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American Flag Charcuterie Board

American flag charcuterie board with a massive rectangular layout that turns salami stars, blueberries, and pepperoni rows into crisp, full-length red-and-white stripes. No cooking—just a clean, structured build with rolled salami “stars” in the blue canton and mozzarella/cheese stripes across the board.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

charcuterie board
  • 8 oz pepperoni slices
  • 8 oz salami thinly sliced and rolled
  • 8 oz prosciutto
  • 8 oz fresh mozzarella balls (ciliegine)
  • 8 oz white cheddar or provolone sliced
  • 1 cup fresh blueberries
  • 6 oz strawberries hulled
  • 1 rosemary sprigs for garnish
  • 1 assorted crackers for serving

Equipment

  • 1 sheet pan

Method
 

Build the flag canton and stars
  1. Use a large rectangular wooden board or serving tray and mentally divide the upper left into a canton rectangle.
  2. Fill the canton with blueberries packed tightly together, then tuck rolled salami pieces in the center to resemble stars.
Layer the red and white stripes
  1. Starting from the top right of the board, create a red stripe by layering pepperoni slices in a clean row across the full width of the board.
  2. Create the white stripes using rows of sliced white cheddar or mozzarella balls, alternating with the red stripes down the full board.
  3. Add prosciutto folds or strawberry halves to reinforce the red stripes and fill any gaps.
Garnish and finish
  1. Tuck rosemary sprigs at the corners and edges.
  2. Then arrange crackers around the perimeter and serve.

Notes

Pro tip: for the cleanest “flag” look, keep each stripe row straight and slightly pressed so it spans the full width without gaps. Refrigerate covered up to 1 day; the crackers are best added right before serving. Freezing is not recommended. Dietary swap: use turkey pepperoni in the red rows for a lighter option while keeping the same layout.