Cheese Board Recipe

Name: City Winery St. Louis Cheese Board Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 0.25 lb Aged cheddar; 0.25 lb Triple cream brie; 0.25 lb Manchego (or similar Spanish sheep's milk cheese); 0.12 lb Cured salami, thinly sliced; 0.12 lb Prosciutto, thinly sliced; 1 cup Seedless grapes; 0.5 cup Dried apricots; 0.5 cup Mixed nuts (lightly toasted, unsalted); 2 tbs Honey; 3 tsp Fig jam (or chutney); 12 slices Baguette, thinly sliced (lightly toasted); 12 pieces Assorted crackers; 3 sprigs Fresh rosemary or thyme sprigs; 1 tsp Cracked black pepper

Inspired by City Winery St. Louis

Time45m

Serves4

Chef's selection of three cheeses

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Ingredients

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Cheeses

1/4 lb Aged cheddar

1/4 lb Triple cream brie

1/4 lb Manchego (or similar Spanish sheep's milk cheese)

Charcuterie & accompaniments

1/8 lb Cured salami, thinly sliced

1/8 lb Prosciutto, thinly sliced

1 cup Seedless grapes

1/2 cup dried turkish apricots

1/2 cup Mixed nuts (lightly toasted, unsalted)

2 tbs Honey

3 tsp Fig jam (or chutney)

Breads & crackers

12 slices Baguette, thinly sliced (lightly toasted)

12 pieces Assorted crackers

Garnish & finishing

3 sprigs Fresh rosemary or thyme sprigs

1 tsp Cracked black pepper

Method

Cheeses

Temper and prepare cheeses

Remove all cheeses from refrigeration 30–45 minutes before serving to allow flavors and textures to open up. Pat any moisture from soft-ripened cheese with a paper towel if needed. Leave wheels (brie) whole; score the top lightly in a crosshatch if desired to make serving easier.

Portion cheeses

Trim rind or crust only if undesirable (most rinds are edible). Cut aged cheddar and manchego into a mix of slices and bite-sized cubes (about 1/2-inch pieces) to encourage sharing. For brie, leave whole and provide a small knife for spreading.

Charcuterie & accompaniments

Arrange cured meats

Fan the thinly sliced salami into small overlapping piles and loosely fold or roll prosciutto slices so guests can pick them easily. Keep portions small and spaced to avoid crowding the cheese.

Prepare fruit, nuts, and spreads

Rinse and dry grapes, leaving small clusters intact. Halve or quarter larger dried apricots if needed. Lightly toast mixed nuts in a dry skillet over medium heat 3–4 minutes, stirring often until fragrant; allow to cool. Spoon honey into a small ramekin and place fig jam in another small dish.

Breads & crackers

Toast baguette

If not already toasted, arrange baguette slices on a baking sheet, brush lightly with olive oil if desired, and toast in a 375°F (190°C) oven 6–8 minutes until lightly golden. Allow to cool slightly.

Place an assortment of crackers in small stacks or fanned piles around the board, leaving space between cheeses so flavors don’t mingle.

Garnish & assembly

Select a board and arrange

Choose a large wooden board or platter. Position the three cheeses evenly across the board to create visual balance (e.g., triangle shape). Place the brie whole, cheddar and manchego in separate spots with their serving knives.

Fill in with accompaniments

Tuck folded prosciutto and fanned salami near complementary cheeses. Place small bowls or ramekins with honey and fig jam close to cheeses that pair well (honey near brie, fig jam near manchego). Fill in gaps with grapes, dried apricots, and mixed nuts. Fan baguette slices and crackers around the perimeter so they are easy to reach.

Finish and serve

Garnish with rosemary or thyme sprigs for aroma and visual appeal. Sprinkle a light crack of black pepper over the brie and manchego if desired. Provide small cheese knives, spreaders, and toothpicks for convenience. Serve immediately at room temperature.