Name: Topgolf Knoxvilles Cheese & Charcuterie Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 200 g Aged cheddar; 150 g Triple cream brie; 150 g Manchego; 100 g Blue cheese (e.g., Roquefort or Gorgonzola); 120 g Prosciutto, thinly sliced; 120 g Soppressata or salami, thinly sliced; 100 g Coppa or cured pork shoulder, thinly sliced; 1 loaf Seeded baguette or rustic bread; 60 g Water crackers or plain crackers; 100 g Cornichons or small pickles; 80 g Marcona almonds (lightly toasted); 80 g Dried apricots (halved); 3 tbs Honey; 2 tbs Whole grain mustard; 4 tbs Fig jam or fruit preserve; 200 g Fresh grapes (red or green), small clusters; 4 sprigs Fresh herbs (optional: rosemary or thyme sprigs); 1 tbs Extra-virgin olive oil (for drizzling bread, optional); 1 tsp Black pepper (freshly cracked)

Method

Cheeses

Bring to serving temperature

Remove all cheeses from the refrigerator 30–45 minutes before serving to reach room temperature, which enhances flavor and texture.

Place cheeses on a cutting board or cheese slate. For the cheddar and Manchego, cut into bite-size 1–1.5 cm cubes and also offer a few thin slices. For the brie, slice a wedge and leave a portion whole for visual interest. Crumble or break the blue cheese into small pieces suitable for individual bites.

Arrange cheeses spaced apart on the board so guests can see and access each variety. Reserve space between cheeses for charcuterie and accompaniments.

Charcuterie

If slices are large, fold prosciutto slices into loose ribbons or roll them into small cones. Fold soppressata and coppa into quarters or gentle folds to create height and texture on the board.

Place charcuterie near cheeses that pair well (e.g., prosciutto next to brie, soppressata by cheddar). Fan or stack slices so guests can pick them easily.

Accompaniments

Slice the baguette into 1 cm thick slices. If desired, lightly brush slices with extra-virgin olive oil and toast in a 200°C (400°F) oven for 5–7 minutes until golden. Alternatively serve bread fresh. Place toasted or fresh bread on the board or in a basket.

Arrange water crackers in small piles or in a dish to keep them crisp. Place cornichons in a small bowl to contain brine.

Scatter Marcona almonds and halved dried apricots in small clusters around the board to add texture and sweetness.

Spoon fig jam into a small ramekin. Place honey in a separate small jar or dip bowl and optionally drizzle a little honey over a wedge of blue cheese for serving.

Trim grapes into small clusters and place them on the board; tuck fresh herb sprigs among elements for color and aroma.

Finishing & Serving

Add small spoons or spreaders for honey, mustard and jam so guests can portion. Place a small knife by each cheese: a soft cheese knife for brie, a hard cheese knife or slicer for cheddar and Manchego, and a small spreading knife for blue cheese.

Sprinkle freshly cracked black pepper over the brie or blue cheese if desired. Ensure at least one cracker and a bit of charcuterie and cheese are easily accessible to encourage immediate tasting.

Serve the board on a large platter or wooden board. Replenish items as needed. Estimated room temperature holding time for best quality: 2 hours; discard perishable items after 4 hours at room temperature.