Assorted Salumi Recipe

Prepare board and cheeses

Choose a large wooden board or platter. Remove cheeses from refrigerator 30–60 minutes before assembly so they come to near-room temperature (this enhances flavor). Place the soft cheese in a small bowl or on the board where it can be spread; leave harder cheeses whole or cut a few demonstration slices from the semi-firm and blue cheeses.

Slice and arrange meats

Using a sharp knife, slice any whole cured meats thinly (about 1–2 mm). For prosciutto, fold slices into loose ribbons; stack and fan salami and coppa slices. Arrange the meats in groups across the board with some overlap so guests can pick pieces easily. Aim for visual variety — alternate colors, shapes, and textures.

Place condiments and small items

Fill small bowls with olives, cornichons, and marinated artichoke hearts. Place bowls on the board spaced between meat and cheese groups to create balance. Put the honey and grainy mustard in small bowls and position near cheeses that pair well (honey near blue and soft cheese; mustard near semi-firm cheese and meats). Drizzle balsamic glaze sparingly over sliced pear or near cheeses if using.

Add fruits, nuts and dried fruit

Cluster fresh grapes or pear slices in small bunches to create visual interest and to provide a palate cleanser. Scatter dried figs and apricots in another area, and fill in gaps with marcona almonds or walnuts. Keep items that can stain (fresh pear or grapes) away from delicate white cheeses if presentation is a concern.

Bread and crackers

Slice the baguette thinly and arrange slices in a fan or stack beside the board. Place crackers in a mellow pile or within a small bowl so they remain crisp. Provide a small cutting knife for cheeses and spreader knives for soft cheeses, honey and mustard.

Garnish and final touches

Tuck herb sprigs around the board for aroma and color. Make sure there is a variety of textures and colors visible: folded meats, whole cheeses with samples cut, bowls with condiments, clusters of fruit, and scattered nuts. Refill any empty spots with extra slices of meat or fruit to keep the board abundant.

Serving suggestion

Serve with small plates and toothpicks or cheese forks. Recommend pairings: crisp white wine or light red (Pinot Noir) and sparkling water. Keep extra bread and crackers on the side. If serving outdoors, keep board shaded and replace any cheese that becomes too soft in warm weather.