Cheese Board Recipe
Make Cheese Board Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheeses
Cured meats
Bread & crackers
Fresh fruit & produce
Pickles & spreads
Garnish & extras
Method
Cheeses
Temper and prepare cheeses
Remove all cheeses from refrigerator 30–60 minutes before serving so they come to room temperature for best flavor and texture. Place the Brie whole on the board with a small cheese knife; for aged cheddar and Manchego, cut one into 1/4-inch slices and leave part of the block intact for guests to slice. Crumble or place the blue cheese in a small cheese bowl or on a corner of the board with a small spreader.
Cured meats
Arrange prosciutto in loose folded ribbons or rosettes and fan out slices of soppressata/salami. Tuck some slices near cheeses to encourage pairing, leaving space around each cheese for spreads and knives.
Bread & crackers
Slice the baguette on a slight diagonal into 1/4-inch to 1/2-inch slices. If desired, toast slices lightly in a 375°F (190°C) oven for 5–7 minutes until golden. Arrange crackers in small stacks or fanned piles on the board, leaving room between different textures.
Fresh fruit & produce
Rinse grapes and pat dry. Remove stems from any grapes you prefer to serve loose. Quarter fresh figs or slice pears into thin wedges and fan them near the soft cheeses to pair with creamy textures.
Pickles & spreads
Place cornichons and olives into small bowls or scatter them in small piles. Spoon fig jam into a small ramekin and place near a soft cheese. Put Marcona almonds in a small bowl. Drizzle honey in a small pouring dish or directly over a wedge of blue cheese or brie just before serving.
Garnish & extras
Tuck rosemary or thyme sprigs around the board for aroma and color. Grind a little black pepper over slices of soft cheese if desired. Make sure to provide separate knives or spreaders for soft and hard cheeses to avoid cross-contamination of textures.
Assembly
Assemble the board
Start by placing the cheeses spaced across the board. Add bowls (for olives, jam, nuts) next, then arrange meats nearby. Fill in gaps with crackers and bread, then add fruit clusters and pickles. Finish with honey, fresh herbs, and any final seasonal accents. Ensure there are cheese knives, small spoons for jams/honey, and tongs or toothpicks for olives/pickles.