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Frequently paired with
The best thing to pair and share with CHARCUTERIE BOARD
Ingredients
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Charcuterie Board - Meats
Charcuterie Board - Cheeses
Charcuterie Board - Accompaniments
Charcuterie Board - Breads & Crackers
Charcuterie Board - Garnish & Finish
Method
Charcuterie Board - Meats
Prepare and arrange cured meats
Fold or gently roll each slice of prosciutto, soppressata/salami, and capocollo into small loose rosettes or rolls. Arrange them in separate clusters on one side of the board so guests can easily pick different meats without crowding. Leave space between clusters for other items.
Charcuterie Board - Cheeses
Bring cheeses to temperature
Remove cheeses from refrigeration 20–30 minutes before serving to allow flavors and textures to bloom. Place the brie whole (optionally score the top), crumble or place goat cheese in a small wedge, and slice or cube the aged cheddar into bite-size pieces. Position cheeses in three separate zones on the board.
Charcuterie Board - Accompaniments
Place pickles, olives, fruit and condiments
Fill small bowls or ramekins with the marinated olives and whole-grain mustard. Position cornichons, dried apricots, grapes, and toasted nuts in small piles around the cheeses and meats. Spoon honey into a small dish and drizzle a little over the brie if desired; place fig jam in a separate small dish. Space these accompaniments so each cheese has at least one complementary item nearby.
Charcuterie Board - Breads & Crackers
Warm and arrange bread
If not already toasted, slice the baguette and toast lightly in a 190°C (375°F) oven for 6–8 minutes until just crisp. Fan the toasted slices and scatter assorted crackers on the board near cheeses to make building bites easy.
Charcuterie Board - Garnish & Finish
Garnish and final touches
Tuck rosemary or thyme sprigs around clusters for aroma and visual interest. Lightly crack the black pepper over soft cheeses like goat cheese and brie. Make sure there are small serving utensils: a cheese knife for the brie/cheddar, a small spreader for goat cheese and jam, and spoons for honey and mustard. Check that the board looks balanced with color and texture variety before serving.