Planning a charcuterie platter depends on a variety of factors. If you are serving a meal afterward and using the platter as an appetizer, obviously you can serve a smaller amount. If the plate is for an afternoon brunch or luncheon and is being used as the star dish, offer a larger quantity and variety. Other factors include how many guests you are expecting and if you are offering any other appetizers.
In general, a charcuterie platter consists of a variety of cooked and cured meats, a complementary artisan cheese, a sliced bread, something with acidity to cut through the fatty meats (such as pickles, cornichons and olives) and nuts (optional). The platter itself is usually a piece of wood or slate (a chopping board would work nicely), and it is often served with a paired wine.
Remember that these items are rich in flavor. The meat is fatty, the cheese and nuts are salty and the bread is a filling carbohydrate, so your guests will not be included to overindulge.
Typically the larger the selection of meats, the more people will eat because they will want to sample each type (as well as go back for more of their favorite!). If you are trying to minimize consumption, limit your selection to one or two different meats and count on one ounce per person. Meat and cheese will also be the most popular items on the platter, so make sure to provide more of those than the other foods.