My charcuterie boards are often the star of the show at my gatherings, so it’s important that they’re hearty and filling. The bread selection in particular plays a big part in ensuring that our guests are left feeling fed and happy. The 7 Best Breads for Charcuterie Boards, outlined below, are both widely available and super satisfying. Continue reading for my tips on building out a charcuterie board and how to select the right bread!
Continue reading for more information on each of these breads and how I like to pair them!
There is something SO satisfying about a tangy, hearty sourdough. Sourdough bread also boasts several health benefits, as it’s loaded with vitamins and minerals, is easier to digest than other breads, and contains healthy bacteria for your gut. While it isn’t necessarily recommended as a gluten-free option, it can be a good option for those with gluten sensitivity. Learn more about the benefits of sourdough here! The average grocery store sells it in a few different styles: baguettes (which I actually don’t recommend for a crostini as it can be a little tough!), loaves, and pre-sliced. You can often also get a sourdough boule (a fancy way of saying “ball”) and hollow out the middle to put your favorite dip! There are a lot of great sourdough recipes out there, too, since the pandemic made it a popular hobby. I love this easy no-knead version from Farmhouse on Boone!
Pairing Ideas: Sourdough is naturally quite funky and flavorful, so I really like a smooth, creamy cheese of mild to medium sharpness alongside it. Varieties of Havarti, Gruyere, Cheddar, and Gouda make great pairings. My Whipped Ricotta Dip also makes a great pairing as it’s a silky, neutral, and earthy dip that tastes great with sourdough. Any cured meat will work with Sourdough, but I love the Spanish Jamon Iberico, Spicy Chorizo and
French Baguettes are great because they are so versatile. Crunchy on the outside and soft-and-pillowy on the inside, they are a blank slate that will work with almost any charcuterie board. You can also turn it crostini that can be served on its own, as the base of a bruschetta, or for other bite-sized apps.
Pairing Ideas: You can pair almost anything with the mild and classic French baguette. Super soft cheeses like Brie and Camembert are great pairings given that they are also French in origin. If you want to serve a stronger, funkier cheese like Bleu or Roquefort cheeses, the French Baguette makes for a nice, neutral bread option. Serve with some green grapes, apple slices, salami, and even some pate or mousse (if that’s your thing), and you have a classic French charcuterie offering.
One of my personal favorite breads is Multigrain, as it’s another versatile option that works with just about anything. It’s slightly sweet but also nutty and seedy, giving it flavor and texture in every bite. Multigrain bread also has a higher fiber content than many other types of bread, making it a really satisfying choice overall.
Pairing Ideas: I love medium-sharp cheese with Multigrain because the saltiness from the cheese balances nicely with the sweetness of the bread. Sharp cheddar and Manchego are great examples of this. Sweeter varieties of sharp cheese like Dubliner cheese are also great with Multigrain. As far as meats go, I like spicy and smoky meats like Hot Soppressata and Smoked Chorizo to again complement the sweetness of the bread. Serve with some grainy mustard and raspberry jam and you’ve got a nice selection for your guests!
Pita bread is a pocketed flatbread that’s made of just 4 ingredients: flour, yeast, water, and salt. While commonly associated with Greek food, pita bread has been made for thousands of years in Middle Eastern countries. It’s a simple, neutral bread, which makes it a great pairing for meats, cheeses, and dips that are already loaded with flavor. Not only do its many layers give it great texture, but you can stuff the ingredients of your choice into its pocket! You can serve pita bread as-is or you can add your toppings inside the pita and serve it as an appetizer. When I use pita bread for my charcuterie boards, I like to toast it on the grill pan before cutting it into bite-sized triangles. The grill marks look beautiful and add both char and crunch to my board!
Pairing Ideas: Pair Feta cheese crumbles or whipped Feta with Pita Bread! My Whipped Feta Beans recipe can be paired perfectly with grilled pita triangles. Serve fresh and flavorful Mediterranean dips like Hummus, Tzaziki, and Baba Ganoush alongside Pita Bread.
There’s often confusion around the difference between Naan and Pita breads. While Pita is thin and rather flavorless, Naan’s flavor and texture are quite different due to its ingredients (including eggs, buttermilk and/or yogurt) that make it moist, rich, and fluffy. Naan pairs excellently with Southeast Asian foods, as it originated in India, but can also be paired with Middle Eastern and Mediterranean foods. Toasted your naan with a little olive oil and salt (and garlic if you want more flavor!), or even just warmed up. The result is crunchy on the outside and buttery soft on the inside.
Pairing Ideas: As far as cheeses go, Paneer (a type of cottage cheese originating in India) or even melted Mozzarella (with garlic and chives!) work well here. There are lots of cheesy naan recipes out there, most of which use mozzarella. Similar to Pita bread, the Mediterranean dips listed above will also pair nicely with naan. Additionally, naan is a perfect vessel for spicier Southeast Asian dips like chutney or chaat.
Focaccia bread is of Italian origin and has a super dense and cakey texture. Bakers often get creative with focaccia bread, adorning it with caramelized onions, roasted garlic, fresh rosemary, and other divine ingredients from the food gods. It’s super fluffy and buttery and is just so addicting. If you’re feeling ambitious, Focaccia can be super easy to make. There are no-knead recipes like this one that come together in just a few minutes. If homemade bread isn’t on your to-do list, fear not – you can find focaccia at most grocery stores.
Pairing Ideas: Focaccia doesn’t necessarily need any sliced cheese alongside it, but some grated Parmesan or Romano would be perfect on top. Sharp and lean cheese is the way to go, I think, as the focaccia is already rich and dense on its own. Some fresh mozzarella or burrata would work, too. I’d also serve it with some roasted summer vegetables like zucchini, eggplant tomatoes, and fresh basil.
Ciabatta is another Italian-style bread that, while super crusty on the outside, is rather hollow and hole-y on the inside. Due to all the air pockets, the bread will get stale a bit quicker than other bread types, so it’s best to serve it fresh.
Pairing Ideas: I love classic Italian pairings for Ciabatta. Marinated mozzarella balls, Parmesan chunks, crispy bacon or prosciutto, genoa salami, a bread dipping oil, roasted peppers, and green olives all come to mind in building out a board with ciabatta.
Now that you know the 7 Best Breads for Charcuterie Boards, you can determine which meats, cheeses, and more to pair them with! Read below for my step-by-step process for building out an amazing charcuterie offering.
Need help building out your board? I got you. See below my other articles!
