Charcuterie Board Recipe

slice and toast

Preheat the oven to 200°C (400°F). Slice the baguette into 1/4-inch rounds. Arrange slices in a single layer on a baking sheet, brush lightly with olive oil (about 2 tbs across all slices). Bake 6–8 minutes, flip once, and bake another 4–6 minutes until golden and crisp. Remove and cool on a rack.

If using store-bought crackers, place them in a bowl or stack them neatly on the board alongside crostini.

slice and arrange firm cheeses

Remove cheeses from the refrigerator 20–30 minutes before serving to allow flavors to bloom. Slice the aged cheddar and manchego into thin wedges or bite-sized slices. Arrange them in small piles or fanned shapes on different areas of the board.

prepare brie and goat cheese

Place the brie wheel whole on the board (optionally score a shallow cross on top). Set the goat cheese log on the board and provide a small knife for spreading. Spoon a tablespoon of fig jam next to the brie or goat cheese for pairing.

Take the prosciutto, soppressata/salami, and smoked ham/capicola and create varied folds and shapes: loosely fold prosciutto into ribbons, roll salami into cones, and stack ham into small piles. Place the different meats in separate clusters around the board so guests can choose easily.

Pour mixed olives into a small bowl and place on the board to contain brine. Drain and arrange cornichons, pickled red onions, and marinated artichoke hearts in small piles or ramekins on the board so they don’t wet the cheeses or bread.

Spoon the whole-grain mustard into a small bowl or ramekin. Place fig jam and honey in separate small dishes and set them near soft cheeses and crackers for pairing. Position a small spreader knife next to each spread.

Tuck handfuls of marcona or roasted almonds, clusters of grapes, and dried apricots or figs into empty spaces on the board to add texture and color. Scatter fresh rosemary or thyme sprigs around the board for aroma and presentation.

Finish with a light sprinkling of flaky sea salt and a crack of black pepper over the cheeses and some of the meats to enhance flavor. Drizzle honey over the brie if desired.

Choose a large wooden board or platter. Start by placing the bowls/ramekins (olives, mustard, honey, jam) to anchor different zones. Add cheeses spaced apart, then arrange meats next to cheeses that pair well (e.g., prosciutto by brie). Fill gaps with nuts, fruit, pickles and crostini. Keep balance of color, height and texture.

Provide small tongs or toothpicks, cheese knives, spoons for spreads, and napkins. Serve immediately at room temperature so cheeses are soft and flavors are at their best.