Name: Rosa's Thai - JBRs Classic Platter Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 8 oz Aged cheddar, sliced or cubed; 6 oz Brie, wedge; 6 oz Gouda, sliced; 4 oz Prosciutto, thinly sliced; 4 oz Soppressata or salami, thinly sliced; 4 oz Coppa or ham, thinly sliced; 1 each Baguette, sliced 1/2-inch; 3 oz Assorted crackers; 1 cup Mixed olives (green and kalamata); 8 each Cornichons or dill pickles, small; 3 tbs Whole grain mustard; 1 cup Fig jam or fruit preserve; 2 tbs Honey; 1 cup Marcona almonds or roasted almonds; 2 cups Fresh grapes (red or green), small clusters; 3 sprigs Fresh rosemary sprigs (for garnish); 1 cup Cherry tomatoes, halved; 1 each Cucumber, sliced into rounds; 1 each Fresh apples or pears, thinly sliced; 1 each Lemon (for optional drizzle)

Method

Cheese & Charcuterie

Prepare cheeses

Remove cheeses from the refrigerator 20–30 minutes before assembling so they come to room temperature. Slice cheddar and gouda into 1/4–1/2-inch slabs or cubes. Leave brie whole or cut into a wedge; optionally score the top and place on the board for easy spreading.

Arrange cured meats

Fan prosciutto slices into loose rosettes and fold salami/soppressata into quarters or roll into tubes. Place meats in small piles around the board to create visual balance with the cheeses.

Bread & Crackers

Slice the baguette 1/2-inch thick. If you prefer warm bread, brush slices lightly with olive oil and toast on a sheet pan under a broiler or in a 375°F (190°C) oven for 6–8 minutes until lightly golden. Arrange crackers and bread in groups on the platter so guests have options next to cheeses they pair well with.

Accoutrements

Place mixed olives in a small bowl and tuck it onto the board. Put cornichons or pickles in another small bowl. Spoon fig jam into a ramekin and drizzle honey into a small bowl or directly over the brie for a honeyed bite. Add whole grain mustard to a small bowl as well.

Scatter Marcona almonds in a small pile or in a ramekin. Place grape clusters so they cascade slightly off a corner of the board for visual appeal. Tuck rosemary sprigs in gaps for aroma and color.

Fresh Produce

Halve cherry tomatoes and arrange in a small pile. Slice cucumber into rounds and fan a small stack. Thinly slice apple or pear and brush lightly with lemon juice to prevent browning; fan the slices on the board near brie or cheddar.

Assembly & Finishing

Choose a large wooden board or platter. Start by placing cheeses spaced across the board to create anchor points. Add ramekins (olives, mustard, jam) next, then place meats near cheeses that pair well (prosciutto near brie, salami near cheddar). Fill remaining spaces with bread, crackers, tomato, cucumber, fruit slices, and nuts. Ensure there is color and texture contrast across the board.

Garnish with rosemary sprigs and a light drizzle of honey over the brie wedge if desired. Serve with small cheese knives, toothpicks, and spoons for condiments.