Cheese Board Recipe

1. Bring cheeses to room temperature

Remove all cheeses from the refrigerator 30–60 minutes before serving so flavors and textures open up. Keep brie whole or cut in half if large; leave rind intact.

2. Pre-cut firmer cheeses

Cut the aged cheddar and manchego into a variety of bite-sized shapes (cubes, thin wedges, or slices) and fan some slices for visual interest. Place them on the board with some space between varieties.

3. Arrange prosciutto in loose folds or ribbons and fan out slices of soppressata or salami. Tuck some meat next to cheeses and roll a few slices to create height.

4. Slice the baguette on a slight diagonal into 1/4-inch slices. Toast slices lightly if desired. Arrange crackers in small stacks or spread them around the board so guests can access them from multiple sides.

5. Wash grapes and leave them on stems; place small bunches on the board. Slice apples or pears thinly and brush with a little lemon juice if you want to prevent browning. Halve figs and place cut side up for color.

6. Spoon honey into a small bowl or ramekin and place near soft cheese like brie. Put mustard into a small bowl and the jam or chutney into another small dish with a small spoon for serving.

7. Fill small bowls or scatter a handful of nuts and olives around the board. Place cornichons adjacent to meats for contrast.

8. Choose a large wooden board or platter. Start by placing cheeses evenly spaced on the board, then add bowls of honey, mustard, and jam. Arrange meats near complementary cheeses, then fill gaps with crackers, bread slices, fruit, nuts, olives, and pickles. Add herb sprigs for garnish and place cheese knives near their respective cheeses. Aim for a balance of colors, textures, and heights so the board looks abundant and inviting.

9. Serve with small plates and napkins. Replenish items as they run low.