Chutney: Feel free to use any fruit chutney of your choice (I’ve use mango chutney, but apple chutney or pear chutney make great alternatives). Alternatively, you can also use either honey or maple syrup, whose sweetness will complement the savory cheese board well.

Cheese: I used a mix of cheddar cheese, brie cheese and blue cheese, but feel free to use any types of cheese you fancy! If you are lactose-intolerant and would like to make a gluten-free dairy-free charcuterie board, go ahead and use dairy-free cheeses instead.

Meats: I like using a mixed assortment of cured and uncured meats. In this case I’ve used salami, ham and pepperoni. Feel free to use whatever you like or have on hand!

Crackers: You can either use gluten-free “Ritz-style” crackers or make your own homemade gluten-free crackers! Alternatively, you may also use gluten-free breadsticks instead of crackers.

Nuts: Having some nuts on your gluten-free cheese board will add a nice contrast to the creaminess of the cheeses. I like a mix of almonds and walnuts, but you can also use pistachios, cashews or macadamia nuts.

Fruits: Since the cured meats and cheeses tend to be on the saltier side, I highly recommend having fresh fruits (I’ve used grapes and figs) that are on the sweeter side to balance out the palette. Alternatively, you may also use other types of fruits such as strawberries, raspberries or blueberries.

Prepare Beforehand: You may prepare this gluten-free charcuterie board before hand, and then cover it with plastic wrap and store it in the refrigerator for up to a few hours before serving.