Charcuterie Recipe

Prepare and arrange ndjua

Spoon the ndjua into a small bowl. Leave at room temperature for 10–15 minutes so it softens for easy spreading. Place the bowl on the board near breads and crackers.

Fan and fold bresaola

Gently fan the thin bresaola slices on the board in a single layer or fold each slice into loose ribbons for easy picking. Arrange in one cluster.

Arrange speck

Fold speck slices into quarters or roll them and place in a small pile next to the bresaola so flavors are grouped but accessible.

Serve burrata

Place the burrata whole on the board on a small plate or directly on the board. Drizzle 1/2 tablespoon olive oil over the burrata and scatter 4 basil leaves on top. Reserve a knife for slicing so guests can open the burrata to reveal the creamy center.

Present Parmigiano-Reggiano

Break the Parmigiano-Reggiano into bite-size shards or cut wedges with a small knife. Arrange near the cheeses so people can grab firm, salty pieces.

Plate gorgonzola

Spoon the gorgonzola into a small dish or place it as a spreadable wedge on the board. If very firm, let it sit at room temperature 10–15 minutes before serving for easier spreading.

Slice the baguette on a diagonal about 1/2 cm thick. If you prefer warm bread, toast slices lightly under a broiler or in a pan brushed with a little olive oil until golden (2–4 minutes). Fan bread and crackers in separate stacks near cheeses and meat.

Place cornichons and olives in small bowls or piles. Put fig jam in a small spoonable dish and drizzle the honey into a small bowl or spoon dish. Position these near the cheeses so salty, sweet, and acidic elements are easy to combine with meats and cheeses.

Halve fresh figs (or arrange grapes in small bunches). Scatter fruit and roasted nuts in open spaces on the board to create balance and variety. Sprinkle the remaining basil leaves around the board for color. Finish with a light grind of black pepper over the burrata and a final drizzle of remaining olive oil over exposed cheese surfaces if desired.

Choose a large wooden board or platter. Arrange components in clusters — meats grouped, cheeses grouped, bowls of condiments and pickles interspersed — leaving space between clusters. Vary heights with small bowls to create visual interest. Ensure there are spreaders and small tongs or forks for pickles and olives. Serve at room temperature (remove cheeses and ndjua from refrigerator 30–45 minutes before serving) so flavors and textures are optimal.

Suggested pairings: serve with crisp white wine, light red like pinot noir, or Italian sparkling wine. Provide plates and napkins; replenish bread and crackers as needed.