Charcuterie Board Recipe

Chill and arrange tools

If cheeses were refrigerated, remove them 30-45 minutes before serving to come to room temperature. Place the wooden board on a stable surface and position three small bowls where olives, pickles, and jam will sit.

Toast baguette slices lightly (optional): preheat oven to 180°C (350°F). Arrange slices on a baking sheet and bake 6-8 minutes until lightly golden. Cool on a rack.

Cut the harder cheeses: slice the aged cheddar into 1 cm thick rectangles or cubes for easy grabbing. Cut manchego into thin wedges (about 1 cm). Place each hard cheese cluster on different areas of the board with some space between to allow room for slices and accompaniments.

Prepare soft cheeses: leave the brie whole and place on the board so guests can slice. Score the top rind if desired. Place the goat cheese log on the board and optionally drizzle 1/2 tablespoon of honey over it or provide a knife so guests can spread.

Fold prosciutto slices into loose ribbons or small piles and place near the brie (opposite a hard cheese for balance). Fan salami or soppressata slices in overlapping rows. Arrange chorizo slices in a small pile or circle to create visual variety.

Fill one small bowl with marinated olives and place on the board. Fill another with cornichons. Spoon fig jam or fruit conserve into a small bowl and place near a soft cheese (brie/goat cheese) for pairing. Place pickled red onions in a bowl or small pile so guests can add acid to bites. Set a small spoon in each bowl.

Drizzle remaining honey (about 2 1/2 tbs) into a small bowl or directly near the goat cheese for drizzling.

Fan toasted baguette slices on one side of the board and tuck crackers into gaps around cheeses and meats to create accessible clusters.

Arrange grapes in small clusters still on their stems and tuck them between cheese sections. Fan apple slices in a small stack and brush with a squeeze of lemon if you reserved some earlier to prevent browning. Place quartered fresh figs near the manchego or brie where their sweetness complements the cheese.

Scatter marcona almonds and candied walnuts in small piles on the board for textural contrast. Tuck rosemary or thyme sprigs around the board as aromatic garnishes and to create height and color.

Check balance and variety: make sure each area of the board has a mix of textures (soft cheese, hard cheese, meat, something pickled, something crunchy). Fill any empty spaces with extra crackers, grapes, or nuts.

Place appropriate cheese knives and spreaders near each cheese. Provide small plates and napkins for guests. Suggest pairings verbally or with small labels: e.g., brie + fig jam, manchego + quince or apple, prosciutto + melon (if available).

Replenish items as needed during service and keep perishable items (soft cheeses, cured meats) out of direct sun/heat. Leftovers can be wrapped and refrigerated within two hours.