Kids Charcuterie Board

Ingredients

• 8 sliceswhite bread
• 125 g (½ cup)peanut butter
• 80 g (¼ cup)grape or strawberry jelly
• 6 piecescelery
• 40 g (¼ cup)raisins
• 120 g (½ cup)strawberry yoghurt
• 120 ml (½ cup)ranch dressing
• 150 g (1 cup)strawberries
• 2apples, sliced
• to tastegrapes
• to tastemandarin oranges
• 6baby cucumbers
• 130 g (1 cup)baby carrots
• 150 g (1 cup)cherry tomatoes
• 60 g (½ cup)granola bites
• 113 g (4 oz)salami
• 60 g (½ cup)animal cracker cookies
• 30 g (½ cup)Goldfish crackers
• 40 g (¼ cup)yoghurt-covered raisins
• 40 g (¼ cup)fruit snacks

Instructions

1. 1

   Make sandwiches

   Cut the bread into your preferred shapes. Spread jelly on half of the pieces and peanut butter on the rest, then pair one of each, lining up the edges.

2. 2

   Fill the celery

   Spread peanut butter along the celery pieces and top each with 3–5 raisins.

3. 3

   Place the dips

   Set bowls of strawberry yoghurt and ranch dressing on the board first.

4. 4

   Add larger produce

   Arrange the apples, grape clusters and strawberries around the yoghurt dip. Put the cucumbers, carrots and cherry tomatoes around the ranch dip.

5. 5

   Fill large gaps

   Arrange the sandwiches, celery sticks, mandarin segments, salami and granola bites in the remaining larger spaces.

6. 6

   Fill small gaps

   Use animal crackers, Goldfish crackers, yoghurt-covered raisins and fruit snacks to fill the smaller spaces. Serve with small plates or bowls, juice boxes or milk.

What is a kids’ charcuterie board?

A kids’ charcuterie board takes the shared platter idea and fills it with familiar snacks rather than a formal selection of cured meats and cheeses. This American-style version combines sandwiches, fruit, vegetables, dips and sweet or savoury nibbles.

The mix works because there are different colours, shapes and textures, with plenty of individual items children can pick up themselves.

Nutrition and macros by portion

The nutrition label shows one serving as written: 563 calories, 16g protein, 58g carbs, 31g fat.

The bread, jelly, crackers, fruit snacks and granola bites contribute most of the carbohydrates, while peanut butter and ranch dressing provide much of the fat. Peanut butter, bread and salami contribute protein. Balance a serving with extra fresh fruit or vegetables, and choose a modest amount of the richer dips and snack items.

Build the sandwiches

Bread shapes: Cut the slices into rounds or another shape that suits your board. Spread jelly on one half and peanut butter on the other, then pair them up.

Celery sticks: The peanut butter and raisins turn the celery into ants on a log. Keep the filling inside the celery so the sticks are easier to pick up.

Arrange the dips and produce

Dips first: Place the strawberry yoghurt and ranch in small bowls before adding other items. They give the fruit and vegetables clear places on the board.

Larger pieces: Put apple slices, grapes and strawberries near the yoghurt, and cucumbers, carrots and tomatoes near the ranch. The bigger pieces help fill the board efficiently.

Make the board look full

Large gaps: Add sandwiches, celery sticks, mandarin segments, salami and granola bites once the dips and fresh produce are in place.

Small gaps: Scatter the crackers, yoghurt-covered raisins and fruit snacks last. This layered approach helps create a varied board without hiding all the individual choices.

Balance crunchy and fresh

Fresh fruit and vegetables bring juicy, crisp bites alongside the crunchy crackers and granola. The soft sandwiches and dips add a gentler texture to the mix.

Keep similar foods together if you want children to spot their favourites quickly, or alternate colours and shapes for a more playful-looking board.

Serve it for easy sharing

Set out small plates or bowls so everyone can make a selection without handling more food than they need. Juice boxes or milk are suggested accompaniments.

The board is flexible: arrange it on a large platter or a clean board with enough room for the dips and the larger pieces.

Recipe notes & tips

• Slice the apples shortly before serving so they stay fresh-looking.
• Use small bowls for the dips to keep them from spreading across the board.
• Cut sandwiches with a cutter or knife into shapes that fit the board.
• Arrange the largest items before adding the smaller crackers and sweets.
• Keep grapes in small clusters so they are easy to arrange and pick up.

Variations

• Swap the jelly: Use grape or strawberry jelly, as listed, to suit your preference.
• Change the fruit: Arrange other ready-to-eat fruit in place of some of the listed fruit.
• Add cheese: Include cheese cubes or sticks if you want another savoury option.
• Offer extra crunch: Add another kind of cracker alongside the listed choices.
• Make it nut-free: Replace peanut butter with a suitable alternative for your household.

Common mistakes to avoid

• Adding small snacks too early: They can get buried; arrange them after the larger items.
• Crowding the dip bowls: Leave room around each bowl for dipping and serving.
• Overfilling celery: A thick layer of peanut butter can make the sticks messy; use a manageable amount.
• Cutting apples too far ahead: They may discolour; slice them closer to serving time.
• Using oversized pieces: Large fruit or vegetable pieces can be awkward to pick up; cut them into child-friendly portions.

How to store

For best texture, assemble the board just before serving. Refrigerate perishable leftovers promptly in covered containers and use within 3 days; keep crackers and other dry snacks separately so they stay crisp. Reassemble chilled items on a fresh board rather than reheating.

Frequently asked questions