Breadboard Recipe

Slice and toast bread

Slice the loaf into 12–16 thin slices (about 1/2-inch thick) and then lightly toast or grill them until golden and slightly crisp (3–5 minutes). Keep some slices untoasted for softer bites. Rub the untoasted or warm toasted slices with the garlic clove for subtle flavor.

Arrange the slices on one side of your breadboard or a large serving board, fanning them slightly so guests can easily grab pieces.

Place the butter in a small bowl, stir in sea salt and 1 tbs olive oil. Serve alongside the bread for spreading.

Spoon hummus into a small shallow bowl. Drizzle 1 tbs olive oil over the top and scatter a pinch of everything seasoning or flaky salt. Place bowl on the board.

Spoon whipped feta into another small bowl. Drizzle with 1 tsp honey and a few torn basil leaves for brightness. Add to the board.

Place pesto and smoked salmon spread/goat cheese in separate small ramekins. Garnish pesto with a few toasted walnut pieces; garnish smoked-salmon spread with a squeeze of lemon and cracked pepper.

Fold prosciutto slices into loose rosettes and arrange on the board in a cluster. Fan the soppressata/salami slices nearby so they are easy to grab.

Fill a small dish with marinated olives and another with cornichons; place them between the meats and cheeses for contrast.

Place the wheel of soft cheese whole or partially cut so guests can spread it. Surround it with wedges of cheddar/comté and slices of manchego/pecorino. Keep a small cheese knife with each cheese if possible.

If desired, briefly warm the soft cheese in a 350°F (175°C) oven for 6–8 minutes until soft (optional) and return to the board to serve warm.

Toss halved cherry tomatoes with a pinch of salt, 1 tbs olive oil and a squeeze of lemon. Pile them in a small bowl or scatter lightly around the board.

Scatter arugula or baby greens in small bunches around the board for color and to act as a palate cleanser. Tuck basil leaves near the cheeses and spreads.

Scatter toasted walnuts or almonds in a small pile on the board. Drizzle 1 tsp honey over the soft cheese or on the nuts for guests who want a touch of sweetness.

Finish the board by sprinkling everything bagel seasoning or flaky salt lightly over the bread slices and cheeses as desired. Place lemon quarters on the board for squeezing over fishy spreads or greens.

Make sure all small bowls have a spoon or spreader. Provide extra napkins and small plates. Serve immediately so toasted bread stays crisp; replace toasted slices as needed.