Charcuterie Plate Recipe

Prepare meat slices

Gently separate prosciutto, hot salami, and cured ham slices. Fold prosciutto slices loosely into ribbons by folding each slice in half lengthwise then rolling or draping into loose rosettes (about 10–12 pieces). Fan or overlap salami slices into small stacks (6–8 slices per stack). Fold cured ham into small bundles or drape over the board for visual height.

Arrange meats on one side of the serving board in groups so guests can easily select. Leave space between groups for cheese and pickles to create a balanced layout.

Prepare cheeses

If using a block feta, cut into 1–1.5 cm cubes or leave a chunk for crumbling. Cut aged cheddar or manchego into 1 cm-thick wedges or bite-size triangles. If using soft cheese (brie/camembert), score the rind and place the whole wheel or half-wheel on the board for slicing.

Place cheeses on the board opposite or adjacent to the meats, leaving a little room for jam/honey and crackers. Provide a separate small knife or spreader for each cheese type so flavors don’t mix.

Drain and arrange preserved items

Drain marinated artichoke hearts and olives well in a small sieve to avoid excess oil or brine on the board. If olives are large, halve them. Arrange olives, gherkins, and artichokes in small bowls or in neat piles near the cheeses and meats. Place honey or fig jam in a small ramekin next to the soft cheese or feta for easy pairing.

Tuck lemon wedges near the artichokes for guests who want added brightness; mention they are optional.

Prepare crackers, bread & nuts

If using a baguette, slice on the diagonal into 0.5–1 cm slices and toast lightly if desired. Arrange grissini sticks standing in a small glass or laid across one edge of the board for height. Fill gaps with assorted crackers and scatter toasted nuts in small piles or bowls.

Ensure crackers and bread are within reach of the cheeses and spreads so guests can easily build bites.

Assemble and finish

Step back and look for empty spaces; fill them with small clusters of herbs, remaining sliced meat rosettes, or extra crackers. Lightly dust the cheese area with freshly ground black pepper (about 1 tsp dispersed) and tuck rosemary or thyme sprigs around the board for aroma and color. Place serving utensils: small tongs or forks for meats, cheese knives, and spoons for jam.

Serve immediately at room temperature (remove cheeses from refrigeration 15–30 minutes beforehand for best flavor). Provide small plates and napkins for guests.