(house Board) Recipe

Arrange meats

Unpack the beef salami and prosciutto. Fan or fold the slices: lay salami slices overlapped in a semi-circle and fold prosciutto into loose rosettes or pleats. Place them on different zones of the board so guests can see both and access them easily.

Place smoked salmon spread

Spoon the smoked salmon spread into a small bowl or ramekin (about 3/4–1 cup capacity). Smooth the top with the back of a spoon and place it on the board near crostini so guests can easily scoop it.

Add pear butter

Spoon the pear butter into a small bowl or jar and place it on the board near the cheeses. Provide a small spreader or butter knife next to it.

Prepare Manchego

Trim the Manchego wedge into manageable pieces if needed. Cut one corner into 1/4–1/2-inch thick slices or small triangles for easy picking. Arrange the sliced pieces near the pear butter so guests can pair slices with the fruit spread.

Prepare Cheddar

Place the block of sharp cheddar on the board and cut into 1/3-inch slices or small cubes. Leave one or two whole slices intact to provide visual height. Arrange cheddar on the opposite side of the Manchego to create balance.

Drain the pickled gherkins and place them in a small pile or line near the meats. Place the roasted almonds in a small bowl or scatter a portion on the board and reserve some in the bowl so crunchy and loose options are available.

Prepare crostini

If crostini are not pre-toasted, preheat oven to 375°F (190°C). Brush both sides of baguette slices lightly with olive oil. Toast on a baking sheet for 6–8 minutes until golden and crisp, flipping once. Let cool and transfer to the board near the smoked salmon spread.

Add sesame crackers

Arrange sesame crackers in small stacks or fan shapes on the board near the cheddar so guests can pair cheese and crackers.

Assemble the board with balance and accessibility in mind: place bowls (smoked salmon spread, pear butter, almonds if used in bowl) first, then position larger items (cheese wedges, meat piles) around them. Fill gaps with crostini, crackers, and pickled gherkins. Scatter a few loose almonds and tuck parsley sprigs for color. Finish with a light crack of black pepper over the smoked salmon spread if desired.

Provide serving tools: cheese knives for Manchego and cheddar, small spoons or spreaders for pear butter and smoked salmon spread, and small tongs or forks for pickles.

Final check: ensure everything is reachable from multiple sides of the board and that contrasting flavors are placed near each other (e.g., pear butter beside Manchego, smoked salmon spread near crostini, salty prosciutto near sweet pear butter if desired).