Meat My Cheese Board Recipe

Prepare House Sausage

If raw, sear house sausage slices in a skillet over medium heat with 1 tsp oil for 2–3 minutes per side until browned and cooked through. If pre-cooked, warm gently in a pan for 1–2 minutes. Cool slightly before plating.

Prepare Pork Belly

If not prepped: braise pork belly (about 1–1.5 hours in a low oven at 300°F / 150°C with aromatics) until tender, then chill and slice. Crisp slices in a hot skillet for 1–2 minutes per side to render fat and create a caramelized edge. Drain on paper towel. If you have pre-braised pork belly, reheat briefly and crisp as above. Let rest to room temperature before arranging.

Prepare Smoked Salmon

Keep smoked salmon chilled until assembly. Gently fan or fold slices into small rosettes for visual appeal. If desired, cut into bite-size pieces for easy picking.

Remove cheeses from refrigeration 30–45 minutes before plating to reach room temperature (this enhances flavor). Slice the cheddar and manchego into thin wedges; cut brie into a wedge, leaving rind intact; crumble blue cheese into small clusters. Arrange cheeses spaced apart on the board to allow guests to move between flavors.

Toast crostini: slice a baguette into 12 slices, brush lightly with olive oil, and toast on a baking sheet at 400°F (200°C) for 6–8 minutes until golden. Keep pita wedges warm or quickly toast for 2–3 minutes. Place crostini and pita in separate areas of the board so they don’t get soggy near moist items.

Drain any pickles and pat dry. Scatter assorted pickles into a small bowl or pile them between cheeses and meats. Place house nuts and marcona almonds in small bowls or piles to provide textural contrast. Warm nuts slightly (2–3 minutes at 300°F/150°C) if you prefer them fragrant.

Spoon grainy mustard and fig jam into small ramekins or shallow wells on the board. Place honey in a small bowl or drizzle lightly over a portion of the brie and near the honeycomb. Label or position sauces near complementary items: mustard near sausage and pork belly, fig jam near cheddar and manchego, honey near brie and blue.

Place the Honeyton Farm honeycomb chunk prominently on the board; allow guests to break off pieces with a small knife. Tuck fresh herbs and a handful of microgreens or arugula into open spaces for color and aroma. Arrange components with variety in height and texture: fold salmon into rosettes, stack some crostini, and pile nuts for visual interest.

Final check: provide small cheese knives and spreaders, toothpicks or cocktail forks for the pickles and meats, and small spoons for jams and honey. Serve at room temperature. Estimated board serves 3–4 people.