Gilde Charcuterie Board Recipe

Prep cheeses

Remove cheeses from refrigerator 30–60 minutes before serving to bring to room temperature. Place brie whole on board; cut a small wedge out of cheddar and manchego into 1/4-inch slices or small wedges for easy picking. Provide a dedicated cheese knife or spreader for each cheese.

Arrange meats

Fold prosciutto slices into loose rosettes: fold each slice in half lengthwise, then drape and gently roll from one end to form rosette shapes. Stack or slightly overlap soppressata and coppa in small fanned piles (3–4 slices per pile) so guests can pick easily.

Slice the baguette on the bias into 1/3-inch slices. Lightly toast slices if desired (5–7 minutes at 375°F/190°C) until just golden. Arrange toasted and/or fresh slices in a neat stack or slightly overlapping fan on one side of the board. Place crackers in small stacks or scatter near cheeses for visual variety.

Place whole grain mustard, fig jam and honey into the small bowls. Position them near cheeses that pair well (fig jam near manchego or brie; honey by brie; mustard near cheddar). Drizzle 1 teaspoon of honey over the top of the exposed brie wedge if using, and squeeze a few drops of lemon over the brie for brightness if desired.

Arrange cornichons and marinated olives in two small clusters or bowls to contain brine. Scatter roasted nuts in a small pile and tuck dried apricots beside cheeses that complement them. Place small clusters of fresh grapes in 2–3 spots on the board for color and balance.

Tuck rosemary and thyme sprigs in gaps between meats, cheeses and fruit to add aroma and visual height. Use herbs sparingly so they are decorative but not overpowering.

Start by setting the largest items (brie wheel, cheddar block, manchego) spaced across the board to create focal points. Place meat piles beside cheeses that pair well, leaving room for spreads and crackers. Fill gaps with fruit, nuts and pickles to create a full, abundant look. Ensure cheese knives/spreaders are next to their appropriate cheese and that small bowls are accessible.

Serve the board at room temperature with small plates and napkins. Replenish components as needed. Offer guidance to guests on pairings (e.g., prosciutto + fig jam + baguette; cheddar + mustard + cracker; brie + honey + toasted bread).