Charcuterie Board Recipe

Prepare cheeses

Remove all cheeses from refrigerator 30–60 minutes before serving to bring to near room temperature. For the cheddar and manchego, cut into bite-sized cubes and a few thin slices for variety. Score the brie top with a small crosshatch and place whole wheel or wedge on board for guests to slice. Crumble or leave the goat cheese log whole; provide a small spreader. Arrange cheeses on different areas of the board to separate flavors.

Arrange meats

Fold prosciutto slices into loose rosettes or drape them in gentle folds. Fan or slightly overlap soppressata/salami slices in small stacks. Place coppa in another area. Tuck ends of meat under themselves to keep tidy and create height. Keep meats near complementary cheeses but not directly on top to avoid cross-contamination of soft cheeses.

Prep and place bread

If using baguette slices, lightly toast them in a 375°F (190°C) oven for 6–8 minutes until just golden, brushing with a little olive oil if desired. Let cool. Spread crackers and baguette slices around board in small stacks and single layers to allow easy access.

Wash and slice produce

Rinse grapes, berries, cucumber and tomatoes and pat dry. Remove strawberry stems and halve large strawberries. Thinly slice apple or pear crosswise into 1/8–1/4" slices and toss quickly with a squeeze of lemon (optional) to prevent browning. Arrange fruit in small clusters and tuck cucumber rounds and cherry tomatoes into gaps to balance color and shape.

Prepare condiments

Place honey in a small bowl or jar with a small honey dipper or spoon. Spoon fig jam into a small bowl. Transfer mustard to a small dish. Scatter nuts in small dishes or piles to prevent rolling and to separate from soft cheeses. Place bowls near cheeses they pair with (e.g., honey by brie, fig jam by manchego).

Assemble the board

Select a large wooden board or platter. Start by placing the cheese sections (wedge of brie, blocks, log) spaced across the board to act as anchors. Add small bowls of honey, jam and mustard near appropriate cheeses. Arrange meats in groups next to cheeses to create pairings. Fill remaining spaces with clusters of grapes, berries, dried apricots, and crackers. Tuck cucumber rounds, cherry tomatoes and cornichons into gaps to add color and texture. Sprinkle nuts around the board and lightly drizzle honey over a wedge of brie if desired. Garnish with rosemary or thyme sprigs and edible flowers. Finish with a light sprinkle of flaky sea salt and a few grinds of black pepper on the cheese that benefits from it (e.g., goat cheese or manchego).

Provide small serving utensils such as cheese knives, spreaders, toothpicks and small spoons for jams/honey. Label cheeses if desired. Serve at room temperature.