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American Flag Charcuterie Board

American flag charcuterie board: a massive rectangular grazing board arranged like a perfect U.S. flag with salami stars, crisp pepperoni rows, and creamy white cheese stripes. This patriotic charcuterie is built on a tray/board so it looks showy in an overhead flat lay—no cooking required.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

pepperoni slices
  • 8 oz pepperoni slices Thin slices for clean red rows.
thinly sliced and rolled salami
  • 8 oz salami, thinly sliced and rolled Roll pieces into star-like clusters in the blue canton.
prosciutto
  • 8 oz prosciutto Fold or tear to reinforce red areas and fill gaps.
fresh mozzarella balls (ciliegine)
  • 8 oz fresh mozzarella balls (ciliegine) Small balls work well for the white stripe effect.
white cheddar or provolone, sliced
  • 8 oz white cheddar or provolone, sliced Use sliced cheese (or provolone) for sturdy white stripes.
fresh blueberries
  • 1 cup fresh blueberries Packed tightly for the blue canton base.
strawberries, hulled
  • 6 oz strawberries, hulled Halve as needed to add red accents and fill spaces.
rosemary sprigs for garnish
  • 1 rosemary sprigs for garnish Add fresh-looking corners and edge accents.
assorted crackers for serving around the board
  • 1 assorted crackers for serving around the board Serve around the perimeter for easy grabbing.

Method
 

Build the flag layout
  1. Place a large rectangular wooden board or serving tray on a flat surface and mentally divide the upper left corner into a canton rectangle.
  2. Fill the canton with fresh blueberries packed tightly together.
  3. Tuck rolled salami pieces into the center of the blueberries to resemble stars in the blue canton.
Create the red and white stripes
  1. Starting from the top right area of the board, layer pepperoni slices in a clean red row across the full width of the board.
  2. Create the white stripes using rows of sliced white cheddar or provolone, alternating with the red pepperoni stripes down the full board.
  3. Add mozzarella balls (ciliegine) or additional sliced white cheese to reinforce the white stripe sections and keep the pattern full-length.
Finish with prosciutto, berries, and garnish
  1. Add prosciutto folds or strawberry halves to reinforce the red stripes and fill any gaps along the pattern.
  2. Tuck rosemary sprigs at the corners and edges for a crisp, garden-like garnish.
  3. Arrange assorted crackers around the perimeter and serve at room temperature.

Notes

Pro tip: keep the stripes crisp by laying cheese and pepperoni in straight, continuous rows before adding any gap-fillers. Assemble up to 2 hours ahead for best texture; refrigerate covered up to 24 hours, then set out 20–30 minutes before serving. Freezing isn’t recommended for this board. For a dairy-light option, swap mozzarella/cheese stripes for extra-sliced prosciutto and use only strawberry/prosciutto for red/white contrast while keeping the flag layout.