Chef's Charcuterie Recipe
curated selection of cured meats and cheeses, whipped feta, charred artichoke, olive, almond hummus, and crisp breads 1380 cal
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meats
Cheeses
Dips & Spreads
Veggies & Olives
Nuts & Garnishes
Breads & Crackers
Pantry / Finishing
Method
Meats
- 1
Prepare cured meats
Remove prosciutto, salami and soppressata from packaging. For each variety, fold or fan-slice the pieces into 1–2 tablespoon-sized folds to make them easy to pick up and to add volume on the board. Stack prosciutto loosely, and arrange salami and soppressata in overlapping rounds. Keep refrigerated until assembly.
Cheeses
- 2
Prep cheeses
Bring cheeses to room temperature (20–30 minutes) before serving for best flavor. Slice the aged cheddar and manchego into 1/4" wedges or bite-sized slices. Leave the brie whole; score the top rind in a crosshatch or slice a small wedge to show the creamy interior. Put cheeses on small plates or directly on the board when assembling.
Dips & Spreads
- 3
Make whipped feta
In a food processor or blender combine 8 oz crumbled feta, 2 tbs plain Greek yogurt, 1 tbs extra-virgin olive oil, 1 tbs lemon juice, 1 clove garlic (peeled), and a pinch of black pepper. Process until smooth and fluffy, scraping down the sides once. Taste and adjust salt (feta can be salty; add sparingly). Transfer to a small bowl, drizzle with a little olive oil and sprinkle chopped parsley if desired.
- 4
Make olive–almond hummus
In a food processor combine 1.5 cups drained chickpeas, 3 tbs tahini, 2 tbs lemon juice, 1 clove garlic, 0.33 cups roasted almonds, 0.33 cups chopped brined olives (reserve a few chopped olives for garnish), and 1 tbs olive oil. Blend until smooth, adding 1–2 tbs water or reserved chickpea liquid if needed to reach a spreadable consistency. Season with salt and black pepper to taste. Transfer to a shallow bowl and finish with a drizzle of olive oil and reserved chopped olives on top.
Veggies & Olives
- 5
Char the artichoke hearts
Heat a large skillet over medium-high heat. Add 1 tbs olive oil and drain the jarred artichoke hearts (12 oz). Pat them slightly dry, then place in the hot skillet in a single layer. Cook without moving for 2–3 minutes to get a good char, flip and char the other side 1–2 minutes. Sprinkle with a pinch of smoked paprika (optional), a squeeze of lemon juice, and a little chopped parsley. Transfer to a small bowl for the board.
- 6
Prepare olives
Drain and pat the 1 cup mixed olives dry. If using larger olives, pit and halve them. Place olives in a small bowl; drizzle with a little olive oil and a few lemon zest shavings if desired.
Nuts & Garnishes
- 7
Toast almonds
If almonds are not already toasted, heat a dry skillet over medium heat and toast 0.5 cups whole almonds, stirring frequently, for 3–5 minutes until fragrant and lightly browned. Remove from heat and let cool. Optionally toss warm almonds with a pinch of flaky salt and 1 tbs honey for a glazed finish. Reserve for the board.
- 8
Prep garnishes
Chop 2 tbs fresh parsley or oregano and cut 1 lemon into wedges. Have honey ready in a small dish for drizzling on cheese or nuts if using.
Breads & Crackers
- 9
Toast baguette crostini
Preheat oven to 400°F (200°C). Slice baguette into 1/4" rounds (about 12–16 slices). Arrange slices on a baking sheet, brush both sides lightly with 2 tbs olive oil, and bake 8–10 minutes, flipping once, until crisp and golden. Let cool. Alternatively, broil briefly, watching closely to avoid burning. Arrange seed crackers on a plate or directly on the board.
Assembly & Serving
- 10
Assemble the board
Select a large board or platter. Place the bowls of whipped feta and olive–almond hummus spaced apart. Put the charred artichoke hearts and the bowl of mixed olives nearby. Arrange cheeses with some space between varieties; fan or stack slices of cheddar and manchego and leave the brie whole. Arrange folded prosciutto, salami and soppressata in clusters around the cheeses. Fill gaps with toasted almonds, lemon wedges, and small piles of crostini and seed crackers. Drizzle a little olive oil over the whipped feta and hummus, sprinkle chopped parsley over dips and artichokes, and optionally drizzle honey on the brie or almonds. Serve immediately at room temperature with small cheese knives and spoons for the dips.
- 11
Serving notes
Slower-paced: allow cheeses and dips to sit 5–10 minutes after assembly so flavors open up. Keep extra crackers and bread on the side to maintain crispness. Leftovers: store dips in airtight containers in the refrigerator for up to 3 days; keep meats and cheeses refrigerated separately.
