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American Flag Charcuterie Board

American flag charcuterie board built as a massive rectangular “flag” using rolled salami stars, pepperoni rows, and crisp red-and-white layers. Packed blueberries in the blue canton and mozzarella/cheddar stripes make a clean Independence Day appetizer you can assemble fast without baking.
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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 slices
  • 8 oz pepperoni slices
salami, thinly sliced and rolled
  • 8 oz salami Thinly sliced and rolled into bite-size stars for the blue canton.
prosciutto
  • 8 oz prosciutto Use folds or tear pieces to reinforce the red stripes and fill gaps.
fresh mozzarella balls (ciliegine)
  • 8 oz fresh mozzarella balls (ciliegine) Use mozzarella balls for the white stripes (or alternate with sliced white cheddar/provolone if desired).
white cheddar or provolone, sliced
  • 8 oz white cheddar or provolone Slice for the white stripes; choose cheddar or provolone based on preference.
fresh blueberries
  • 1 cup fresh blueberries Packed tightly into the blue canton to create a dense star field.
strawberries, hulled
  • 6 oz strawberries Halve or use small pieces to help reinforce red stripes and fill gaps.
rosemary sprigs for garnish
  • 1 rosemary sprigs for garnish Tuck at corners and edges for a festive finish.
assorted crackers for serving around the board
  • 1 assorted crackers for serving around the board Arrange around the perimeter for easy grabbing.

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 to form the first 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 so the pattern stays crisp.
  6. Tuck rosemary sprigs at the corners and edges, then arrange crackers around the perimeter and serve.

Notes

For the cleanest flag look, keep stripes tight and use smaller pieces (especially for the white rows) to prevent gaps. Refrigerate uncovered up to 2 hours before serving; for best texture, assemble no more than the day of. Freezing is not recommended. For a dairy-forward option, swap part of the mozzarella/cheddar for fresh mozzarella pearls only if you want a softer, creamier white stripe.