Charcutierie Recipe

Prepare cheeses

Remove soft cheese from refrigerator 30–45 minutes before plating to come to room temperature. Trim rind only if desired and cut semi-firm and hard cheeses into a variety of shapes (wedges, small cubes, thin slices) to create visual interest. Place cheeses on serving board leaving space between each variety.

Arrange meats

Fan or loosely fold prosciutto slices into delicate rosettes. Fold soppressata/salami into small cones or ruffs. Stack or overlap coppa slices in a small pile. Place the meats near cheeses on the board to encourage pairing.

Slice focaccia into 1/2-inch pieces. Lightly brush both sides with 1 tablespoon olive oil and warm in a 350°F (175°C) oven for 5–7 minutes until just crisped at the edges. Remove and season with a pinch of flaky sea salt and 1/4 tsp black pepper. Arrange focaccia pieces and assorted crackers in groups on the board so guests can choose.

Wash grapes and leave some on the stem for easy grabbing; create small clusters. Halve fresh figs (or rehydrate/dice dried figs if using) and place near soft cheese. Thinly slice apple and pear and toss the slices in a light squeeze of lemon juice if you want to prevent browning (optional). Scatter cornichons and toasted Marcona almonds in small bowls or piles on the board to add texture.

Spoon fig jam and whole grain Dijon mustard into small bowls or ramekins. Drizzle 1–2 tsp honey over the edge of a small bowl or serve in a tiny dish for drizzling over cheese. Place all sauces near relevant cheeses and breads so guests can easily pair them.

Select a large wooden board or slate. Position the cheeses first, spaced across the board. Add ramekins with fig jam, mustard, and honey. Arrange meats next to cheeses, then add focaccia and crackers in clusters. Fill gaps with grapes, fig halves, apple and pear slices, cornichons, and Marcona almonds to create color and variety. Tuck rosemary or thyme sprigs and microgreens in open spaces for an attractive finish. Finish with a light sprinkle of flaky sea salt and the remaining black pepper over the bread and cheeses if desired.

Provide cheese knives for each cheese (soft spreader, semi-firm knife, small parmesan knife) and small spoons for jams/honey. Serve immediately. If not serving right away, cover loosely with plastic wrap and refrigerate for up to 2 hours; remove 30–45 minutes before serving to come back to room temperature.