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Every summer the crew texts “coming over in an hour.” I look at the garden, look at the fridge, and think: there is no way I’m firing up the stove today.
And every time, the answer is the same: build a board.
A charcuterie board is the easiest thing you can put on a table that still gets a reaction when people walk in. It takes no real cooking, it can flex to whatever’s ripe in the garden or sitting in the fridge, and it does double duty as both food and centerpiece. If you’ve got a crew coming over this summer, whether it’s a porch hangout, a lake day, or a backyard dinner, this is your move.
When it’s hot out, I’m not trying to run a restaurant. I want to be outside with everyone, not stuck sweating over a stove. A good board means:
No last-minute cooking. Everything is assembled, not made to order.
It scales instantly. Add a second board, a bigger platter, or more crackers.
It hides imperfection. Charcuterie is meant to look abundant and a little rustic. You can’t get it wrong.
People graze at their own pace. Nobody’s stuck at a hot grill while the party happens without them.
I don’t measure anything for a board. I build by category and let texture and color guide me:
Something cured: salami, prosciutto, soppressata
Something soft: burrata, whipped ricotta, goat cheese
Something firm: aged cheddar, gouda, manchego
Something crunchy: crackers, crostini, breadsticks
Something sweet: honey, fresh berries, ripe stone fruit, melon
Something briny: olives, cornichons, pickled anything
Something green: fresh herbs from the garden, tucked in for color and smell
Once you’ve got one item from each category, you basically can’t mess it up. Layer the big things first, fill gaps with small things, and let it look a little overfull. That’s the whole aesthetic.
A few things that make a board feel seasonal rather than generic:
Fresh mint or basil sprigs tucked around the edges. They cost nothing and add color and scent.
Sliced peaches, figs, or watermelon for color and juiciness.
A small dish of honey with flaky salt for drizzling over cheese.
Marcona almonds or candied pecans instead of plain nuts.
Edible flowers from the garden if you’re feeling fancy.
The best boards I’ve made weren’t the most polished ones. They were the ones where I actually got to sit outside with everyone instead of hovering over a hot stove.
So this summer, skip the elaborate menu. Build a board, pour something cold, and let people linger.
Welcome to your go-to guide for effortless summer hosting. We created this quick guide because the best gatherings are the ones where you actually get to sit outside with your guests instead of hovering over a hot stove. Inside, you will find simple ingredient inspiration, a quick shopping list, and a few visual ideas to help you build an abundant, beautiful board in less than twenty minutes. Print this out, keep it in the kitchen, and use it whenever a crowd is on the way.
What’s on your summer table this year? Hit reply and tell me. I’d love to feature a few reader boards in a future post.
Cari Ann Carter is the best-selling author of Are Your Roots Right? Rightsize Your Space. Reclaim Your Life. and a multi-faceted entrepreneur with a passion for intentional living, design, and home.
She leads the Cari Ann Carter Group, bringing over 28 years of experience in real estate, design, build, and renovation, and is the creative voice behind DIY Designer Homestead.
Through Fresh Roots Living, she shares practical ideas for cooking, gardening, entertaining, and creating a home that supports your next chapter.
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