Cheese & Charcuterie Plate Recipe

Bring cheeses to temperature

Remove all cheeses from refrigeration 30–45 minutes before serving and keep covered at room temperature to allow flavors and textures to open up.

Trim rind on brie only if desired for presentation (leave intact for easier slicing and smoother texture). Cut cheddar into 1/4–1/2-inch slices or 1/2-inch cubes; slice manchego into 1/8–1/4-inch fan slices, and score brie with a sharp knife into wedges for easy serving.

If prosciutto slices are large, fold each slice loosely into thirds or roll to create small bundles. Fold or fan salami and coppa into bite-sized pieces. Arrange on plate so different textures are grouped but accessible.

For variety, create small piles (2–3 slices) and separate meats by thin parchment or small gaps to prevent flavors from melding before serving.

Place house mustard into a small bowl or ramekin. Spoon honey into a separate small bowl. Scatter cornichons in a small bowl or pile them on the board. Place marcona almonds and dried apricots in small piles around the cheeses and meats.

Lightly crack the black pepper over the brie and drizzle about 1 tsp of honey over one wedge if desired to create a sweet-salty contrast. Leave remaining honey for guests to add to cheese or bread.

Preheat oven to 375°F (190°C). Slice baguette on the bias into 1/2-inch slices. Arrange slices on a baking sheet; brush one side lightly with olive oil.

Toast in oven 6–8 minutes or until edges are golden and crisp. Remove and let cool slightly so they are crisp but still warm. Alternatively, toast slices on a grill pan over medium heat until char marks appear, ~1–2 minutes per side.

Arrange toasted baguette slices on the board. Tuck thyme sprigs between items for aroma and visual appeal.

Select a large wooden board or platter. Place the bowls of house mustard and honey first, spaced apart to anchor the layout.

Position the cheeses next to the bowls with adequate space for guests to slice. Place the meats in small piles or folds around the cheeses, leaving room for bread.

Fill remaining gaps with cornichons, almonds, and dried apricots. Fan baguette slices along one edge of the board or in a separate bread basket. Sprinkle a few fresh thyme sprigs for garnish and crack a little extra black pepper over exposed cheese if desired.

Provide a small cheese knife for each cheese type and toothpicks for the cornichons. Serve immediately so bread stays crisp and cheeses remain at room temperature.