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American Flag Charcuterie Board

American flag charcuterie board featuring a massive rectangular flag design with rolled salami stars, blueberries in the blue canton, and crisp red pepperoni plus white cheddar/provolone stripes. Layered rows and quick garnish placement make an Independence Day appetizer that looks perfectly arranged without any cooking.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

Charcuterie board components
  • 8 oz pepperoni slices
  • 8 oz salami, thinly sliced and rolled Roll thin salami pieces to resemble stars in the blue canton.
  • 8 oz prosciutto
  • 8 oz fresh mozzarella balls (ciliegine)
  • 8 oz white cheddar or provolone, sliced Use sliced white cheddar or sliced provolone for the white stripe rows.
  • 1 cup fresh blueberries Pack tightly together for the blue canton.
  • 6 oz strawberries, hulled Use halves to reinforce red stripes and fill gaps.
  • 1 Rosemary sprigs for garnish Tuck at corners and edges for a fresh finishing touch.
  • 1 Assorted crackers for serving around the board Arrange around the perimeter for easy grabbing.

Method
 

Arrange the flag board
  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 mozzarella balls, 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: Press ingredients gently so each stripe looks straight and full-length—if you see any gaps, use folded prosciutto or strawberry halves to patch them cleanly. Refrigerate covered up to 24 hours; assemble close to serving time for the crispiest-looking crackers. Freezing isn’t recommended. For a lighter swap, use part-skim mozzarella balls instead of whole-milk mozzarella/provolone while keeping the same stripe pattern.