Charcuterie Board Recipe

Prepare cheeses

Leave the Brie at room temperature for 20–30 minutes so it becomes spreadable. Cut the aged cheddar into bite-sized cubes and slice or wedge the Manchego into thin pieces. Place cheeses on the board in separate areas to create visual balance.

Arrange cured meats

Fan prosciutto into loose ribbons or gently fold slices and place near the Brie so guests can spread. Fan or roll salami slices into small cones or lay them in an overlapping line. Space meats around cheeses to create variety and easy picking.

Slice the baguette on the diagonal about 1/4-inch thick and optionally lightly toast or brush with olive oil and toast until just golden. Arrange crackers in small stacks or across the board in different locations so they are easy to reach.

Wash grapes and leave in small clusters for easy grabbing. Core and thinly slice the apple, toss slices with a squeeze of lemon juice to prevent browning and fan them on the board. If using fresh figs, halve them and place cut-side-up; if using dried figs, halve and arrange in a small pile. Add baby carrots or cucumber slices in a small pile for crunch and color.

Place mixed olives and cornichons in small bowls to contain brine and place them on the board. Spoon whole grain mustard, honey, and fig jam into small ramekins or jars and set them near cheeses that pair well (honey near Brie, fig jam near Manchego).

Scatter Marcona almonds and walnuts in small piles around open spaces on the board to fill gaps and add texture. Break dark chocolate into pieces and cluster them near fruit. Tuck fresh herb sprigs between items for aroma and a finished look.

Start by placing the largest items (cheese wheels, bowls of olives/preserves) on the board. Add meats around those anchors, then fill in with breads, crackers, fruit, nuts, and smaller items. Aim for a mix of colors and shapes so the board looks abundant and balanced. Provide small cheese knives, spoons for spreads, and toothpicks if desired. Serve immediately; if making ahead, assemble no more than 1 hour before serving and keep refrigerated until 15–20 minutes prior so cheeses come to temperature.