Jar-cuterie

Everything you love about a charcuterie board, chopped up, tossed together, and served straight from a jar! Jar-cuterie is one of my favorite make-ahead appetizers for holiday hosting because it takes all the work out of assembling a traditional charcuterie board. We really are putting the “cute” in charcuterie.

How to Make Jar-Cuterie

1. Chop everything up! Start by chopping your charcuterie meats, cheeses, sun-dried tomatoes, Castelvetrano olives, cornichons, walnuts, and green apple into small, bite-sized pieces. You want everything roughly the same size so you get a little bit of everything in each bite!
2. Combine. Add the chopped meats, cheeses, and mix-ins to a large mixing bowl along with the freshly torn basil.
3. Make the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, coarse mustard, black pepper, and a pinch of salt. For a touch of sweetness, add a drizzle of honey. Fresh thyme is another delicious addition!
4. Toss it all together. Pour the dressing over the charcuterie mixture and gently toss until everything is evenly coated. Taste and adjust the seasoning as needed.
5. Jar it up! Divide the mixture evenly among three clean, 19-oz Weck jars. Seal and refrigerate until ready to serve.
6. Serve and enjoy! When you’re ready for happy hour, either spoon the mixture into a cute serving bowl or serve it straight from the jars with cocktail picks! I love pairing this with crackers, crostini, or slices of toasted baguette.

Tips for Making the Best Jar-Cuterie

• Make it your own! The best part about Jar-cuterie is that you can use whatever meats and cheeses you love or already have in your fridge. I recommend sticking with firmer cheeses that hold their shape once chopped. You can also swap in different nuts, fresh herbs, or even dried fruit!
• Don’t overdress it. A little olive oil, balsamic, and mustard goes a long way. Between the olives, cornichons, and sun-dried tomatoes, there’s already plenty of flavor going on. You want everything lightly coated, not swimming in dressing.
• Want a little sweetness? Add a drizzle of honey! It balances out the salty meats and tangy ingredients beautifully. The chopped green apple also adds a fresh, crisp bite.
• Make it ahead! This is such a great appetizer to prep before a party. I recommend making it up to 24 hours in advance for the best flavor and texture. If you’re prepping further ahead, keep the dressing separate and wait to add the apple, basil, and walnuts until just before serving.
• My favorite hosting tip: Make a few jars ahead of your next holiday party and keep them chilled until guests arrive. Set out a jar with cocktail picks, a little bowl of crackers, and your favorite cocktail. Happy hour is served!

Jar-Cuterie FAQs

How long does Jar-cuterie last?

Store in airtight jars in the refrigerator at 40°F or below for up to 3–4 days, assuming your ingredients are fresh and within their use-by dates. For the best texture, enjoy within 1–2 days. The apples may begin to brown, the basil can wilt, and the walnuts may soften the longer everything sits together.

Can you freeze it?

I wouldn’t recommend it! The cheeses, fresh apple, and other mix-ins won’t hold up particularly well after thawing.