Team Platter Recipe

Prepare cheeses

Remove brie from refrigerator 20–30 minutes before serving so it comes to room temperature. While resting, trim rind only if desired. Cut cheddar into 1/2-inch cubes and slice Manchego into thin wedges. Place each cheese on the platter in separate clusters to allow guests to see and access them.

Arrange cured meats

Fan or fold prosciutto slices into loose rosettes and place in one area of the board. Fold soppressata/salami into quarters or loose ribbons and cluster near the prosciutto. Roll or fold mortadella slices and tuck them next to the other meats to create height and variety.

Slice the baguette on the bias into 1/3-inch slices. If you prefer warm, brush slices lightly with olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until just golden. Alternatively, arrange crostini or crackers in small stacks around the board. Scatter toasted Marcona almonds in a small pile or bowl for easy grabbing.

Drain olives and cornichons from any brine and pat dry on paper towel. Place olives in a small dish or bowl on the platter to contain brine and avoid sogging the board. Arrange cornichons, grapes (leave on stems if possible), and halved cherry tomatoes in small clusters around the cheeses and meats to provide color and palate cleansers.

Trim baby carrots and slice cucumber and bell pepper into sticks. Arrange crudités in grouped piles for easy picking. Keep vegetables close to crackers or breads so guests can assemble bites.

Tuck small rosemary sprigs between meat and cheese clusters for aroma and visual appeal. Sprinkle a few sea salt flakes and a light dusting of freshly ground black pepper over the cheeses (especially soft and semi-firm cheeses). If using, place edible flowers sparingly for color. Make sure any garnishes are edible and declared to guests if necessary.