Charcuterie & Cheese Recipe

Temper and slice cheeses

Remove cheeses from the refrigerator 30–60 minutes before serving so they come to room temperature for best flavor and texture. About 20–30 minutes prior, unwrap cheeses and place on a board. Cut the cheddar into 1/4–1/2-inch slices or small chunks. Cut the manchego into thin wedges. Leave brie whole (optionally cut a small lid from top) so guests can spread it; score the rind if desired. Crumble or break the blue cheese into bite-size pieces and place in a small bowl if very runny.

Prepare meats

Arrange prosciutto slices by folding each piece loosely into a ribbon or rolling into small rosette shapes. Lay salami or soppressata slices in an overlapping fan or fold into quarters for easy picking. Stack capicola slices and cut into shorter pieces if they are large. Place meats on the board in separate clusters so flavors don’t run together.

Prep fruit, nuts, and condiments

Wash grapes and leave on stems. Halve or slice dried apricots if large. Place olives and cornichons in small bowls to contain brine. Portion fig jam, whole-grain mustard and honey into small ramekins or spoons. Scatter almonds loosely on the board. Lightly drizzle 1 tablespoon of honey over the blue cheese or place honey in a ramekin for drizzling. Sprinkle cracked black pepper over the brie or honey if desired.

Toast and arrange breads

Preheat oven to 350°F (175°C). Slice the baguette on a diagonal about 1/4-inch thick. Arrange slices on a baking sheet and lightly brush with olive oil if desired. Toast in the oven 6–8 minutes until edges are golden; cool. Place toasted baguette slices and assorted crackers on the board in groups for easy access. Reserve some space so guests can use plates if needed.

Build the board

Select a large wooden board or platter. Start by placing larger items first: position the wheels/wedges of brie, cheddar stack, and manchego wedges spaced around the board. Add bowls with olives, cornichons, and blue cheese (if used). Arrange meats next to cheeses that pair well (e.g., prosciutto by brie, salami by cheddar). Fill gaps with clusters of grapes, dried apricots, and handfuls of almonds. Add fig jam and mustard in small bowls near crackers. Tuck baguette slices and crackers around edges so guests can reach them. Garnish with rosemary or thyme sprigs and lightly drizzle extra-virgin olive oil over any hard cheeses if desired.

Final touches and serving

Provide cheese knives and small spoons for jams and honey. Label cheeses with small cards if desired. Offer napkins and small plates. Serve at room temperature; encourage guests to spread brie and pair cheeses with jams, honey, mustard, fruits and meats for varied bites.