Charcuterie Recipe

Prepare and arrange meats

If not pre-sliced, slice prosciutto, soppressata and chorizo thinly. For visual interest, fold prosciutto into loose roses, fan the soppressata slices, and stack or overlap chorizo slices. Arrange on one portion of the board so each variety is easy to pick up.

Prep cheeses

Bring cheeses to room temperature 30–60 minutes before serving to maximize flavor. Place the soft cheese whole or partially cut, leave semi-firm cheese in wedges, and provide a knife for the crumbly cheese. Position cheeses spaced around the board to balance the meats.

Slice the baguette into thin rounds (about 1/4-inch thick). Lightly toast in a 375°F (190°C) oven for 6–8 minutes until just crisp and slightly golden. Arrange toasts and crackers in small stacks or fans near cheeses and spreads.

Drain any excess marinade from olives and cornichons. Place them in small bowls or scatter them in small clusters on the board to provide acidity and palate cleansers between bites.

Spoon whole-grain mustard, jam, and honey into small ramekins or shallow bowls. Place them adjacent to cheeses that pair well — jam with soft cheese, mustard near cured meats, honey near semi-firm cheese.

Arrange toasted nuts in small piles and fill gaps on the board with clusters of fresh grapes and halved dried fruit. This adds texture, sweetness, and color contrast.

Tuck rosemary or thyme sprigs around the board for aroma and visual appeal. Lightly sprinkle freshly cracked black pepper over the soft cheese if desired. Do a final check that there are utensils for spreads, cheese knives, napkins, and small tongs or toothpicks for olives and pickles.

Select a large wooden board or platter. Start by placing cheeses first (anchor points), then add small bowls for olives and spreads. Arrange meats near cheeses that pair well, then fill remaining spaces with breads, crackers, nuts, fruit, and garnishes. Serve at room temperature with plates and small knives. Replenish components as they run low.