Charcuterie Recipe

Prepare quick brine

In a small saucepan, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon granulated sugar and 1 teaspoon kosher salt. Heat over medium until sugar and salt dissolve and the liquid is just simmering, about 2–3 minutes. Remove from heat and let cool slightly, about 3 minutes.

Place the thinly sliced red onion in a clean jar or bowl. Pour the warm brine over the onions, pressing them down so they are submerged. Let cool to room temperature, then cover and chill at least 30 minutes (preferably 1–2 hours) before assembling. Pickled onions will keep in the refrigerator up to 2 weeks.

Candy the pepitas

Line a baking sheet with parchment or a silicone mat. In a small nonstick skillet over medium heat, combine 2 tablespoons granulated sugar and 1 teaspoon water. Stir until sugar dissolves and begins to bubble, about 1–2 minutes. Add 1 cup raw pepitas and stir to coat with the syrup. Continue cooking, stirring frequently, until the sugar crystallizes and then re-melts into a glossy coating, about 3–4 minutes. Sprinkle 1/4 teaspoon fine sea salt and continue to cook 30 seconds.

Immediately transfer the candied pepitas to the prepared sheet, spreading into a single layer to cool. Break apart any clusters once cooled. Store at room temperature in an airtight container for up to 5 days.

Prepare lavash

Preheat oven to 375°F (190°C). Place 4 lavash pieces on a baking sheet(s). In a small bowl combine 2 tablespoons extra-virgin olive oil, 2 teaspoons za'atar, 2 tablespoons chopped parsley, 1 tablespoon chopped mint and 1/4 teaspoon freshly ground black pepper. Brush or drizzle the herbed za'atar oil evenly over each lavash, then lay them flat.

Bake for 6–9 minutes until crisp and edges begin to brown lightly. Alternatively, warm in a skillet over medium heat 1–2 minutes per side until crisp. Remove and let cool slightly, then break into rustic pieces for the board.

Select and arrange the cheeses on a large board or platter: place soft (e.g., brie or chèvre), a semi-firm (e.g., manchego or gouda) and an aged hard (e.g., cheddar or parmesan) spaced apart to allow room for accompaniments. If any cheeses need slicing or spreading, prepare small wedges and a soft-cheese knife.

Spoon the 1/2 cup date jam into a small bowl and place it on the board. Drain the pickled red onions and place in a small bowl or nestle beside the cheeses. Scatter 3/4 cup candied pepitas in a small pile. Arrange broken pieces of za'atar & herb lavash around the cheeses so guests can scoop or pair.

Add optional garnishes: drizzle honey over a soft cheese if desired and tuck 1/2 cup toasted walnuts or marcona almonds into open spaces. Taste and adjust—add more pickles, jam, or crackers as desired.

Serve the charcuterie board at room temperature (let cheeses sit 20–30 minutes out of the fridge). Provide small spoons for jam, forks or tongs for pickled onions, and spreader knives for soft cheeses. Enjoy immediately; leftovers store separately (cheeses wrapped, condiments refrigerated).