Charcuterie Recipe

Bring cheeses to room temperature

Remove cheeses from refrigerator 30–45 minutes before serving so flavors and textures open up. Leave soft cheese (Camembert/Brie) whole for presentation; score the rind lightly in a crosshatch if desired.

Portion and arrange cheeses

Cut aged cheddar and Manchego into bite-sized slices or cubes (about 1/2-inch thick). If serving a wheel of Camembert/Brie, cut a few wedges to show interior. Place cheeses on the board separated so guests can access each type easily.

Prep meats for presentation

Lay prosciutto slices flat and fold each slice loosely into thirds or roll into delicate rosettes. Stack salami or soppressata and slice into 1/8–1/4-inch rounds if not pre-sliced. Fan out coppa slices. Distribute meat piles across the board to create balance.

Prepare small bowls

Spoon whole grain mustard, fig jam, and honey into small ramekins or bowls. Place olives and cornichons in separate small bowls. Position these near cheeses and meats so they can be paired easily.

Serve honey thoughtfully

If using a wheel of Camembert/Brie, drizzle 1–2 teaspoons of honey over a cut wedge for a sweet-savory bite. Reserve remaining honey for nuts or fruit.

Slice and toast baguette (optional)

Slice baguette thinly on a diagonal. If you prefer crisp crostini, brush slices with a little olive oil and toast at 400°F (200°C) for 6–8 minutes until golden. Arrange crackers and bread in small stacks or fanned shapes around the board.

Prepare fruit

Rinse grapes and leave on small clusters or pick individual grapes. Core and thinly slice apple or pear just before serving to prevent browning; brush with a tiny squeeze of lemon if needed.

Place dried fruit and nuts

Pile dried apricots or figs and Marcona almonds in small mounds. Scatter some nuts near cheese for textural contrast.

Assemble the board

Start by placing bowls of spreads/olives on the board. Add cheeses spaced apart, then tuck meats around cheeses. Fill gaps with crackers, bread, fruit, dried fruit and nuts. Use rosemary sprigs and thyme to add visual height and aroma. Place toothpicks near small items for easy picking.

Final touches

Taste and adjust: add extra honey or jam near milder cheeses, relocate items for better color contrast, and ensure there are both sweet and savory pairings accessible. Provide cheese knives and small spoons for spreads.