Charcuterie Board Recipe

Cheese prep

Remove cheeses from the refrigerator 30–60 minutes before serving so they come to room temperature. Trim any packaging and score a few wedges into the hard and semi-firm cheeses to encourage easy serving.

Slice bread

Slice the baguette on a bias into 1/4"–1/2" slices. Lightly brush with olive oil and toast in a 375°F (190°C) oven for 6–8 minutes until lightly golden. Allow to cool slightly.

Prep fruits and nuts

If dried figs are large, halve them. Rinse and dry fresh grapes; remove stems if desired. Place mixed nuts in a small bowl.

Olives and pickles

Drain olives and cornichons from brine and pat dry with paper towel. Transfer to small serving bowls or ramekins.

Choose a large wooden board, slate or platter. Place cheeses first spaced across the board: position the soft-ripened cheese on one side (if using a whole round, leave a wedge cut), the aged cheddar and semi-firm wedge on other points, and the goat cheese log near an edge for easy spreading.

Arrange the meats next to cheeses. Fold prosciutto slices into loose ribbons or rosettes and place in small piles. Fan or overlap soppressata/salami slices into stacks. Place coppa in gentle folds to create height and visual interest.

Add bowls/ramekins of olives and cornichons to the board, tucking them into gaps near meats and cheeses so guests can easily reach them.

Scatter dried figs and fresh grapes in small clusters around cheeses and meats, balancing color and texture across the board.

Place small dollops or ramekins of fig jam, whole grain mustard, and honey near complementary cheeses (e.g., honey near goat cheese or Brie; fig jam near cheddar). Drizzle the honey slightly over a small pile of nuts if desired.

Arrange crackers and toasted baguette slices along one edge or in sections around the board so they remain crisp. Keep some space for guests to access utensils and spread cheeses.

Finish with accents: tuck fresh herb sprigs around the board, sprinkle a pinch of cracked black pepper over soft cheeses if desired, and add microgreens or arugula as a garnish. Place small cheese knives and spreaders next to each cheese and small spoons for condiments.

Serve immediately after assembly (cheeses at room temperature are best). Provide small plates, napkins and serving utensils. Replenish components as needed during service.

Leftovers: wrap meats tightly in plastic or butcher paper and refrigerate up to 3–5 days. Store cheeses separately in breathable cheese paper or parchment and consume according to cheese type.