Meat & Cheese On A Wooden Board Recipe

Prepare cheeses

Remove all cheeses from the refrigerator 30–60 minutes before serving to come to room temperature. Trim rind from the cheddar if desired and cut into 1–1.5 cm slices or 2 cm cubes; leave brie whole and score the top in a cross to make it easy to spread; form the goat cheese into a small log or loose quenelles with a spoon for an attractive shape.

Place cheeses on the board spaced apart, leaving room for meats and accoutrements. Provide a separate knife for each cheese (soft, semi-firm, hard) or leave small spreaders beside them.

Arrange meats

Fold thin prosciutto slices into loose rolls or ruffles. Fan salami and soppressata slices or layer them in small stacks. Create small piles rather than one long row to encourage grazing from different parts of the board.

Tuck some folded meat slices next to cheeses they pair well with (e.g., prosciutto with brie, salami with cheddar).

Prepare pickles

If making quick pickles: combine 200 ml white wine vinegar, 200 ml water, 2 tbsp sugar, 1 tbsp salt and a few peppercorns and mustard seeds in a saucepan; heat until sugar dissolves, then pour over sliced cucumbers/onions in a jar and chill at least 1 hour. For this board, use 150 g quick pickled cucumbers and 80 g pickled red onions.

Arrange cornichons and pickled vegetables in small ramekins or in neat piles on the board to contain briny juices.

Candied walnuts (if making)

To make candied walnuts: heat 80 g walnuts with 2 tbsp sugar and a pinch of salt in a small skillet over medium heat, stirring until sugar melts and coats nuts, about 4–6 minutes; spread on parchment to cool. Alternatively use store-bought candied walnuts.

Spoon fruit preserve into a small bowl and place on the board. Scatter candied walnuts and fresh fruit (grapes or sliced pears) in clusters near cheeses that will benefit from sweetness.

Place a small dish of honey on the board and provide a drizzle spoon or dipper.

Slice the baguette on the diagonal into 1 cm thick slices; lightly toast or warm them (5–7 minutes at 180°C/350°F) until just crisp. Arrange toasted slices and crackers in stacks or fanned piles around the board for easy access.

Finish the board by tucking sprigs of rosemary or thyme in empty spaces for aroma and color. Sprinkle a few flakes of sea salt on the cheddar and a grind of black pepper over the goat cheese if desired.

Check that each component has a nearby utensil (cheese knives, small spoons for preserves/honey). Serve with small plates and napkins. Total suggested arrangement time: 10–15 minutes.