Cheese & Salumi Plate Recipe

Prepare compote

Combine chopped dried figs or dates (1 cup), mixed berries (1 cup), orange juice (60 ml), honey (2 tbs), and red wine or port (2 tbs, optional) in a small saucepan. Add lemon zest (1 tsp) and ground cinnamon (1 tsp).

Bring to a gentle simmer over medium-low heat, stirring occasionally. Cook 8–12 minutes until fruit softens and liquid reduces to a thick, jam-like consistency. If too thick, add 1–2 tbs more orange juice. Remove from heat and let cool to room temperature; compote will thicken further as it cools.

Taste and adjust sweetness with a little extra honey if desired. Cool completely before plating; can be made up to 3 days ahead and refrigerated in an airtight container.

Preheat oven to 350°F (180°C). Arrange baguette slices on a baking sheet. Brush lightly with extra-virgin olive oil (about 2 tbs). Toast in the oven for 6–8 minutes until edges are golden and crisp. Let cool slightly.

Place mixed pitted olives (3 oz) in a small bowl. Drizzle with a little olive oil and, if desired, a pinch of lemon zest or crushed red pepper. Set aside at room temperature.

Remove cheeses from refrigerator 20–30 minutes before serving so they come to near room temperature — this brings out flavor and texture (important for Brie and blue cheese).

On a large wooden board or platter, arrange the four cheeses spaced around the board. For the Brie, leave whole or slice a wedge. For the Manchego and Cheddar, cut into a mix of thin slices and small wedges. Crumble or break the blue cheese into bite-sized pieces.

Fold or loosely roll the salumi slices for an attractive presentation: make small rosettes with capicola and soppressata, and fan or loosely roll bresaola. Group the meats near complementary cheeses (for example, bresaola near blue cheese, capicola near Manchego) but leave space to easily pick items.

Spoon the fruit compote (3 oz) into a small bowl or ramekin and place it on the board near the cheeses. If using store-bought compote, transfer to a serving dish. Place the olives bowl near the compote.

Arrange toasted baguette slices around the board. Provide a small spreader knife for each soft cheese and the compote. Place a small dish of whole-grain mustard and a honey drizzle spoon nearby if using.

Garnish the board with fresh herb sprigs (rosemary or thyme). For visual balance, vary heights by tucking slices under cheeses or draping meats over small bowls.

Serve immediately. Recommend 4–6 small servings as an hors d'oeuvres plate (see servings).