4th of July Charcuterie Board
An easy no-cook charcuterie board for the 4th of July, arranged with patriotic red, white, and blue foods!
Ingredients
- 2 cups cherry tomatoes on the vine if available
- 1 to 1.5 lb cheddar cheese cubed
- 8 to 10 slices Swiss or American cheese cut into stars or slices
- 10 to 12 slices salami
- 1 to 1.5 cups fresh blueberries
- 8 oz blue corn tortilla chips about 1 bag
- 1 cup ranch or whipped feta dip or your favorite
- 1 sleeve assorted crackers water crackers, seeded crackers
- Fresh dill or parsley for garnish
- Mini American flag picks and red and white striped napkins optional
Instructions
- Cube the cheddar into half-inch cubes. Cut the Swiss cheese slices into stars with a small cookie cutter, or simply fold over (see photos). Arrange the cheese in the center-left of the board.
- Roll or fold the salami slices and arrange in a row or fan along one side of the board.
- Cluster cherry tomatoes on the vine across the top of the board. Tuck individual tomatoes into gaps between the cheese and salami.
- Pile the blueberries in a tight cluster in one corner to create the blue field. Fan the blue corn tortilla chips along an open edge.
- Place the bowl of dip in the center to anchor the board. Ring with assorted crackers.
- Garnish with sprigs of fresh dill or parsley. Add mini flag picks and serve.
Notes
This board is no-cook. Bring all dairy to cool room temperature ten minutes before serving for best flavor.
Build the dry side (cheese, salami, blue chips, crackers) up to two hours ahead, then add the cherry tomatoes, blueberries, and dip within thirty minutes of serving so nothing weeps onto the cheese.
Leftover components keep separately in airtight containers in the fridge for up to three days. Don't refrigerate the assembled board; the crackers will become too soft to eat.
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