Cheese & Charcuterie Board Recipe
fennel finicchiona, smoked duck breast hot coppa, pave d'affinois double cream humbolt fog, manchego
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Ingredients
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Charcuterie
Cheeses
Accoutrements & Garnishes
Method
Charcuterie
Arrange meats
Remove fennel finocchiona, smoked duck breast, and hot coppa from refrigerator 15–20 minutes before serving to take the chill off. Fan or fold slices into small rosettes or loose piles and arrange them on one area of the board so guests can see and reach each variety.
If any slices are large, halve or quarter them to create bite-sized pieces and tuck some under or between other meats to create height and visual interest.
Cheeses
Prep cheeses
Remove Pavé d'Affinois, Humboldt Fog, and Manchego from refrigerator 30–45 minutes before serving to warm slightly for best flavor and texture.
Place Pavé d'Affinois whole on the board (it is a soft, double-cream cheese). Provide a small soft-cheese knife nearby for spreading.
Position Humboldt Fog with the ash line visible; if it is a log or small wheel, slice one or two 1/2-inch rounds and leave the remainder intact so guests can cut as they like.
Cut Manchego into a fan of 1/8–1/4-inch slices or into small wedges. Arrange slices or wedges near a hard-cheese knife.
Accoutrements & Garnishes
Prepare bread & crackers
Preheat oven to 375°F (190°C). Thinly slice the baguette on a bias. Brush each slice lightly with olive oil (about 1 tsp total across the slices) and place on a baking sheet. Toast for 6–8 minutes until just golden and crisp. Alternatively, arrange seeded crackers and crispbreads in groups on the board.
Arrange jars & condiments
Spoon fig jam or place quince paste in a small bowl, and set it on the board near the cheeses. Place honey in a small bowl or in a honey dipper jar for drizzling. Position cornichons in a small pile or dish next to the meats.
Add nuts, fruit & garnishes
Scatter Marcona almonds in a small pile or a ramekin. Tuck small clusters of grapes around cheeses and meats to add color and acidity. Add sprigs of rosemary or thyme as garnish and sprinkle freshly cracked black pepper over the Pavé d'Affinois for a finishing touch.
Place knives and spreaders: a soft cheese spreader for Pavé d'Affinois, a small knife for Humboldt Fog, and a hard-cheese knife for Manchego. Make sure utensils are accessible and distributed around the board.
Final check: create a balanced look by ensuring there are contrasting textures and flavors (creamy, crumbly, salty, sweet, crunchy). Fill any large empty spaces with extra crackers, grapes, or almonds.