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American Flag Charcuterie Board

American flag charcuterie board that builds a perfect flag on a massive rectangular board with rolled salami stars in the blue canton and crisp red pepperoni and white cheese stripes. This party charcuterie is easy to assemble with blueberries, strawberries, and rosemary sprigs for an Independence Day appetizer display.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pepperoni and salami
  • 8 oz pepperoni slices
  • 8 oz salami, thinly sliced and rolled Roll thin slices into small pinwheel-like pieces for the star look.
Cheese and cured meat
  • 8 oz prosciutto
  • 8 oz fresh mozzarella balls (ciliegine)
  • 8 oz white cheddar or provolone, sliced
Fruit
  • 1 cup fresh blueberries
  • 6 oz strawberries, hulled Halve if needed to reinforce the red stripe areas.
Garnish and serving
  • 1 Rosemary sprigs for garnish
  • 1 Assorted crackers for serving around the board

Equipment

  • 1 sheet pan

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 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: slice and roll everything right before assembly so the stripes stay neat and the cheese looks fresh. Refrigerate covered up to 24 hours; it’s not recommended to freeze because the berries and prosciutto texture changes. For a dairy-lite option, use part-skim mozzarella/cheddar or swap in a low-moisture cheese that slices easily.