Charcuterie Recipe

Slice and toast baguette

Preheat oven to 180°C (350°F). Thinly slice the baguette on a slight diagonal into 1/4-inch slices. Brush both sides lightly with olive oil and arrange in a single layer on a baking sheet. Toast in the oven for 8–10 minutes until golden and crisp, flipping halfway. Remove and cool slightly.

Arrange crackers in a bowl or stack on the board for easy access.

Bring cheeses to room temperature

Remove all cheeses from the refrigerator 30–45 minutes before serving so they soften and reveal their full flavors. Keep soft cheeses whole or in wedges to avoid drying.

Cut and portion cheeses

Trim the rind if desired on cheddar and manchego and cut into bite-size wedges or slices (about 1–1.5 cm thick). Leave brie whole with a small knife for guests to spread. Crumble or break a piece of blue cheese into chunks and place on the board.

Arrange cured meats

Fold slices of prosciutto into loose rosettes or long ribbon folds for visual height. Stack and fan salami and soppressata slices in small piles. Roll coppa and smoked sausage slices into cylinders. Aim for 2–3 small piles of each meat to distribute flavor across the board.

Prep fruits and nuts

Wash grapes and leave them on small stems or separate into small clusters. Thinly slice apple or pear, and toss immediately with a few drops of lemon juice if desired to prevent browning. Halve fresh figs or arrange dried figs in small piles. Scatter almonds into a small bowl.

Small bowls and condiments

Place cornichons, olives, whole grain mustard, and fig jam/honey into small bowls or ramekins. Drizzle the honey in a shallow dish or keep the jar for guests to spoon.

Choose a board and layout

Select a large wooden board, slate, or platter. Start by positioning bowls of olives, pickles and condiments across the board to create anchors. Place the cheeses next, leaving space between them. Add meats around the cheeses, arranging in small stacks, folds or rolls.

Fill gaps with crackers and toasted baguette slices, then tuck in fruit clusters, fig halves, and small piles of nuts. Use sprigs of fresh herbs to add color and a fragrant touch. Add a small cheese knife or spreader with each cheese as needed.

Finish with a light sprinkle of freshly cracked black pepper over the soft cheeses if desired and a gentle drizzle of honey over the manchego or blue cheese for a sweet-salty contrast.

Bring the assembled board to the table. Encourage guests to start with milder cheeses and move to stronger flavors. Replenish items such as bread and crackers as needed.

Leftovers: Refrigerate any unused meat and cheese, wrapped separately in parchment or airtight containers. Consume within 3–5 days for best quality.