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American Flag Charcuterie Board

American flag charcuterie board with a crisp red-white-blue layout: blueberries packed for the blue canton, rolled salami stars in the center, and full-length pepperoni and cheese stripes. Built as a flag grazing board for Independence Day with prosciutto and strawberry accents plus rosemary sprigs and crackers.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

Charcuterie and cheese
  • 8 oz pepperoni slices Use thin slices so the stripes lay flat.
  • 8 oz salami Thinly sliced and rolled into small pieces for star centers.
  • 8 oz prosciutto Fold or tear to reinforce red stripes and cover gaps.
  • 8 oz fresh mozzarella balls (ciliegine) For the white stripe texture.
  • 8 oz white cheddar or provolone Slice for the alternating white stripe rows (choose cheddar or provolone).
Fruit and garnish
  • 1 cup fresh blueberries Packed tightly together to form the blue canton.
  • 6 oz strawberries Hulled and used as red stripe fillers where needed.
  • 0.5 Rosemary sprigs for garnish Add at corners and edges for a flag-board look.
  • Assorted crackers Arrange around the perimeter for serving.

Method
 

Build 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 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: keep the board’s stripes tight and continuous by pressing slices gently into place, especially at the edges of each row for clean lines. Refrigerate covered up to 1 day; assemble close to serving for the best texture. Freezing isn’t recommended for fresh fruit and mozzarella. For a lower-fat swap, use reduced-fat mozzarella and a leaner sliced deli meat (still keep the same stripe pattern).