Charcuterie Board Recipe

Slice and toast baguette

Preheat oven to 400°F (200°C). Slice the baguette on a slight diagonal into 1/4-inch to 1/2-inch slices. Place slices on a baking sheet in a single layer. Brush or lightly drizzle both sides with olive oil. Bake 6–10 minutes, flipping once halfway, until golden and crisp. Remove and let cool on a rack.

Remove meats from packaging and let come to near room temperature (15–20 minutes) to bring out flavor.

Fold prosciutto slices into loose rosettes by draping and rolling each slice to create volume. Arrange along one edge of the board in a small cluster.

Fold soppressata or salami into quarters or fan slices and place in another cluster, slightly overlapping slices for an appealing look.

Layer capocollo or chorizo in rustic folds or small stacks in a third cluster. Keep clusters separated so guests can easily see and select each meat.

Position the three cheeses spaced around the board to balance the meat clusters. Leave space for cutting: place the soft cheese still in its whole form or partially cut for serving, the semi-firm cheese with a small wedge cut, and the hard cheese in bite-sized chunks or thin shards.

Provide an appropriate knife at each cheese: a soft cheese spreader for the brie/chèvre, a small chef knife for the semi-firm cheese, and a hard-cheese knife or fork for Parmesan shards.

Spoon whole-grain mustard, fig jam, and honey into the small bowls. Place them near cheeses that pair well: fig jam near semi-firm cheese, honey near soft cheese, mustard near meats.

Scatter cornichons and marinated olives into small piles or bowls, keeping strong-flavored items separate from delicate cheeses.

Fill small areas with roasted nuts and halved dried fruits. Place crackers near hard cheese and crostini near soft cheese to facilitate pairing.

Tuck small bunches of grapes into empty nooks on the board. Scatter fresh herb sprigs around the board for fragrance and visual interest.

If using lemon, thinly slice a few wedges and place near olives or seafood accompaniments (optional).

Balance colors and textures across the board so no area looks empty. Aim for bite-sized groupings — e.g., a slice of meat, a cube of cheese, a cornichon, and a grape nearby — to encourage easy self-service.

Place cheese knives, tongs, and napkins near the board. Serve at room temperature; allow assembled board to sit 10–15 minutes before guests arrive for best flavor. Refresh any wilted herbs and replace crostini if they become soggy.