Cheese & Charcuterie Recipe

Roast spiced nuts

Preheat the oven to 175°C (350°F). In a bowl, toss 200 g mixed nuts with 1 tbs olive oil, 2 tbs brown sugar, 1 tsp smoked paprika, 1 tsp ground cumin and 1 tsp sea salt until evenly coated. Spread nuts in a single layer on a rimmed baking sheet. Roast for 10–12 minutes, stirring once at the 6-minute mark, until nuts are fragrant and golden. Remove from oven and cool on the sheet (they crisp as they cool). Transfer to a small serving bowl.

Prepare cheeses

Bring cheeses to room temperature for 20–30 minutes before serving (this enhances flavor). On a large board, place 200 g aged cheddar, 150 g triple-cream brie and 150 g manchego spaced apart. Score the brie rind and optionally provide a small knife for soft cheese. Pre-slice about one-third of the cheddar and manchego into 3–4 mm slices or wedges so guests can easily take pieces; leave the rest whole for presentation.

Arrange meats

Fold the 100 g prosciutto slices into loose ribbons and stagger them on the board. Fan or overlap 100 g soppressata/salami slices in a semicircle. Stack or roll 75 g coppa for visual height. Place meats near cheeses that pair well (e.g., prosciutto by brie).

Prepare pickles, olives and condiments

Drain 75 g cornichons and 150 g mixed olives; place each in small bowls or ramekins. Spoon 120 g cranberry jam into a small dish and place near the cheeses. Put 30 g honey in a tiny bowl and 30 g Dijon mustard in another. Arrange these on the board so they are easy to reach and pair with cheeses and meats.

Prepare rosemary bread

Slice the 2 rosemary baguettes into 1–1.5 cm thick slices. If desired, lightly toast slices in a 180°C (350°F) oven for 5–7 minutes until just crisp. Place softened 50 g unsalted butter in a small dish. Arrange bread slices at one edge of the board and tuck fresh rosemary sprigs among the components for aroma and garnish.

On a large wooden board or platter, arrange components with visual variety: place cheeses first (with knives), then meats around them, then bowls of spiced nuts, olives, cornichons, cranberry jam, honey and mustard. Add bread on the side. Leave spaces for guests to serve themselves and garnish with rosemary sprigs. Serve with small cheese knives, toothpicks and napkins. Best enjoyed immediately; total prep time (including nuts cooling) ~35 minutes.