Platter Recipe

Prepare Cheeses

Remove brie from refrigerator 20–30 minutes before serving to warm slightly. Cut the aged cheddar and manchego into 1/4-inch thick slices or 1-inch cubes for easy picking. Place brie whole or partially sliced on the platter with a small knife.

Arrange Cured Meats

Fan or fold prosciutto into loose ribbons and place in small piles. Roll or fold salami and coppa into rosettes or loose stacks. Distribute the meat groups across the platter so they balance with the cheeses.

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices lightly with olive oil and place on a sheet pan in a single layer. Toast for 6–8 minutes until golden and crisp at the edges. Let cool slightly. Arrange toasted slices and crackers in small stacks or fanned lines around the platter.

Wash grapes and leave on small stems or remove into small clusters. Core and thinly slice the green apple and rub lightly with lemon wedge to prevent browning; fan a few slices. Arrange grapes, apple slices, dried apricots and baby carrots in separate small piles between cheeses and meats to add color and break up textures.

Place mixed olives and cornichons in small bowls or nestle them directly on the board to contain brine. Spoon fig jam into a small ramekin; place honey in another small dish and drizzle a little over a piece of cheese for serving. Scatter marcona almonds in a small pile. Add a small spoon for the jam and a knife for the brie.

Use rosemary sprigs as aromatic garnish and tuck them between groups of food. Grind a little black pepper over the brie and exposed cheeses if desired. Arrange lemon wedges near the apple slices for guests to squeeze if they like. Do a final scan to balance colors, heights and spacing — leave open areas so guests can reach items easily.