Charcuterie Recipe

Preheat oven or grill pan to 200°C (400°F) or medium-high heat for a grill pan. Slice the focaccia into 1–1.5 cm (1/2-inch) slices or tear into rustic pieces.

Brush both sides of focaccia slices lightly with 2 tbs extra-virgin olive oil. Optional: sprinkle with finely chopped rosemary, sea salt flakes and a little cracked black pepper.

Grill or toast the focaccia slices for 2–3 minutes per side on a hot grill pan or in the oven for 6–8 minutes, until golden and warmed through with crisp edges. Watch carefully to avoid burning.

Rub the warm toasted focaccia lightly with the cut side of 1 garlic clove to impart a subtle garlic flavor. Transfer to the serving board and keep warm or at room temperature.

Bring cheeses to room temperature for 20–30 minutes before serving so flavors open up. If brie is in a wheel, score the top lightly to help guests spread it.

Arrange the sliced meats in small folds or rosettes on the board. Fan the cheeses and leave space between varieties so guests can access each easily.

Place cheese knives or spreaders by each cheese: one for brie, one for cheddar/manchego, and one for shared use.

Place mixed olives in one small serving bowl and cornichons in another. Put the bowls on the board near the meats so flavors complement each other.

Spoon 3 tbs jam into a small bowl or ramekin and place near the brie and hard cheeses for pairing. Drizzle 2 tsp honey either directly over a corner of the brie or into a tiny dish for guests to spoon.

Arrange whole grain mustard, toasted nuts, and fresh grapes or sliced fruit in small clusters around the board to create visual interest and balancing textures.

Scatter the toasted focaccia around the board or place in a single stack on one side. Ensure spreads (jam, mustard, honey) are easily reachable without contaminating other items.

Build the board with variety and balance in mind: meats grouped but separated by cheese and accoutrements; cheeses spaced; sweet elements near mild cheeses; salty elements near crackers/bread.

Garnish with a few sprigs of fresh rosemary for aroma and visual appeal. Sprinkle a pinch of sea salt flakes and a touch of cracked black pepper over the focaccia if desired.

Provide guests with small plates and napkins. Recommend pairings (e.g., prosciutto + fig jam, manchego + honey, cheddar + mustard) using small hand-written tags or verbally when serving.

Keep perishable items (soft cheeses, meats) out at room temperature for no more than 2 hours total. Refrigerate leftovers promptly in airtight containers.