Executive Charcuterie Box Recipe
Chef Selection Of Meats, Artisan Cheeses, Seasonal Fruits & Crackers
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Ingredients
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Cured Meats
Artisan Cheeses
Accompaniments
Seasonal Fruits & Nuts
Garnishes & Finishing
Method
Cured Meats
- 1
Prep and arrange meats
If not pre-sliced, slice meats thinly against the grain. Fan prosciutto into loose rosettes by folding each strip into thirds and rolling gently. Fold or stack soppressata and salami into small overlapping piles or loose rolls to create height and variety. Arrange the three types on one side of the board, spacing them so guests can easily pick pieces.
Artisan Cheeses
- 2
Prepare cheeses
Bring cheeses to room temperature 30–60 minutes before serving to maximize flavor. Cut the aged cheddar and Manchego into bite-sized slices or small wedges. Leave the Brie whole and score the top in a crosshatch; provide a small cheese knife. Crumble or place a small chunk of blue cheese with a spreading knife. Place cheeses in separate zones across the board to allow pairing choices.
Accompaniments
- 3
Prepare crackers, bread, condiments
Slice the baguette into 1/4-inch slices and lightly toast if desired. Spoon fig jam and whole-grain mustard into small bowls or ramekins; place honey in a narrow jar or spoon for drizzling. Drain olives if very oily and place in a small bowl. Scatter cornichons nearby. Position crackers in neat stacks and fan a few around the cheeses and meats for easy access.
Seasonal Fruits & Nuts
- 4
Prepare fruits and nuts
Wash grapes and leave on a small portion of the stem for handling. Halve fresh figs or slice pears into thin wedges and brush with a tiny bit of lemon if using pears to prevent browning. Arrange dried apricots and Marcona almonds in small piles. Place fruit clusters and nut piles between cheese zones so guests can combine flavors (e.g., fig + blue cheese; pear + Manchego).
Garnishes & Finishing
- 5
Assemble and finish the box
Select a wooden box or shallow tray with compartments or use a serving board. Start by placing cheese rounds/wedges spaced across the board/box. Add small bowls/ramekins for olives, mustard, and jam. Arrange meats next to complementary cheeses. Fill remaining gaps with crackers, bread slices, cornichons, fruit piles, and nuts. Drizzle honey sparingly over Brie or place honey jar nearby. Tuck rosemary sprigs, edible flowers, and place a small pinch of freshly cracked black pepper near the blue cheese. Ensure there are cheese knives or spreaders provided. Keep perishable items refrigerated until 5–10 minutes before service.