Charcuterie Board Recipe

Bring to room temperature

Remove all cheeses and cured meats from the refrigerator 30–60 minutes before serving so flavors and textures are at their best.

Lightly toast baguette slices in a 375°F (190°C) oven for 5–7 minutes until crisp but not hard, or toast in a skillet with a little olive oil. Let cool.

If using whole nuts, lightly toast them in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant. Let cool.

Arrange cheeses on the board first, spacing them out so guests can approach from multiple sides. Place the soft cheese wheel intact; if desired, score the rind and place a small knife nearby.

Fold prosciutto slices into loose rosettes or pleats and place them in one area. Fan the soppressata or salami slices; stack or roll the coppa or chorizo to create height and visual variety.

Slice or fan the semi-soft cheese if not pre-sliced. Place bite-size wedges of the aged cheese near the crackers or bread.

Fill a small bowl with mixed olives and place it on the board. Add a second small bowl for whole-grain mustard and a third for fig jam or preserves.

Nestle clusters of grapes, halved fresh figs (if using), and dried apricots between the cheeses and meats to create color and balance. Place toasted almonds in a small dish or scatter them in a pile.

Arrange cornichons or pickles near the meats to cut through richness.

Fan or stack the baguette slices and crackers in open spaces so they are easy to grab. Keep some crackers near softer cheeses and jam.

Drizzle honey over the soft cheese or place honey in a small pour bowl with a honey dipper. Drizzle a small amount of extra-virgin olive oil over aged cheese wedges if desired.

Garnish the board with fresh rosemary or thyme sprigs for aroma and presentation. Make sure knives, spoons for spreads, and toothpicks are available for guests.

Do a final check to ensure each cheese has an accompanying spread or cracker nearby and that meats, cheeses, and accoutrements are evenly distributed across the board.