Artisanal Cheese & Charcuterie Board Recipe

Temper & prepare cheeses

Remove all cheeses from refrigeration 30–60 minutes before serving to bring them to room temperature (30 minutes for soft cheeses like Brie, up to 60 minutes for hard cheeses).

Slice and present

Manchego: cut into 1 cm-thick wedges or small triangles. Sharp Cheddar: cut into bite-sized rectangles or triangles. Brie: keep whole, score a shallow 'X' on top or cut a wedge so guests can easily spoon soft cheese. Blue cheese: crumble into small pieces or cut into 1 cm slices. Arrange each cheese in its own area on the board with a small gap for forks/knives.

Prep meats

If slices are large, fold prosciutto into loose ribbons or drape over itself to create height. Stack salami and soppressata in overlapping rows or roll into small cones for easy picking. Place meats in separate groupings around the cheeses to balance the board.

House preserves & mustard

Spoon house fruit preserves into a small ramekin. Place whole grain mustard in a second small dish. Position these near contrasting cheeses (e.g., preserves by Manchego and Brie; mustard by Cheddar) so flavors complement each cheese.

Honeycomb

Trim a small portion of honeycomb if necessary so it nests on the board without dripping excessively. Place the honeycomb on a small dish or directly on the board near blue cheese and triple-cream Brie — guests can break pieces off to pair with cheese and bread.

Olives

Drain marinated olives and transfer to a small bowl. Place near meats to provide a briny contrast.

Prepare and arrange

Slice the baguette on the diagonal into 1 cm slices and lightly toast or grill until just crisp. Arrange slices and crackers in clusters around the board so guests can access them from multiple sides.

Prep fruit & nuts

Wash and pat dry grapes; leave small clusters intact for visual appeal. Quarter fresh figs or slice pears thinly and fan them. Scatter Marcona almonds in small piles near cheeses and meats for texture contrast.

Select a large wooden board or platter. Start by placing cheeses in a visually balanced layout (one at each quadrant). Add small bowls (preserves, mustard, olives) next, then tuck folded/rolled meats into the spaces between cheeses and bowls.

Fill remaining gaps with crackers and baguette slices, clusters of grapes, sliced figs/pears, and piles of almonds. Position the honeycomb where it won’t drip onto crackers (a small dish helps).

Garnish with rosemary sprigs and optional edible flowers. Finish with a light grind of cracked black pepper over the Brie or fresh fruit if desired. Provide small cheese knives, spreaders, toothpicks, and labels if serving to guests.