Charcuterie Board Recipe

Prepare and arrange meats

If prosciutto or salami slices are folded for presentation, fold each slice into a loose ribbon or gently roll a few slices into rosettes. Arrange half of the prosciutto and half of the soppressata on one side of the board in overlapping layers or small piles, leaving space for breads, cheeses, and condiments.

Slice the baguette on a diagonal into 1/2-inch (1–1.5 cm) slices. Lightly brush both sides of each slice with extra-virgin olive oil. If you prefer warmed bread, toast slices on a baking sheet in a 375°F (190°C) oven for 5–7 minutes until just golden, turning once. Let cool slightly and arrange in a fan or stack near the meats.

Place small bowls or ramekins on the board for Dijon mustard and olive oil (if using for dipping). Spoon mustard into a small container and drizzle a little olive oil into another, or lightly brush oil on bread as served.

Bring cheeses to room temperature (about 20–30 minutes) before serving to maximize flavor. Slice or break the soft cheese into a spreadable portion and place the wedge or slices of aged cheese with a small cheese knife or spreader. Spoon fig jam or honey into a small dish and place adjacent to the cheeses.

Drain olives and arrange them in a small pile or in a little dish on the board. Place cornichons/pickles in a small cluster near the meats to provide a tangy contrast. Arrange grapes or sliced apples/pears in a loose bunch or fan for color and freshness.

Scatter fresh thyme or rosemary sprigs around the board for aroma and visual interest. Lightly crack black pepper over the soft cheese and a few slices of meat if desired. Step back and fill any empty spaces with extra bread or small clusters of olives/grapes so the board looks abundant.

Provide small plates, napkins, and tongs or toothpicks for guests. Serve immediately at room temperature so the flavors of the meats and cheeses are at their best. Replenish bread and accompaniments as needed.