An Assortment Of Chef's Selections Recipe

Prepare slices for serving

Remove cured meats from refrigerator 15–20 minutes before serving so they come to room temperature and show more flavor.

For prosciutto and other thin slices: fold each slice gently into a loose ribbon or roll it into a small rose so it’s easy to pick up. For soppressata/salami: overlap 2–3 slices in a slight fan or fold in half for sturdier bite. Arrange on a board leaving space between piles for cheeses and crackers.

Bring cheeses to serving temperature

Remove cheeses from refrigerator 20–30 minutes before serving. This enhances aroma and flavor.

Place the brie whole or as a wedge on the board. Score the rind slightly with a small knife to make spreading easier. Slice the aged cheddar into 1/4-inch slices or small cubes. Cut the manchego into thin wedges. Arrange cheeses in separate zones on the board so guests can sample each.

Slice the baguette on a 45-degree angle into 1/4-inch to 1/2-inch slices. If you prefer toasted crostini, brush both sides lightly with olive oil and toast in a 375°F (190°C) oven 6–8 minutes until golden, flipping once. Place crackers in small stacks or fans near cheeses and meats.

Place mixed olives in a small bowl; drain any excess brine. Arrange cornichons and marcona almonds in small bowls or piles. Scatter dried apricots near the cheeses for sweetness contrast.

Spoon honey into a small ramekin and place near brie and cheddar for drizzling. Put whole-grain mustard in a separate small dish. These condiments should be placed so they’re easy to reach without crowding the board.

Trim grapes into small convenient clusters and rinse. If using fresh figs, halve them and brush lightly with honey if desired. Tuck fruit into small pockets on the board to create color contrast.

Garnish the board with rosemary sprigs for aroma and visual appeal. Add small offset gaps between different components so guests can reach items without mixing flavors.

Assemble the chef’s assortment

Choose a large wooden board or platter. Start by placing cheeses first (they act as anchors), then add bowls of olives, cornichons, almonds, honey, and mustard. Arrange meats in groups near complementary cheeses (e.g., prosciutto near brie). Fill remaining spaces with baguette slices, crackers, dried apricots, grapes, and figs. Scatter a few rosemary sprigs on top for garnish.

Provide small cheese knives for each cheese, toothpicks or small forks for olives/pickles, and small spoons for honey and mustard. Serve immediately once assembled. Refill items as needed during service.