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American Flag Charcuterie Board

American flag charcuterie board built as a full rectangular flag: blueberries packed into a blue canton, rolled salami stars, and crisp red pepperoni rows over white cheese stripes. This party charcuterie is assembled with no cooking—perfect for a 4th of July snack board grazing spread.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

American flag charcuterie board
  • 8 oz pepperoni slices Thinly sliced for clean, straight rows.
  • 8 oz salami, thinly sliced and rolled Roll into star-like shapes for the canton.
  • 8 oz prosciutto Use folds or torn pieces to reinforce red rows.
  • 8 oz fresh mozzarella balls (ciliegine) Ideal for quick white stripe texture without melting.
  • 8 oz white cheddar or provolone, sliced Use for alternating white stripes across the board.
  • 1 cup fresh blueberries Packed tightly to form the blue canton.
  • 6 oz strawberries, hulled Halve and tuck to fill gaps in the red stripes.
  • 0.5 Rosemary sprigs for garnish Tuck at corners and edges for a decorative finish.
  • 1 Assorted crackers for serving around the board Arrange around the perimeter for easy grabbing.

Equipment

  • 1 sheet pan

Method
 

Assemble 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 fresh blueberries packed tightly together, then tuck rolled salami pieces in the center to resemble stars.
  3. Starting from the top right of the board, layer pepperoni slices in a clean row across the full width to form a crisp red stripe.
  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 between rows.
  6. Tuck rosemary sprigs at the corners and edges, then arrange crackers around the perimeter and serve.

Notes

For the cleanest flag look, keep each stripe uniform in height and press ingredients lightly into place so the rows stay crisp. Store assembled board in the refrigerator up to 24 hours, covered loosely to prevent drying; it does not freeze well. For a lighter option, use reduced-sodium deli meats and swap some crackers for cucumber slices while still keeping the flag layout.