Charcuterie Board Recipe
Chef's selection of cured meats and imported cheeses.
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Ingredients
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Cured Meats
Cheeses
Accompaniments
Garnish & Finishing
Method
Cured Meats
- 1
Prepare Meats
Remove cured meats from refrigerator 20–30 minutes before serving to bring to near-room temperature (this improves flavor). If prosciutto or jamón are in large slices, fold each slice loosely into a ribbon or rose shape. Stack salami or soppressata slices and fan them out or fold into quarters for easy grabbing. Place on board in small separate piles to make selection clear.
Cheeses
- 2
Prepare Cheeses
Remove all cheeses from refrigerator 30–40 minutes before serving so they reach room temperature. Cut aged cheddar into 1/2–3/4 inch cubes or bite-size wedges. Slice manchego into 1/4-inch slivers or wedges. Leave brie whole; score a shallow crosshatch on top if desired and optionally place on a small dish to contain runny interior. Crumble blue cheese into a small pile or place in a small bowl. Arrange cheeses with small gaps between varieties for easy cutting and identify them with small labels if desired.
Accompaniments
- 3
- 4
Fruit, Nuts & Condiments
Rinse and dry grapes or slice apples and figs; toss apple slices in a splash of lemon juice to prevent browning. Place dried fruits and toasted mixed nuts in small bowls or piles. Spoon fig jam, grainy mustard, and honey into small ramekins or jars and place them on the board. Arrange cornichons and marinated olives in small bowls to contain brine.
Garnish & Assembly
- 5
Assemble the Board
Start by placing cheeses spaced around the board as anchors. Add small bowls or ramekins for honey, jam, mustard, olives, and blue cheese. Next, arrange cured meats around or near complementary cheeses, fanning or folding slices for visual interest. Fill gaps with crackers, toasted baguette slices, dried fruits, fresh fruit clusters, and nuts. Tuck cornichons and fresh herbs into empty spaces for color. Drizzle a little honey over the edge of the brie if desired and grind a bit of fresh black pepper over the blue cheese. Scatter edible flowers if using.
- 6
Final Touches & Serving
Ensure knives or spreaders are provided for each cheese and a small spoon for condiments. Keep cheeses labeled or provide a small card for guests. Serve immediately once assembled. If holding longer than 45 minutes in a warm room, place the board in a cool spot or briefly refrigerate uncovered to keep cheeses firm.