Charcuterie Recipe

Bring to proper temperature

Remove all cheeses and meats from the refrigerator 20–30 minutes before serving so flavors and textures open up. Keep meats covered until assembly to avoid drying.

If prosciutto is in a larger package, separate into individual delicate slices and fold each slice loosely (or roll) to create height on the board. Arrange roughly 3 oz worth (about half the package) in one cluster and the remaining 3 oz in a separate cluster on the board to balance composition.

For soppressata or salami, fan or overlap slices in a semi-circle or roll into tight little rosettes. Divide the 6 oz into two even piles placed opposite the prosciutto clusters for visual balance.

For Manchego, cut into 1/4" slices or small triangles—leave about 4 oz total and fan the slices near a knife so guests can cut more. For Brie, score the rind and leave the wheel whole (4 oz). Place the wheel near a small knife or spreader; optionally cut a small wedge to show interior creaminess.

Place small bowls or ramekins on the board for fig jam and whole-grain mustard. Spoon the 2 tbs fig jam into one ramekin and the 2 tbs mustard into another.

Spoon 1 tbs of honey into a small dish or keep in a honey dipper for drizzling over the Brie or Manchego. Place the dish near the soft cheese.

Scatter the 0.5 cup Marcona almonds and 0.5 cup dried apricots in small piles around the board, leaving space between meat and cheese clusters. Place the 6 cornichons in a neat row or small pile near the salami for a bright acidic counterpoint.

Tuck the fresh herb sprigs (rosemary or thyme) in one or two spots on the board for aroma and garnish; do not place them directly on the cheeses where they might be taken as food.

If using baguette rounds, brush lightly with 1 tbs olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until just golden. Cool slightly and arrange in a fan or stack near the cheeses.

Arrange the 12 assorted crackers in small stacks or spread around the edges of the board so guests can reach both crackers and bread from multiple sides.

Select a wooden board or platter roughly 12–16 inches wide. Start by placing the two cheeses first, spaced apart to create anchor points. Place the bowls of jam and mustard beside the cheeses.

Add the meat clusters (prosciutto and soppressata) next to or opposite the cheeses, leaving small gaps for the nuts, fruit and pickles. Vary textures and colors as you place items.

Fill remaining gaps with the almonds, dried apricots and cornichons. Drape a few slices of toasted baguette near the Brie for easy spreading. Scatter crackers on the remaining open spaces.

Finish by drizzling a little honey over a piece of Brie or leaving the honey dish for guests, and placing a small cheese knife or spreader beside each cheese. Taste and adjust—add another sprig of herb if the board looks sparse.

Serve at room temperature. Provide small plates and napkins. Replenish bread/crackers and nuts as needed. Leftovers should be wrapped separately (cheeses wrapped in wax/parchment, meats in airtight container) and refrigerated within 2 hours.