Chefs Xarkuterie Recipe

Prepare cheeses

Remove cheeses from the refrigerator 30 minutes before assembly so they come to room temperature. Slice the cheddar and manchego into 1/4-inch slices or small wedges. Score the rind of the soft cheese and place the whole wheel on the board.

Arrange cured meats

Fold or roll prosciutto and arrange in small piles; fold salami and soppressata into rosettes or loose folds. Place meats spaced around the board to create visual balance—about 3–4 small piles.

Add pickles, olives and spreads

Spoon the marinated olives into a small bowl and place on the board. Place cornichons and quick-pickled vegetables in small piles or ramekins. Add dollops of fig jam, whole-grain mustard, and a small dish of honey. Position them so each is reachable from multiple sides.

Add nuts and fruit

Scatter mixed nuts and dried fruit in small clusters between cheeses and meats. Tuck clusters of fresh grapes or arranged apple/pear slices (tossed in lemon to prevent browning) next to cheeses where their flavors complement the cheese type.

Bread & crackers

Fan sliced baguette around one side of the board and fill remaining gaps with assorted crackers so guests can easily access starch to pair with meats and cheeses.

Quick-pickle red onions

Combine prepared pickling brine (vinegar, water, sugar, salt—if not prepared, use 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar, 1 tsp salt) with thinly sliced red onions in a jar. Press down so onions are submerged. Let sit at room temperature for 20–30 minutes, or chill for at least 1 hour for stronger flavor. Drain before placing on the board.

Pickled baby carrots (if not store-bought)

Place trimmed baby carrots in a jar with enough prepared brine to cover. Add a sprig of fresh thyme or rosemary. Let sit at room temperature for 30–60 minutes or refrigerate for several hours. Drain and place a small pile on the board.

Finish condiments

Drizzle a little olive oil over the soft cheese if desired and sprinkle a pinch of flaky sea salt and freshly ground pepper. Place the mustard, fig jam and honey in small bowls and position them on the board.

Finish the board by tucking microgreens or parsley sprigs into empty spaces to add color and freshness. Sprinkle flaky sea salt over exposed cheese surfaces and add a few cracks of black pepper where appropriate. Place lemon wedges near fishier or briny elements (if you add anchovies or smoked fish later).

Serve the board at room temperature. Provide small forks, cheese knives and toothpicks so guests can serve themselves. Plan for about 3–4 ounces of total charcuterie per person; this recipe serves 6.