Cheese & Charcuterie Board * Recipe
1.5oz of each Chef’s Selection of Three Meats, Two Cheeses & Seasonal Accompaniments
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Ingredients
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Meats (Chef’s Selection)
Cheeses (Chef’s Selection)
Seasonal Accompaniments
Board & Tools (for service)
Method
Meats (Chef’s Selection)
- 1
Arrange and portion meats
Keep meats chilled until ready to assemble. Remove from refrigeration 10–15 minutes before plating to take the chill off. For each meat, lay out 1.5 oz per serving: fold thin slices (like prosciutto) into loose ribbons or rosettes; fan or fold salami/soppressata slices into overlapping semicircles; stack or slightly roll coppa or smoked ham. Place each meat grouping on different areas of the board to create visual separation.
Cheeses (Chef’s Selection)
- 2
Prepare cheeses
Remove cheeses from refrigeration 20–30 minutes before serving to reach optimal texture and flavor. Portion 1.5 oz per cheese per serving: cut the aged cheddar into bite-sized cubes or shards; leave the soft cheese (Brie/Camembert) as a small wheel or wedge and score the rind or make a few small wedge cuts so guests can easily spread. Place cheeses spaced apart from the meats so guests can access them with dedicated knives.
Seasonal Accompaniments
- 3
Prepare small bowls and produce
Place mixed olives and cornichons in separate small bowls. Halve large dried fruits (figs, dates) and place in a small mound. Wash and drain fresh fruit (grapes or sliced apples/pears) and pat dry; toss apple or pear slices lightly with lemon juice to prevent browning if assembling early. Toast baguette slices lightly until golden and let cool.
- 4
Assemble spreads, nuts, and condiments
Spoon honey into a small shallow bowl (or keep in a jar with a small dipper). Place jam or fig spread in another small bowl and include a small spoon. Put mustard in a third bowl. Scatter roasted nuts in a small pile or a tiny bowl. Arrange crackers and toasted baguette slices in groups on the board for easy grabbing.
- 5
Garnish and balance flavors
Distribute the dried fruit and fresh fruit near cheeses that pair well with them (e.g., figs by aged cheddar, grapes near soft cheese). Place nuts near the meats or cheeses as desired. Tuck small sprigs of rosemary or thyme around the board for aroma and visual appeal.
Board & Final Assembly
- 6
Build the board
Start by placing the bowls (olives, cornichons, honey/jam/mustard) on the board to establish anchor points. Arrange cheeses next, leaving space for knives. Add meats in groups around the cheeses, allowing guests to pair as they like. Fill remaining gaps with crackers, baguette slices, nuts, and fruit to create a balanced, abundant look. Ensure there are dedicated utensils for each cheese and condiment to avoid flavor cross-contamination.
- 7
Serve
Offer small plates and napkins alongside the board and place cheese labels or a small note indicating the three meats and two cheeses if available. Keep the board at room temperature (but out of direct sun or heat) for the duration of service. Replenish items as needed.