Fine Cheese & Charcuterie Board Recipe

Prepare cheeses

Remove all cheeses from refrigeration 20–30 minutes before serving to come to near room temperature. Slice the aged cheddar into 1/2-inch slices and arrange in a fan. Cut the brie wheel in half or leave whole and provide a cheese knife; score the rind if preferred. Slice the Manchego into thin wedges. Break the blue cheese into small crumble-size chunks and place in a small dish to contain crumbs.

Prepare meats

Loosely fold or roll slices of prosciutto and place them on the board so they look voluminous. Fan the soppressata or salami slices in a small pile, and stack the coppa in a separate pile. Keep charcuterie pieces separated to make selection easy and to show variety.

Arrange condiments

Spoon house mustard into a small ramekin and place on the board. Spoon the berry hot pepper jelly into a separate small ramekin. Place the cornichons and assorted pickles into a third small dish. Add the mixed olives to another small bowl. Scatter Marcona almonds in a small pile or in a tiny bowl. If using honey, put it in a tiny dish with a honey dipper or spoon. Finish these components before adding breads so they are easy to reach.

Prepare breads

Slice the baguette on the diagonal about 1/4-inch thick and lightly toast or warm. Arrange assorted crackers in stacks or scattered fanning around cheeses and charcuterie so guests can grab without crossing the board. Leave space for spreading and cutting.

Assemble the board

Choose a large wooden board or slate. Start by placing the ramekins of mustard, pepper jelly, pickles, olives, and honey at different anchor points. Place cheeses next to the ramekins they pair well with (brie near crackers and honey, blue cheese near nuts, cheddar near mustard). Arrange charcuterie in groups between cheeses. Fill gaps with crackers, toasted baguette slices, and small piles of almonds. Tuck fresh berries and herb sprigs into empty spaces for color and aroma. Sprinkle a light crack of black pepper over the soft cheeses if desired. Ensure knives and small spoons are provided for each condiment.

Serve immediately once assembled so cheeses are at ideal temperature. For keeping: refrigerate leftover cheeses and charcuterie wrapped separately in wax paper and plastic wrap for up to 3–5 days (cheeses) and 3–4 days (sliced charcuterie). Discard leftover warm-to-room-temperature pickles or relabel and store in airtight containers.