Charcuterie Board Recipe

Prepare and arrange cured meats

If slices are large, fold prosciutto into loose rosettes or drape over the board. Fold salami and coppa into half-moons or use small stacks. Arrange meats in separate clusters across the board to create visual balance and make them easy to pick up.

Bring cheeses to temperature

Remove cheeses from the refrigerator 30–45 minutes before serving so they come to room temperature—this enhances flavor and texture. Place the wedge or wheel of Brie whole, cut a few sample slices from cheddar and manchego, and provide a small knife for the blue cheese.

Slice and position

Pre-slice a few pieces of the cheddar and manchego (about 5–8mm thick). Leave a wedge of brie intact and pre-cut a small wedge to show interior. Place cheeses spaced across the board, alternating textures (soft, firm, blue) to encourage variety with each bite.

Slice the baguette on the diagonal into 1/2-inch thick slices and lightly toast if desired. Fan a small stack of slices or lean them up against a cheese wedge. Arrange assorted crackers in small stacks or overlapping rows near complementary cheeses (crunchy crackers near creamy cheeses, sturdier crisps near firm cheeses).

Prepare small bowls and portions

Place mixed olives and cornichons in small bowls to contain brine. Put the fig jam in a small ramekin and the honey in another vessel or a honey dipper if you have one.

Scatter dried fruit and fresh grapes in small clusters around the cheeses. Place Marcona almonds in a small pile; if desired, toss almonds with the teaspoon of olive oil and a pinch of cracked black pepper before adding them to the board.

Position bowls of olives and pickles near meats and salty cheeses so guests can combine flavors easily. Place the jam and honey near the soft cheeses (brie and blue) to suggest pairings.

Start with the largest items (cheese wedges and bowls). Fill in with meats next, then breads and crackers. Add nuts, fruit, and dried fruit to fill gaps. Use fresh herb sprigs to add color and height, tucking them between items.

Sprinkle a small pinch of cracked black pepper over the blue cheese or a corner of the brie if desired. Place small serving knives near each cheese and small spoons with jams/honey. Make sure each item is reachable from several sides of the board.

Serve immediately once assembled. Keep extra bread and crackers covered and refrigerated until ready to use. If holding longer than 1 hour at room temperature in a warm environment, refrigerate cheeses and bring out in batches to maintain texture and safety.