The Set Up Only Recipe

Arrange meats

Remove prosciutto, salami and soppressata from refrigerator 10–15 minutes before plating so they come slightly closer to room temperature. Fold or gently roll prosciutto into loose ribbons and arrange on the board in one area. Lay or fan salami slices adjacent to the prosciutto. Place soppressata slices in a small pile or overlapping rows to create texture and variety.

Prepare cheeses

Bring all cheeses to room temperature for 20–30 minutes before serving — this improves flavor and texture. Place the soft-ripened cheese whole on the board; score the top of Brie with a shallow X and optionally drizzle 1 tsp honey over it. Pre-slice or cube the aged cheddar and semi-firm cheese into bite-size pieces and fan or stack attractively on the board. Leave a small cheese knife or spreader with each cheese.

Slice the baguette on the bias into 1/4-inch to 1/2-inch slices. Lightly toast the slices on a sheet pan in a 375°F (190°C) oven for 5–7 minutes until warm and slightly crisp, or serve untoasted at room temperature. Arrange slices and assorted crackers in small stacks or a loose fan around cheeses so guests can easily reach them.

Drain olives and cornichons and place each in a small bowl or ramekin to prevent brine from spreading on the board. Rinse and pat dry grapes and tomatoes. If using fresh figs or pears, halve figs or thinly slice pears and arrange them near the soft cheese and jam so guests can pair them. Tuck bowls and fruit into open spaces on the board to create color contrast.

Spoon whole-grain mustard into a small bowl and place near the cured meats. Put jam or chutney in another small dish next to the soft cheese. Keep honey in a tiny jar or drizzle over the Brie as directed above. Provide a small spoon for each condiment.

Scatter marcona almonds or toasted nuts in small piles on the board for easy grabbing. Drizzle the extra-virgin olive oil over a few of the bread slices or brush lightly on the baguette if desired. Sprinkle freshly cracked black pepper over the soft cheese. Tuck rosemary or thyme sprigs between items as aromatic garnish and for visual height.

Select a large wooden board, slate, or several small plates for a family-style display. Start by placing the cheeses spaced across the board, then add bowls of olives and pickles. Arrange meats around the cheeses, then add bread, crackers, fruit, nuts and condiments in the remaining spaces. Aim for variety in color, shape and height so every guest can easily reach every element. Provide small plates, napkins and cheese knives or spreaders. Serve immediately once at room temperature; replenish items as needed.