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Restaurants›Mediterranean Imports, Deli & Gastro Goods›Charcuterie Boards Recipe

Charcuterie Boards Recipe

Name: Mediterranean Imports, Deli & Gastro Goods Charcuterie Boards Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 0.5 lbs Prosciutto (thinly sliced); 0.5 lbs Soppressata or Genoa salami (sliced); 0.5 lbs Sliced chorizo or hard salami; 8 oz Aged cheddar (cut into bite-sized cubes or slices); 8 oz Brie or soft-ripened cheese (wheel or wedge); 6 oz Manchego or semi-firm Spanish cheese (sliced); 4 oz Goat cheese log (optional); 1 cups Mixed olives (kalamata, green manzanilla); 0.5 cups Cornichons or small pickles; 3 tbs Whole grain mustard; 3 tbs Honey or honeycomb; 3 tbs Fig jam or fruit preserve; 1 cups Marcona almonds or salted roasted almonds; 0.5 cups Walnuts or pecans (lightly toasted); 1 lbs Red grapes (washed, small stems left); 1 each Green apples (thinly sliced, tossed in lemon to prevent browning); 8 each Fresh figs or berries (seasonal); 0.75 cups Dried apricots; 0.5 cups Dried figs or dates; 0.5 cups Dark chocolate pieces or chocolate-covered almonds (optional); 3 cups Assorted crackers (water crackers, seeded crackers); 1 each Baguette (thinly sliced and lightly toasted); 4 sprigs Fresh herbs (rosemary, thyme sprigs); 1 tsp Flaky sea salt (for cheese); 1 tsp Freshly cracked black pepper

Inspired by Mediterranean Imports, Deli & Gastro Goods

Time40m

Serves6

Assorted meats, cheeses, olives, nuts & fresh and dried fruit • Add Crackers +$1.50pp

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Ingredients

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Cured Meats

1/2 lbs Prosciutto (thinly sliced)

1/2 lbs Soppressata or Genoa salami (sliced)

1/2 lbs Sliced chorizo or hard salami

Cheeses

8 oz Aged cheddar (cut into bite-sized cubes or slices)

8 oz Brie or soft-ripened cheese (wheel or wedge)

6 oz Manchego or semi-firm Spanish cheese (sliced)

4 oz Goat cheese log (optional)

Olives, Pickles & Condiments

1 cups Mixed olives (kalamata, green manzanilla)

1/2 cups Cornichons or small pickles

3 tbs Whole grain mustard

3 tbs Honey or honeycomb

3 tbs Fig jam or fruit preserve

Nuts

1 cups Marcona almonds or salted roasted almonds

1/2 cups Walnuts or pecans (lightly toasted)

Fresh Fruit

1 lbs Red grapes (washed, small stems left)

1 each Green apples (thinly sliced, tossed in lemon to prevent browning)

8 each Fresh figs or berries (seasonal)

Dried Fruit & Extras

3/4 cups dried turkish apricots

1/2 cups Dried figs or dates

1/2 cups Dark chocolate pieces or chocolate-covered almonds (optional)

Bread & Crackers (optional add-on)

3 cups Assorted crackers (water crackers, seeded crackers)

1 each Baguette (thinly sliced and lightly toasted)

Garnish & Finish

4 sprigs Fresh herbs (rosemary, thyme sprigs)

1 tsp Flaky sea salt (for cheese)

1 tsp Freshly cracked black pepper

Method

Cured Meats

Prep and arrange meats

If not pre-sliced, thinly slice cured meats. Create small piles or gentle folds/roses of prosciutto and layered fans of salami and soppressata. Place meats in several locations on the board to create visual balance.

Cheeses

Prepare cheeses

Remove cheeses from the refrigerator 30–60 minutes before serving to come to room temperature. Cut cheddar and manchego into bite-sized cubes or slices. Keep brie whole or in a wedge and lightly score the top. Place goat cheese log on a small dish or leave on board for spreading.

Position cheeses on the board first, spacing them apart to create 'stations' for arranging other items around each cheese.

Olives, Pickles & Condiments

Transfer condiments

Place olives, cornichons, mustard, honey and fig jam into small bowls or ramekins. Tuck the bowls into gaps around the cheeses and meats to keep juices separate and to add height and visual interest.

Nuts

Scatter nuts in small clusters around the board, filling narrow gaps and creating texture contrast. If nuts are not toasted, toast them lightly in a dry skillet for 3–4 minutes, cooling before adding.

Fresh Fruit

Wash and dry fruit. Slice apples thinly and toss with a squeeze of lemon to prevent browning. Arrange grapes in small bunches, and place figs or berries near soft cheeses to encourage pairing.

Dried Fruit & Extras

Place dried apricots, figs or dates in small piles. Add dark chocolate pieces in a separate small pile or bowl to offer a sweet contrast.

Bread & Crackers (optional add-on)

If offering crackers as the added option, fan three varieties of crackers in groups around the board. Lightly toast baguette slices in a 375°F (190°C) oven for 6–8 minutes until golden and crisp; cool slightly before arranging.

Garnish & Finish

Garnish the board with fresh herb sprigs for color. Sprinkle flaky sea salt and a little cracked black pepper over exposed cheese surfaces. Step back and adjust spacing to ensure balance and easy access from all sides.

Serving & Pairing

Provide separate cheese knives, small spoons for jams and honey, and toothpicks or small forks for olives and pickles. Serve at room temperature; replenish items as needed. Suggest pairing with wine (e.g., light red like Pinot Noir, or crisp white like Sauvignon Blanc) or sparkling water.