Choose 4 To Build Your Board Recipe

Prepare board and tools

Select a small wooden serving board (1 piece). Place 3 small bowls on the board (for olives, jam, honey/mustard) and set out the 3 cheese knives/spreaders. Ensure the board is clean and dry.

Bring cheeses to temperature

Remove chosen cheeses (Brie/Camembert 60 g, Aged cheddar 60 g, Goat cheese 50 g, Blue cheese 50 g) from the refrigerator 20–30 minutes before assembly if possible so they soften slightly and develop flavor.

Portion and prep cheeses

Keep whole mini wheels (Brie) intact and score the rind so guests can spread. Cut block cheeses (cheddar, blue) into bite-sized chunks and thin slices—about 1–1.5 cm pieces. For goat cheese, slice or form into 12–16 mm medallions. Place each cheese on the board with a dedicated knife.

Fold and arrange meats

Take chosen meats (prosciutto 50 g, salami 50 g, soppressata 50 g). Fold thin slices into loose ribbons or rosettes (fold each slice in half lengthwise then fold again) or stack and fan slices. Group meats in two small piles on the board to create visual variety and make them easy to pick.

Prepare bowls and vegetables

Place marinated mixed olives (60 g) into one small bowl. Drain roasted red peppers (50 g) and place in another small bowl or nestle them directly on the board. Scatter cornichons (40 g) and cherry tomatoes (80 g) in small clusters around the board. Ensure any liquid from olives/peppers stays in bowls to avoid soggy crackers.

Add fruit and nuts

Trim grapes into small clusters and place them in a corner (80 g). Fan dried apricots (40 g) nearby for color contrast. Fill a small space with Marcona or roasted almonds (30 g). These items provide texture and palate-cleansing sweetness between bites.

Fill bowls and position crackers

Spoon fig jam (30 g) into one bowl, honey (15 g) into another (or drizzle into a shallow dish), and whole-grain mustard (15 g) into the third if used. Arrange assorted crackers (40 g) in small stacks or a fan around the board, leaving space near cheeses and spreads so guests can build bites easily.

Serve spreads smartly

Place the most sticky spreads (honey, jam) in bowls next to a soft cheese (Brie/goat) and put mustard near harder cheeses or meats. This prevents cross-contamination and makes assembly simple for guests.

Final touches

Tuck a fresh rosemary or thyme sprig (1 piece) and a few basil/mint leaves (5 g) around the board for aroma and color. Optionally grind a little coarse black pepper (1 tsp) over soft cheeses like goat or brie. Step back and check balance — ensure colors, textures, and shapes are spread evenly so the board looks abundant.

Serve immediately with small plates and napkins. Note: The ingredient quantities listed are portion sizes per single 'Choose 4' board selection; decide on up to four component categories (example: 2 cheeses + 1 meat + 1 fruit/olives) and use the listed portions for each chosen item.