Charcuterie Board Recipe

Slice and toast baguette

Preheat oven to 200°C (400°F). Slice the baguette on a diagonal into 1/2 cm (1/4 inch) slices. Arrange slices in a single layer on a baking sheet.

Brush each slice lightly with extra-virgin olive oil (about 3 tbs total across slices). Toast in the oven 6–8 minutes, flipping halfway, until golden and crisp at edges. Remove and cool on a rack.

Place assorted crackers in a bowl or small stack on the board for variety.

Remove cheeses from the refrigerator 20–30 minutes before serving to come to near-room temperature — this improves flavor and texture.

On a clean cutting board, cut cheeses into serving-friendly shapes: wedge the brie wheel in half or into 6–8 wedges; slice cheddar into thin squares or triangles; cut manchego into 3–4 mm slices. Place blue cheese in a small bowl or leave as a small wedge with a cheese knife nearby.

Arrange cured meats attractively: fold prosciutto slices into loose ribbons or rosettes, stack and slightly fan salami/soppressata slices, and lay capicola in small folds. Aim for several small piles across the board to encourage grazing.

Place small bowls or ramekins on the board for fig jam, honey, and whole-grain mustard. Spoon fig jam into one bowl, honey into another, and mustard into a third. Position them to create balance across the board.

Fill gaps with cornichons, mixed olives, marinated artichoke hearts, and grape or cherry tomatoes. Group like items together for visual appeal and easy access.

Scatter grapes and toasted nuts in small clusters around the board. Tuck a few fresh rosemary sprigs among cheeses or meats for aroma and color.

If using lemon, cut into thin wedges and place near seafood or stronger cheeses (optional).

Select a large wooden board or slate. Begin by placing the cheeses first, spaced apart. Add bowls of preserves and condiments next to cheeses that pair well (fig jam with brie, mustard with cheddar, honey with blue cheese).

Add cured meats around the cheeses and condiments, fanning or folding as described. Fill remaining spaces with crostini, crackers, pickles, olives, nuts and fruit, varying shapes and colors for contrast.

Provide separate cheese knives and small spoons for preserves. Label cheeses if desired. Serve immediately, with an estimated 8–10 servings depending on appetite.

Quantities are suggested for a 8–10 person appetizer. Adjust proportions for more guests or to emphasize meats vs cheeses. Swap in specialty items from The Italian Centre (e.g., imported salumi, aged pecorino) as desired.

Leftover bread can be stored in an airtight container for up to 2 days; cheeses should be wrapped and refrigerated.