Charcuterie Board For 2 Recipe

Slice bread and toast (optional)

Slice the baguette thinly (about 12 slices). Lightly brush one side with 1 tsp olive oil. Toast in a 180°C / 350°F oven for 6–8 minutes until just crisp and golden. Remove and cool on a rack.

Prep cheeses

Remove the soft cheese from the refrigerator 20–30 minutes before serving to come to room temperature. Cut the semi-hard cheese into 8–10 thin wedges or slices. Break the firm cheese into bite-sized chunks or shards. Place each cheese on a small plate or board section for assembly.

Arrange cured meats

If meats are in larger slices, fold or roll prosciutto into loose rosettes (4–6 slices), stack and slightly overlap salami slices and fan a second variety (soppressata) in a small pile. Keep portions separated so guests can choose varieties easily.

Prepare small condiments

Place 2 tbs mustard in a small bowl, 1 tbs honey or a small piece of honeycomb on another dish. Put the olives and cornichons into separate small bowls. Arrange the dried fruits and nuts in small piles.

Prepare fresh fruit and garnish

Rinse grapes or slice apple/pear and pat dry. If using apple/pear, toss sliced pieces lightly in lemon juice (optional) to prevent browning. Keep herbs for final garnish.

Select a wooden board or large platter sized for two. Start by placing cheeses spaced across the board to act as anchors: soft cheese in one area, semi-hard in another, firm cheese elsewhere.

Position small bowls containing mustard, honey, olives, and cornichons near the cheeses they pair well with so guests can access condiments easily.

Arrange the cured meats next to cheeses: place prosciutto rosettes beside the soft cheese, fan or fold salami near the semi-hard cheese, and position the additional sausage slices near the firm cheese. Leave small gaps for crackers and bread.

Fill in open spaces with clusters of fresh fruit and dried fruit. Scatter toasted nuts in small piles around the board for texture.

Add crackers and toasted bread slices in small stacks or leaning against cheeses. Keep some crackers near the honey and mustard so guests can pair easily.

Garnish with two sprigs of fresh herbs and finish with a light crack of black pepper over the soft cheese if desired.

Provide small cheese knives: one for soft cheese, one for semi-hard, and a small spreader for firm cheese chunks. Offer napkins and plates for two. Serve at room temperature with a dry white wine, rosé, or light red.

Replenish components as you eat: keep extra bread and crackers nearby and top up small bowls (olives, mustard) as needed.