Budget Board Under $25: Three Cheeses for Six People

This budget board under $25 feeds six people from one supermarket run, with three cheeses on the table. The method is simple: buy the cheese as blocks and cut it thick yourself. Pre-sliced is where the money goes, and thick batons make the board look generous instead of sparse. Add a store brand brie, rolled salami and turkey, crackers, peanuts, raisins, honey and a couple of apples, and you have a spread that holds up next to one that cost twice as much. It takes five steps and no cooking, and it works on a board or a clean baking sheet. Nothing here asks for a specialty shop.

Why this works

• Blocks cost less than slices, and cutting them thick makes the board look stacked instead of sparse.
• The brie sits in the center as the anchor, and the cheddar and colby jack flank it in tight piles.
• Rolled meat packs densely, so a small amount fills a long edge.
• Crackers, peanuts and raisins are inexpensive fillers that add crunch and sweetness.
• Apples bring something fresh, so the board is not all salt and fat.

What to know about the ingredients

Cheeses. Brie, store brand (8 oz), sharp cheddar block (8 oz) and colby jack block (7 oz). Store brand brie is fine here. Choose blocks, not shredded or pre-sliced cheese.

Meats. Sliced salami (3.5 oz) and sliced deli turkey (3.5 oz), rolled. Both come in packs that need no slicing at home.

Sweet. Honey (3 tablespoons) and raisins (3 oz). Raisins are cheap and pair well with cheddar.

Crunch. Butter crackers (7 oz) and roasted peanuts (3.5 oz). Salted or unsalted peanuts both work. Sturdy crackers hold up to thick cheese.

Fresh. Two medium apples, sliced thick. Slice them last, since they brown.

Where to save. Spend the most on the brie and the cheddar, since they are the centerpiece, and keep the rest basic. Crackers, peanuts and raisins do their job at any price, so there is no need to buy anything fancy. Buy the apples last, so they stay crisp, and slice them just before serving.

Budget Board Under $25

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Three cheeses bought as blocks, cut thick. Nothing pre-sliced, because pre-sliced is where the money goes.

Serves6

Ingredients

Cheeses

• Brie, store brand — 8 oz (225 g)
• Sharp cheddar block — 8 oz (225 g)
• Colby jack block — 7 oz (200 g)

Meats

• Sliced salami — 3½ oz (100 g)
• Sliced deli turkey, rolled — 3½ oz (100 g)

Sweet

• Honey — 3 tablespoons (60 g)
• Raisins — 3 oz (80 g)

Crunch

• Butter crackers — 7 oz (200 g)
• Roasted peanuts — 3½ oz (100 g)

Fresh

• Apples, sliced thick — 2 medium (360 g)

Instructions

1. Cut the cheddar and colby jack into thick batons rather than thin slices, so the board looks stacked instead of sparse.
2. Set the brie in the center of a 16 by 10 in (40 by 25 cm) board or a clean baking sheet lined with parchment.
3. Stack the batons in two tight piles on either side, leaning them against each other.
4. Roll the salami and turkey into loose tubes and pack them in a row along one edge.
5. Fill the rest with apple slices, crackers, peanuts and raisins, and put the honey in a mug if you have no small bowl.

Notes

• Apples brown in about 20 minutes. Toss the slices with a spoon of lemon juice and they hold for two hours.
• No meat: add 200 g / 7 oz roasted chickpeas, which cost about a dollar.

How to build it

1. Cut the cheese thick. Slice the cheddar and colby jack into thick batons rather than thin slices.
2. Place the brie. Set it in the center of a 16 by 10 in (40 by 25 cm) board, or a clean baking sheet lined with parchment.
3. Stack the batons. Make two tight piles on either side of the brie, leaning the pieces against each other.
4. Roll the meat. Shape the salami and turkey into loose tubes and pack them in a row along one edge.
5. Fill the rest. Add apple slices, crackers, peanuts and raisins, and put the honey in a mug if you have no small bowl.

Apples brown in about 20 minutes. Toss the slices with a spoon of lemon juice and they hold for two hours.

How to store, freeze and make ahead

This recipe gives no make-ahead window for the whole board, so build it close to serving time. Cut the cheese and roll the meat ahead if you like, keep both covered in the fridge, and slice the apples last. After the party, put leftover cheese and meat back in the fridge in separate covered containers. Keep crackers in a sealed bag so they stay crisp. The apple slices are the one item that does not keep well, so slice only what you need.

What to serve with it

The board stands on its own for a casual get-together. Sparkling water, cider or iced tea suit the salty and sweet mix. If you want to turn it into a light meal, add a pot of soup or a simple green salad on the side. For a game night or a movie, set out extra crackers and a bowl of nuts so the board does not run empty.

Variations

• No meat. Leave out the salami and turkey and add 200 g / 7 oz roasted chickpeas, which cost about a dollar.
• Swap the fruit. Use pears or grapes in place of the apples when they are cheaper.
• Different cheeses. Replace the colby jack with pepper jack or another block cheese.
• Sweet and spicy. Drizzle a little hot honey over the brie, or add a spoonful of jam if you have some.

For more ideas, see our guide to Baked Brie and Cheese Boards. The Ten Minute Emergency Board and the Game Day Board are good next steps.