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Build Your Own Charcuterie Recipe

Name: Upper Crust Wood Fired Pizzas Build Your Own Charcuterie Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 8 slices Prosciutto (thinly sliced); 12 slices Soppressata or salami (sliced, about 1/8" thick); 8 slices Coppa or dry-cured ham (sliced); 1 cups Aged cheddar (cut into 3/4–1" cubes); 1 wheel Brie or triple-cream (small wheel or wedge); 1 cups Manchego (cut into thin wedges); 4 oz Goat cheese log (soft, about 4 oz); 1 loaf Baguette (thinly sliced and lightly toasted); 40 pieces Assorted crackers; 1 cups Mixed olives (marinated); 12 pieces Cornichons (small pickles); 1 cups Marinated artichoke hearts (halved); 1 cups Cherry tomatoes (optional); 8 pieces Baby pickled onions or pearl onions; 1 cups Seedless grapes (red or green); 12 pieces Dried apricots; 6 pieces Fresh figs or fig halves (if in season); 1 cups Marcona almonds or roasted almonds; 1 cups Fig jam or fruit preserve; 3 tbs Honey (for drizzling); 3 tbs Whole-grain mustard; 4 sprigs Fresh rosemary or thyme sprigs; 1 tsp Freshly cracked black pepper

Inspired by Upper Crust Wood Fired Pizza

Time30m

Serves6

Make Build Your Own Charcuterie Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

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Classic Margarita

Fresh squeezed lime juice, Agave wine.

tangy · sweet · refreshing

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Ingredients

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Cured Meats

8 slices Prosciutto (thinly sliced)

12 slices Soppressata or salami (sliced, about 1/8" thick)

8 slices Coppa or dry-cured ham (sliced)

Cheeses

1 cups Aged cheddar (cut into 3/4–1" cubes)

1 wheel Brie or triple-cream (small wheel or wedge)

1 cups Manchego (cut into thin wedges)

4 oz Goat cheese log (soft, about 4 oz)

Bread & Crackers

1 loaf Baguette (thinly sliced and lightly toasted)

40 pieces Assorted crackers

Pickles, Olives & Vegetables

1 cups Mixed olives (marinated)

12 pieces Cornichons (small pickles)

1 cups Marinated artichoke hearts (halved)

1 cups Cherry tomatoes (optional)

8 pieces Baby pickled onions or pearl onions

Fruits & Nuts

1 cups Seedless grapes (red or green)

12 pieces dried turkish apricots

6 pieces Fresh figs or fig halves (if in season)

1 cups Marcona almonds or roasted almonds

Spreads & Sweets

1 cups Fig jam or fruit preserve

3 tbs Honey (for drizzling)

3 tbs Whole-grain mustard

Garnish & Finish

4 sprigs Fresh rosemary or thyme sprigs

1 tsp Freshly cracked black pepper

Method

Preparation

Chill and slice

Remove cheeses from the refrigerator 20–30 minutes before assembly to bring them to near room temperature — this improves flavor and spreadability. If any meats were refrigerated, let them sit for 5–10 minutes so they're not ice-cold when served. Thinly slice or arrange pre-sliced meats for easy picking.

Toast bread

Preheat the oven to 375°F (190°C). Place baguette slices on a baking sheet, brush both sides lightly with olive oil or spray, and bake 6–8 minutes until just crisp and golden. Let cool. Alternatively, use pre-made crackers and bread.

Cheese & Spread Setup

Arrange cheeses

Place the largest cheeses (Brie wheel, cheddar block, Manchego wedge) across the board first, spacing them apart to create visual anchors. For the goat cheese log, keep it whole and optionally score a cross-hatch or make a shallow slice to invite spreading.

Provide spread tools

Set out small spreading knives or spoons next to each soft cheese and jar of jam or mustard so guests can serve without cross-contaminating flavors.

Cured Meats

Fold and fan meats

Create visual interest and easy grabbing by folding prosciutto into loose ribbons or draping over itself, arranging soppressata and salami in overlapping fans, and stacking coppa in small rosettes or curls. Place groups of 3–6 slices in several spots around the board.

Accents: Pickles, Olives & Veggies

Place small bowls

Put marinated olives, cornichons, baby pickled onions, and marinated artichoke hearts into small bowls or ramekins to contain brine and place them evenly around the board for balance.

Fruits, Nuts & Sweets

Fill gaps with fruits and nuts

Tuck small clusters of grapes, dried apricots, fig halves, and handfuls of almonds into the spaces between cheeses and meats. This adds color, texture and sweet-salty contrasts. Place the jar of fig jam and bowl of honey near the soft cheeses for drizzling and pairing.

Bread & Crackers

Position bread and crackers

Fan the toasted baguette slices and scatter crackers in stacks or overlapping lines near cheeses they pair well with. Keep crackers off very sticky jams to avoid sogginess—offer them next to firmer cheeses and meats.

Final Garnish & Serve

Garnish and season

Scatter rosemary or thyme sprigs around the board for aroma and presentation. Lightly sprinkle freshly cracked black pepper over soft cheeses like goat cheese and Brie if desired. Drizzle honey over rindless Brie wedge or offer honey on the side for guests to use sparingly.

Serving tips

Provide small plates, napkins and tongs or toothpicks for pickles/olives. Recommend guests start with mild cheeses (cheddar, Manchego) then move to soft and more pungent options (Brie, goat cheese), and pair with meats, jams and honey to find preferred combinations. Refill items in small batches as needed to keep the board looking fresh.