Charcuterie Board – Agf Recipe

Prepare sliced meats

Remove cured meats from refrigeration 20–30 minutes before serving to take the chill off and allow flavors to open. If prosciutto slices are large, fold each slice into thirds lengthwise and then loosely roll or fan on the board. Arrange salami and soppressata in small overlapping stacks or rosettes so guests can pick easily.

Bring cheeses to temperature & portion

Remove all cheeses from refrigeration 30–45 minutes before serving (longer for larger wheels). Place the Brie wheel whole or partially cut a few wedges so the center stays intact. Pre-slice or pre-cut cheddar and manchego into 1/4-inch slices or 1-inch cubes for easy grabbing. Crumble blue cheese into a small pile or leave a small wedge with a cheese knife. Place small labels or note cards if desired.

Place cornichons, olives and toasted Marcona almonds into small bowls or ramekins to keep liquids and oil contained, then position on the board. Spoon whole-grain mustard into a small dish and place next to meats and cheeses. Drizzle honey into a small bowl or leave in a dipper jar for guests to drizzle over blue or goat-style cheeses.

Rinse grapes and pat dry, keep on stems for a rustic look. Halve or slice dried apricots and arrange near soft cheeses for contrast. Spoon fig jam into a small dish and place near crackers. Core and thinly slice apple or pear and toss slices lightly in lemon juice to prevent browning; fan slices on the board near cheeses.

Toast baguette slices lightly until just golden and cooled. Arrange bread and crackers in separate clusters around the board so there is room to pair with different cheeses and meats. If using a crowded board, place some crackers in a small bowl to save surface area.

Assemble the board

Choose a large wooden board or slate. Start by placing the bowls/ramekins of olives, nuts, mustard, honey and jam spaced evenly. Next, position cheeses with some space between each. Drape folded prosciutto near the soft cheese, and arrange salami and soppressata around other cheeses. Fill gaps with grapes, dried fruit, and apple slices. Scatter toasted baguette slices and crackers around the perimeter.

Garnish and season

Tuck rosemary or thyme sprigs for fragrance and visual height. Lightly sprinkle flaky sea salt and a touch of freshly ground black pepper near the cheeses (especially aged cheddar and blue). Place small cheese knives and separate tongs or toothpicks for meats to keep service sanitary.

Serve

Bring the board to the table with small plates and napkins. Replenish nuts, crackers and fruit as they run low. Encourage guests to pair meats and cheeses with sweet items (honey, fig jam) and mustard or pickles for contrast.