Seasonal Charcuterie Board Recipe

Arrange and portion cheeses

Remove brie and goat cheese from the refrigerator 20–30 minutes before serving to come to room temperature. Trim brie rind if desired. Slice aged cheddar into 1/4–1/2-inch slices or cubes and place on a cheese portion of the board with a small cheese knife for each soft cheese (brie and goat cheese).

Shape and fan meats

Fold prosciutto slices into loose ribbons or roll each slice into a cylinder and fan them on the board. Stack soppressata/salami and then fan or fold into small piles for easy picking. Aim for 2–3 small piles of each meat variety to distribute across the board.

Wash grapes and berries and pat dry. If using figs or pears, slice into quarters or thin wedges. Halve dried apricots if large. If using cucumbers, slice into rounds or halve cornichons lengthwise. Place fruits into small clusters or bowls where appropriate to prevent juices from spreading on crackers.

Toast marcona almonds (optional): heat a small skillet over medium heat, add nuts and toast, stirring frequently, 3–5 minutes until fragrant and lightly golden. Toss with a pinch of flaky sea salt while warm and let cool. Place in a small bowl or scatter on the board.

Place assorted crackers and toasted baguette slices in separate piles around the board keeping them accessible to all sides. If space allows, keep crackers in small stacks or slightly overlapping rows to look tidy.

Spoon hummus into a small ramekin and place on the board. Drizzle 1 tsp olive oil over the hummus and sprinkle a few thyme leaves or a pinch of smoked paprika if desired. Place whole grain mustard in a small bowl or spoon onto the board near the meats. Put honey in a small bowl or in the mouth of a small jar for drizzling over cheese (especially goat cheese or brie).

Select a large wooden board or platter. Start by positioning the larger items first: place cheese wedges and the hummus ramekin spaced across the board to anchor the layout.

Add the meat piles and prosciutto ribbons near cheeses that pair well (e.g., prosciutto by brie, soppressata by cheddar). Distribute fruit clusters and bowls of nuts and pickles around the cheeses and meats, filling in gaps with crackers, baguette slices, and dried fruit.

Create visual contrast by alternating colors and textures (soft cheeses next to crunchy crackers, bright fruit beside cured meats). Keep small, easy-to-grab portions and avoid overcrowding so guests can pick easily.

Drizzle 2 tsp honey over the goat cheese or place honey near it for guests to add. Scatter a few extra thyme sprigs or microgreens over the board for aroma and color. Sprinkle flaky sea salt and cracked black pepper over the brie or goat cheese if desired.

Provide small cheese knives, toothpicks or cocktail picks, and small spoons for spreads. Serve at room temperature and replenish items as needed. Estimated best enjoyed within 2 hours of assembly for optimal texture.