Cheese & Charcuterie Recipe
marinated olives, honeycomb. Gluten Free Option Available.
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Ingredients
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Charcuterie Board
Accompaniments (Gluten-Free Option)
Marinated Olives (if making in-house)
Method
Charcuterie Board
Prepare cheeses
Remove cheeses from refrigeration 20-30 minutes before serving so flavors and textures open. Place each cheese on the board with space around it. For the triple cream brie, place whole and provide a small cheese knife. Pre-slice a few pieces of aged cheddar and Manchego into thin wedges for easy picking.
Arrange cured meats
Fan or fold prosciutto slices into loose rosettes and place in one area. Arrange salami and soppressata in overlapping rows or rolled slices around the cheeses to create visual variety and easy access.
Add condiments and small bites
Place marinated olives in a small bowl and set on the board. Add honeycomb pieces on a small dish or directly on the board near the brie so guests can pair sticky honey with creamy cheese. Scatter cornichons, dried apricots, Marcona almonds and small grape clusters around the board to fill gaps and provide contrasting textures and colors.
Garnish and finish
Tuck rosemary sprigs between components for aroma and color. Position mustard and fig jam in small ramekins near cheeses that pair well with them. Place gluten-free crackers and optional baguette slices in piles or leaning against bowls. Ensure there are separate knives or spoons for each spread.
Accompaniments (Gluten-Free Option)
If offering gluten-free, make a clearly labeled stack of gluten-free crackers away from the baguette slices to avoid cross-contact. Spoon whole grain mustard and fig jam into small ramekins and set them next to cheeses that pair well (cheddar and Manchego with mustard; brie with fig jam and honeycomb).
Marinated Olives (if making in-house)
Combine and marinate
In a bowl, combine mixed olives, extra-virgin olive oil, smashed garlic, lemon zest, orange zest (if using), crushed red pepper, chopped thyme/rosemary and kosher salt. Toss to coat thoroughly.
Rest
Cover and let the olives marinate at room temperature for at least 30 minutes, or refrigerate up to 24 hours for deeper flavor. Bring to room temperature before serving.