Charcuterie Recipe

Prepare bread and toasts

Preheat oven to 350°F (175°C). Slice baguette into 1/4-inch rounds, arrange on a baking sheet, brush lightly with olive oil (optional) and toast 6–8 minutes until just crisp and golden. Let cool.

Place mixed olives in a small bowl and cornichons in another small dish to contain briny juices on the board.

Arrange the crackers in small stacks or fan shapes on the board, leaving space for meats and cheeses.

Spoon whole-grain mustard, fig jam, and honey into small ramekins or jars for easy serving.

Scatter marcona almonds and fresh fruit (grapes left on stems if possible, apple/pear slices lightly tossed with lemon juice to prevent browning) in gaps to add color and texture.

Open and slightly separate the slices of prosciutto, folding each slice loosely into a ribbon or rosette; place in small clusters around the board so guests can easily pick them up.

Stack salami/soppressata slices and then fold each stack in half or quarter to create height; arrange in a few distinct piles.

Fan coppa or capocollo slices slightly overlapping to show marbling and add variety.

Place the soft cheese (brie/camembert) whole on the board. If cold, slice a single wedge off to invite guests to taste; provide a small knife next to it.

Cut the semi-soft cheese (manchego/gouda/gruyère) into thin wedges or bite-sized cubes and arrange near crackers or bread.

Crumble or leave the goat cheese log whole and set a small spreader with it; you can roll the log in cracked pepper, honey, or chopped nuts if desired.

Using a large wooden board or serving platter, begin by placing cheeses first (spread them across the board), then add bowls with olives, pickles, mustard and jams.

Tuck meat clusters between cheeses so flavors complement each other and to create visual balance. Fill remaining gaps with crackers, toasted baguette, nuts and fruit.

Garnish with rosemary and thyme sprigs for aroma and presentation. Drizzle a little honey over the goat cheese or place honey next to the cheeses for drizzling.

Provide small knives or spreaders for each cheese, toothpicks for olives/pickles if desired, and small plates for guests.