Amos’s Lunch Recipe

Slice and toast

Preheat oven to 200°C (400°F). Slice the baguette on the bias into 12–14 thin slices (about 1/2" thick). Arrange in a single layer on a baking sheet.

Brush both sides lightly with 2 tbsp olive oil. Toast in the oven 6–9 minutes, flipping once, until golden and crisp at the edges.

Remove from oven and while still warm, rub the cut side of the halved garlic clove over each crostini for a light garlic aroma. Set aside to cool slightly.

Bring cheeses to room temperature (30–45 minutes) before serving to maximize flavor and texture. Arrange the cheddar slices, goat cheese log, manchego shards, and the whole soft-ripened cheese on a large board or platter, spacing them so guests can cut or spread easily.

If desired, quarter or leave the soft-ripened cheese whole and score the rind to make serving easier.

Fan or loosely fold the prosciutto, soppressata/salami, and smoked ham into small piles adjacent to the cheeses. Leaving space between meats and cheeses makes the board look abundant and accessible.

Flake the smoked trout into bite-sized pieces, removing any remaining bones. Place in a small shallow bowl or on the board where it can be spooned onto crostini.

In a small bowl combine 3 tbsp whole-grain mustard, 1 tbsp Dijon mustard and 1 tsp honey; stir until smooth. Taste and adjust: add a little more honey if too sharp, or a pinch of salt if needed. Transfer mustard mix to a small serving dish.

Drain the cornichons and olives. Place them in small bowls or scatter artistically on the board. Add the pickled red onions to a separate small dish or nestle near the cheeses to provide bright acidity.

If using fresh grapes or sliced fruit, rinse and pat dry, then arrange in small bunches around the board to add sweetness and a contrasting texture.

Sprinkle the chopped mixed herbs and a light dusting of cracked black pepper over the soft cheeses and around the board for color and freshness. Scatter the crushed toasted nuts near the goat cheese or cheddar for crunch.

Assemble everything on a large wooden board or tray: place cheeses first (as anchor points), then meats, smoked trout bowl, mustard dish, and small bowls of pickles/olives/onions. Fill gaps with crostini, fruit, and garnish elements so the board looks abundant and easy to navigate.

Provide small cheese knives, toothpicks or cocktail forks, and butter knives for spreading. Serve immediately so crostini stay crisp and cheeses remain at room temperature.

Leftovers: wrap cheeses separately and refrigerate; bring back to room temperature before serving again. Store smoked trout and cured meats refrigerated and use within 2–3 days.