How to Use Apples on a Charcuterie Board

Apples are a wonderful addition to any charcuterie board. Their range of flavors from tart to sweet, counterbalances the salty and fatty cheeses and meats. We’ve profiled a few examples of how to best utilize apples on a charcuterie board.

Russian brined apples are created using a fermentation process that creates a living probiotic environment. This adds flavor and maintains the crisp texture of the fruit. To serve, slice apples through the middle and serve with cheeses, cured meats, a savory nut spread or pâtés such as chicken liver or smoked salmon.


Add shredded tart apples to a horseradish relish for a pungent, sinus-thumping, invigorating condiment that pairs beautifully with cured meats, smoked fish, and rich pâtés.

An American twist on an Italian favorite, prosciutto wrapped apples are the same salty-sweet combination of prosciutto-wrapped melons with an added tart flavor and crisp texture. Serve with a soft, sweet cheese like Brie or triple cream, or a hard aged cheese with strong notes of caramel flavor like aged Gouda.

The sweet apple and savory smoked meat of apple sausage is an excellent addition to a charcuterie board. Serve it grilled and sliced into bite-sized medallions with Dijon mustard and a sharp Cheddar.

Apple chutney is sweet, sour, and spicy, all at once. It is usually made with cinnamon, coriander, and cumin as well as a bit of heat from jalapeño peppers. Serve as a condiment on a charcuterie board with soft, sweet cheese like Camembert and sharp cheese like Cheddar.

The rich and complex flavors of apple jelly, jam, and butter add dimension to charcuterie board staples. Each has its own unique flavor and texture. Jam is made of chopped or crushed fruit and sugar and spreads easily. Jelly is made of fruit juice and sugar. It is stiffer than jam and will hold its shape if cut. Fruit butter is made of fruit puree, sugar and spices. It is cooked down to a thick consistency, but can easily be spread.