Caffé Charcuterie Platter Recipe

Select and prepare cheeses

Choose three types of cheese: one soft (e.g., brie or chèvre), one semi‑soft (e.g., manchego or gouda), and one firm (e.g., aged cheddar). Remove cheeses from refrigerator 30–45 minutes before serving so they come to room temperature and develop flavor.

Slice and arrange meats

Fold or roll the sliced salami, capicola and prosciutto into loose rosettes or simple folds. Arrange them in separate clusters on the platter near the cheeses, leaving space between items for crackers/crostinis and condiments.

Prepare candied walnuts (if making from scratch)

If making candied walnuts: heat 2 tbs granulated sugar and 1 tbs water in a small skillet over medium heat until sugar dissolves and begins to caramelize (2–3 minutes). Add 3 tbs walnuts and stir to coat, remove to parchment paper to cool. Alternatively use store‑bought candied walnuts.

Prepare spicy honey

If making chili‑infused honey: gently warm 4 tbs honey with 1/4 tsp chile flakes or 1/2 tsp finely chopped fresh chile in a small saucepan for 1–2 minutes, then cool. For milder heat, steep flakes in honey at room temperature for several hours or overnight in a sealed jar.

Arrange grapes and olives

Trim grapes into small clusters or scatter single grapes near cheeses for easy picking. Drain olives if in brine and transfer to a small bowl or scatter a neat pile on the platter next to meats.

Make crostinis

Preheat oven to 375°F (190°C). Slice baguette 1/4 inch thick and place slices on a baking sheet. Brush both sides lightly with 2 tbs olive oil. Bake 8–10 minutes, flipping once halfway, until edges are golden and crisp. Let cool slightly.

Optionally rub warm crostini with a halved garlic clove for extra aroma before serving.

Arrange platter

Select a large wooden board or platter. Place cheeses spaced apart. Position folded cured meats nearby. Add a small bowl for olives and another for spicy honey (or spoon honey onto a cheese if desired). Scatter candied walnuts and grapes in small clusters around cheeses and meats. Fan crostinis along one side.

Garnish and season

Tuck rosemary or thyme sprigs between items for aroma and presentation. Lightly grind black pepper over the semi‑soft or soft cheese if desired.

Serving notes

Provide small cheese knives for each cheese, toothpicks or small forks for olives and walnuts, and small spoons for honey. Encourage guests to pair spicy honey with salty prosciutto or a bite of firm cheese and crostini.