Assorted Salumi & Cheese Recipe
Make Assorted Salumi & Cheese Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Frequently paired with
The best thing to pair and share with ASSORTED SALUMI & CHEESE
Ingredients
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Charcuterie — Salumi
Cheeses
Accompaniments — Bread & Crackers
Accompaniments — Condiments & Picks
Garnish & Produce
Optional extras
Method
Prep — Cheeses & Meats
Temper cheeses
Remove all cheeses from the refrigerator 30–45 minutes before serving so they come to room temperature. This allows flavors and textures to open up.
Slice and portion cheeses
Cut the aged and semi-hard cheeses into 1/4-inch slices or bite-size wedges. Leave the soft cheese whole (Brie) or cut the top rind off for easy spreading. For burrata or fresh mozzarella, drain any excess liquid and place on the board in its container or on a small dish.
Arrange salumi
Fold prosciutto slices into loose ribbons or rosettes. Fan or stack soppressata, coppa, and chorizo in small piles. Keep portion sizes around 1–2 oz per guest per item so it’s easy to pick up with fingers or toothpicks.
Assemble — Board & Plating
Choose a board
Select a large wooden board, slate, or platter with enough room for all components while keeping some negative space between items for visual appeal.
Place cheeses first
Position cheeses around the board at separate points. Put the soft cheese and fresh cheese in small dishes or leave them whole with a small cheese knife nearby for serving.
Add salumi near cheeses
Arrange folded/rolled prosciutto and other salumi in small groups adjacent to cheeses that pair well (e.g., prosciutto by burrata, soppressata by semi-hard cheese). This helps guests pair flavors easily.
Fill gaps with accompaniments
Tuck crackers and toasted baguette slices into remaining spaces. Place small bowls or clusters of olives, cornichons, and marcona almonds. Spoon fig jam and whole grain mustard into small ramekins and position near cheeses that benefit from sweet or tangy condiments.
Add fruit and garnishes
Scatter grapes or apple/pear slices around board for freshness and sweetness. Add rosemary or thyme sprigs for aroma and visual contrast. Lightly sprinkle freshly ground black pepper over burrata or fresh mozzarella and drizzle the optional olive oil and balsamic glaze if using.
Final touches & Serving
Place small serving knives and spreaders for soft and firm cheeses, and provide toothpicks or small cocktail forks for olives and pickles. Ensure napkins and small plates are available for guests. Suggest simple pairings: Manchego with quince or fig jam, prosciutto with burrata and a drizzle of olive oil, soppressata with a bite of sharp cheddar and cornichon.
If preparing ahead: cover the board loosely with plastic wrap and refrigerate for up to 2 hours. Remove from fridge 30–45 minutes before serving to bring meats and cheeses back to room temperature.