Salumi & Cheese (for 2 Ppl) Recipe

Prepare cheeses

Remove brie and other cheeses from refrigerator 20–30 minutes before serving to come to room temperature. Cut cheddar and manchego into bite-size slices or small wedges so guests can easily take portions. Place brie whole or partly sliced for easy spreading.

Arrange meats

Fan or fold prosciutto into loose rosettes and place in one area of the board. Roll or fold slices of soppressata and coppa into tight cylinders or loose cones and cluster them next to the prosciutto to create variety and height.

Small bowls & condiments

Place cornichons, marinated olives, whole grain mustard and fig jam each in small bowls or ramekins. Arrange the bowls on the board with space around them so utensils can reach easily.

Add sweet & crunchy elements

Scatter dried apricots or figs, and raw/toasted almonds in small piles around the cheeses and meats. Spoon honey into a small dish or drizzle lightly over a wedge of cheddar or the brie right before serving for a glossy finish.

Slice the baguette thinly (about 1/4 inch). Lightly toast slices in a 375°F (190°C) oven for 6–8 minutes until just golden, or serve fresh if preferred. Fan crackers alongside the bread so guests have both options.

Tuck rosemary or thyme sprigs between piles for aroma and visual appeal. Drizzle 1 tsp extra-virgin olive oil over the brie and finish cheeses with a grind of black pepper. Place small cheese knives or spreaders near each cheese and small spoons with condiments.

Assemble the board on a large wooden board or platter: start by placing cheeses spaced apart, add meat clusters near each cheese, situate condiment bowls, then fill gaps with nuts, dried fruit, cornichons and olives. Place bread and crackers at the edges. Adjust for color and balance. Serve at room temperature.

Estimated portioning: this board is sized for 2 people as an appetizer. Replenish items as needed. Enjoy with your choice of wine or sparkling water.