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Vegetable, Fruit and Cheese Board

Bright colors, assorted textures and flavors makes this Vegetable, Fruit and Cheese Board the perfect holiday table centerpiece.

A wooden board with an assortment of fresh fruit, vegetables, cheese, charcuterie, crackers, dried fruit and dips.

Someone pinch me! Halloween has come and gone and now the holiday lights around town are starting to twinkle. Where did the time go? I’m not sure if I’m ready for the holidays. However, I will say that entertaining this year just got easier. I’m making Vegetable, Fruit and Cheese Boards for all our holiday gatherings.

Creating a vegetable, fruit and cheese board is one of the easiest ways to feed a crowd. It’s also a nice way to keep the food table fresh, healthy and filling. And bonus, it makes a gorgeous centerpiece on the food table. It’s a tasty conversation piece that allows guests to stand around the table talking, celebrating and of course, eating.

A selection of assorted fresh fruit and vegetables that one might use on a vegetable and cheese board.
Romanesco makes a lovely addition to any veggie tray. I also adore those small carrots with a smidgen of the tops still showing. I like to include mini peppers, kiwi, Persian cucumber slices and grapes.

I like to include a little bit of everything on my board, which creates a lovely visual for guests.

There is no right or wrong way to assemble this Vegetable, Fruit and Cheese Board, just use your creativity and an assortment of luscious ingredients.

A selection of dried fruit and nuts that one might use on a vegetable and cheese board.
I adore these vibrant dried orange slices along with dried beet chips, dates, dried figs, pecans and pistachios

I begin my board with the dip or dips, cheese, vegetables and then fruit. After those ingredients are placed on the board, I fill in the empty spaces with fun ingredients like dried fruit, dried vegetables, nuts, charcuterie, condiments and crackers or breadsticks.

If I run out of room for the crackers and crostini or breadsticks, I’ll place those on a separate platter. You can also use edible flowers or fresh herbs for garnish.

A selection of cheese, olives, pickles and charcuterie that one might use on a veggie and cheese board.
This is the perfect time to set out the really good charcuterie you’ve been saving. Also, a great time to showcase your favorite cheese, olives and condiments.

Browse your local market for interesting vegetables such as Romanesco and jicama, and dried fruit like orange slices, pineapple, mango or figs. These ingredients will make the board colorful as well exotic.  

A selection of crackers and dips that one might use on a veggie and cheese board.
Dips and crackers round out the tray with lots of creamy and crunch goodness.

Whether you’re making a small board for an intimate gathering or a large board for a large and festive gathering, Vegetable, Fruit and Cheese Boards are always a delicious way to start a celebration.

Wishing you all a most delicious and festive holiday season! I’ll be back with more tasty recipes soon. Until then feel free to follow my social media channels, INSTAGRAM and FACEBOOK for all my impromptu food and Gus musings. (wink wink).

With Peace and Love,


Vegetable, Fruit and Cheese Board
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3 ratings

Category: A

Cuisine: American

Serves 8-12 people

Vegetable, Fruit and Cheese Board

A lovely Vegetable, Fruit and Cheese Board that will serve as a gorgeous and tasty holiday centerpiece.


  • 3 different kinds of cheese; soft, hard and crumbly (about 6 ounces each)
  • 4-5 different kinds of vegetables; mini peppers, carrots, romanesco, cauliflower, broccoli, sugar snap peas, cucumbers, tomatoes, jicama, etc.
  • 3-4 different kinds of fruit; strawberries, grapes, raspberries, cherries, figs, halved apricots, fresh orange slices, etc.
  • 2-3 different kinds of charcuterie
  • 2-3 dips, mustards or spreads
  • 1-2 kinds of crackers or crostini, cheese crisps, breadsticks
  • Assorted olives
  • Sun dried tomatoes, gherkins, artichokes
  • Dried vegetables, such as beets or peas or sweet potato chips
  • Dried fruit, such as dried orange slices, dried figs and dried apricots
  • 1-2 different kinds of nuts, such as pecans, almonds, pistachios or cashews


  1. Begin with a wood, marble or slate board. I have a large wood cutting board I use as a veggie and cheese board. My board is about 15×12 and is perfect for serving up to 12 adults if needed.
  2. Start with the dip bowls. I place them near each end of the board. Then I place the cheese on the board. I like to have one whole round or wedge of cheese and then little slices or nibbles of cheese throughout the board. But you can use all rounds, halves or wedges of cheese if you like.
  3. Next place the veggies around the cheese and near the dips. Then fill in with the fresh fruit. As the board begins to fill, add a hand full of nuts, crackers, dried fruit and veggies, charcuterie and condiments in the empty spaces. There is no right or wrong way to fill a vegetable, fruit and cheese board. Just use your creativity to place the ingredients.
  4. If you find yourself running out of space on the board, place the crackers, crostini and breadsticks on an additional platter.
  1. Dips: Assorted flavors and styles of Hummus, Chimichurri, Romesco, Homemade Ranch, Tzaziki, Buttermilk, Dill, French Onion, Spinach and Eggplant
  2. Cheese: Grana Padano, Parmesan, Romano, Pecorino, Manchango, Iberico, Cheddar, Irish Cheddar, assorted Blues, assorted Brie, assorted goat cheese, Basque, Triple Cream, Swiss, Gruyere
  3. Vegetables: carrots, romanesco, broccoli, cauliflower, jicama, tomatoes, mini peppers, sugar snap peas, cucumbers, blanched green beans, blanched asparagus, endive leaves
  4. Fruit: Strawberries, grapes, raspberries, orange wedges, figs, cherries, halved and pitted apricots, pineapple, mango, kiwi, star fruit
  5. Charcuterie: assorted salumi, prosciutto, mortadella, pancetta, Italian salami
  6. Dried Fruits and Vegetables: dried orange slices, dried apricots, dried figs, dates, dried beet chips, dried sweet potato chips, dried plantains, sun-dried tomatoes
  7. Assorted Olives and Pickled Vegetables or Peppers
  8. Assorted Whole Nuts: almonds, macadamias, cashews, hazelnuts, pistachios, pecans, walnuts
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