Cheese & Charcuterie Board Recipe

Bring cheeses to temperature

Remove all cheeses from refrigeration 30–60 minutes before serving so they warm to room temperature and their flavors bloom.

Portion and shape

Cut the Manchego and Sharp Cheddar into bite-size wedges and cubes for easy picking. Leave the Brie whole but score the top rind in a shallow X or slice off a wedge for visual appeal. Crumble or crumble a portion of the blue cheese into a small pile.

Arrange the prosciutto in loose rose shapes or folded ribbons: take one slice, fold it lengthwise, then loosely roll or fold and place on the board. Fan thin slices of sopressata or salami overlapping slightly. Stack or fold coppa into small stacks to create height and variety.

Place olives and cornichons in small bowls to contain brine and place them on the board. Spoon whole-grain mustard and fig jam into separate small ramekins. Drizzle honey into a small bowl or small honey dipper container. Ensure all condiments have small serving spoons or spreaders.

Slice the baguette thinly on a diagonal and if desired, lightly toast the slices in a 375°F (190°C) oven for 5–7 minutes until just crisp. Arrange crackers in small stacks or fanned out groups and place breadsticks leaning against other elements to add height.

Wash and separate grapes into small clusters. Thinly slice the pear or apple and brush lightly with lemon juice to prevent browning if not serving immediately. Scatter nuts in small piles or in a small bowl.

Select a large wooden board or platter. Start by placing cheese selections spaced apart across the board. Add ramekins with olives, cornichons, mustard, jam and honey around cheeses. Arrange meats next to cheeses that pair well (e.g., prosciutto near brie). Fill gaps with small clusters of grapes, sliced fruit, nuts, and crackers. Add fresh rosemary sprigs and optional edible flowers for color. Provide cheese knives and small forks near each cheese and label cheeses if desired.

Final checks: ensure there are multiple points of access to popular items (cheese, bread), keep textures and colors varied across the board, and serve immediately once assembled. Replenish items as needed.