Cheese & Charcuterie Plate Recipe

Bring cheeses to room temperature

Remove all cheeses from the refrigerator 30–45 minutes before serving (60 minutes for large wheels). This improves texture and flavor.

Slice and arrange firm cheeses

Cut the aged cheddar into 1/4-inch slices or 1/2-inch cubes and fan them on the platter for easy picking.

Prepare soft cheeses

Keep the goat cheese log whole or cut into 6 medallions. Score the brie gently and place the whole wheel on the board; if desired, trim a small wedge to reveal the interior for visual appeal.

Arrange charcuterie

Fold prosciutto into loose ribbons, stack and slightly overlap slices of soppressata/salami, and fan the chorizo slices. Place meats near cheeses to create complementary pairings but avoid direct overlap that could mash soft cheese.

Prepare bread

If using a fresh baguette, slice on a bias into 1/3-inch to 1/2-inch slices. Optionally brush each slice lightly with 1 tsp olive oil and toast under a broiler for 2–3 minutes until golden (watch closely) for added crunch. Let cool slightly.

Arrange crackers and bread

Place crackers in small stacks or fanned clusters around the cheeses so guests can reach both without crowding one side of the board.

Place fruit and dried fruit

Tuck grape clusters between cheese wedges and charcuterie stacks. Scatter dried figs or apricots in small piles to add chewiness and sweetness.

Add spreads and condiments

Spoon honey into a small bowl or ramekin and place near soft cheeses. Spoon whole-grain mustard into a small dish as well. These should be reachable but not spill onto crackers directly.

Add pickles, olives and nuts

Fill small bowls with olives and cornichons and place them on the board. Scatter mixed nuts (and optional walnut halves) in open areas to fill gaps and add texture.

Garnish

Tuck rosemary or thyme sprigs around the board for aroma and visual height.

Season and optional extras

If using olive oil and flaky salt, drizzle 1 tsp olive oil over the brie or a small pile of walnut halves and sprinkle with a pinch (about 1/4 to 1/2 tsp) flaky sea salt and the optional 1/4 tsp red pepper flakes for a bit of heat. This step is optional but elevates presentation and flavor.

Arrange utensils

Provide a small cheese knife for each cheese (spreader for goat cheese, soft knife for brie, fork or tongs for meats), small spoons for honey and mustard, and napkins. Ensure items are placed so guests can serve themselves without crossing over foods.

Serve

Serve immediately once cheeses are at room temperature. Replenish bread and crackers as needed. Leftover cheeses should be returned to refrigeration after 2 hours at room temperature.