Charcuterie & Cheese Recipe
*served with grilled sourdough and accoutrements *an assortment of house cured (4) meats and (5) artisanal cheeses
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Ingredients
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Meats (house-cured assortment)
Cheeses (artisanal selection)
Bread
Accoutrements
Method
Prepare bread
Slice and grill sourdough
Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Brush both sides of each sourdough slice lightly with olive oil (about 1/4 tsp per slice). Grill the slices 1–2 minutes per side until golden grill marks appear and edges are slightly crisp. Remove and cool slightly; keep warm. If using an oven, broil on high and watch carefully for 1–2 minutes per side.
Cheese preparation & plating
Temper cheeses
Remove cheeses from refrigeration 30–60 minutes before serving so they come to room temperature; this improves flavor and texture (soft cheeses will become creamy and hard cheeses reveal more aroma).
Portion and arrange cheeses
Place the five cheeses on a large serving board with space between each. For the soft-ripened cheese, leave whole or cut in half; provide a small knife. Break or slice the hard cheese into thin wedges. Crumble or break the blue cheese into a small pile. Spoon the fresh chèvre into a small ramekin or shape with a quenelle. If a washed-rind cheese is sticky, keep it slightly separated to avoid cross-contamination of aroma.
Meat preparation & plating
Slice and fan cured meats
If any meats are not pre-sliced, slice them very thinly across the grain. Fold or fan-slice each variety into small piles or loose rosettes for easy picking. Arrange the four house-cured meats around the cheeses, alternating textures and colors so guests can easily sample different pairings.
Accoutrements & finishing touches
Add pickles, spreads and nuts
Scatter cornichons and a small bowl of marinated olives on the board. Place small spoons or spreaders beside the fig jam, whole grain mustard, and honey. Sprinkle the nuts in a small pile or bowl to avoid getting greasy on the cheeses.
Fruit and garnish
Tuck grapes or sliced apples into empty spaces on the board to add freshness and a palate-cleansing bite. Sprinkle microgreens or a few herb sprigs for color and aroma.
Serve with utensils
Provide a small knife for each cheese type (soft cheese spreader, hard cheese knife, and a crumbly cheese spreader), tongs for meats if desired, and small spoons for jams/honey. Serve the grilled sourdough slices alongside the board. Encourage guests to start with mild cheeses and progress to stronger flavors.
Timing & service tips