How to Make a Grazing Table for 40 People
Learn how to make a grazing table for 40 people! Includes a shopping list for all of the grocery items you will need.
Yield: 40
Cost: $200
Equipment
- Toothpicks: Place these close to olives or other small items that can be skewered. I use shot glasses to hold my toothpicks.
- Serving tongs: Place these around the edges so that your guests can grab their items hands free.
- Small plates: Enough for each of your guests to have two rounds of charcuterie.
- Napkins: Cocktail sized napkins work great!
- Spoons: 1 for each dip, jam or mustard.
- Cheese knives: 1 for each whole block of cheese you plan to serve. I typically leave brie and blue cheese wedges whole.
- Forks: Enough for each of your guests to have two rounds of charcuterie.
Materials
- 2 soft cheese rounds brie, camembert
- 10 ounces goat cheese logs plain, herbs or fruit covered
- 50 ounces affordable cheese cheddar, Colby jack, gouda
- 25 ounces specialty cheese blue cheese wedges, aged cheddar, truffle cheese, wine-soaked cheese, Manchego, Port Salut, fontina
- 40 ounces affordable meat salami, summer sausage
- 20 ounces specialty meats prosciutto, speck, capicola, Iberico ham, sliced chorizo
- 2 varieties jam and/or mustard one sweet, one savory I like fig or sour cherry jam and/or pepper relish, onion jam and whole grain mustards.
- 20 ounces nuts spiced, candied or chocolate covered
- 8 ounces olives or pickled goods peppadew peppers, stuffed olives, pickled vegetables
- 24 ounces prepared dips and spreads spinach artichoke dip, dill dip, hummus
- 80 ounces crackers crostini and flatbreads, assorted
- 20 ounces fruit strawberries, blueberries, blackberries, raspberries, grapes, seasonal fruits, dried apricots
- 20 ounces fresh vegetables grape tomatoes, bell peppers, cucumbers, carrots
- 15 ounces dessert chocolate covered pretzels, small cookies, brownies, truffles, pirouette cookies
- 4 ounces fresh herbs or edible flowers for garnish (fresh rosemary is best)
Instructions
- Add height: Add 1-2 small plates or serving trays. If you have a pedestal server, this is a great time to use it! If you don't, I like to put a serving plate on top of an upside-down bowl to make a pedestal. You can also add wood boards for visual interest.
- Place bowls: Place 2-3 small bowls for dips and nuts.
- Dips and jams: Place these in small bowls or in their original containers, with a small spoon.
- Add cheese: Cheese is ALWAYS the first thing to be eaten, and it also is good at room temperature for 3-4 hours, so I usually place it earlier than meat. Place a variety of sliced and whole chunks of cheese on the table. If you place a whole chunk of cheese (like a wheel of brie, or blue cheese wedge), make sure you have a cheese knife placed by it, and slice the first slice. People are typically timid about being the first ones to cut into a whole chunk of cheese, so take that hesitation away by cutting into it! Arrange sliced cheeses in both tall piles and in lines for visual interest.
- Add fruit and veggies: I typically add fruit and veggies next because I want to make sure that there is COLOR interspersed throughout the grazing table. If you hold these items until last, you'll have to squeeze them into the empty spaces. Arrange them in piles and in lines next to the cheese.
- Add meat: Now, it's time to add the meat! We do this towards the end of set-up because most cured meat can only stay out at room temperature for 2 hours. I like making tall piles of salami circles. You can also lay meat slices next to your lines of cheese slices, or in a circles around a large chunk of cheese. Make a few salami roses for visual interest, if you have time!
- Add everything else: Now, add nuts, desserts and crackers. Fill in all of the gaps and any empty areas with these filler ingredients. If you don't have space for all of these ingredients, no worries! You can replenish them throughout the night, or place them in bowls next to the grazing table.
- Garnish: Tuck fresh herbs or edible flowers into areas that feel a little "blah."
- Place all of the serving utensils, and enjoy!
Video
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Notes
This list serves about 40 for heavier appetizers. If other appetizers and/or a meal will be served, halve the ingredient list.
Looking for a list for a smaller group? Check out my instructions on making a charcuterie board for 15 people.