Charcuterie Board Recipe

Portion and arrange cheeses

Remove provolone, cheddar and swiss from refrigeration 15–30 minutes before serving so they come to room temperature. Slice each cheese into a combination of cubes and thin slices: about 2 oz portions per person. Fan or stack slices and place each cheese in separate areas of the board to create balance.

Prepare pepperoni

Layer pepperoni slices in a small fan or roll them into rosettes for visual interest. Place near the cheeses and allow some overlap so guests can easily pair meat with cheese.

Whipped honey-rosemary goat cheese (make ahead)

In a bowl, combine 8 oz softened goat cheese, 1 tbs honey, 1 tsp finely chopped fresh rosemary, pinch of salt and 1–2 tbs heavy cream. Whip with a fork or hand mixer until fluffy and spreadable. Transfer to a small serving bowl and smooth the top; garnish with a drizzle of honey and a small rosemary sprig. Chill until assembly.

Roasted red pepper & walnut muhammara (make ahead)

In a food processor, combine 1 cup roasted red peppers (drained), 1/3 cup toasted walnuts, 1 clove garlic, 1 tbs pomegranate molasses (or 1 tsp honey + 1 tsp lemon), 1 tbs olive oil, 1/2 tsp smoked paprika, and salt to taste. Pulse until a coarse, spreadable paste forms. Adjust oil or water to reach spreadable consistency. Transfer to a small bowl and set aside.

Olive tapenade (make ahead)

Roughly chop or pulse 1 cup mixed olives (pitted), 1 anchovy fillet (optional), 1 tsp capers, 1 clove garlic, zest and juice of 1/2 lemon, and 2 tbs olive oil until coarsely combined. Taste and season with black pepper. Place in a small bowl and drizzle a little extra olive oil on top.

Drain marinated olives and artichoke hearts well in a fine-mesh strainer. Pat lightly with paper towel to remove excess oil. If olives are large, halve or leave whole depending on preference. Place in separate small bowls for the board so flavors don’t run into other items.

House-made crackers: If making from scratch, bake crackers ahead and cool completely. Bring to room temperature before serving. For plating, stack or fan crackers in small piles around the board.

Baguette: Slice 1 baguette on the diagonal into 1/2" slices. Lightly toast in a 375°F (190°C) oven for 5–7 minutes until crisp at the edges but still tender inside. Cool slightly and arrange in a fanned pile near spreads.

Choose a large wooden board or slate. Start by placing the three small bowls with the housemade spreads spaced across the board. Add bowls for olives and artichoke hearts.

Place the cheeses next, leaving space between them so guests can access spreads and meats. Add the pepperoni near the cheeses.

Tuck crackers and baguette slices around the spreads and cheeses in small stacks. Fill gaps with grape clusters or fruit slices, toasted walnuts, and small sprigs of rosemary for color.

Finish with a light drizzle of honey over the goat cheese bowl and a few extra walnut pieces near the muhammara. Provide small knives or spreaders for each spread and a few cocktail picks for the olives and artichokes.