Salumi Board Recipe

Prep cheeses

Remove cheeses from refrigerator 20–30 minutes before plating to come to room temperature. Slice Manchego and cheddar into 1/4-inch slices or wedges. Cut semi-soft cheese into wedges. If using burrata, keep whole and place in a small bowl.

Arrange meats

Loosely fold or roll prosciutto slices into delicate mounds. Fold several slices of salami and soppressata into ruffled stacks. Stack coppa in overlapping layers. Aim for variety in shape and height to make the board visually appealing.

Position cheeses on board

Place the larger cheese pieces first, spacing them around the board to create visual anchors. Leave room beside each cheese for a spreader or knife (especially for burrata or soft cheese).

Prepare ciabatta

Slice the ciabatta loaf into 1/2-inch slices on a slight diagonal. Lightly brush both sides with extra-virgin olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until golden and crisp. Alternatively, grill briefly on a hot pan. Let cool slightly.

Prepare small bowls

Spoon marinated olives into a small bowl. Place roasted red peppers in a separate small bowl. Set fig jam and whole-grain mustard in small ramekins for easy access.

Place condiments

Drizzle honey into a small dish or make a honey dipper accessible. Place cornichons near the meats. Put mustard and fig jam adjacent to cheeses that pair well (e.g., Manchego with fig jam, cheddar with mustard).

Garnish and finish

Scatter fresh figs or grapes in small clusters around the board. Tuck arugula or microgreens in small bunches to add color and freshness. Nestle rosemary or thyme sprigs for aroma. Lightly sprinkle cracked black pepper over soft cheeses and finish with a few flakes of sea salt on the aged cheeses.

Final assembly: Start by placing cheeses (anchors), then meats around them, leaving gaps for bowls of olives and peppers. Arrange toasted ciabatta slices along one side or in a fan. Fill remaining gaps with cornichons, jam, mustard, and honey. Step back and adjust for a balanced, abundant look. Serve at room temperature.