Meat And Cheese Combo Recipe

Slice and toast (optional)

Preheat oven to 180°C (350°F). Using a serrated knife, slice the baguette on a diagonal into 1 cm (about 1/2 inch) slices. Arrange slices on a baking sheet. Brush each slice lightly with extra virgin olive oil (about 1 tsp total). Toast in the oven for 6–8 minutes until edges are golden and slightly crisp. Remove and let cool 2–3 minutes.

Prepare Brie

Place the brie on the board whole or cut into wedges. If chilled, let it sit at room temperature for 20–30 minutes so it softens for easier spreading.

Prepare Manchego

Cut the manchego into 5 mm (1/4 inch) slices or small triangles. Fan the slices on the board for easy picking.

Fold and present

Lay out the prosciutto in loose ribbon-like folds or delicate piles so it’s easy to pick up. Fold or roll the salami into small rosettes or stacks. Space meats on different parts of the board to avoid flavor crossover.

Place honey

Spoon the honey into a small bowl or ramekin and place on the board. If desired, warm the honey very briefly (10–15 seconds) in the microwave to loosen it for drizzling.

Add nuts and pickles

Fill small piles or ramekins with the walnuts or Marcona almonds and the cornichons or pickled grapes. Scatter a few extra nuts around the board for visual appeal.

Garnish

Sprinkle fresh thyme leaves over the brie and around the board for aroma and a finished look.

Arrange toasted baguette slices near the cheeses and meats. Place cheese knives or spreaders by the brie and a small knife for the manchego. Encourage guests to pair a slice of cheese with a slice of meat, drizzle a little honey, and eat with toasted baguette. Serve at room temperature for best flavor.