Charcuterie Board Gfm Recipe

Prepare and arrange cured meats

Remove meats from packaging and let sit at room temperature for 15–20 minutes to enhance flavor. Fan out prosciutto slices in loose folds. Fold each slice of soppressata and coppa into quarters or roll into cylinders. Arrange chorizo slices in a small stack or overlapping fan on the board.

Prep cheeses

Take cheeses out of refrigeration 30–40 minutes before serving so they come to room temperature. Cut cheddar and manchego into small wedges and cubed blocks for easy picking. Leave brie whole and, if desired, make two shallow cuts in the rind to allow guests to spoon out the center. Place the goat cheese log intact and provide a small spreader.

Slice the baguette on a slight diagonal into 1/4- to 1/2-inch slices. If you like, lightly toast slices in a 375°F (190°C) oven for 5–7 minutes until just crisp. Fan crackers and stack some in small piles around the board for variety.

Drain any excess liquid from cornichons, olives, and artichokes. Place each in small bowls or ramekins. Spoon mustard and fig jam into separate small dishes. Position these near cheeses that pair well (fig jam next to brie and goat cheese; mustard near cheddar and meats). Drizzle honey over the top of the brie or serve in a small bowl.

Rinse grapes and pat dry; leave on small stems where possible for easy picking. Core and thinly slice the apple or pear and toss lightly with a squeeze of lemon if not serving immediately to prevent browning. Scatter dried apricots and Marcona almonds in small clusters on the board.

Arrange the board

Start by placing the bowls with cornichons, olives, artichokes, mustard, fig jam, and honey on the board as anchors. Position the cheeses next to appropriate condiments, leaving space for knives and spreaders. Tuck folded and rolled meats between and around the cheeses and bowls to create visual variety. Add bread slices and crackers in remaining gaps.

Fill remaining gaps with fruit clusters, nuts, and small piles of dried apricots. Garnish with rosemary sprigs and sprinkle thyme or microgreens over the board. Finish with a light crack of fresh black pepper over the brie and goat cheese if desired.

Provide cheese knives and small spreaders, small forks or toothpicks for olives and cornichons, and small plates for guests. Keep the board at room temperature and replenish as needed.