The Pairing Table Recipe

Prepare cheeses

Remove cheeses from refrigerator 30–45 minutes before serving to come to room temperature. For the cheddar and manchego, cut into 1/4-inch (6 mm) slices or 1-inch (2.5 cm) cubes. For the brie, score the rind in a shallow crosshatch and leave the wheel whole or cut into wedges so guests can spread or slice.

Arrange meats

Fanfold thin prosciutto slices into loose ribbons. Slice salami and soppressata into 1/16–1/8-inch (1.5–3 mm) rounds. On the board, create small piles of each cured meat, alternating textures and colors so guests can easily make combinations.

Place whole grain mustard in a small bowl near the meats. Spoon fruit preserves into a separate small dish. Drizzle honey into a shallow ramekin or leave in a small bowl with a honey dipper. Arrange marinated olives and cornichons in their own bowls to prevent brine from spreading onto cheeses and crackers. Scatter toasted nuts in a small pile or bowl. If using the warm goat cheese, prepare according to the optional step below.

Slice the baguette on the diagonal into 1/4-inch (6 mm) slices. Lightly toast slices on a sheet pan at 180°C (350°F) for 6–8 minutes until just crisp at the edges, or serve untoasted if you prefer a softer bite. Arrange a variety of crackers in small stacks or fan shapes on the board, leaving space between crackers and moist ingredients to avoid sogginess.

Rinse grapes and figs/pears; dry thoroughly. If using grapes, leave on small stems for easier picking. Quarter figs if large. Halve cherry tomatoes and arrange near the cheeses that pair well with acidity (cheddar and manchego). Place fruit groups around the board to add color and freshness. Garnish with microgreens or herbs for visual appeal.

Warm honey-rosemary goat cheese

Preheat oven to 180°C (350°F). Place the goat cheese log on a small ovenproof dish, drizzle 1 tbs honey over it and sprinkle with a scant 1/2 tbs chopped fresh rosemary (if available). Bake 8–10 minutes until soft but not runny. Transfer to the board and provide slices of toasted baguette for spreading.

For marinated artichokes, drain well and place in a small bowl. These can be left at room temperature and positioned near crackers or bread to encourage mixing with cheeses and meats.

Select a large wooden board or platter. Start by placing cheeses spaced apart to anchor the layout. Add bowls of mustard, preserves, olives, cornichons, and warm goat cheese in the gaps. Fan meats around one cheese and fold other meats into rosettes near crackers. Fill remaining spaces with groups of grapes, figs/pears, cherry tomatoes, and nuts. Place toasted baguette slices and crackers on opposite sides so guests can approach from multiple angles. Garnish with microgreens or herbs and offer small tongs, cheese knives, and toothpicks for serving.

Label cheeses and significant allergens (nuts, pork, dairy) if serving to a group. Keep any perishable items refrigerated and only leave on the table for up to 2 hours; bring out additional items in batches if serving longer.