Name: MI.MOSAs MEATY CHEESY BOARD Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 log Goat cheese log (soft); 200 g Young Manchego (wedge); 200 g Smoked Gouda (wedge); 200 g Fresh mozzarella (small balls / bocconcini); 100 g Prosciutto (thinly sliced); 100 g Dearborn ham (or similar deli ham, thinly sliced); 100 g Hard salami (sliced); 1 cup Orange marmalade; 1 cup Dried cherries; 1 cup Candied pecans; 2 cups Seedless grapes (red or green); 1 each Fresh apple (thinly sliced, or pear); 6 each Fresh figs (optional, halved); 4 sprigs Fresh rosemary sprigs (for garnish); 2 each Baguette(s); 2 tbs Extra virgin olive oil; 0.5 tsp Coarse sea salt

Method

Cheeses & Meats

Prepare cheeses

Remove all cheeses from the refrigerator 30–45 minutes before serving to come to room temperature. Trim rind from goat cheese if desired and place the whole log on the board. Cut the Manchego and Smoked Gouda into a mix of thin wedges and small cubes for easy picking. Drain fresh mozzarella balls and place them in a small bowl or nestle them on the board.

Arrange meats

Fold prosciutto slices into loose ribbons or rosettes and place in one area of the board. Arrange Dearborn ham in gentle folds and fan slices of hard salami into a separate cluster. Keep meats near cheeses that pair well (e.g., prosciutto next to fresh mozzarella).

Spreads, Nuts & Sweets

Spoon orange marmalade into a small serving bowl or ramekin. Place dried cherries and candied pecans in separate small bowls or pile them directly on the board in small mounds. Position these bowls near cheeses and meats so guests can combine flavors (goat cheese with marmalade, Manchego with candied pecans, etc.).

Fresh Fruit & Garnish

Wash grapes and leave small clusters intact for visual appeal. Thinly slice the apple (or pear) and toss briefly with a squeeze of lemon if you expect the board to sit more than 10–15 minutes to prevent browning. Halve figs and place cut side up. Scatter fruit in groups around the board and tuck rosemary sprigs between items for color and aroma.

Bread & Toast

Toast baguette

Preheat oven to 400°F (200°C). Slice baguettes on a bias into 1/2-inch slices. Brush both sides lightly with extra virgin olive oil and arrange on a baking sheet in a single layer. Sprinkle lightly with coarse sea salt. Toast 6–8 minutes until golden and crisp, flipping once halfway through. Allow to cool slightly before arranging on the board.

Assembly & Service

Select a large wooden board or platter. Begin by placing bowls (marmalade, mozzarella) first so they anchor the layout. Add larger cheese pieces next, spacing them across the board. Fill in with meats folded attractively, then tuck fruit clusters, dried cherries and candied pecans into the gaps. Place toasted baguette slices at one side or in a separate basket. Garnish with rosemary sprigs and provide small cheese knives, toothpicks, and spreaders. Serve immediately.

Pairing suggestions: serve with sparkling water, a crisp white wine like Sauvignon Blanc, or a light red such as Pinot Noir.

Meaty Cheesy Board Recipe