gorgonzola Dolce; and chocolate-covered almonds near the Basque. Be sure to keep the clusters separated by dried or fresh fruits.

 

Step Five: Add sliced apples or persimmon to the ends of the boards or to add color near nut clusters. Scatter seasonal berries across the board in small groups or one-by-one. Sprinkle pomegranate seeds on top of the creamy brie or other cheeses.

 

Step Six: Distribute slices or hunks of bread and crackers in baskets around your charcuterie platter. Make sure to add a fork or knife next to each cheese.

Place small bundles of rosemary, sage in the dips and olives to add a pop of color. 

Scatter dried orange slices and eucalyptus sprigs to add color and decoration to the table and board. 

Light a few candles and add a stack of napkins nearby. Voila! Your snacking feast is ready to begin.