Looking for the ultimate Valentine’s Day Charcuterie Board? You found it! This charming board celebrates love with heart-shaped Boursin cheese, a salami rose, vibrant red berries, heart crackers, and more.

Thank you to my grocery partner Kroger for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going.

This is a fantastic combination of goodies. The sour cherry jam + cheese + prosciutto on adorable heart crackers is chef’s kiss. Jam is so underrated on a cheese or charcuterie board. You can instantly elevate a board with jam!

Don’t forget to say “olive you” with Kalamata olives, or whatever olives you love. Corny? Yes. Adorable and delicious? Also yes!

Who knew you could turn Boursin cheese into a heart? I randomly got the idea but worried it wouldn’t turn out. I’m delighted to report that it couldn’t be easier! I didn’t even bring the cheese to room temperature first and it still worked perfectly. Shallot and chive Boursin cheese is used here but feel free to use whichever flavor you prefer.

If you’ve never made my viral salami rose, you’re in for a treat. It’s super easy to make, which is why I make them for most of my charcuterie boards. The rose will not work with thick-cut salami but any standard pack of salami should work! I normally use genoa salami.

Valentine’s Day Charcuterie Board

Boursin Cheese
Gouda cheese cubes
White cheddar
Genoa salami
Prosciutto
Kalamata olives
Herbed almonds
Strawberries
Raspberries
Heart-shaped crackers
Sour cherry jam

1. Unwrap Boursin cheese and cover with cling wrap. Gently press cheese into a large heart cookie cutter, then remove cookie cutter and unwrap. Set heart-shaped Boursin in the center of a board.
2. Make a salami rose by folding salami slices around the rim of a wine glass. (Full tutorial here.) Invert wine glass to reveal salami rose.
3. Arrange prosciutto, cheese cubes and cheddar around the board. Add fresh strawberries and raspberries to board. Decant jam into a small shot glass and add to board. Tuck crackers around the edges and finish with herbed almonds.