Charcuterie Board Recipe
Served with French baguette, butter and condiments
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Ingredients
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Charcuterie & Cheeses
Bread & Spreads
Pickles & Olives
Fresh Fruit & Nuts
Vegetables & Garnish
Method
Charcuterie & Cheeses
Prepare cheeses
Remove brie from refrigerator 20–30 minutes before serving to come to room temperature. Slice the cheddar and manchego into even pieces or cubes for easy picking. Place the whole brie wheel on the board with a small knife for spreading.
Arrange meats
Fold prosciutto slices into loose ribbons or roll them and place in small piles. Fan or overlap salami slices into a crescent. Stack soppressata or chorizo in a small pile. Keep meats separated so flavors don’t blend and to create visual contrast.
Bread & Spreads
Slice the baguette on the bias into 1/2-inch slices. Lightly toast slices if desired (3–4 minutes at 350°F/175°C) until just golden. Spread softened butter into a small dish and place near the bread. Spoon mustard and jam into small bowls or ramekins and position them on the board for easy access.
Pickles & Olives
Drain olives and place in a small bowl or scatter in a pile on the board. Halve cornichons lengthwise and arrange them in a small cluster near the meats to provide acidity and contrast.
Fresh Fruit & Nuts
Rinse grapes and leave some on the stem for visual appeal. Quarter figs or slice apples just before serving to prevent browning; fan a few pieces near a soft cheese. Toast marcona almonds briefly in a dry skillet over medium heat for 2–3 minutes until fragrant, then cool and pile on the board.
Vegetables & Garnish
Halve cherry tomatoes and scatter them in small piles around the board for color and freshness. Tuck fresh herb sprigs between clusters of meat and cheese for aroma and garnish.
Assembly & Serving
Choose a wooden board or large platter. Start by placing the bowls/ramekins (mustard, jam, olives) to anchor the layout. Position the brie wheel and other cheeses next to the bowls, then arrange meat piles in the remaining spaces, alternating colors and textures. Fill gaps with bread slices, cornichons, grapes, figs, tomatoes and nuts. Garnish with herbs. Place butter in a small dish near the baguette. Provide cheese knives and small spoons for spreads. Serve at room temperature so cheeses are aromatic and meats release flavor.
If not serving immediately, cover loosely with plastic wrap and refrigerate for up to 2 hours; remove 30 minutes before serving to come to room temperature.