Charcuterie Cups

Give guests their own individual charcuterie board in a cup – the perfect handheld party appetizer! 

Charcuterie cups, grazing cones…whatever you call them, these tasty little things are the hottest party appetizer this year! They’re adorable, they’re functional, and most importantly – they’re delicious!  They’re also easy to make. Anyone, no matter their level of kitchen experience, can put them together. I was able to make a batch for our entire party in about 15-20 minutes. 

Ingredients

• Cured Meats – Cured meats are the backbone of charcuterie. Feel free to buy your favorites. I used salami, sliced chorizo, and prosciutto.
• Cheese – You’ll want to choose cheese that compliments your meats. I wrapped my prosciutto around mozzarella and added Monterey jack to pair with the chorizo. 
• Fruit – I kept it simple and seasonal by adding red grapes. Berries are also a great choice. 
• Bread or Crackers – A sliced baguette or crackers are ideal. I used a rectangle cracker and a round herb cracker. 
• Other Accouterments – A bit of jam or honey (especially if you’re including a creamy cheese like brie), nuts, olives, and cornichons are all great additions. 

  Materials Needed

• Cups or Cones – You’ll need either cups or cones to put the charcuterie in. I went with cups simply because they are the easiest to deal with. Cones will need a tray to sit in, but cups have flat bottoms and can be sat straight down on a table. I used these gold glitter cups. These bamboo cones are a good option if you’re going that route.   
• Toothpicks – Using toothpicks is a great way to make room for more meats and cheese or to add olives. I used these fancy party toothpicks.

Tips

• Keep refrigerated until ready to serve.
• Don’t prepare more than a couple of hours ahead of time so that the meats don’t dry out.
• Don’t add the crackers and bread until ready to serve, otherwise, they might get soggy. 

  More Party Appetizer Recipes

• Thanksgiving Turkey Meat & Cheese Platter
• Spicy Apple Cranberry Little Smokies
• Deviled Eggs with Fried Chicken Skin