The Winemaker Recipe

Prepare and arrange meats

Remove hot coppa, wagyu bresaola, and any additional salumi from the refrigerator 15–20 minutes before serving to come closer to room temperature — this enhances flavor and texture. On a large board, fan or fold slices into attractive piles: create small loose rosettes of coppa, gentle folds for bresaola, and a separate pile for any additional salumi. Leave space between meat piles for other items.

Bring cheeses to serving temperature

Remove manchego, fontina, and the soft cheese from the fridge 30–45 minutes before serving so flavors open. While they rest, trim rind (only if preferred) and cut manchego into thin wedges or small batons, slice fontina into thin wedges, and put soft cheese in a small bowl. For the soft cheese, stir gently with 1 teaspoon olive oil and a pinch of black pepper to soften and flavor.

Plate cheeses

Place cheeses on the board with space between varieties so guests can identify them. Position cheese knives so each cheese has an appropriate serving utensil (hard-cheese knife for manchego, spreader for soft cheese). Sprinkle sea salt flakes lightly over the manchego and finish fontina with a small drizzle (about 1 teaspoon) of olive oil.

Toast almonds and prepare fruit/pickles

If almonds aren't toasted: heat a small dry skillet over medium heat and toast almonds, shaking frequently, until fragrant and lightly browned, about 3–5 minutes. Let cool. Rinse and pat grapes dry; leave small clusters intact for visual appeal. Drain cornichons and pat dry.

Arrange jams, mustards and condiments

Spoon fig jam into one small bowl and whole grain mustard into the other. Place the bowls on the board near cheeses that pair well with them (manchego with fig jam, fontina with mustard). Drizzle 1 tablespoon honey over the soft cheese or place honey alongside in a tiny dish.

Garnish

Scatter toasted almonds around the cheeses and meats. Tuck rosemary sprigs and a small handful of microgreens or arugula between components for color. Finish with a light grind of black pepper over the board and a scatter of sea salt flakes over exposed cheese surfaces.

Prepare bread and crackers

Slice the baguette thinly and toast under a broiler or in a toaster until golden, about 2–4 minutes per side. Arrange crackers and toasted baguette slices in small stacks or fanned piles on the board, near cheeses so guests can assemble bites easily.

Assemble the board by placing larger items first: cheeses slightly apart, meats grouped, bowls of jam and mustard, then fill gaps with grapes, toasted almonds, cornichons, and bread/crackers. Ensure that every ingredient listed has an accessible placement and serving utensil. Drizzle the remaining 1 tablespoon olive oil over some bread slices or in a small dish for dipping if desired.

Serve the board at the table with cheese labels (optional) and extra napkins. Provide knives, forks, and small plates so guests can build their own bites. Estimated number of servings: 4–6 guests as an appetizer.