Harvest Board Recipe

Prepare cheeses

Remove cheeses from refrigerator 30–60 minutes before serving to come to room temperature. Slice the manchego into 1/8–1/4-inch slices, cut the cheddar into bite-size cubes or wedges, and leave the brie whole with one wedge cut to allow guests to spread. Place each cheese on different areas of the board so flavors don’t blend.

Arrange meats

Fold prosciutto into loose ribbons or rosettes and lay on the board. Fan the soppressata or salami slices in an overlapping line. Stack or roll the coppa. Distribute meats in groups around the cheeses so each cheese is near at least one meat.

Prep produce

Wash and dry all produce. Slice cucumber into rounds about 1/4-inch thick. Halve cherry tomatoes and radishes if large. Trim grapes into small clusters or single stems for easy picking. If using apples, toss slices briefly in lemon water to prevent browning. Arrange produce in small piles or lines to add color and break up heavier items.

Prep dips

Spoon labneh (or creamy dip) into a small bowl and drizzle with 1 tablespoon olive oil, a pinch of flaky salt and cracked pepper. Put mustard and fig jam or honey into small dishes. Place these bowls on the board near complementary cheeses and breads.

Prepare olives & pickles

Drain olives and cornichons from their liquid and pat dry. Place them in small bowls or directly on the board in separate clusters so flavors remain distinct.

Prepare breads

Slice the baguette on a diagonal into 1/3-inch slices. If toasting, brush lightly with olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until light golden. Arrange slices and crackers in multiple spots on the board to allow easy access from different angles.

Assemble board

Start by placing the cheeses on the board, then add meat clusters around them. Fill in with bowls of dips, olives and pickles. Tuck in produce and fruit around the cheeses and meats to add color and texture. Scatter toasted nuts and herb sprigs in empty spaces. Drizzle remaining olive oil over labneh and a little over figs or apple slices if desired. Finish with a light sprinkle of flaky sea salt and freshly cracked black pepper over the cheeses and fruit.

Final notes

Provide cheese knives, small spoons for jams and mustard, and toothpicks if helpful for pickles or olives. Keep extra crackers and bread on the side to replenish the board. Replace any empty items during service and refrigerate leftovers within two hours.