Name: La Plumes CHARCUTERIE BOARDS Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 6 oz prosciutto (thinly sliced); 6 oz soppressata or salami (sliced); 4 oz coppa or smoked ham (thinly sliced); 8 oz soft cheese (brie or camembert); 6 oz semi-firm cheese (aged cheddar or gruyere); 4 oz firm cheese (manchego or parmigiano-style wedge); 1 unit baguette, sliced on the diagonal; 8 oz assorted crackers; 6 oz cornichons (small pickles); 6 oz mixed olives (pitted); 4 oz fig jam or fruit preserve; 2 tbsp grainy mustard; 1 cup fresh grapes (or sliced apples/pears); 3 oz dried apricots or figs; 3 oz roasted Marcona almonds or mixed nuts; 3 sprigs fresh rosemary or thyme sprigs; 2 tbsp honey; 1 tbsp olive oil (optional for bread)

Method

Cured Meats

Prepare slices for presentation

Fold or roll each type of sliced meat into loose rosettes or small bundles. Arrange prosciutto in thin loose folds, roll or fan the salami slices, and fold coppa into smaller piles. Place them on the board spaced apart so guests can easily access each type.

Cheeses

Prepare cheeses

Place the three cheeses on different spots of the board. For the soft cheese, score the top and leave a small cheese knife nearby. Pre-slice 6–8 thin wedges from the semi-firm cheese and cut small shards or thin slices from the firm cheese so guests can grab pieces easily. Keep whole wedges intact so the presentation looks abundant.

Bread & Crackers

Slice the baguette on a diagonal into 12–16 pieces. If desired, brush slices lightly with olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until just golden. Arrange slices and assorted crackers in clusters on the board near cheeses so they are convenient for building bites.

Pickles & Preserves

Place cornichons and mixed olives in small bowls or ramekins to contain juices, and situate them on the board. Spoon the fig jam or fruit preserve into a small dish and place the grainy mustard in another small dish. Position these near cheeses and crackers so guests can combine sweet, tangy, and savory elements easily.

Fresh Fruit & Nuts

Rinse and dry grapes, leaving small clusters intact for a natural look. Slice apples or pears if using and brush with a little lemon juice to prevent browning (optional). Scatter dried fruits and nuts in small piles around the board, filling gaps and adding texture.

Garnish & Extras

Drizzle honey in a small bowl or in a shallow stream over a portion of the soft cheese and place nearby a honey dipper or spoon. Tuck rosemary or thyme sprigs between items for aroma and visual appeal. If you toasted bread with olive oil, place in a neat stack or fan near the cheeses.

Assembly & Serving

Compose the board

Start by placing cheeses first (evenly spaced). Add bowls with olives, cornichons, jam and mustard. Arrange meats next to cheeses in visually pleasing folds and fans. Fill in gaps with crackers, bread slices, fruit, dried fruit and nuts. Garnish with herb sprigs and set out small cheese knives, spoons for jam/honey, and toothpicks or small forks. Serve at room temperature: remove cheeses and meats from refrigeration 20–30 minutes before serving to enhance flavor.

Charcuterie Boards Recipe