Salumi & Formaggio Board Recipe

Candy the walnuts

Line a small baking sheet with parchment. In a small nonstick skillet over medium heat, combine sugar, honey and butter until butter melts and sugar dissolves (about 1–2 minutes). Add walnuts and stir to coat, then sprinkle smoked paprika, red pepper flakes and sea salt. Continue stirring for 2–3 minutes until the mixture thickens and coats the walnuts. Transfer walnuts to the prepared sheet, separate with a fork or spatula, and let cool completely. Break apart any clusters; cool time ~15 minutes.

Toast baguette slices

Preheat oven to 350°F (175°C). Arrange baguette slices on a baking sheet, brush lightly with olive oil if desired, and toast 6–8 minutes until lightly golden and crisp. Let cool.

Prep cheeses

Cut the Pecorino into thin wedges, break the Parmigiano into bite-size chunks, and slice the Toma or Fontina into 1/4-inch slices. Arrange cheeses on a board with some spaces between varieties to add visual interest.

Dress the meats

Fold or roll prosciutto slices into loose rosettes or drape over small piles. Fan coppa and soppressata in overlapping slightly curved lines. Aim for varied shapes and heights to make the board attractive.

Place accompaniments

Spoon fig jam into a small bowl or ramekin and place on the board. Add the cooled spicy candied walnuts in a separate small bowl or pile. Arrange olives, cornichons (or pickled peppers), and fruit (grapes or pear slices) around cheeses and meats so guests can combine flavors easily.

Add bread & crackers

Arrange toasted baguette slices and assorted crackers around the perimeter or in gaps on the board for easy reach.

Scatter a small handful of arugula near the cheeses for color and a peppery note. Tuck rosemary or thyme sprigs between items as garnish. Lightly drizzle up to 1 tsp olive oil over the semi-soft cheese if desired and finish with a pinch of cracked black pepper over the board. Serve immediately at room temperature so cheeses are at their best. Estimated serving method: provide small cheese knives, toothpicks, and spoons for jam and olives.