Salumi & Cheese Recipe

Bring to room temperature

Remove all cheeses and cured meats from the refrigerator 30–45 minutes before serving so flavors and textures open up; keep covered to avoid drying.

For semi-firm cheeses (Manchego, cheddar) slice into 1/4-inch pieces or small triangles that are easy to pick up with fingers or a fork. For the brie, leave whole wheel intact but score the top rind lightly; place a cheese knife beside it.

Fan or fold prosciutto slices into loose rosettes or gentle folds (4–6 slices per pile). For salami/coppa/finocchiona, create stacks of overlapping slices and then fold them in half or roll into cylinders for variety.

Place mixed olives and cornichons in separate small bowls. Drizzle olives with 1 tsp extra-virgin olive oil and a pinch of cracked pepper; set a small spoon in the bowl.

Warm the honey slightly (10–15 seconds in microwave) so it drizzles easily and place in a small bowl next to the brie for guests to spoon over soft cheese.

Toast baguette slices or crostini if desired: preheat oven to 350°F (175°C), arrange slices on a sheet, brush lightly with olive oil, and bake 6–8 minutes until golden and crisp. Let cool.

Arrange dried fruits and toasted almonds in small piles for easy grabbing.

Choose a large serving board. Place the brie wheel slightly off-center, and set bowls with olives, cornichons, and mustard near it for balance.

Arrange the cheeses with space between them: place Manchego and cheddar on opposite sides of the brie to create visual contrast. Fan the slices or stack them neatly.

Lay out cured meats in groups around the cheeses. Use folds, rolls, and rosettes to add height and texture. Alternate meat types near different cheeses so guests can mix and match pairings.

Fill remaining gaps with clusters of grapes, piles of dried fruit, toasted almonds, and crackers. Tuck rosemary sprigs throughout for color and aroma.

Place mustard, honey, and a small knife for the brie, and a separate spreader for the cheddar. Scatter extra crackers and bread slices along the board’s edge.

Taste one olive and one pickled gherkin to ensure seasoning; add a light sprinkle of cracked black pepper on the brie and a very light drizzle of extra-virgin olive oil over the Manchego if desired.

Provide small plates and napkins for guests. If keeping for later, refrigerate uncovered for a short time only (cheeses return to room temperature before serving later).

Serve immediately. Encourage guests to try different combinations: e.g., prosciutto with brie and honey, salami with cheddar and mustard, Manchego with olives and almonds.