Charcuterie Board Recipe

Prepare board

Select a large wooden board or platter and position it on a flat surface with space around for guests to reach. Place 3 small bowls spaced across the board for olives, nuts, and jam/honey to keep small items contained.

Arrange cheeses

Remove cheeses from refrigeration 20–30 minutes before serving to bring them to near room temperature. Place the largest cheese (cheddar) first on one side of the board, brie on another side, goat cheese log in a bowl or small plate (or slice into rounds) and blue cheese near the center. Keep knives or spreaders near each cheese type to prevent cross-flavoring.

Prepare meats

Fold prosciutto slices into loose ribbons or gently roll them and lay them in a small fan next to a cheese. Arrange soppressata or salami in overlapping half-moons or roll into cylinders for height. Scatter chorizo slices or stack them in a compact pile. Distribute meats around the cheeses to create visual balance and make it easy to pick combinations.

Slice and position

Thinly slice the baguette on the bias (about 1/4" thick). If toasting, brush lightly with olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until golden, cooling slightly before placing. Fan the baguette slices in two small stacks and tuck glutenous crackers in remaining gaps to create texture contrast.

Prepare fruits

Wash grapes and leave on small stems for ease of picking; tuck small bunches near cheeses. Halve fresh figs or quarter dried figs and set them by the brie and goat cheese where their sweetness complements creamy textures. Thinly slice apple or pear and arrange in a slight overlap; if desired, brush with a little lemon juice to slow browning. Add sprigs of rosemary or thyme for aroma and visual interest.

Fill bowls and place accoutrements

Fill one small bowl with marinated olives, another with cornichons, and the third with jam or chutney. Sprinkle nuts in small clusters around the board in a few locations rather than one pile so they’re easy to reach. Place a small spoon in the jam bowl and a honey dipper or spoon next to the jar of honey for drizzling. Put mustard in a tiny ramekin if using.

Start assembling by placing cheeses first (as above), then tuck meats and crackers/bread next to cheeses to encourage pairing. Fill gaps with fruit clusters, fig pieces, and nuts. Balance colors and textures—darker items (olives, chorizo) on one side and lighter items (crackers, brie) on the other. Drizzle honey over the brie if desired and place dark chocolate pieces near the blue cheese or jam for a sweet finish. Garnish with fresh herb sprigs.

Label cheeses if serving to guests (small paper tags or slate labels). Replenish items as they are eaten and keep soft cheeses refrigerated until 15–30 minutes before serving if the board will sit out for more than 1 hour.