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American Flag Charcuterie Board

American flag charcuterie board is a simple Independence Day appetizer built on a rectangular grazing layout. Arrange blueberries into a blue canton with rolled salami stars, then lay out crisp red pepperoni rows and white mozzarella/provolone or cheddar stripes for a picture-perfect flag.
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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 build
  • 8 oz pepperoni slices Use thin slices for clean, uniform rows.
  • 8 oz salami Thinly sliced and rolled into small star-like centers.
  • 8 oz prosciutto Fold and tuck to reinforce red areas and cover gaps.
  • 8 oz fresh mozzarella balls (ciliegine) Use for the white stripe sections.
  • 8 oz white cheddar or provolone, sliced Slice for stripe rows; choose cheddar or provolone to match your preference.
  • 1 cup fresh blueberries Packed tightly to form the blue canton.
  • 6 oz strawberries, hulled Halve or fold to reinforce red stripes and fill spaces.
  • rosemary sprigs for garnish Tuck at corners and edges for a fresh, flag-board look.
  • Assorted crackers for serving around the board Arrange around the perimeter for easy snacking.

Equipment

  • 1 sheet pan

Method
 

Build the American flag layout
  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.
  3. 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.
  4. Create the white stripes using rows of sliced white cheddar or provolone, alternating with the red stripes down the full board.
  5. Add prosciutto folds or strawberry halves to reinforce the red stripes and fill any gaps.
  6. Tuck rosemary sprigs at the corners and edges, then arrange crackers around the perimeter and serve.

Notes

Pro tip: If your board is uneven, start with a straight edge by placing the first pepperoni row as a guide, then build stripes outward so they stay full-length. Store leftovers covered in the fridge up to 24 hours; crackers keep best in a separate bag for 2–3 days. Freezing is not recommended for charcuterie boards. For a lighter option, swap prosciutto and some pepperoni for turkey or roasted red-pepper hummus dollops to reduce processed meat.