Alternatives to Charcuterie Boards

The Best Alternatives to Charcuterie Boards for your event

Alternatives to charcuterie boards come in handy when meat-and-cheese fatigue hits or when a guest list looks more plant-forward than carnivore.

Alternatives to charcuterie boards include grazing tables, crudités platters, dessert boards, brunch platters, mezze trays, fruit spreads, candy boards, and s’mores boards, ideal for events that call for variety or dietary flexibility.

Grazing tables

Scale matters. A grazing table covers six feet, sometimes twelve to fifteen easily depending on guest count. Line the surface with butcher paper, drop wheels of brie, creatively cut up other curated cheese like manhego and sharp white cheeddar. Add some sliced baguette chunks, fruit, nuts, olives, dips. Leave small gaps so guests can see what’s what. Use tiers or cutting boards to lift sections if you’re going for a multi-dimension grazing table style. Otherwise, a flat lay is always a hit. When: weddings, big corporate mixers, holiday open houses. Common mistake: placing it in direct sun or next to a heater. Soft cheeses melt, berries leak juice, everything sticks. Keep the room cool or rotate fresh trays every forty-five minutes.

Crudités platters

Vegetables platters are very common and a hit for virtually any get together. Slice rainbow carrots, bell peppers, cucumbers, radishes. Add some hummus or tzatziki, top with feta for some extra flair. These make-up an incredible Crudités Platter. Why it matters: people love healthy, gluten-free or low-fat options. How to do it: blanch firm veggies two minutes in salted water, then ice bath; colors pop and texture stays crisp. If you skip blanching the platter slumps and looks dull within an hour.

Dessert boards

Sugar wins the late-night vote. Load cookies, chocolate-dipped fruit, mini pastries, macarons. Throw in fresh berries for color contrast. When: birthdays, bachelorette nights, any event that pushes past dinner. Mistake: mixing strong mint next to delicate vanilla items—mint aroma dominates.

Brunch platters

Smoked salmon, mini bagels, sliced avocado, berries, hard-boiled eggs. Serve maple syrup on the side so nothing turns soggy. Why: morning events need protein plus sweetness. Consequence of ignoring syrup placement: sticky bread = disappointed guests.

Mezze trays

Hummus, baba ghanoush, dolmas, olives, pita triangles. How: use shallow bowls to separate dips, drizzle olive oil last so it glistens. Good for: vegetarian crowds, spice seekers. Mistake: pairing strong garlic dip next to sweet pepper dip without separation; flavors bleed.

Fruit spreads

Mango slices, kiwi rounds, melon cubes, grapes, citrus wheels. Keep berries whole to avoid staining. Why: light, hydrating, easy prep. Tip: brush sliced apples with lemon juice to stop browning. Skip this and the platter turns rusty fast.

Candy boards

Popcorn, gummies, sour belts, chocolate squares, marshmallows. When: kids’ parties, movie nights, carnival themes. Error to avoid: putting gummy candies under strong lighting—sticky mess.

S’mores boards

Arrange graham crackers, artisan chocolate, marshmallows, sliced strawberries, peanut butter cups. Offer a tabletop torch or sternos. Why: interactive dessert keeps guests engaged. Risk: unattended flame safety; station a sober adult nearby.

Charcuterie Boxes

Not interested in paying for a charcuterie board and needing a disposable option? Charcuterie boxes are a great choice.

Ready to skip the standard cheese and meat routine? Fork and Flare creates custom platters and grazing tables that match your vibe — whether you’re going sweet, savory, fresh, or bold. Reach out to book a board or table that actually fits your event, not just the trend.