Since their arrival from France in the 15th century, charcuterie boards have been adopted wholeheartedly by American food culture. These delectable mashups of delicious finger foods are ubiquitous appetizer offerings at gatherings of all types. If you're putting one together, consider the 3-3-3-3 rule — 3 meats, 3 cheeses, 3 starches and 3 accompaniments.

Swipe through to get ideas for your next charcuterie board.

Cured and dried meats, of course, are a stable of charcuterie boards. Picture gentle waves of thinly sliced prosciutto, mortadella, jamón Ibérico (Spanish ham) or soppressata. Don’t forget coins of Genoa salami, spicy Calabrese or Spanish chorizo. Your guests will thank you.

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A visit to the gourmet cheese section at your grocery or deli will present hundreds of choices, so it’s really up to you. Aim for a mix of hard (gruyere, for example), soft (brie or goat), and stinky (blue, of course!) cheeses. If you really love your guests, add a big ball of burrata to your platter—this soft cousin of mozzarella is an unforgettable treat.

Olives are an essential part of a charcuterie offering. Start with Kalamata, a brown-red, brine-cured gift from Greece. For color contrast, put some green olives—Castelvetrano, perhaps—in a cute little bowl. Manzanillas are tasty, too. Of course, make sure all your olives are pitted.

Nuts deserve a place on your board. Cashews, macadamias, pine nuts, walnuts and even the lowly peanut all make fine additions to your appetizer. Toss the peanuts in a spicy mix of cayenne and garlic powders to elevate them.

Don’t forget little bowls of spectacular spreadables. Hummus and pesto are fabulous standbys. Preserves such as red pepper jelly, fig jam, or bacon jam would be terrific. Olive tapenade is a natural addition to a charcuterie board, as is pate. Honey and stone-ground mustard are options, too.

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You need a base for all those spreads and that comes in the form of carbs. Select a couple of cracker types with varying textures, then add some mini toasts and maybe even sliced baguette. Breadsticks, pretzel chips and pita, too, are perfect on a charcuterie platter.

Nibblers will appreciate a bit of veggie to balance the six crackers they just ate. Think baby carrots, sliced cucumbers, and snow peas. There are also raw asparagus spears, radishes and little bites of cauliflower.

Fruit is always welcome on a charcuterie board. Grapes, strawberries, kiwi, pears, raspberries—beautiful. Cherry tomatoes are a healthful touch. Don’t forget about dried options like apricots, which are especially flavorful.

Photography: Pinterest/Wine with Paige