The Art of a Cheese Board

Cheese Board Mastery 101

THE ART OF A CHEESE BOARD (or if I’m feeling fancy, charcuterie board).  

Ahhhh one of my favorite past times…eating cheese:)  I swear, there is no better crowd pleaser than a big board filled with CHEESE and MEATS.  I can admit, sometimes cheese boards can seem outrageously fancy and intimidating.  BUT…I have a scientifically proven method to creating the perfect cheese board, and I have simplified it into a few easy steps just for you guys!

So take a seat, get out your notebook, cause class is in session!

Cheese Board 101: Introduction to Charcuterie 

  1. Cheese Selection. Variety variety variety.  My recommendation is 3 cheeses minimum; 1. BRIE, 2. a cheddar (flavored or plain), and 3. a spicy variety (like a pepper jack).  And if you really want to set the bar high, use cream cheese and top with a jam…think of it as extra credit.  You’re going to want to arrange the cheeses on your board first, as these will be the center pieces.  Spread them out, so they can shine in their own perspective corners!  I like to cut some pieces of each cheese block prior to serving…helps blend the board together.

Step 1: Arrange variety of cheeses on serving board or plate

  1. Meat Selection. I recommend 2-3 different types of cured meats (meats that are salted, dried, or preserved).  You can either get sausage, and cut into thin slices, or get the pre-packaged thinly sliced meat (capocolla, prosciutto, pancetta, etc.).  Take your cured meat and scatter them around the cheeses.  If its a thin slice of meat, just pinch them in the middle and lay on the board to where it almost makes a tent.  Lay a couple of pieces together to form a pile.   

Step 2: Add meat selection around cheese

Step 2: scatter meat selection around cheeses

  1. Accessorize.  This is where the men get separated from the boys, where the leaders pull away from the pack!  This is where you make your cheese board look like something out of a magazine, while everyone else is serving meat and cheese roll ups.  The best thing you can do is go to your local grocery store and scour the antipasto bar.  Get anything and everything that looks good.  My favs are roasted garlic cloves, stuffed olives, sun-dried tomatoes, and marinated mushrooms.  

Charcuterie Board

Once you have your antipasto selections, fill in the empty spaces of the board with your items.  Don’t be afraid to lay them on some of the meats or other antipasto items if you run out of room.  I believe its better to stack, then to leave open space.  Once finished, top off with some nuts (walnuts or  some Spanish almonds), herb sprigs, and serve with crackers or toasted bread!

3 easy steps to a homemade cheese board

And just like that, you have created a beautiful masterpiece that will live on forever (this is a fact because everyone will be taking pictures of it).  Mostly what I love about cheese boards is that there is so much going on, and you truly have the freedom to make it your own, both as the creator and consumer.  Have fun with this one, and just take it step by step!  

3 easy steps to a homemade cheese board


The Art of a Cheese Board

Prep Time15 mins
Course: Appetizer
Keyword: antipasto, appetizer, charcuterie board, cheese board, cured meats, fresh herbs
Author: Lulu's Table


  • 3-4 blocks variety of cheese (brie, aged cheddar, pepper jack, cream cheese topped with hot pepper jam)
  • 2-3 cured meats (prosciutto, pancetta, capocollo)
  • 1 cup variety of antipasto (garlic cloves, sun-dried tomatoes, stuffed olives, marinated mushrooms)
  • 2 sprigs herbs (thyme and rosemary)
  • 1 loaf french baguette


  • Grab a large serving platter or wooden board.  Place cheeses on board first, and arrange so they are spread out from one another.  Cut a couple pieces of each to get it started.
  • Arrange meats around cheese blocks.  For the thinly sliced meats, pinch them in the middle and lay on the board to where it almost makes a tent.
  • Take antipasto items and fill in open spaces of the board.  Top off with nuts, sprigs of herbs, and serve with bread and/or crackers.

Easy One-Pan Baked Chicken

Easy One-Pan Baked Chicken Thighs

Gotta love yourself an easy baked chicken dish to chow down on during a busy week, right?!  Sometimes life gets hectic and time to make a homemade meal gets away from us…and if you’re trying to be good during the week and avoid eating out, then those busy days really suck!

This is one of my go-tos if I’m ever feeling stretched for time and energy.  Its so simple and the majority of the cook time is just baking the chicken…HALLELUJAH!  The broth makes the chicken super juicy and tender, while the spices give it extra flavor!  I love the meat from chicken thighs, so that has been my cut of choice as of late, but you could really use any cut of chicken.  Especially if serving kids, you may want to try a cut of meat without bones.

Easy Baked Chicken pre-baking

You can add veggies to cook with the chicken or just bake it in broth…I have done both and either way works great!  Add a side dish, use it as a salad topping, or store in the fridge and eat throughout the week.  Also makes as a great option for a group dinner (add the veggies…it’ll really dress it up)!  Make it in a nice baking dish or skillet, and serve with mac and cheese! 

The best thing you can do when picking your poultry?  HINT…it’s not removing the skin.  BUY ORGANIC and FREE RANGE, if possible.  Keep the hormones, nasty bacteria, and antibiotics from commercially available chickens out of your own body and get yourself a chicken that was fed its proper omnivorous diet (not an entire existence worth of grains, soy, and corn…YUCK).  And contrary to popular belief, chicken skin is actually OKAY to eat.  Its when the skin is cooked to a crisp and fried that it creates harmful chemicals.  So, baking organic chicken with the skin on is the way to go.

Also the skin holds most of the juices and flavor, so HECK YEA I’m keeping it on!

Easy One-Pan Baked Chicken ready to eat


Easy One-Pan Baked Chicken

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Keyword: baked, chicken, easy, gluten free, paleo


  • 2-3 lbs chicken thighs (I like mine with skin) or any part of chicken
  • 1 cup broth vegetable or chicken
  • 1/2 white onion (optional) quartered
  • 1 handful baby carrots (optional) cut in half long ways
  • 2 tbsp EVOO or avocado oil
  • 1/2 lemon juice

Spice Mixture

  • 1 tsp garlic
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper


  • Preheat oven to 350 degrees.
  • Pour broth into a baking dish or skillet.
  • Add onion and carrots to bottom of baking dish, then lay chicken on top of vegetables (if you choose to bake chicken without the veggies, just add chicken after broth).
  • Brush some oil over chicken, then evenly cover the tops of each chicken thigh with spice mixture.  Bake for 50 min.  Squeeze lemon juice over chicken once done baking, serve with a side dish or over a salad!
Vegetarian Meals

Antioxidant Rich Berry Bars

Antioxidant Rich Berry Bars; paleo and gluten free

’Tis the season for colds, am I right?!  

These little gems tend to make an appearance at our place at the first sign of a head cold, and for good reason.  Its basically a snack bar containing multiple SUPERFOODS, loaded with antioxidants to help you get your mojo back!  Not only are these gluten free, paleo, and super nourishing, but the cool temperature of the berry compote will soothe even the sorest of throats.

Even though these bars have a particularly beneficial effect during the cold season, these are absolutely year-round quality snacks you can make with little time and effort.  Make them for your family to grab as a healthy snack after school, early morning breakfast on the go, or even serve as a dessert option at your next dinner party.  Either way you serve ‘em up, they’ll go fast!

All-natural, paleo, gluten free ANTIOXIDANT RICH BERRY BARS

This recipe contains blackberries, raspberries, strawberries, and dates, with a little additional topping love from the goji berry!  The gluten free paleo crust, takes all of 15 min of baking, and the delicious, all-natural compote, takes 10 min on stovetop.  Freeze for an hour, or overnight, cut into bars, and store in the fridge!

Berries , like the ones included in this recipe, contain high levels of antioxidants, which act to neutralize naturally occurring free radicals that damage cells in our bodies.  By incorporating foods high in antioxidants to your diet, you can help to counteract the long term effects of free radicals in the body.  Such benefits include skin health, immune system support, heart health, eye health, and memory function.

all-natural, paleo, gluten free ANTIOXIDANT RICH BERRY BARS

Print Recipe
5 from 1 vote

Antioxidant Rich Mixed Berry Bars

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Snack
Keyword: antioxidant, blackberries, gluten free, goji berries, raspberries, strawberries, superfood


Gluten-Free Crust

  • 2 cups almond flour
  • 1 cup shredded coconut
  • 2 eggs
  • 1/2 cup honey
  • 2 tsp vanilla extract

Berry Compote

  • 6 oz organic blackberries
  • 6 oz organic raspberries
  • 6 oz organic strawberries approx. 13 strawberries
  • 4 tbsp almond flour
  • 5 dates pitted
  • 1/2 cup water
  • goji berries sprinkle on top
  • sliced almonds sprinkle on top


  • Preheat oven to 350 degrees F and line 9x13 baking dish with parchment paper.
  • In a large mixing bowl, mix together almond flour and shredded coconut.
  • In a separate smaller bowl, whisk together eggs, honey, and vanilla extract.
  • Pour liquid mixture into bowl with dry ingredients and mix well.
  • Take crust mixture and transfer it to lined baking dish.  Pat down crust mixture so that it is evenly distributed across the surface of the baking dish.  (I used the back of a spatula to thin the crust out.)
  • Bake in oven for 15 min.
  • While crust is baking, begin fruit compote.  Prepare fruit by rinsing, remove stems from strawberries and cut in half, and remove pits from dates.
  • Add water and all berries to saucepan and turn up to high heat.  Stir berries periodically until mixture begins to boil.  Let boil for 1-2 min, then reduce to medium heat.  Take a potato masher and periodically mash the fruit mixture.
  • Let sit on medium heat for an additional 8-10 min, while periodically stirring and mashing.  Remove from heat, stir in almond flour and let cool.
  • Once your crust is finished,  set out to cool.  Once the crust and berry compote have cooled off to room temp, pour compote mixture onto crust.  Spread an even layer over crust, sprinkle with goji berries and almonds.
  • Freeze for minimum 1 hr, for best results freeze over night.  Remove from baking dish, pull out parchment paper, and cut into squares.  Store in fridge and enjoy!