Charcuterie & Artisan Cheese Recipe

Prep Meats

Remove prosciutto, soppressata and chorizo from packaging. Fold or loosely roll the thin prosciutto slices into rosettes or gentle folds and arrange in small piles. Fan salami or soppressata slices in overlapping rows. Place chorizo slices in a separate small pile. This creates visual variety and makes it easy to pick.

Place cornichons in a small dish and set near the meats for contrast in flavor and texture.

Put spiced nuts in a small bowl and position on the board near the meats so guests can nibble between bites of cheese and charcuterie.

Cheese Preparation

Allow all cheeses to sit at room temperature for 20–30 minutes before serving to bring out flavors and soften textures.

Place the largest cheeses (Brie, cheddar) first on the board, spaced apart to anchor the arrangement. Keep Brie whole; score the top with a shallow crosshatch if you like for easier serving.

Slice or cut the harder cheeses into wedges or thin slices ahead of time (cheddar, Manchego). Crumble or place blue cheese in a small bowl if soft. Leave the goat cheese log whole and provide a small spreader knife alongside.

Arrange Spreads and Fruits

Spoon whole grain mustard into a small ramekin and place on the board. Put the fig-apricot jam into another small bowl or jar. Drizzle 2 tbs honey into a third small bowl if using. Place these near cheeses that pair well: mustard near hard/salty meats and cheddar, jam and honey near Brie and goat cheese.

Arrange fresh grapes, sliced apples or pears in small clusters around the cheeses. Fan apple or pear slices and toss lightly with a drop of lemon if not serving immediately to prevent browning.

Nestle dried figs or apricots in small piles near the jam so guests can mix flavors. Scatter walnut halves near blue cheese and goat cheese for pairing.

Place crackers and toasted baguette slices in stacks or fanned groups around the board. Keep cracker packages nearby to refill as needed.

Garnish with sprigs of rosemary or thyme for aroma and visual appeal.

If using roasted red peppers or marinated artichoke hearts, drain them well and present in small bowls to avoid soggy bread or crackers. Position near the meats or cheeses that pair well (peppers with Manchego, artichokes with goat cheese).

For a warmed jam option: gently heat 1 tbs fig jam in a small saucepan over low heat until warm (about 1–2 minutes), stir and transfer to a ramekin for drizzling over Brie or serving alongside crackers. Do not overheat—just warm until loose.

Assemble everything on a large wooden board or platter, balancing colors and textures. Keep stronger cheeses and pungent meats apart so flavors don't overwhelm milder items.

Provide small spreader knives for each soft cheese, a small spoon for jam and mustard, and toothpicks for olives or cornichons if desired.

Serve at room temperature with napkins and plates. Refill items as they run low and keep additional crackers and bread on the side.