Meat & Cheese Tray Recipe
Make Meat & Cheese Tray Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meats
Cheeses
Accompaniments
Bread & Crackers
Garnish & Finish
Method
Prepare Cheeses
Bring to serving temperature
Remove brie, goat cheese, and other firm cheeses from the refrigerator 30–45 minutes before serving so they come to room temperature; this improves flavor and texture.
Slice and arrange cheeses
Cut aged cheddar into 3/4" cubes or 1/4" slices. Cut manchego into half-moon wedges about 1/2" thick. Quarter the brie wheel or leave whole with a small cheese knife for guests. Place goat cheese log on a small plate or spoon with a knife. Transfer cheeses to your serving board or platter in separate zones leaving space between them for meats and accoutrements.
Prepare Meats
Fold and fan cured meats
Fold prosciutto slices into ruffles or loose rosettes and place them in one area of the board. Fold or fan soppressata/salami slices in overlapping rows. Roll smoked turkey breast and capicola into tight cylinders and nestle next to cheeses so guests can grab them easily. Keep meats chilled until ready to assemble if your kitchen is warm.
Prepare Accompaniments
Prepare small items
Place mixed olives in a small bowl or ramekin. Drain if packed in brine. Arrange cornichons, halved dried apricots, marcona almonds, grapes, and quartered figs (if using) in small clusters around the board. Spoon the whole grain mustard into a small dish and place the honey in a separate small dish or in a honey dipper jar.
Toast almonds (if not pre-toasted)
If using raw almonds, heat a small skillet over medium heat, add almonds, and toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Cool completely before adding to the board.
Bread & Crackers
Slice and optional toast baguette
Slice the baguette on a slight diagonal about 1/4"–1/2" thick. For crostini: brush slices lightly with olive oil and toast in a 375°F (190°C) oven on a baking sheet for 6–8 minutes, turning once, until lightly golden. Let cool.
Arrange crackers
Fan crackers in small piles on the board near cheeses that pair well with them (e.g., crackers by the goat cheese and cheddar).
Assemble the Tray
Placement and balance
Start by placing the cheeses on the board as anchor points. Add meats next to cheeses so guests can pair them easily. Tuck small bowls (olives, mustard, honey) among the cheeses and meats. Fill gaps with grapes, dried fruit, cornichons, and almonds. Keep colors and textures balanced—contrast the pale brie with dark grapes, scatter herbs for visual interest, and group similar items together for easy selection.
Garnish and finish
Drizzle a teaspoon of extra-virgin olive oil over the brie or crostini if desired. Sprinkle a little freshly cracked black pepper over the goat cheese. Place rosemary sprigs or thyme on the board as garnish. Provide small cheese knives and toothpicks for easy serving.
Serve
Serve immediately once assembled, or cover loosely with plastic wrap and refrigerate up to 1 hour. Remove from refrigerator 15 minutes before serving to allow cheeses to reach ideal temperature.