Smorgasbord Recipe

Slice and toast

Slice the house-made country loaf into 1/2-inch slices. Brush both sides lightly with extra-virgin olive oil (about 1 tbs per side for the batch) or melt the unsalted butter and brush for a richer flavor. Toast in a 200°C (400°F) oven on a sheet tray for 6–8 minutes until golden and crisp, flipping once. Keep warm wrapped in a clean towel.

Arrange the prosciutto, soppressata/salami, and coppa on a board or platter. For visual interest, fold prosciutto into loose rosettes, fan slices of salami, and arrange coppa in overlapping rows. Use about 30–40 g of each meat per person (this recipe totals ~300 g).

Place cheeses on the platter with space between them. If using a wheel of brie, score the rind lightly and leave the whole wheel intact for sharing. Pre-slice or cube the cheddar and manchego to make them easy to pick. Bring cheeses to room temperature (remove from fridge 20–30 minutes before serving) to maximize flavor.

Spoon fig jam and spicy mango chutney into small bowls or ramekins. Place whole-grain mustard in a small dish. Position these near the cheeses so guests can pair as desired. Provide small spoons for each spread.

Scatter cornichons, toasted marcona almonds, and fruit around the meats and cheeses to create texture and palette cleansers between bites. Add rosemary or thyme sprigs for aroma and visual appeal. Season sliced cheeses lightly with sea salt flakes and freshly ground black pepper. Insert toothpicks into some pickles or cheese cubes for easy serving.

On a large wooden board or slate, place the toasted bread in one area, cheeses in another, and meats arranged between them. Add the bowls of jam, chutney, and mustard. Fill gaps with nuts, fruit, and pickles. Offer butter on the side if desired. Serve immediately while bread is warm and cheeses are at room temperature. Guide guests to pair meats, cheeses, and spreads to taste.