Cheese & Meat Platter — Large Recipe

Prepare cheeses

Remove the brie and goat cheese from the fridge 30–45 minutes before serving to come toward room temperature. Trim rind if desired on the goat cheese and cut the cheddar into 1/2-inch cubes and 8–10 thin slices. Leave brie whole or score the top and place on the board with a small knife.

Slice and arrange

Fan a portion of sliced cheddar and place the remaining cubes in a small pile. Slice goat cheese into rounds or log pieces and arrange near crackers. Position the whole or scored brie on the board leaving space around it for crackers and honey.

Prep meats

If necessary, separate any stuck slices gently. Fold prosciutto slices loosely into ribbons or small rosettes. Fold or roll salami and chorizo slices into half-moons or cones for easy picking.

Arrange the different meats in small groups across the platter, alternating with cheese sections so guests can easily pair bites.

Prepare bread

Slice the baguette on a bias about 1/4 inch thick. If you prefer, toast slices lightly (3–5 minutes at 180°C / 350°F) until just golden; let cool.

Place stacks of crackers and a neat fan or pile of baguette slices in at least two locations on the board to balance the platter visually and practically.

Fill bowls

Spoon mixed olives into one small bowl, chutney into another, and place cornichons or pickles in a third. Set the bowls on the platter where there is space so they don’t drip onto crackers.

Nuts & honey

Scatter the roasted almonds in small clusters rather than one pile. Pour honey into a small dish or jar (or leave in the jar with a small honey dipper) and place next to the brie for drizzling.

Prep fruit

Wash grapes and cut into small clusters if needed. Core and thinly slice the apple, tossing slices with a little lemon juice (optional) to prevent browning. Halve figs or slice pears just before serving to avoid discoloration.

Tuck fruit clusters and sliced fruit into gaps around cheeses and meats to add color and create natural dividers between items. Place grapes on stems for easy picking.

Assemble platter

Start by placing the three cheeses spaced across the board. Add bowls of olives/chutney/pickles next. Arrange meats near cheeses, then add crackers and bread around the edges. Fill remaining gaps with nuts and fruit. Keep stronger-smelling items (olives, chutney) slightly separated from delicate crackers.

Garnish with rosemary or thyme sprigs and tuck small cheese knives or toothpicks near appropriate items. Ensure each cheese has a dedicated knife and each bowl is reachable.

Final check: provide napkins and small plates for guests. Serve immediately; if you must hold for up to 1 hour, keep covered at cool room temperature away from direct sun or heat.