Tin Roof Charcuterie Board Recipe

Select and clean board

Choose a large wooden or slate board (approx. 16–20 inches). Wipe it clean and, if wooden, rub lightly with a food-safe cloth so the surface is dry and presentable.

Prepare bread and crackers

Slice the baguette into 1/4-inch slices, arrange on a baking sheet, and toast at 180°C/350°F for 6–8 minutes until lightly golden. Let cool. Place crackers in a small pile or bowl.

Fan or fold the prosciutto slices into loose ribbons and arrange them in a cluster on one side of the board. Cut or break the saucisson sec into 1/4-inch slices; overlap them in a half-moon or stacked pile near the prosciutto so guests can easily pick slices.

Place the Shaft’s Blue Vein wedge on the board with a small cheese knife nearby for crumbling and spreading. Position the Drake’s herbed goat cheese log on a separate spot; if desired, slice one end into medallions or leave whole with a spreader. Keep cheeses spaced so flavors don't bleed into each other.

Place the toasted Marcona almonds in a small bowl or pile them on the board near the meats. Add cornichons or gherkins into a small ramekin or tuck them between cheeses and meats for visual variety and easy grabbing.

If using fresh figs, halve them and place near the cheeses; if using fig jam, spoon a tablespoon into a small dish. Spoon the mustard into a small ramekin. Drizzle honey lightly over the herbed goat cheese or provide honey in a small dish for guests to drizzle. Scatter rosemary sprigs or microgreens around the board for color and aroma.

Arrange toasted baguette slices and crackers in groups around the board, leaving clear space for guests to reach meats, cheeses, and condiments. Ensure knives/spreaders are placed next to their cheeses and small spoons next to jam/honey/mustard.

Inspect the board for balance: vary colors and textures so cured meats, cheeses, nuts, and accoutrements are distributed across the board. Top any empty pockets with almonds or crackers. Serve immediately at room temperature (remove cheeses from refrigerator 20–30 minutes beforehand for best flavor).