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American Flag Charcuterie Board

American flag charcuterie board built as a full-size grazing “flag” on a rectangular board, with a blue blueberry canton, rolled salami stars, and crisp red/white rows using pepperoni and sliced cheeses. This Independence Day appetizer is easy to assemble with no cooking—just tight packing, clean stripes, and a final rosemary garnish.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Charcuterie board
  • 8 oz pepperoni slices
  • 8 oz salami, thinly sliced and rolled
  • 8 oz prosciutto
  • 8 oz fresh mozzarella balls (ciliegine)
  • 8 oz white cheddar or provolone, sliced
  • 1 cup fresh blueberries
  • 6 oz strawberries, hulled
  • 1 Rosemary sprigs for garnish
  • 1 Assorted crackers for serving around the board

Equipment

  • 1 sheet pan

Method
 

Assemble the American 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, layer pepperoni slices in a clean row across the full width of the board to form a 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.
  6. Tuck rosemary sprigs at the corners and edges, then arrange crackers around the perimeter and serve.

Notes

For the cleanest flag lines, keep the stripes uniform by laying each row directly next to the last with minimal gaps. Refrigerate covered for up to 24 hours; assemble closest to serving time for the best texture. Freezing is not recommended. If you want a lighter option, use part-skim mozzarella or a lower-sodium cheese while keeping the same stripe layout.