Farmers Board Recipe

Prepare cheeses

Remove cheeses from the refrigerator 30 minutes before serving to come to room temperature. Arrange aged cheddar slices, manchego, and the goat cheese log on a large wooden board with space between each variety.

Arrange meats

Fan the prosciutto slices into small rosettes and fold salami slices into loose cones or rolls. Place meats adjacent to cheeses so guests can combine them easily.

Wash and dry grapes, figs, basil, and tomatoes. Halve figs if fresh, slice the pear thinly and toss pear slices lightly with a few drops of lemon juice if desired to prevent browning.

Group grapes, fig halves, pear slices, cherry tomatoes, olives, and cornichons into small piles or bowls on the board to create visual contrast and to keep wet items from touching dry crackers.

Slice the baguette on the bias into 1/3-inch pieces. Brush lightly with olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until just golden. Alternatively, use pre-toasted slices or a toaster oven.

Arrange toasted baguette slices and assorted crackers in small stacks or fanned patterns around the board for easy access.

Spoon honey into a small ramekin and place near soft cheeses for drizzling. Put the jam and whole-grain mustard into separate small bowls or spoons so guests can spread them on bread or pair with cheeses.

If using, drizzle 1 tablespoon of extra virgin olive oil over the cherry tomatoes and sprinkle with a pinch of sea salt and black pepper; place balsamic glaze in a small dish for optional finishing.

Toast the walnuts or Marcona almonds lightly in a dry skillet over medium heat for 3–4 minutes until fragrant, stirring constantly to avoid burning. Let cool and pile in a small bowl or scatter on the board.

Finish the board by tucking microgreens or arugula into gaps for color and texture. Sprinkle sea salt flakes and a grind of black pepper over exposed cheeses and fruit where appropriate.

Work from center outwards: place largest cheese pieces first, then meats, then bowls of condiments, followed by produce, nuts, and breads to fill gaps. Keep wet items contained in small bowls to prevent soggy crackers.

Serve the Farmers Board at room temperature with small cheese knives, toothpicks, and cocktail forks. Encourage guests to mix sweet (figs, honey) and savory (cheese, mustard) elements for a balanced bite.