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Restaurants›Lasso Gaucho Brazilian Steakhouse Charleston›Charcuterie Board Recipe

Charcuterie Board Recipe

Name: Lasso Gaucho Brazilian Steakhouse Charlestons CHARCUTERIE BOARD Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 0.25 lbs Parmesan (aged, chunk); 0.25 lbs Smoked Gouda (semi-firm); 8 oz Salami (sliced, about 1/8" thick); 6 oz Prosciutto (thinly sliced); 1 cup Mixed olives (Marinated, pitted); 0.5 cup Cornichons or small pickles; 2 tbs Whole grain mustard; 2 tbs Honey; 0.5 cup Roasted nuts (marcona almonds or mixed almonds); 0.5 cup Dried fruit (apricots or figs, chopped); 1 cup Fresh fruit (grapes or sliced apple/pear); 4 sprigs Fresh herbs (optional: rosemary or thyme sprigs); 2 tbs Honeycomb or honey drizzle (optional); 10 pieces Assorted crackers; 1 loaf Baguette (thinly sliced and lightly toasted)

Inspired by Lasso Gaucho Brazilian Steakhouse Charleston

Time30m

Serves6

PARMESAN CHEESE, SMOKED GOUDA, SALAMI, PROSCIUTTO AN OLIVES

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Ingredients

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Cheeses

1/4 lbs Parmesan (aged, chunk)

1/4 lbs Smoked Gouda (semi-firm)

Cured Meats

8 oz Salami (sliced, about 1/8" thick)

6 oz Prosciutto (thinly sliced)

Accoutrements

1 cup Mixed olives (Marinated, pitted)

1/2 cup Cornichons or small pickles

2 tbs Whole grain mustard

2 tbs Honey

1/2 cup Roasted nuts (marcona almonds or mixed almonds)

1/2 cup Dried fruit (apricots or figs, chopped)

1 cup Fresh fruit (grapes or sliced apple/pear)

4 sprigs Fresh herbs (optional: rosemary or thyme sprigs)

2 tbs Honeycomb or honey drizzle (optional)

Bread & Crackers

10 pieces Assorted crackers

1 loaf Baguette (thinly sliced and lightly toasted)

Method

Cheeses

Prepare Parmesan

Cut the Parmesan chunk into bite-size chunks and thin shards using a vegetable peeler or knife so pieces are easy to pick up. Arrange clusters of shards/chunks in one area of the board for visual weight.

Prepare Smoked Gouda

Slice the smoked Gouda into 1/4" to 1/3" thick slices or small wedges. Fan a portion of slices and stack a few to create height on the board.

Cured Meats

Arrange Salami

Fold or roll individual salami slices into small cones or loose rosettes (3–4 slices per rosette) and place them in groups around the board so guests can easily pick one up.

Arrange Prosciutto

Gently drape prosciutto slices into loose ribbons or pile in soft folds. Place near the cheeses so guests can pair meat and cheese easily.

Accoutrements

Olives & Pickles

Pour the mixed olives into a small bowl or ramekin to contain brine and place on the board. Do the same with cornichons or pickles.

Mustard, Honey & Honeycomb

Spoon whole grain mustard into a small dish. Place honey in another small dish; if using honeycomb, tuck a small piece on the board near cheeses that pair well with sweetness (Parmesan or Gouda).

Nuts & Dried Fruit

Scatter roasted nuts in a small pile or fill a small bowl. Place chopped dried fruit near the cheeses and nuts for texture contrast.

Fresh Fruit & Herbs

Wash and dry grapes or slice apple/pear just before serving (toss slices in a squeeze of lemon if preparing early). Tuck fresh herb sprigs between items for aroma and garnish.

Bread & Crackers

Prepare Bread

Slice the baguette thinly (on a bias). If desired, toast slices lightly in a 375°F (190°C) oven for 6–8 minutes until just golden. Arrange bread and assorted crackers around the perimeter of the board so they’re easy to reach.

Assembly & Presentation

Select a large wooden board or serving platter. Start by placing cheeses first, spaced apart to create anchor points. Add bowls with olives, pickles, mustard and honey. Place meats next to cheeses and fill gaps with nuts, dried fruit, fresh fruit, and crackers. Vary heights and textures (stack some crackers, fan cheese slices, use small bowls) for visual appeal. Garnish with herb sprigs and drizzle a little extra honey over part of the board if desired.

Serve with small cheese knives, toothpicks or cocktail forks and small spoons for bowls. Keep the board at room temperature for 20–30 minutes before serving to allow cheeses to soften and flavors to be more pronounced.