Daily Local Butcher Board Recipe

Arrange and portion meats

Remove meats from refrigerator 15–20 minutes before assembling so they come closer to room temperature. Fan thin slices of prosciutto into one area, fold or roll slices of soppressata into small piles, and slice chorizo or kielbasa into medallions and arrange in another cluster on the board. Aim for visual variety and easy picking.

Prepare cheeses

Take cheeses out 20–30 minutes before serving to bring to room temperature for best flavor. Cut the aged cheddar into bite-sized chunks, slice the manchego or gouda into thin wedges, and leave the brie whole or halve it. If using a whole brie, score the top lightly and set a small spreading knife beside it.

Prep pickles, olives and nuts

Put mixed olives in a small bowl or ramekin. Drain cornichons and place in a small pile. If nuts are raw and you prefer toasted, heat a skillet over medium and toast almonds for 3–5 minutes, shaking the pan, until fragrant and lightly golden — cool before plating.

Prepare spreads and fruit

Spoon whole-grain mustard into a small bowl, place honey in a separate small bowl or honey dipper, and set the jam in a small dish with a spreader. Wash grapes or cherry tomatoes and pluck them into small clusters. Core and thinly slice apples just before serving and toss slices in a squeeze of lemon if you want to prevent browning.

Toast baguette

Preheat oven to 375°F (190°C). Thinly slice baguette on the bias, brush one side lightly with olive oil, and arrange on a baking sheet. Toast for 6–8 minutes until just crisp and golden at the edges. Let cool slightly before arranging on the board with assorted crackers.

Assemble the board

Select a large wooden board or platter. Start by placing cheeses spaced apart to create anchor points. Add small bowls for olives, mustard, jam and honey. Arrange meats around the cheeses in loose rows or rolled piles. Fill gaps with nuts, cornichons, grape clusters and tomatoes. Fan sliced baguette and stack crackers in empty areas.

Finish and season

Drizzle a tablespoon of extra virgin olive oil over the fruit and nuts area, sprinkle flaky sea salt and freshly ground black pepper over the cheeses (especially the brie and cheddar). Tuck rosemary or thyme sprigs into corners for aroma and presentation. Place small knives and spreaders beside each cheese and serving spoons for bowls.