Charcuterie & Artisanal Cheeses Recipe

Arrange cured meats

Remove cold meats from refrigerator 10–15 minutes before serving to come closer to room temperature for better flavor. On a large serving board or platter, fan out the prosciutto in loose folds to create height. Roll several slices of soppressata into tight spirals and place in clusters. Lay coppa slices slightly overlapped in another cluster. Aim for three distinct meat groupings spaced apart so guests can access them easily.

Prepare cheeses

Bring cheeses to room temperature by removing them from the refrigerator 20–30 minutes before assembling. Place the three cheeses on the board with space around each so knives and crackers can access them. Pre-slice or partially cut the Manchego and cheddar into 1/4-inch slices or bite-size pieces, leaving the Brie whole but scoring the rind and making a shallow crosshatch so guests can spread it onto bread.

Position pickles, nuts and fruit

Place cornichons in a small pile near one of the meat clusters. Scatter toasted Marcona almonds in a small bowl or directly on the board near the cheeses. Arrange dried apricot halves in a small group. Tuck grapes or olives (if using) into gaps to add color and fill empty space.

Add crackers, bread and condiments

Fan crackers and sliced baguette around the board edges or in separate small stacks. Spoon whole grain mustard and fig jam into small ramekins and place them near the cheeses. Drizzle 1 tablespoon extra-virgin olive oil over the sliced baguette or crostini if desired and lightly brush or serve oil on the side for dipping. Drizzle honey over or next to the Brie (or serve honey in a tiny dish) so guests can pair sweet with soft cheese.

Garnish and final touches

Insert small sprigs of fresh rosemary on the board as garnish for aroma and visual contrast. If using, tuck optional olives and halved fresh grapes into remaining gaps. Ensure serving knives or spreaders are placed with each cheese and small tongs or toothpicks are available for pickles and olives. Wipe any spills and offer small plates for guests.

Serve immediately after assembling so cheeses are at ideal temperature. Provide one small butter knife or cheese spreader for Brie, one small knife for the Manchego, and a hard-cheese knife for the cheddar. Encourage guests to build combinations (meat + cheese + jam or honey + cracker) and replenish items as needed.