The Traditional Recipe

Preheat the oven to 350°F (175°C). Slice the baguette on the bias into 1/4-inch slices. Lightly brush both sides with 1 tablespoon extra-virgin olive oil and arrange in a single layer on a baking sheet. Toast in the oven 6–8 minutes until golden and crisp. Allow to cool on a rack.

Remove cheeses and meats from the refrigerator 20–30 minutes before serving to bring to near room temperature — this improves flavor and texture.

Aged Cheddar

Cut the aged cheddar block into a mix of bite-size cubes and a few thin slices for easy picking. Arrange a small pile on the board with a cheese knife for cutting.

Drunken Goat Cheese

If the Drunken Goat is a whole wedge, halve it into two smaller wedges. Place one wedge on the board and use a spreader for guests to smear on toast or crackers. Drizzle 1 teaspoon honey over a portion of the goat cheese if you want a sweet-salty contrast.

Fold the Prosciutto slices loosely into small rosettes or gentle piles and place them on one area of the platter to create height. Fan the soppressata slices or roll them into tight cylinders and place adjacent to the prosciutto so guests can easily reach both.

Leave small gaps between meat and cheese sections for accoutrements and to make the board visually appealing.

Place marinated olives, cornichons, and whole grain mustard each in small bowls and set them on the board. Spoon fig jam into a small bowl or ramekin and place near the cheese that pairs well with sweetness (Drunken Goat and cheddar).

Scatter roasted Marcona almonds and small clusters of grapes in open spaces around meats and cheeses for color and texture.

Add assorted crackers and toasted baguette slices in separate piles for ease of access. Place cheese knives and spreaders next to appropriate cheeses so guests know which tool to use.

Finish by sprinkling microgreens or torn parsley as a fresh garnish, and grind a little black pepper over the Drunken Goat and cheddar if desired.

Arrange everything thoughtfully so colors and textures are balanced. Aim for mixed heights and small clusters rather than a single linear arrangement. Keep stronger-smelling items (like soppressata) a little apart from delicate cheeses to avoid flavor transfer.

Provide napkins and small plates. Recommend tasting order to guests: start with milder cheeses (Drunken Goat), move to aged cheddar, then try meats with mustard, jam, or honey for contrast.

Replenish small bowls and bread as needed. Leftovers: wrap cheeses separately and refrigerate; consume within 3–5 days depending on cheese type.