Chefs Board Recipe

Portion cheeses

Remove cheeses from refrigerator 30 minutes before serving to come to room temperature. Slice the aged cheddar and manchego into 1/4-inch thick slices or wedges. Leave the brie whole and score the top in a crisscross pattern for easier spreading.

Arrange meats

Fold or loosely roll the prosciutto, soppressata, and salami to create volume. Make small stacks or rosettes so guests can easily pick pieces. Aim for even distribution across the board so flavors are balanced.

Prepare house pickles (if not pre-made)

For quick pickles: thinly slice 1 large cucumber and 1/2 red onion. In a saucepan bring 1/2 cup white vinegar, 1/2 cup water, 2 tbs sugar, 1 tbs kosher salt, and 1 tsp mustard seeds to a simmer until sugar dissolves. Pour over vegetables in a jar and cool to room temperature, then refrigerate at least 30 minutes. Yield ~2 cups.

Toast crostini

Preheat oven to 375°F (190°C). Slice a baguette into 1/4-inch slices and brush each side lightly with olive oil. Place on a baking sheet and bake 8–10 minutes, flipping once, until crisp and golden. Let cool to room temperature.

Prepare pecans & olives

If pecans are not salted, toss 3 oz pecans with 1/2 tsp sea salt and 1 tsp olive oil; toast in a dry skillet over medium heat 3–4 minutes until fragrant, stirring continuously. Drain and cool. Place mixed country olives into a small bowl; drizzle with 1 tsp olive oil and a pinch of flaky sea salt.

Set the mustard

Spoon 4 tablespoons of dijon mustard into a small serving bowl. Place a small spoon in the bowl for guests.

Choose a board

Select a wooden board or large platter (at least 12x16 inches) and wipe it clean and dry.

Layer base items

Place the cheese pieces spaced around the board first (cheddar slices, manchego wedges, brie whole). Position small bowls for olives and mustard near the center or edges where easy to reach.

Add meats and crostini

Tuck folded/rolled meats in clusters between cheeses and bowls. Fan crostini along one side or in a small pile so guests can take slices without disturbing other items.

Add pickles and nuts

Spoon house pickles into a small bowl or pile them next to cheeses. Scatter the salted pecans in a small cluster or bowl so they stay crisp.

Garnish and final touches

Drizzle 1 tablespoon extra virgin olive oil lightly over any exposed cheese surfaces (optional) and, if using, a 1 teaspoon drizzle of honey over a portion of brie for contrast. Tuck fresh herb sprigs around the board for aroma and visual appeal. Finish with a light sprinkle of flaky sea salt over the pecans and cheeses as desired.

Serve

Provide small cheese knives and spreaders, cocktail picks, and napkins. Present the board at room temperature and replenish crostini, pickles, and nuts as needed.