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Restaurants›Lussmanns Brasserie›Charcuterie Board Recipe

Charcuterie Board Recipe

Name: Lussmanns Brasseries Charcuterie Board Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz Aged cheddar; 6 oz Soft goat cheese (chevre); 6 oz Triple-cream Brie; 4 oz Prosciutto, thinly sliced; 4 oz Soppressata or salami, sliced; 3 oz Coppa or cured ham; 1 loaf Sourdough baguette, sliced; 24 each Crisp water crackers; 12 each Cornichons or small dill pickles; 1 cup Mixed olives (marinated); 1 tbs Stone-fruit or fig jam (or seasonal preserve); 1 cup Red grapes, small cluster separated; 6 each Fresh figs or sliced apple/pear (seasonal); 0.5 cup Mixed nuts (roasted, unsalted); 3 each Fresh rosemary sprigs; 2 tsp Whole-grain mustard; 2 tsp Honey (for drizzling); 1 tbs Extra-virgin olive oil (optional for bread)

Inspired by Lussmanns Brasserie

Time45m

Serves4

Haye Farm organic selection served with sourdough and pickles

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Ingredients

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Cheeses

8 oz Aged cheddar

6 oz Soft goat cheese (chevre)

6 oz Triple-cream Brie

Cured Meats

4 oz Prosciutto, thinly sliced

4 oz Soppressata or salami, sliced

3 oz Coppa or cured ham

Breads & Crackers

1 loaf Sourdough baguette, sliced

24 each Crisp water crackers

Pickles & Preserves

12 each Cornichons or small dill pickles

1 cup Mixed olives (marinated)

1 tbs Stone-fruit or fig jam (or seasonal preserve)

Produce & Garnish

1 cup Red grapes, small cluster separated

6 each Fresh figs or sliced apple/pear (seasonal)

1/2 cup Mixed nuts (roasted, unsalted)

3 each Fresh rosemary sprigs

Accoutrements

2 tsp Whole-grain mustard

2 tsp Honey (for drizzling)

1 tbs Extra-virgin olive oil (optional for bread)

Method

Cheeses

Bring cheeses to temperature

Remove all cheeses from refrigeration 30–45 minutes before serving so they come to room temperature; this improves flavor and texture.

Place the three cheeses on the board with space between them to allow cutting/cheese knives and to separate strong flavors (cheddar, goat cheese, Brie). Keep soft cheeses with a knife for spreading.

Cured Meats

Fold prosciutto into loose ribbons or rose shapes and arrange in small piles in two places on the board to create height and easy grabbing.

Fan or overlap soppressata and coppa slices in separate groups near the cheeses they pair well with (soppressata near cheddar; coppa near Brie).

Breads & Crackers

Slice the sourdough baguette on a slight diagonal into 1/2-inch slices. Optionally brush both sides lightly with olive oil and toast in a 375°F (190°C) oven for 5–7 minutes until lightly golden and crisp at the edges. Let cool briefly.

Arrange slices and water crackers in small stacks or fanned rows around the board, leaving space for spreads and cheeses.

Pickles & Preserves

Place cornichons or dill pickles in a small pile in a bowl or directly on the board to keep their brine contained. Position mixed olives in a small ramekin to contain oil and place near the meats.

Spoon the jam into a small dish and place next to the soft cheese and crackers for easy pairing.

Produce & Garnish

Wash and dry grapes; leave some on small stems for visual appeal. Quarter or slice figs/apples/pears and arrange in small clusters on the board.

Scatter mixed nuts in a small pile or in a shallow dish. Tuck rosemary sprigs around the board for aroma and color.

Accoutrements & Final Assembly

Place small spoons or spreaders with the mustard, honey and jam dishes. Drizzle honey lightly over a wedge of Brie or offer on the side.

Check balance of colors, shapes and textures: aim to distribute meats, cheeses, crunchy crackers, pickles, and fruit across the board so guests can easily build bites. Fill any empty gaps with extra grapes, nuts or rosemary sprigs.

Serve with cheese knives and small plates. Recommend 3–4 people to share; replenish items as needed.