Chef's Charcuterie Recipe

Arrange meats and cheeses

Remove cheeses from refrigerator 20–30 minutes before plating so they come close to room temperature. Fold prosciutto and soppressata into loose rosettes; stack a few slices of coppa. Place cheeses (cheddar chunks, brie wedge, manchego slices) spaced across the board so guests can access every item.

If brie is served whole, score a small cross on top and optionally warm in a 350°F (175°C) oven for 8–10 minutes until slightly melty for a softer bite.

Make whipped feta

In a food processor, combine crumbled feta, softened cream cheese, Greek yogurt, olive oil, lemon juice, honey, and black pepper. Process until very smooth and light, scraping down sides once. If mixture is too thick, add 1–2 teaspoons water or more olive oil to reach a spreadable consistency. Transfer to a small bowl and drizzle 1 teaspoon olive oil over top; sprinkle a little cracked black pepper and a pinch of chopped fresh herbs.

Char artichokes

Heat a cast-iron skillet or grill pan over medium-high heat until hot. Toss drained artichoke halves with 1 tablespoon olive oil, lemon zest, smoked paprika and salt. Place cut-side down in the hot pan and cook undisturbed 3–4 minutes until nicely charred. Flip and cook an additional 1–2 minutes to warm through. Remove and let cool slightly before adding to the board.

Blend hummus

In a food processor, pulse the roasted almonds until finely ground. Add chickpeas, tahini, garlic, lemon juice, olive oil, salt and pepper. Blend until smooth, adding water or reserved chickpea liquid 1 tablespoon at a time to reach a creamy, scoopable consistency. Fold in chopped pitted olives by hand so there are visible pieces of olive throughout. Taste and adjust salt or lemon as needed. Transfer to a serving bowl and drizzle with a little olive oil and extra chopped olives if desired.

Prepare garnishes

Arrange mixed marinated olives, cornichons, and toasted marcona almonds in small bowls or directly on the board. Chop the fresh herbs and reserve for sprinkling. Keep honey and cracked pepper handy for drizzling over cheeses or whipped feta.

If desired, lightly toast crostini: brush thin bread slices with olive oil and bake at 375°F (190°C) for 6–8 minutes or until crisp and golden.

Assemble the board

Select a large wooden board or platter. Place bowls of whipped feta and olive & almond hummus spaced apart. Position the charred artichokes near the hummus or cheeses. Fan out and fold the cured meats into small piles around the bowls. Add cheeses in separate areas with a small spreader or knife for each. Tuck small bowls or piles of mixed olives, cornichons, and marcona almonds into gaps. Scatter crackers and crostini around the edges. Drizzle a small amount of honey over the brie or a spoonful near the whipped feta; sprinkle chopped fresh herbs and cracked black pepper over the board for finishing. Provide small forks, toothpicks, and cheese knives for serving.