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Restaurants›City Winery St. Louis›Cheese & Charcuterie Recipe

Cheese & Charcuterie Recipe

Name: City Winery St. Louis CHEESE & CHARCUTERIE Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 6 oz Aged Manchego; 4 oz Triple-cream Brie; 4 oz Sharp Cheddar (2-year); 3 oz Blue cheese (e.g., Gorgonzola or Roquefort); 3 oz Prosciutto (thinly sliced); 3 oz Soppressata or Finocchiona salami (sliced); 3 oz Coppa or Serrano ham (sliced); 3 tbs Apricot mostarda (store-bought or homemade); 3 tbs Fig jam; 1 tbs Dijon mustard; 1 tbs Honey; 8 pieces Flatbreads (thin, crisp or lavash); 12 pieces Taralli crackers; 12 pieces Assorted water crackers or crispbreads; 1 cup Red seedless grapes; 1 cup Green seedless grapes; 0.5 cup Marcona almonds (lightly salted); 0.5 cup Candied walnuts or pecans; 4 sprigs Fresh rosemary sprigs; 4 pieces Edible flowers or microgreens (optional); 4 pieces Small cheese knives / spreaders; 2 pieces Small bowls (for jams & mustarda); 1 pieces Large wooden board or slate

Inspired by City Winery St. Louis

Time45m

Serves6

All Served with Apricot Mostarda, Fig Jam, Flatbreads, Taralli Crackers, and Grapes

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Ingredients

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Cheeses

6 oz Aged Manchego

4 oz Triple-cream Brie

4 oz Sharp Cheddar (2-year)

3 oz Blue cheese (e.g., Gorgonzola or Roquefort)

Charcuterie

3 oz Prosciutto (thinly sliced)

3 oz Soppressata or Finocchiona salami (sliced)

3 oz Coppa or Serrano ham (sliced)

Accompaniments & Spreads

3 tbs Apricot mostarda (store-bought or homemade)

3 tbs Fig jam

1 tbs Dijon mustard

1 tbs Honey

Crackers & Breads

8 pieces Flatbreads (thin, crisp or lavash)

12 pieces Taralli crackers

12 pieces Assorted water crackers or crispbreads

Fruit, Nuts & Garnish

1 cup Red seedless grapes

1 cup Green seedless grapes

1/2 cup Marcona almonds (lightly salted)

1/2 cup Candied walnuts or pecans

4 sprigs Fresh rosemary sprigs

4 pieces Edible flowers or microgreens (optional)

Tools & Serving

4 pieces Small cheese knives / spreaders

2 pieces Small bowls (for jams & mustarda)

1 pieces Large wooden board or slate

Method

Preparation

Bring cheeses to temperature

Remove all cheeses from refrigeration 30–45 minutes before serving and leave them in their wrappers on the counter. This brings them to room temperature and improves flavor and texture.

Prepare serving board

Find a large wooden board or slate and place small bowls for apricot mostarda and fig jam near the center or slightly off-center to create flow. Keep extra bowls for Dijon mustard and honey if you want separate vessels.

Cheese & Charcuterie Assembly

Arrange cheeses

Place the largest cheese first: set the Manchego wedge at one side, Brie round on another, cheddar wedge opposite, and blue cheese in a small wrapped wedge or spoonable portion. For Brie, leave it whole with a small cut to invite sharing; for blue, you can crumble a little onto the board.

Slice and fan

Slice the Manchego and cheddar into thin wedges or shards for easy picking. Fan the slices on the board near their parent cheese so guests know which is which.

Arrange charcuterie

Create small piles or gentle folds of prosciutto, soppressata, and coppa. Roll prosciutto into loose rosettes, fold salami into quarters stacked slightly, and layer coppa into ruffles. Distribute the meats around the cheeses to balance the board visually and to make pairing convenient.

Accompaniments & Garnish

Place spreads

Spoon apricot mostarda into one small bowl and fig jam into another. Add a small dollop of Dijon mustard and a drizzle of honey to a third small bowl or on the board near cheeses that pair well (Brie with fig/honey, Manchego with mostarda).

Add crackers, flatbreads, nuts, and fruit

Arrange flatbreads and taralli crackers in small stacks or leaning against bowls to create height. Scatter water crackers in a separate cluster. Place clusters of red and green grapes still on stems for easy picking. Fill small gaps with Marcona almonds and candied walnuts to provide crunch and contrast.

Garnish and label

Tuck rosemary sprigs between elements for aroma and color. Optionally place small labels or toothpick flags identifying each cheese and meat so guests can make informed pairings. Add edible flowers or microgreens sparingly for a finishing touch.

Final Touches & Serving

Make sure each cheese has an appropriate utensil: a soft cheese spreader at the Brie and blue, and a paring knife for the hard cheeses. Provide cocktail picks for the charcuterie if desired.

Serve within 1–2 hours of assembly at room temperature. Refresh grapes and replace any empty bowls during service. Encourage pairing suggestions such as Manchego with mostarda, Brie with fig jam and honey, Cheddar with apples or mustard, and blue cheese with candied nuts.