Charcuterie Plate Recipe
A Selection of Artisanal Cold Cuts served with Pickles, Preserves & Grissini
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Ingredients
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Charcuterie
Cheeses
Accompaniments
Breads & Crackers
Garnish & Finishing
Method
Charcuterie
- 1
Temper and arrange cold cuts
Remove all cured meats from the refrigerator 15–20 minutes before plating so they reach near-room temperature and their flavors bloom. On a large cutting board or platter, loosely fold prosciutto into delicate ruffles, fan slices of soppressata in overlapping rows, and create small rolled stacks of coppa and mortadella. Aim for varied shapes and heights for visual interest.
Cheeses
- 2
Prepare cheeses
Bring cheeses to room temperature (15–30 minutes) before serving. Cut the Manchego into 1/4-inch wedges or small slices. Leave the soft cheese whole or cut a shallow wedge to invite guests to spread. Cube or slice the cheddar into bite-size pieces. Arrange cheeses in separate clusters around the board, leaving space for accompaniments and bread.
Accompaniments
- 3
Prepare pickles, preserves and nuts
Drain cornichons and olives and place them in small bowls or nestle them directly on the board. Spoon fig or apricot jam into a small ramekin; place whole-grain mustard in another ramekin. Scatter Marcona almonds in a small pile. Trim grapes from stems into small clusters for easy picking. Drizzle 1 tablespoon honey over the soft cheese (if using brie) or serve honey in a small dish alongside for drizzling.
Breads & Crackers
- 4
Prepare bread and crackers
Slice the baguette thinly (about 1/4-inch) and lightly toast the slices in a 350°F (175°C) oven for 6–8 minutes until just crisp at the edges, or leave untoasted for a softer bite. Arrange grissini standing in a small glass or laid across the board for vertical height. Fan crackers in small stacks around cheeses and meats so guests can easily grab them.
Garnish & Finishing
- 5
Assemble and finish board
Start by placing the largest items (cheese clusters and ramekins of jam/mustard) on the board. Fill the spaces between with folded/rolled meats, crackers, bread slices and bowls of olives/cornichons. Add grapes and almonds to gaps for color and texture. Drizzle remaining 1 tablespoon olive oil over the baguette slices or a small portion of Manchego; sprinkle freshly ground black pepper lightly over the soft cheese and meats if desired. Tuck rosemary sprigs into open areas for aroma and visual appeal. Ensure there’s a small knife for each cheese, spoons for jams and mustard, and napkins or small plates for guests.