Name: Santa Marías Charcuterie Board Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 8 oz Serrano ham (thinly sliced); 6 oz Salami (sliced, medium thickness); 4 oz Fig ham or prosciutto with fig glaze (thinly sliced); 6 oz Manchego (aged, wedge); 6 oz Colby (or Colby-Jack), sliced or cubed; 2 cups Red or green grapes (washed, on stems or loose); 1 cup Strawberries (hulled, halved if large); 1 large Apple (e.g., Honeycrisp or Gala), thinly sliced; 0.5 cup Pistachios (shelled, roasted, lightly salted); 0.5 cup Pecans (halves, toasted); 12 pieces Mini pickles (cornichons); 0.75 cup Olives (mixed, pitted); 40 pieces Grain crackers (assorted); 3 tbs Honey (for drizzling); 2 tsp Optional: grainy mustard

Method

Prep & Arrange Meats

Unpack and portion

Remove Serrano, salami, and fig ham from packaging. If slices are large, fold each slice loosely into thirds or roll into a cylinder to create height and visual interest. Arrange the Serrano in one cluster (about 8 oz), the salami in another cluster (6 oz), and the fig ham arranged near the cheeses (4 oz).

Leave small gaps between meat groups to place cheese and accompaniments so guests can reach items easily.

Prepare Cheeses

Bring Manchego and Colby to room temperature (about 20–30 minutes before serving) for best flavor. Cut the Manchego into thin wedges or bite-sized slices and the Colby into cubes or small slices. Place the Manchego wedge and Colby near the fig ham and one of the meat clusters so guests can pair easily.

Fruit & Nuts

Wash grapes and leave them on small stems or remove stems into a small pile for easy picking. Wash and hull strawberries; halve large berries. Core and thinly slice the apple; to prevent browning, you may toss apple slices briefly in a bowl with 1 tsp lemon juice mixed into 2 tbs water (optional).

Arrange grapes in small bunches around the board (two or three clusters), place strawberries in a small pile, and fan apple slices in a semicircle near the cheeses. Scatter pistachios and pecans in small bowls or piles around the board, or sprinkle them loosely for a rustic look.

Pickles, Olives & Condiments

Place olives in a small bowl or ramekin and set near the center of the board. Put mini pickles (cornichons) in a separate small bowl or tuck them next to the meats. Place honey in a shallow bowl or small jar with a honey dipper or small spoon for easy drizzling. If using grainy mustard, add it in a small dish beside the meats and crackers.

Crackers & Final Assembly

Arrange grain crackers in a fan or stacked piles around the board, leaving room for guests to access them without reaching over food. Fill any remaining gaps with extra nuts, single slices of meat folded into rosettes, or small sprigs of fresh herbs (optional) for color.

Drizzle the honey over a portion of Manchego or provide it solely in the bowl for guests to use. Make sure knives or spreaders are available for each cheese. Check that all items are easy to reach and that similar colors/textures are distributed across the board to create balance.

Serving & Storage

Serve immediately at room temperature. Leftovers: wrap cheeses tightly and refrigerate; store other components separately in airtight containers. Consume meats within 2–3 days and fruit within 1–2 days for best quality.