Charcuterie Board Recipe

Chill and bring to temp

Remove cheeses from refrigerator 30–60 minutes before serving so they come to room temperature and develop flavor.

If using a baguette, slice on a diagonal into 1/4-inch to 1/2-inch slices. Lightly brush both sides with 1 tablespoon olive oil and toast in a 375°F (190°C) oven for 6–8 minutes or until lightly golden and crisp. Allow to cool.

If using honey and fig jam, transfer them into small bowls or ramekins for easy serving.

Arrange cheeses

Place the three cheeses on the board first, spacing them out. For Brie (soft), leave whole and score the rind or slice a wedge so guests can serve. For semi-firm cheese, cut into small wedges or 1/4-inch slices. Crumble or cut the blue cheese into bite-sized pieces and place near one cheese edge.

Fold and fan meats

Fold prosciutto slices into loose ribbons or roll them and place them next to a cheese. Fan slices of salami and chorizo in overlapping rows or small piles. Create visual variety by alternating colors and shapes.

Fill small bowls with mixed olives and cornichons and tuck them into empty spaces on the board to add height and contain briny juices.

Place spoonfuls of whole-grain mustard, fig jam, and honey in separate small bowls or directly on the board near cheeses that pair well with them (honey by Brie, fig jam by cheddar/Manchego, mustard near cured meats). Drizzle remaining 1 tablespoon olive oil over nuts if desired.

Arrange grapes and sliced apples or pears in small clusters around the cheeses and meats. Scatter candied or toasted nuts and Marcona almonds in small piles to create texture and contrast.

Fill any remaining gaps with crackers and toasted baguette slices, standing some upright for height. Ensure there are serving utensils: cheese knife for Brie and hard cheese, small spreader for jams and mustard, and toothpicks for pickles/olives if desired.

Garnish with fresh herb sprigs (rosemary or thyme) for aroma and a finished look. Break a few dark chocolate squares and tuck near the blue cheese or fruit for a contrasting finish.

Place the assembled charcuterie board on the table with small plates and napkins. Encourage guests to start with cheeses and pair with meats, spreads, fruits, and crackers.