Artisan Chef Board Recipe

Slice and toast

Preheat oven to 375°F (190°C). Slice a baguette into 1/4-inch rounds (about 24 pieces). Arrange on a baking sheet in a single layer. Brush each slice lightly with the 2 tbs extra-virgin olive oil. Toast in the oven 8–10 minutes, flipping once halfway, until edges are golden and crisp. Remove and let cool.

Cut manchego

Cut the 8 oz manchego into a mix of thin slices and 1/2-inch cubes to create visual variety. Aim for bite-size pieces that can be placed on crostini or eaten on their own.

Arrange Serrano

Fold or loosely roll the serrano ham slices into small rosettes or gentle folds for easy picking. If slices are large, cut in half lengthwise before folding.

Grapes

Rinse 1 cup green grapes and pat dry. If grapes are large, halve them; leave small grapes whole. Keep chilled until plating.

Roasted red peppers & olives

Drain jarred roasted red peppers and pat dry on paper towels. Cut each pepper into 1/2-inch strips if pieces are large. Drain the olives and place them in a small serving bowl or arrange on the board.

Toasted almonds

If your almonds are not already toasted, toast 3 oz whole or slivered almonds in a dry skillet over medium heat 4–6 minutes, stirring, until fragrant and lightly browned. Let cool.

Select a large wooden board or platter. Start by placing the manchego (sliced and cubed) in one area and the serrano ham rosettes nearby. Position small bowls or piles for the olives and roasted red pepper strips.

Create clusters: place the grapes in a small bunch on the board, sprinkle the toasted almonds in a few small piles, and fan the crostini slices along one side so guests can easily grab them.

Drizzle and season: Drizzle the 3 tbs of runny honey in a thin line across the manchego or serve honey in a small dish for dipping. Lightly scatter flaky sea salt (to taste, about 1 tsp) over the cheese if desired and add a few grinds of black pepper (about 1 tsp) over the cheese or ham for contrast.

Garnish: Tuck a few sprigs of fresh rosemary or thyme between items for color and aroma. Ensure there are small spoons or spreaders for the honey and small tongs or toothpicks for the olives if you like.

Bring the board to the table at room temperature (take the manchego and serrano out of the fridge 20–30 minutes before serving for maximum flavor). Encourage guests to combine items (e.g., manchego + serrano + honey on a crostini, or grapes + almond + cheese) for balanced bites.