The Chef

Restaurants

Meals

Drinks

Restaurants›Topgolf Knoxville›Charcuterie Recipe

Charcuterie Recipe

Name: Topgolf Knoxvilles Charcuterie Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 8 oz prosciutto (thinly sliced); 8 oz soppressata or salami (sliced); 6 oz coppa or chorizo (sliced); 6 oz aged cheddar (cut into 1/2" cubes); 8 oz brie or triple cream (small wheel); 6 oz manchego (thin wedges); 1 loaf baguette (sliced 1/4" on a bias); 6 oz assorted crackers; 6 pieces cornichons (small pickles); 3 oz mixed olives (pitted); 3 tbsp whole grain mustard; 2 tbsp honey; 1 small jar fruit preserves (fig or apricot); 1 cup fresh grapes (red or green); 6 pieces dried apricots; 1 cup roasted nuts (marcona almonds or mixed); 4 sprigs fresh rosemary sprigs; 4 pieces fresh figs (optional, halved); 1 tbsp extra-virgin olive oil; 1 tsp freshly cracked black pepper

Inspired by Topgolf Knoxville

Time30m

Serves6

Make Charcuterie Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cured Meats

8 oz prosciutto (thinly sliced)

8 oz soppressata or salami (sliced)

6 oz coppa or chorizo (sliced)

Cheeses

6 oz aged cheddar (cut into 1/2" cubes)

8 oz brie or triple cream (small wheel)

6 oz manchego (thin wedges)

Breads & Crackers

1 loaf baguette (sliced 1/4" on a bias)

6 oz assorted crackers

Pickles, Preserves & Condiments

6 pieces cornichons (small pickles)

3 oz mixed olives (pitted)

3 tbsp whole grain mustard

2 tbsp Honey

1 small jar fruit preserves (fig or apricot)

Produce & Accents

1 cup fresh grapes (red or green)

6 pieces dried turkish apricots

1 cup roasted nuts (marcona almonds or mixed)

4 sprigs fresh rosemary sprigs

4 pieces fresh figs (optional, halved)

Finishing

1 tbsp extra-virgin olive oil

1 tsp freshly cracked black pepper

Method

Cured Meats

Arrange and fold

Fan out prosciutto slices on the board, gently folding each slice into loose rosettes. Lay soppressata or salami in overlapping rows. Roll coppa or chorizo into tight cylinders and tuck between other meats to create height and variety.

Cheeses

Prepare cheeses

Place the small wheel of brie whole on the board (leave room to cut). Pre-cut a few wedges of manchego and cube the cheddar. Position knives near each cheese: a spreader for the brie, a forked knife for firmer cheeses. Leave cheeses at room temperature for 20–30 minutes before serving if possible.

Breads & Crackers

Slice the baguette on a bias and lightly toast the slices (optional) in a 375°F / 190°C oven for 6–8 minutes until just golden. Arrange toasted bread and crackers in small stacks or fanned groups around the board so they’re easy to grab.

Pickles, Preserves & Condiments

Spoon preserves into a small bowl or ramekin. Place mustard in a separate small bowl. Nestle cornichons and olives in clusters near meats where their acidity provides contrast. Put honey in a small dish with a honey dipper or spoon for drizzling.

Produce & Accents

Tuck small bunches of grapes and halved figs between cheeses and meats to add color and sweetness. Scatter dried apricots and roasted nuts in small piles around the board. Add rosemary sprigs for aroma and visual interest.

Finishing

Drizzle a light thread of extra-virgin olive oil over the toasted baguette slices if desired. Grind the freshly cracked black pepper over the soft cheeses and across the board sparingly. Check that there are serving utensils and cheese knives accessible.

Assemble & Serve

Start with the three main cheeses spaced apart on the board as anchors. Add clusters of cured meats near complementary cheeses (e.g., prosciutto by brie). Fill gaps with breads, crackers, pickles, olives, fruits, nuts and condiments keeping a balance of colors and textures. Serve immediately and replenish items as needed.