Charcuterie Recipe

Chill and prep

Approximately 30–40 minutes before serving, remove all cheeses from the refrigerator so their flavors and textures relax to room temperature. Keep meats chilled until just before plating to maintain structure.

Slice and arrange cheeses

Cut the aged cheddar into 1-cm slices or 1-cm cubes for easy picking. Trim the rind of the brie into 1/2–1 cm wedges without removing the rind; place the wheel or wedges on the board so guests can spread or slice. Slice the manchego into thin wedges about 3–4 mm thick and fan them slightly on the board.

Prepare cured meats

Fold prosciutto slices loosely into small rosettes or ribbons for height. Arrange salami and soppressata/chorizo in overlapping rows or roll them into tubes for easy grabbing. Keep portions bite-sized (1–2 slices per serving piece).

Toast bread if desired

Lightly brush baguette slices with a little olive oil (optional) and toast in a 200°C oven for 6–8 minutes until crisp and golden, or serve raw for softer texture. Allow to cool slightly before placing on the board.

Organize accompaniments

Place honey, fig jam and whole-grain mustard in small bowls or ramekins. Drain olives and cornichons and place them in separate small bowls. Rinse grapes and pat dry; leave small clusters intact but remove any stems that protrude. Thinly slice the apple or pear and brush very lightly with lemon juice (optional) to prevent browning.

Toast nuts

If nuts are not already toasted, warm a small skillet over medium heat and toast almonds and walnuts for 3–4 minutes, tossing frequently, until fragrant and lightly golden. Cool completely before adding to the board.

Select a large wooden board, slate, or serving platter. Begin by placing bowls/ramekins for honey, jam, mustard, olives and cornichons spaced across the board to anchor the layout.

Arrange the cheeses in three distinct areas (one for each cheese) leaving space between them. Place brie with a small cheese knife so guests can spread. Fan manchego and stack or cube cheddar nearby.

Layer meats next to cheeses they pair well with (for example, prosciutto next to brie, salami near cheddar). Create visual interest by folding, rolling, or draping the slices rather than laying them flat.

Fill in gaps with crackers and toasted baguette slices. Keep crackers slightly separated so they don’t become soggy from spreads.

Tuck small clusters of grapes and sliced apples or pears around cheeses and bowls. Scatter toasted nuts in small piles across the board for texture contrast.

Place spoon or small spreader knives in the jam and honey bowls. Add sprigs of fresh herbs for color and aroma. Ensure there are at least 2–3 small serving utensils so guests can access spreads and pickles without cross-contaminating.

Finish by stepping back and adjusting for balance: vary heights, colors and textures so the board looks abundant and inviting. Replace any empty-looking spots with extra nuts, fruit or folded meat.

Serve within 1–2 hours of assembly at room temperature for best flavor. Keep cheeses covered and refrigerated if you need to assemble earlier; allow 30–40 minutes at room temperature before serving.

Leftovers: wrap cheeses tightly in wax paper or parchment and store in the refrigerator up to 5 days. Keep cured meats in an airtight container in the fridge for 3–4 days. Remove honey and jams from refrigeration when returning to room temperature prior to reuse.