Charcuterie Recipe

Prepare and plate meats

Arrange the mortadella, chorizo, artisan ham, salami, and prosciutto on a large wooden board or platter. Fan thin slices slightly and create small folds or rosettes for prosciutto and salami to add height and visual interest. Leave space on the board for other components.

Drain and dress roasted peppers & artichokes

If using jarred roasted peppers, drain and slice into even strips. Quarter the citrus-marinated artichoke hearts if whole. Toss roasted red pepper strips and artichoke quarters with 1 teaspoon olive oil and a pinch of flaky sea salt to bring flavors forward.

Prepare pickled eggplant & spiced olives

Drain pickled eggplant strips and place them in a small bowl. Put spiced olives in a separate small bowl; drizzle 1/2 teaspoon olive oil over the olives and sprinkle a little cracked black pepper.

Warm grilled vegetables (optional)

If grilling vegetables yourself: brush zucchini, eggplant, and bell pepper slices with 1/2 tablespoon olive oil, season lightly with salt, and grill over medium-high heat for 2–3 minutes per side until tender with char marks. Cool slightly and slice into serving pieces.

Prepare melon by cutting into slices or using a melon baller. Arrange melon in small clusters around the board, pairing near prosciutto or mortadella for classic sweet-salty bites.

Toast crostini and baguette

Preheat oven to 375°F (190°C). Lightly brush baguette slices and crostini with remaining olive oil. Place on a baking sheet and toast 6–8 minutes until crisp and golden, flipping once halfway through. Let cool slightly before serving.

Place condiments

Spoon the seasonal chutney into a small bowl and place on the board. Add the small bowls of spiced olives and pickled eggplant, and a bowl for roasted peppers/artichokes if desired.

Arrange and finish board

Fill remaining spaces on the board with grilled vegetables, roasted red pepper strips, artichoke quarters, melon clusters, and toasted crostini. Tuck bread slices at the edge of the board or in a separate basket. Scatter fresh herbs over vegetables and chutney and lightly sprinkle flaky sea salt and cracked black pepper across exposed items to taste. Drizzle any remaining olive oil sparingly over grilled vegetables or crostini if desired.

Final checks: ensure there is a balance of textures (crispy crostini, soft mortadella, firm olives), a mix of sweet and savory pairings (melon with prosciutto, chutney with salami), and accessible serving utensils (small spoons for chutney and olives, toothpicks or small tongs). Serve immediately.