Charcuterie Recipe

Rest and slice cheeses

Remove cheeses from refrigeration 20–30 minutes before serving so they come to room temperature and develop flavor. Cut the aged cheddar and semi-soft cheese into 1/4–1/2-inch slices or 1-inch cubes. For the soft cheese, leave whole or cut into wedges for easy spreading.

Arrange meats

Fan or fold the prosciutto into loose ribbons and arrange in small piles. Fold salami and soppressata into quarters or rosettes and place separately so flavors remain distinct. Slice the chorizo thinly and lay in an overlapping line or small stack.

Prepare pickles and olives

Drain olives and place in a small bowl or ramekin. Arrange cornichons or pickles near the meats. If olives are plain, toss with 1/2 tsp olive oil, a pinch of chili flakes and a sprig of thyme if desired.

Prepare spreads and nuts

Spoon whole-grain mustard into a small bowl. Set the local jam in a separate ramekin and drizzle honey into a small dish. Toast nuts lightly in a dry skillet over medium heat for 3–4 minutes until fragrant, stirring constantly, then cool and transfer to the board.

Prepare fruit

Wash grapes and, if using apples or pears, slice crosswise into thin wedges and toss immediately with a squeeze of lemon if desired to prevent browning. Arrange fruit near cheeses for pairing suggestions.

Make toast points

Preheat oven to 400°F (200°C). Brush both sides of baguette or sourdough slices with olive oil (or lightly butter). Arrange on a baking sheet in a single layer and toast 6–8 minutes, flipping once, until golden and crisp at the edges. Cool slightly. For variety, reserve a few slices untoasted for soft-cheese spreading.

Select board or platter

Choose a wooden board or large platter large enough to separate components. Start by placing cheeses spaced apart to create visual anchors.

Build the board

Around each cheese, place complementary meats, leaving negative space for small bowls of olives, mustard, jam and honey. Tuck toast points and bread slices in stacks or fans. Scatter toasted nuts and fruit clusters to fill spaces and add height. Place cornichons near stronger-flavored meats and mustard; put jam and honey near soft and aged cheeses respectively.

Garnish and season

Finish with a light sprinkle of flaky sea salt and freshly cracked black pepper over the cheeses and a few herb sprigs for color. Provide small cheese knives, spoons for jams and mustard, and separate tongs or toothpicks for olives and pickles.

Serve

Serve immediately so toasted bread remains crisp and cheeses are at room temperature. Offer guidance to guests on pairings: prosciutto with soft cheese and honey, salami with mustard and cheddar, jam with semi-soft cheese, olives and pickles as palate cleansers.