Charcuterie Boards Recipe

Arrange prosciutto

Gently fold each prosciutto slice into loose rosettes or ribbon folds and place them in one area of the board so guests can easily pick them up without tearing.

Display salami and chorizo

Fan the salami slices in an overlapping semi-circle. For chorizo, stack a small pile or fold halves and intersperse near breadsticks so guests can spear them.

Prepare cheeses

Position cheeses spaced across the board to create visual balance. For brie, score the top rind lightly in a crisscross so guests can easily slice. Cut the cheddar and manchego into a mix of slices and cubes. Crumble or log the goat cheese and place next to a small spreader.

Label suggestions

If desired, place small cards or toothpick flags identifying each cheese to help guests choose.

Slice the baguette on a diagonal into 12–16 slices. Toast lightly if preferred. Fan crackers in small piles near cheeses. Tuck a few breadsticks standing upright or leaning near the meats for height.

Place mixed olives and cornichons in small bowls to contain brine and set them on the board. Spoon fig jam into a small bowl and place next to goat cheese and manchego. Drizzle honey into a small bowl or over the brie wedge (serve warmed if you like). Keep dried fruit and nuts in small clusters near the cheeses and crackers.

Arrange grape clusters with stems intact in a couple of places for easy grabbing. Fan apple slices next to cheddar (brush with a tiny lemon juice if you expect to wait). Tuck rosemary and thyme sprigs around for aroma and visual contrast.

Scatter Marcona almonds in a small pile or bowl. Add roasted red peppers and pickled red onions in small bowls or neat piles near complementary meats and cheeses (peppers pair well with manchego; pickled onions pair with richer cheeses).

Place cheese knives with each cheese, spoons or spreaders with jams and honey, and toothpicks near small items. Leave room on the board for guests to rearrange or rest plates. Serve at room temperature (remove cheeses from refrigerator 30–60 minutes before serving to maximize flavor).

1) Start by placing three to four bowls on the board for olives, jams, nuts and honey. 2) Put the largest cheese (brie) first, then place remaining cheeses spaced apart. 3) Add meat clusters near complementary cheeses. 4) Fill gaps with crackers, bread, fruit and nuts. 5) Add garnish sprigs last for height and color.

Estimated portions per person: plan about 3–4 oz total cured meat and 2–3 oz total cheese per person when charcuterie is part of a larger spread. Adjust quantities if the board is the main food.