Name: Cypress Restaurants Wine & Boards Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 bottle Pinot Noir (light-bodied red) or similar; 1 bottle Sauvignon Blanc (crisp white) or similar; 1 bottle Sparkling Prosecco or Cava; 120 g Prosciutto (thinly sliced); 120 g Soppressata or Genoa salami (sliced); 100 g Coppa or smoked ham (sliced); 120 g Aged Manchego or Parmesan-style wedge; 120 g Soft-ripened cheese (Brie or Camembert); 100 g Semi-firm goat cheese log; 60 g Cornichons or small dill pickles; 80 g Marinated olives (mixed); 2 tbs Whole-grain mustard; 3 tbs Fig jam or fruit preserve; 2 tsp Raw honey (for drizzling); 150 g Fresh grapes (red or green), small bunch; 80 g Dried apricots or figs; 80 g Toasted nuts (marcona almonds or walnuts); 12 pieces Mixed crackers and baguette slices; 2 sprigs Fresh rosemary or thyme sprigs (garnish); 1 tsp Olive oil (for drizzling warmed cheese if desired); 1 tsp Flaky sea salt; 1 tsp Freshly ground black pepper

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Half-price bottles of wine paired with special chef-crafted charcuterie boards.

Chill white and sparkling wines to 45–50°F (7–10°C) and the Pinot Noir slightly cooler than room temperature, about 55–60°F (13–15°C). Place bottles in an ice bucket with water and ice for rapid chilling (15–20 minutes). Open red wine 10–20 minutes before service to allow a little aeration; pop sparkling and whites at service.

Chill & open

Label the bottle pairings for guests (e.g., 'Pinot Noir — pairs with Manchego & Soppressata') and keep half-price signage clear.

Remove meats from refrigeration 15–20 minutes before plating so flavors loosen and texture softens. Fan prosciutto into delicate folds; roll slices of soppressata or salami into rosettes or loose rolls; lay coppa in overlapping ribbons. Arrange meats in separate clusters across the board to create contrast and make selection easy.

Bring cheeses to room temperature 20–30 minutes before serving for best flavor. Place the largest wedge (Manchego) on one side and pre-slice a few thin pieces for guests. Position the soft-ripened Brie whole with a cheese knife; if you prefer, score the top and warm gently for 5 minutes at 150°C/300°F to make it oozy. Position the goat cheese log near crackers and provide a small spreader.

Arrange bowls or scoops of cornichons and marinated olives on the board first to contain brine. Spoon fig jam into a small ramekin and place near the soft cheese. Place whole-grain mustard in another small dish. Tuck grapes in small clusters around cheeses and meats for color and palate-cleansing. Scatter dried fruit and toasted nuts in small piles to add chew and crunch. Place crackers and toasted baguette slices in accessible stacks or along the board edges.

Drizzle the soft cheese lightly with honey (about 2 tsp) and a few drops of olive oil if warmed. Finish cheeses with a pinch of flaky sea salt and a grind of black pepper if desired.

Use a large wooden board or slate; leave space between clusters so guests can cut or remove items easily. Garnish with fresh rosemary or thyme sprigs for aroma and visual appeal. Provide appropriate utensils: cheese knives for each cheese, small spoons for jams and mustard, and tongs or toothpicks for olives and pickles.

Serve each paired bottle either at half-price promotion price or as advertised. Present the wine bottles open beside the board or offer bottle service; suggest pairings to guests (e.g., Sauvignon Blanc with goat cheese and olives; Pinot Noir with aged Manchego and cured salami; Prosecco with prosciutto and figs).

Keep replacement stocks nearby to refresh the board throughout the service period. Clean and sanitize the board between customers or use disposable liners if quick turnover is required.

Pinot Noir (light-bodied red) or similar

Sauvignon Blanc (crisp white) or similar

Sparkling Prosecco or Cava

Prosciutto (thinly sliced)

Soppressata or Genoa salami (sliced)

Coppa or smoked ham (sliced)

Aged Manchego or Parmesan-style wedge

Soft-ripened cheese (Brie or Camembert)

Semi-firm goat cheese log

Cornichons or small dill pickles

Marinated olives (mixed)

Whole-grain mustard

Fig jam or fruit preserve

Raw honey (for drizzling)

Fresh grapes (red or green), small bunch

Dried apricots or figs

Toasted nuts (marcona almonds or walnuts)

Mixed crackers and baguette slices

Fresh rosemary or thyme sprigs (garnish)

Olive oil (for drizzling warmed cheese if desired)

Flaky sea salt

Freshly ground black pepper

Wine & Boards

Make Wine & Boards Recipe in just 30m. Half-price bottles of wine paired with special chef-crafted charcuterie boards.

Wine & Boards

Descriptors

Tasting Notes

Food Pairings

You might also like