Charcuterie Board Recipe
Make Charcuterie Board Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Charcuterie Board Base
Accompaniments & Spreads
Pickles, Nuts & Fruit
Garnish & Herbs
Tools & Serving
Method
Charcuterie Board Base
Prepare board and bread
Select a large wooden or slate board and place it on a stable surface. Slice the baguette thinly (about 1/2 inch) and brush each slice lightly with 1 tablespoon olive oil. Toast in a 375°F (190°C) oven for 6–8 minutes or until golden. Allow to cool slightly.
Arrange meats
Pat cured meats dry with a paper towel if needed. Fold prosciutto into loose ribbons, stack and fan slices of salami, and create small rosettes with soppressata. Place groups of meats in several spots around the board to create visual balance.
Arrange cheeses
Bring cheeses to room temperature for 20–30 minutes before serving. Place a variety of cheeses (soft like brie or goat, semi-soft like havarti, hard like aged cheddar) spaced apart so guests can access each. Pre-slice or score the hard cheese to make serving easier.
Accompaniments & Spreads
Place small bowls on the board and fill with fig jam (about 4 tbs), whole grain mustard (3 tbs), and honey (3 tbs). If using soft goat cheese or ricotta, place it in a small bowl or on a cheese knife and drizzle with 1 tbs honey and a pinch of flaky salt. Reserve 1 tablespoon olive oil for drizzling over crostini or fruit if desired.
Pickles, Nuts & Fruit
Fill one small bowl with cornichons, another with mixed olives. Scatter marcona almonds or roasted nuts in a small pile or bowl. Arrange fresh grapes (leave on the stem when possible) and sliced seasonal fruit near cheeses that pair well with their sweetness. Tuck dried apricots or figs into gaps on the board to add color and texture.
Garnish & Herbs
Tuck rosemary or thyme sprigs among meats and cheeses for aroma and visual interest. Scatter a small handful of microgreens or arugula around edges for color. Add any additional edible flowers or herbs if desired.
Tools & Serving
Place cheese knives by each cheese (soft, semi-soft, hard) and provide small spoons for jams and honey. Position tongs or cocktail picks for meats and fruit. Keep extra crackers and crostini in stacks near complementary cheeses. Serve at room temperature; provide small plates and napkins for guests.