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Frequently paired with
The best thing to pair and share with CHARCUTERIE
Ingredients
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Grilled Bread
Cured Meats & Cheeses
Pickles & Preserves
Fresh & Garnish
Method
Grilled Bread
Prepare and slice
Heat a grill pan or outdoor grill over medium-high heat. Slice the loaf into 1/2-inch (1–1.5 cm) thick slices on a slight diagonal so you get larger pieces for topping.
Oil and season
In a small bowl combine 4 tbs extra-virgin olive oil, 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Brush both sides of each bread slice lightly with the oil mixture.
Grill
Place bread slices on the hot grill or grill pan in a single layer. Grill for 1–2 minutes per side until distinct grill marks form and the bread is crisp at the edges but still slightly tender inside. Remove from heat.
Rub with garlic
While still warm, rub the cut side of the halved garlic clove lightly over one side of each slice for a subtle garlic flavor. Arrange on a serving board.
Cured Meats & Cheeses
Bring cheeses to room temperature
Remove soft and hard cheeses from the refrigerator 20–30 minutes before serving so flavors open up. For the soft cheese, place on a small dish and score the rind or top for easy spreading.
Arrange meats
Fold or fan the prosciutto and salami into loose ribbons or rosettes to create volume. Place on the board in groups rather than mixed together so guests can choose easily.
Arrange cheeses
Slice the manchego/aged gouda into thin wedges. Place wedges and the soft cheese on the board with a small spreader or cheese knife for the soft cheese.
Pickles & Preserves
Prepare condiments
Spoon the fig jam into a small ramekin and place whole-grain mustard into another. Drain olives if they are in heavy marinade; place in a separate small bowl. Arrange cornichons on the board.
Placement
Position the condiments next to cheeses and meats so guests can combine bites — jam beside soft cheese, mustard near cured meats, olives and pickles filling gaps on the board.
Fresh & Garnish
Prepare fruit and nuts
Wash and dry grapes or slice apples/pears right before serving to prevent browning; toss sliced fruit with a squeeze of the optional 1/2 lemon if using. Scatter toasted nuts in small piles around the board.
Garnish and finish
Tuck sprigs of rosemary or thyme between items for color and aroma. Make sure there are small tongs or toothpicks for pickles and olives and extra plates or napkins for guests.
Assembly & Serving
On a large wooden board or platter, arrange grilled bread, meats, cheeses, condiments, fruits, and nuts in distinct clusters with small bowls for jams, olives and mustard. Leave space so guests can take pieces without disturbing the entire display. Serve immediately while bread is warm. Replenish items as needed.