Charcuterie Board Recipe

Temperature & slicing

Remove all cheeses from the refrigerator 20–30 minutes before serving so they come to room temperature and their flavors open up. Slice the aged cheddar into 1/4-inch slices or bite-sized cubes. Cut the manchego into thin wedges. Score the top rind of the brie and place it whole on the board or cut into small wedges for easier serving.

Arrange cheese knives near each cheese (a soft cheese spreader for brie, a hard cheese knife for cheddar and manchego).

Fold or roll prosciutto slices into loose rosettes and place in small clusters. Fan out slices of soppressata or salami. If using coppa or chorizo, stack and slightly overlap slices to create height and texture.

Slice the baguette on a diagonal into 1/4-inch slices and lightly toast if desired. Arrange crackers in small stacks or scattered piles for easy picking.

Wash and pat dry grapes and herbs. Halve fresh figs, core and thinly slice apple and pear just before serving to prevent browning; toss slices briefly in a little lemon juice if you want to delay browning.

Place cornichons, marinated olives, and roasted red peppers each into small bowls. Spoon fig jam, honey, and whole-grain mustard into separate small bowls with small spoons for serving.

Start by placing the cheeses spaced around the board to create anchors. Put small bowls (olives, jam, mustard) near cheeses that pair well with them. Arrange meats in the spaces between cheeses, creating small clusters rather than long lines.

Fill remaining gaps with crackers and baguette slices. Add fruit clusters (grapes, fig halves) near cheeses that pair well (brie with figs/honey, manchego with quince or fig jam, cheddar with apples/pears). Scatter nuts into small piles to add texture.

Tuck sprigs of rosemary or thyme into gaps for color and aroma. Place cheese knives, spreaders and small spoons where they are reachable. Ensure there are enough plates and napkins for guests.

Give the assembled board a quick visual check: vary colors, heights and textures so the board looks abundant and balanced. Replenish items as guests serve themselves. Leftovers can be wrapped and refrigerated; consume cheeses within 2–3 days for best quality.