10 Kentucky Derby Charcuterie Board Ideas Worth Betting On!
Hosting a Kentucky Derby party is just as much about the food as it is the race, and these 10 Kentucky Derby Charcuterie Board Ideas bring all the bold, Southern flavors to your grazing table. Each board adds a festive touch to your Derby Day food lineup, from bourbon-glazed pecans and mini biscuits to peach jam, pimento cheese, and salami roses.
This collection is perfect for anyone building a Kentucky Derby menu, planning Derby Day snacks, or pulling together fun party food platters that feel casual but still special. You’ll find a mix of sweet and savory flavors across these snack boards, with nods to Southern cuisine, bourbon recipes, and playful Derby-themed food ideas that work well for brunch spreads or afternoon get-togethers.
If you’re looking for Kentucky Derby recipes and cheese board ideas or just need fresh charcuterie inspiration for your Kentucky Derby hors d’oeuvres, this roundup covers it all — no fancy prep required.
Classic Southern Charcuterie Board
This Classic Southern Charcuterie Board brings together savory meats, creamy dips, pickled vegetables, and flaky biscuits for a true taste of the South. Featuring country ham, salami, pimento cheese, benedictine dip, pickled okra, pickled cucumbers, bourbon pecans, and mini biscuits, this board is perfect for Derby Day entertaining or any gathering where you want a bold yet balanced spread of flavors. The mix of salt, smoke, tang, and crunch makes it a guaranteed crowd-pleaser.
Ingredients
- For the board:
- Country ham, thinly sliced
- Genoa or Southern-style salami, thinly sliced
- Pimento cheese
- Benedictine dip (see instructions below)
- Pickled okra and pickled cucumbers
- Bourbon pecans (see instructions below)
- Mini biscuits (store-bought or homemade)
- For the bourbon pecans:
- 1 cup pecans
- 2 tablespoons bourbon
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- For the benedictine dip:
- 4 oz cream cheese, softened
- ¼ cup mayonnaise
- ½ cup grated cucumber, drained
- 1 tablespoon grated onion
- Salt and pepper to taste
- 1 teaspoon fresh dill, chopped
Instructions
- To make bourbon pecans, toss the pecans with bourbon, brown sugar, cinnamon, and salt. Spread on a baking sheet and bake at 325℉ for 10-12 minutes, stirring halfway, until caramelized. Let cool before serving.
- To make the benedictine dip, mix the softened cream cheese, mayonnaise, grated cucumber, grated onion, salt, black pepper, and fresh dill in a bowl. Stir until smooth and well combined. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Arrange the country ham and salami loosely folded on one side of the board. Place the pimento cheese and benedictine dip in small bowls and set them near the center. Stack the mini biscuits neatly on one end. Place the bourbon pecans in a small bowl, and arrange the pickled okra and pickled cucumbers separately for visual appeal. Serve immediately or cover loosely until ready to enjoy.
Hot Brown Grazing Board
Inspired by the famous Kentucky Hot Brown, this Hot Brown Grazing Board takes the classic sandwich and turns it into a shareable feast. Featuring mini Hot Brown bites, crispy bacon, roasted turkey, pickled onions, and a rich Southern-style pimento cheese sauce for dipping, this board balances smoky, cheesy, tangy, and spicy flavors. Perfect for Derby Day or any Southern gathering, this board brings big flavors in bite-sized form.
Ingredients
- For the board:
- 6 slices thick-cut bacon, cooked until crispy
- 2 cups roasted turkey breast, sliced
- 6 slices thick white bread, toasted and cut into bite-sized squares
- Pickled onions and pickled banana peppers (see instructions below)
- Spicy pimento cheese sauce (see instructions below)
- For the pickled onions:
- 1 small red onion, thinly sliced
- ½ cup apple cider vinegar
- ½ cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- For the spicy pimento cheese sauce:
- 1 tablespoon butter
- 1 tablespoon flour
- ¾ cup whole milk
- ½ cup shredded sharp cheddar cheese
- ¼ cup diced pimentos
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust for spice level)
- ¼ teaspoon salt
Instructions
- To make pickled onions, heat vinegar, water, sugar, and salt in a small saucepan until the sugar dissolves. Pour over the sliced onions in a jar. Let sit for at least 30 minutes before serving.
- To make spicy pimento cheese sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until lightly golden. Slowly whisk in milk and continue stirring until thickened. Add cheddar cheese, pimentos, smoked paprika, cayenne pepper, and salt, stirring until smooth. Remove from heat.
- Arrange the toasted bread squares on the board. Place the sliced turkey and crispy bacon separately for guests to build their own bites. Scatter the pickled onions and pickled banana peppers around the board for a tangy contrast. Serve with a bowl of spicy pimento cheese sauce for dipping and garnish with chopped parsley. Serve immediately while warm.
Bourbon and Bites Grazing Board
A Kentucky Derby party isn’t complete without a bourbon-infused charcuterie board. This Bourbon & Bites Board brings together rich, smoky, and tangy flavors that pair perfectly with a glass of Kentucky bourbon. Bourbon-glazed pecans, bourbon cheese, and bourbon-soaked cherries add a bold twist, while cured meats, pickled vegetables, and crispy crackers create the perfect balance of textures. This board delivers the flavors of the South in every bite, making it a must-have for Derby Day entertaining.
Ingredients
- Bourbon pecans (see instructions above)
- Bourbon cheese (cheddar or gouda infused with bourbon)
- Smoked salami and prosciutto
- Bourbon-soaked cherries (Soak ½ cup dried cherries in ¼ cup bourbon for at least 1 hour or overnight.)
- Pickled okra, pickled cucumbers, and pickled peppers
- Sun-dried or roasted cherry tomatoes
- Rustic crackers or crostini
Instructions
- Arrange the smoked salami and prosciutto in folds on one side of the board. Slice or cube the bourbon cheese and place it near the bourbon-glazed pecans. Drain the bourbon-soaked cherries and serve them in a small dish. Arrange the pickled okra, cucumbers, and peppers in separate sections.
- Scatter the roasted cherry tomatoes beside the crackers. Garnish the board with a fresh rosemary sprig. Serve immediately with a glass of bourbon or a classic Mint Julep.
Derby Pie Dessert Board Recipe
A sweet Southern spread perfect for Derby Day, this Derby Pie Dessert Board transforms the flavors of the iconic Derby pie into a bite-sized grazing board. Featuring mini chocolate pecan pie tarts, chocolate bourbon truffles, and bourbon whipped cream, this board brings together gooey, crunchy, and chocolatey textures in every bite. Serve with warm chocolate sauce for dipping to make it extra indulgent.
Ingredients
- For the board:
- Mini chocolate pecan pie tarts (see instructions below)
- Chocolate bourbon truffles (see instructions below)
- Bourbon whipped cream (see instructions below)
- Chocolate sauce for dipping
- Shortbread cookies or butter biscuits
- For the mini chocolate pecan pie tarts:
- 1 package of mini tart shells
- ½ cup each of pecans and dark chocolate chips
- ¼ cup each of brown sugar and corn syrup
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 egg, beaten
- Pinch of salt
- For the chocolate bourbon truffles:
- 6 oz dark chocolate, finely chopped
- ¼ cup heavy cream
- 1 tablespoon bourbon
- ½ teaspoon vanilla extract
- For the bourbon whipped cream:
- ½ cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon bourbon
- ½ teaspoon vanilla extract
Instructions
- To make mini chocolate pecan pie tarts, preheat oven to 350℉. Melt dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each. In a separate bowl, mix chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, beaten egg, and salt. Stir in the melted chocolate until fully combined. Spoon the mixture into mini tart shells and bake for 15-18 minutes until set. Let cool before serving.
- To make chocolate bourbon truffles, heat heavy cream in a small saucepan until warm but not boiling. Pour over chopped dark chocolate and let sit for 1-2 minutes. Stir until smooth, then mix in bourbon and vanilla extract. Chill in the refrigerator for 1 hour, then scoop and roll into balls. Coat with cocoa powder or finely chopped pecans.
- To make bourbon whipped cream, beat heavy whipping cream, powdered sugar, bourbon, and vanilla extract with an electric mixer until soft peaks form. Chill until ready to serve.
- Arrange the mini chocolate pecan tarts on the board. Place the chocolate bourbon truffles nearby. Set a small bowl of bourbon whipped cream with a spoon for serving. Add a small stack of shortbread cookies to dip into the whipped cream. Include a bowl of chocolate sauce for drizzling over tarts or dipping truffles. Serve at room temperature and enjoy!
Run for the Roses Cheese & Meat Board
Inspired by the iconic Kentucky Derby tradition, this Run for the Roses Cheese & Meat Board brings together a stunning mix of Southern cheeses, savory meats, and fresh fruits in a beautifully arranged platter. The salami roses are a nod to the race’s signature floral theme, while honey butter adds a touch of Southern charm. With a balance of sharp cheddar, creamy gouda, and delicate prosciutto, this board is perfect for Derby Day entertaining, offering a mix of bold flavors and elegant presentation. Serve it with your favorite crackers or bread for an easy yet impressive grazing board that pairs perfectly with a Mint Julep.
Ingredients
- For the board:
- Cubed sharp cheddar and smoked gouda
- Salami, shaped into roses
- ½ cup honey butter (recipe below)
- Raspberries, grapes, and sliced strawberries
- Fresh rosemary sprigs, for garnish
- For the honey butter:
- ½ cup unsalted butter, softened
- 2 tablespoons honey
- ¼ teaspoon salt
Instructions
- In a small bowl, whip together the softened butter, honey, and salt until smooth and fluffy. Transfer to a serving dish.
- Shape the salami into roses by layering slices around a small glass or circular mold, then carefully removing the mold. Place them on one side of the board.
- Arrange the cheese cubes into separate sections, mixing colors for contrast. Place the honey butter in a small bowl in the center of the board.
- Distribute the fruit around the board. Finish with fresh rosemary sprigs around the edges for a decorative touch. Serve immediately, pairing with crackers or bread on the side if desired.
Crispy Southern Favorites Board
This Crispy Southern Favorites Board brings together crispy, creamy, and tangy flavors, making it a perfect addition to a Kentucky Derby gathering. Featuring classic deviled eggs, golden fried green tomatoes, crispy grits bites, and hush puppies, this board is packed with Southern charm. A rich and creamy pimento cheese dip takes center stage, and pickled cucumbers add a refreshing tang to balance out the fried elements.
Ingredients
- For the board:
- Southern-style deviled eggs
- Fried green tomato slices (recipe below)
- Hush puppies (recipe below)
- Crispy grits bites (recipe below)
- Pickled cucumbers
- Pimento cheese dip (see instructions above)
- For the Fried Green Tomatoes
- 1 large green tomato, sliced into eight rounds
- ½ cup buttermilk
- ½ cup each of cornmeal and all-purpose flour
- Salt and pepper to taste
- ¼ teaspoon each of smoked paprika and garlic powder
- Vegetable oil for frying
- For the Hush Puppies
- ½ cup each of cornmeal and all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon each of salt and garlic powder
- ¼ cup buttermilk
- 1 egg, beaten
- ¼ cup finely diced onion
- Vegetable oil for frying
- For the Crispy Grits Bites
- 1 cup cooked grits (cooled and firm)
- ¼ cup shredded sharp cheddar cheese
- Salt and pepper to taste
- ½ cup each of all-purpose flour and panko breadcrumbs
- Vegetable oil, for frying
Instructions
- Make the fried green tomatoes: Heat ½ inch of vegetable oil in a skillet over medium heat. Dip each tomato slice in buttermilk, then coat with a mixture of cornmeal, flour, salt, pepper, paprika, and garlic powder. Fry for 2-3 minutes per side until golden brown and crispy. Drain on a paper towel.
- Make the hush puppies: Heat ½ inch of vegetable oil in a skillet over medium heat. In a bowl, mix cornmeal, flour, baking powder, salt, and garlic powder. Stir in buttermilk, egg, and diced onion until combined. Drop small spoonfuls of batter into the hot oil. Fry for 2-3 minutes, turning until golden brown. Drain on a paper towel.
- Make the grits bites: Mix cooked grits, cheddar, salt, and pepper until combined. Shape into small rounds and refrigerate for 30 minutes to firm up. Coat each round in flour, then roll in panko breadcrumbs. Heat oil in a skillet and fry them for 2-3 minutes per side until golden and crispy. Drain on a paper towel.
- Assemble the board: Arrange the deviled eggs in one corner of the board and sprinkle them with paprika and parsley. Place the fried green tomato slices, hush puppies, and crispy grits bites on the board. Fill a small dish with pickled cucumbers and place it on the board. Place the pimento cheese dip in the center for easy dipping access.
Garnish with fresh parsley sprigs and serve immediately.
Mint Julep Fruit & Creamy Dip Board
This Mint Julep Fruit and Creamy Dip Board brings the refreshing flavors of the classic Kentucky Derby cocktail into a sweet and indulgent treat. A luscious mint-infused whipped cream cheese dip takes center stage, paired with vibrant fresh fruits and buttery cookies for dipping. Perfect for Derby Day celebrations, spring gatherings, or any occasion that calls for a touch of Southern charm, this board is an easy yet elegant way to impress guests.
Ingredients
- For the board:
- Strawberries, raspberries, and blackberries
- A bunch of green grape
- Pineapple, cut into spears
- Butter crackers or shortbread cookies
- For the Mint Julep Dip:
- 4 oz cream cheese, softened
- ½ cup heavy whipping cream
- 2 tbsp powdered sugar
- 2 tbsp fresh mint leaves, finely chopped
- 1 tbsp bourbon (optional)
- 1 tsp vanilla extract
- 1 tsp fresh lime zest
Instructions
- To make the dip, beat the cream cheese in a mixing bowl until smooth. Add the powdered sugar, vanilla extract, and lime zest. Slowly pour in the whipping cream and continue whipping until light and fluffy. Stir in finely chopped mint and bourbon.
- Assemble the board: Place the creamy mint julep dip in a small bowl in the center of a serving board. Neatly place the strawberries, blackberries, raspberries, grapes, and pineapple around the bowl. Arrange the butter crackers in an open space. Add fresh mint sprigs on top of the dip. Serve immediately.
Southern Biscuit Board with Spreads
Nothing says Southern comfort like a board full of warm, buttery biscuits paired with rich, flavorful spreads. This Southern Biscuit Board brings together the best of Southern biscuit traditions—fluffy sweet potato biscuits and herby cheddar biscuits. Each bite is complemented by a trio of iconic spreads: smooth honey butter, tangy pimento cheese, and bourbon-infused peach jam. Serve it at a brunch gathering, Derby Day celebration, or afternoon tea; this board is a delicious tribute to Southern hospitality. Complete this board with the classic buttermilk drop biscuits.
Ingredients
- For the board:
- Sweet potato biscuits (instructions below)
- Cheddar herb biscuits (instructions below)
- Country ham slices
- Honey butter (instructions above)
- Pimento Cheese
- Bourbon Peach Jam (instructions below)
- For sweet potato biscuits:
- 1 cup mashed sweet potato (about one medium sweet potato, roasted & mashed)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon each of baking soda and salt
- ¼ teaspoon cinnamon
- 6 tablespoons unsalted butter, cold and cubed
- ½ cup buttermilk
- For cheddar herb biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon each of salt and garlic powder
- 1 teaspoon rosemary, finely chopped
- 6 tablespoons unsalted butter, cold and cubed
- 1 cup shredded sharp cheddar cheese
- ¾ cup buttermilk
- For bourbon peach jam:
- 1 cup fresh or frozen peaches, diced
- ¼ cup brown sugar
- 2 tablespoons bourbon
- 1 teaspoon lemon juice
Instructions
- Make sweet potato biscuits: Preheat oven to 400℉. Line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Add mashed sweet potato and buttermilk until just combined. Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle. Cut out biscuits using a round cutter. Place biscuits on the baking sheet and bake for 12-15 minutes or until golden brown.
- Make cheddar herb biscuit: Preheat oven to 425℉. Line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt, garlic powder, and rosemary. Cut in the cold butter until the mixture resembles coarse crumbs. Mix the shredded cheddar. Add buttermilk and mix until a soft dough forms. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle. Cut biscuits with a round cutter. Place biscuits on the baking sheet and bake for 12-15 minutes until golden brown.
- Make bourbon peach jam: In a small saucepan over medium heat, combine peaches, brown sugar, bourbon, and lemon juice. Simmer for 10-12 minutes, stirring occasionally, until thickened. Let cool before serving.
- Assemble the board: Place the sweet potato biscuits, cheddar herb biscuits, and country ham in sections on a large wooden board. Place the honey butter, pimento cheese, and bourbon peach jam into small bowls and arrange them near the biscuits. Add fresh rosemary sprigs for a decorative touch. Serve warm and enjoy!
Popcorn and Snack Board
This Popcorn and Snack Board is the ultimate combination of sweet, salty, and spicy flavors—perfect for Derby Day snacking! This board brings variety and fun to any gathering, featuring a mix of bourbon caramel popcorn, butter pecan, spicy popcorn, and classic white popcorn. Paired with chocolate-covered pretzels and a mix of roasted nuts, it’s a crowd-pleaser with something for everyone.
Ingredients
- For the Board
- Bourbon caramel popcorn (recipe below)
- Butter pecan popcorn (recipe below)
- Spicy popcorn (recipe below)
- Chocolate-covered pretzels (recipe below)
- Bourbon-spiced mixed roasted nuts (recipe below)
- Plain popcorn and plain Pretzels
- Bourbon Caramel Popcorn
- 6 cups plain popped popcorn
- ½ cup caramel sauce
- 1 tablespoon unsalted butter
- 2 tablespoons bourbon
- Pinch of salt
- Butter Pecan Popcorn
- 6 cups popped popcorn
- ½ cup pecans, chopped
- ¼ cup unsalted butter, melted
- ¼ cup brown sugar
- ½ tsp salt
- 1 tsp vanilla extract
- Spicy Popcorn
- 6 cups popped popcorn
- 2 tbsp melted butter
- ½ tsp each of smoked paprika, cayenne pepper, garlic powder, and salt
- Chocolate-Covered Pretzels
- 1 cup semi-sweet or dark chocolate chips
- 1 teaspoon coconut oil
- 1 cup mini pretzels
- Bourbon-Spiced Mixed Nuts
- 2 cups mixed nuts (cashews, almonds, pecans, peanuts)
- 2 tablespoons bourbon
- 1 tablespoon butter, melted
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon salt
Instructions
- Make bourbon caramel popcorn: Preheat the oven to 250℉ and line a baking sheet with parchment paper. In a small saucepan or microwave-safe bowl, gently warm the caramel sauce until pourable. Mix the bourbon, butter, and salt. Pour the sauce over the popcorn and quickly toss to coat evenly. Spread the popcorn onto the baking sheet and bake for 30 minutes, stirring halfway through. Let cool completely so the coating sets and becomes crisp.
- Make butter pecan popcorn: In a skillet over medium heat, toast pecans for 3 minutes. Add butter, brown sugar, and salt, stirring until sugar dissolves. Remove from heat and mix in vanilla extract. Pour over popcorn and toss until evenly coated. Let cool before serving.
- Make spicy popcorn: Toss warm popcorn with melted butter. Sprinkle with paprika, cayenne, garlic powder, and salt. Toss to coat evenly.
- Make chocolate-covered pretzels: Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.Add coconut oil and mix. Dip each pretzel into the melted chocolate, using a fork to coat evenly. Tap off excess chocolate. Place on a parchment-lined baking sheet. Let the pretzels set at room temperature or refrigerate for 15–20 minutes until firm.
- Make bourbon-spiced nuts: Preheat oven to 325℉. Line a baking sheet with parchment paper. In a bowl, whisk together bourbon, melted butter, brown sugar, cinnamon, cayenne, and salt. Toss the mixed nuts in the bourbon mixture until well coated. Spread evenly on the prepared baking sheet. Bake for 12–15 minutes, stirring halfway through, until golden and caramelized. Let them cool.
- Arrange the board: Arrange four bowls of popcorn on a board. Place chocolate-covered pretzels and plain pretzels either in bowls or directly on the board. Fill a small bowl with mixed roasted nuts and place it near the popcorn. Enjoy!
Southern Pickles and Dips Board
This Southern Pickles and Dips Board is a tangy, creamy, and refreshing spread featuring a variety of pickled vegetables, smooth dips, and fresh garnishes. This board balances bright acidity with rich, savory flavors with crisp pickled vegetables and creamy dips. Served with crackers, fresh cherry tomatoes, and herbs, it’s the perfect addition to any gathering, whether you’re hosting a Derby Day celebration or simply enjoying a Southern-inspired snack spread.
Ingredients
- For the Board:
- Whole Baby Pickles (Cornichons)
- Pickled cucumber, carrots, yellow beets, and bell peppers (instructions below)
- Fresh cucumber and cherry tomatoes
- Tomato onion relish (instructions below)
- Lemon garlic hummus (instructions below)
- Whipped ricotta with herbs (instructions below)
- Benedictine spread (instructions above)
- Crackers
- For Pickled Vegetables:
- 1 each of cucumber, carrot, small yellow beets, and sweet peppers
- 1½ cup white vinegar
- 1½ cup water
- 2 tbsp sugar
- 1 tbsp salt
- ½ tsp each of black peppercorns, mustard seeds, dried thyme
- 1 clove garlic, smashed
- Tomato Onion Relish
- 1 cup tomatoes, finely chopped
- ½ small red onion, finely diced
- 1 tbsp fresh parsley, chopped
- 1 tbsp each of white vinegar and olive oil
- Salt and pepper to taste
- Whipped Ricotta with Herbs
- 1 cup ricotta cheese
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp fresh herbs (rosemary, parsley, or thyme), finely chopped
Instructions
- Make pickled vegetables: In a small saucepan, combine all the pickling ingredients except vegetables. Bring it to a gentle boil and turn off the heat. Let it cool slightly. Place the cucumber slices, carrot sticks, beet slices, and sweet pepper slices into separate clean glass jars. Divide the warm brine evenly into each jar, fully submerging the vegetables. Let cool to room temperature, then cover and refrigerate for at least 2 hours (best if left overnight).
- Make tomato onion relish: Combine tomatoes, red onion, and parsley in a bowl.
Stir in vinegar, olive oil, salt, and black pepper. Let sit for 15 minutes before serving. - Make whipped feta dip: Blend ricotta, olive oil, salt, and pepper in a food processor until smooth. Stir in fresh herbs and mix gently. Serve in a small bowl and drizzle with a bit of extra olive oil.
- Arrange the pickled cucumbers, carrots, sweet peppers, and yellow beets in small bowls for easy serving. Place cherry tomatoes in a bowl and arrange sliced cucumbers neatly on the board. Finish with crackers and garnish with rosemary.
