Name: The Laurels Make It A Platter Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 12 oz assorted cured meats (prosciutto, salami, soppressata); 4 oz cheddar cheese, cut into 1/2-inch cubes; 4 oz brie or triple-cream cheese, cut into wedges; 4 oz manchego or aged sheep cheese, sliced; 1 each baguette, sliced on the bias; 6 oz assorted crackers; 1 cup mixed olives (kalamata, green), drained; 3 oz cornichons or small dill pickles; 1 cup roasted almonds or marcona almonds; 2 cups grapes, small clusters trimmed; 6 each fresh figs or sliced apple; 3 tbs honey; 1 tbs fig jam or fruit preserve; 1 cup cherry tomatoes, halved; 2 sprigs fresh rosemary sprigs; 8 leaves fresh basil leaves; 4 oz marinated artichoke hearts, drained and quartered; 8 each prosciutto-wrapped melon or melon balls

Method

Charcuterie & Cheese

Prep cheeses and meats

Remove cheeses from the refrigerator 20–30 minutes before assembly to come to room temperature. Cut cheddar into 1/2-inch cubes, slice manchego into thin wedges, and leave brie in a small wedge for easy spreading. Fan or loosely fold the cured meats into bite-sized rolls or loose piles for easy picking.

Arrange the meats and cheeses on one area of the platter or board, spacing them so tongs or fingers can reach each selection without crowding. Leave gaps for crackers, bread and other components.

Bread & Crackers

Slice the baguette on a diagonal about 1/4-inch thick. If you prefer toasted bread, brush slices lightly with olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until lightly golden. Place slices and crackers in small piles or fan-shaped stacks on the board near the cheeses.

Pickles, Nuts & Olives

Place olives in a small bowl and add to the board to contain juices. Scatter cornichons and roasted almonds in small piles. Alternate shapes and heights so the board looks dynamic (bowl for olives, little heap for nuts, linear pickles).

Fresh Fruit & Spreads

Rinse grapes and pat dry; leave on small stems if possible and place in a small cluster on the board. Halve or slice figs/apples and arrange near the brie and manchego. Spoon honey into a small bowl or ramekin and drizzle a little over the brie if desired. Place fig jam in a separate small dish with a spreading knife.

Vegetable & Garnish

Halve cherry tomatoes and tuck them into gaps for color. Tuck rosemary sprigs and basil leaves between cheeses and fruit for aroma and visual appeal. Use herbs sparingly so they complement, not overpower, the other items.

Optional Add-ins

If using marinated artichokes, drain and quarter them and place in a small dish to prevent the board from getting oily. If using prosciutto-wrapped melon, arrange the pieces near the prosciutto selection.

Assembly & Serving

Final assembly

Start by placing the largest items (bowls with olives, ramekins with honey and jam, and cheese wedges) to anchor the board. Fill around them with meats, crackers, bread, nuts, pickles, fruits, and vegetables. Create contrast in color and texture—place soft brie next to crunchy crackers, salty meats beside sweet fruit. Leave small serving utensils: cheese knives, small spoons for jams and honey, and toothpicks for pickles or olives.

Serve the platter at room temperature so flavors are at their best. Replenish components as they are eaten. Offer small plates and napkins for guests.