Charcuterie Board (gf, V) Recipe

Toast gluten-free crostini

If your gluten-free crostini are not pre-toasted, preheat the oven to 375°F (190°C). Arrange 18 gluten-free baguette slices on a baking sheet in a single layer. Brush each slice lightly with 1–2 tsp olive oil (not listed) and bake 6–8 minutes until edges are golden and crisp. Let cool completely. Alternatively use store-bought toasted gluten-free crostini.

If using fresh pears or figs, rinse and slice into quarters or thin slices; halve large grapes; rinse cherry tomatoes and pat dry.

Cut and present cheeses

Place the brie whole or partially cut to encourage guests to spread. Cut aged cheddar and manchego into small wedges (bite-size). Crumble or leave the goat cheese log whole on a small board or ramekin so guests can spread. Place honey and fig jam/quince paste in small bowls or ramekins near the cheeses.

If you like, warm the brie slightly (5 minutes at 350°F/175°C) until just soft for a creamy texture—optional.

Fan or fold sliced salami/soppressata into small rosettes or loose piles. Drape prosciutto in gentle folds or roll slices. Arrange coppa in small stacks or folds. Distribute meats across the board so there is a balance of flavor and color.

Place cornichons, pickled red onions, marinated artichokes and mixed olives into small bowls or scatter some directly on the board. Ensure brine from pickled items is kept in bowls to avoid soggy crackers.

Arrange grapes, figs or pear slices and cherry tomatoes in clusters around the board to create visual interest and to provide palate cleansers between meats and cheeses. Fill small gaps with marcona almonds or roasted almonds. Place gluten-free crackers in neat stacks and the toasted crostini in a fan or small pile.

Spoon fig jam/quince paste and grainy mustard into small ramekins. Drizzle 2–3 tbsp honey lightly over a corner of the board or serve honey in a small dish for dipping. Scatter fresh herb sprigs and microgreens for color. Finish with a light sprinkle of flaky sea salt and freshly ground black pepper over cheeses that benefit (goat cheese and brie).

Check the board for balance: distribute colors, textures, and portions so there are meat, cheese, acidic pickles, sweet fruit, and crunchy elements across the board. Refill small bowls as needed.

Provide cheese knives, small spoons for jams and honey, toothpicks or cocktail picks for olives and pickles, and small plates. Label cheeses and note that the board is gluten-free and vegetarian-friendly (vegetarian if meats omitted — present meats for non-vegetarian guests). Serve at room temperature (remove from fridge 20–30 minutes prior) to maximize flavor.