Charcuterie Platters Recipe

Temperature and slicing

Remove cheeses from the refrigerator 30–45 minutes before serving to come to room temperature. While they warm, slice the cheddar and manchego into 1/4-inch thick slices or bite-sized triangles. Trim the brie rind if desired and score the top in a crosshatch pattern for easy serving. Leave the goat cheese log whole or cut it into 1/2-inch medallions and roll lightly in cracked pepper or herbs if desired.

Place small bowls for soft cheeses (brie, goat cheese) to make them easy to spread and to keep softer cheeses contained.

Prepare cured meats

Separate slices of prosciutto into single slices and fold each slice loosely into a ribbon or rosette. Arrange soppressata/salami in overlapping rows or fan shapes. For chorizo, arrange small stacks or fold half-moon shapes. Aim for visual variety and easy picking rather than dense piles.

If you have large slices, cut a few into bite-sized pieces for guests who prefer smaller bites.

Slice the baguette on a slight diagonal into 1/4-inch to 1/2-inch slices. Lightly toast the slices if you prefer crunch, then let cool. Place crackers in small stacks or fanned spreads on the board.

Spoon fig jam, mustard and honey into small bowls. Position them spaced around the board so guests can reach spreads from multiple sides.

Rinse olives and drain. Arrange cornichons, olives, almonds, grapes and dried fruit in small clusters around the meats and cheeses to create color contrast and palate-cleansing bites.

Halve large grapes or use small bunches intact so guests can pick easily without crushing other components.

Place the largest cheese items (brie wheel, cheddar block) on the board first, spacing them out to create anchor points. Add small bowls (for jam, honey, mustard) near cheeses that pair well with them.

Arrange meats around the cheese anchors in alternating patterns so different meats are near different cheeses. Create visual variety by mixing folds, fans and rolled slices.

Fill gaps with crackers and bread slices, tucking some slices partially under meats or cheeses to save space and create layers.

Nestle clusters of grapes, dried fruit and nuts in remaining spaces, balancing colors and textures across the board. Place pickles and olives in small piles or bowls to avoid soggy crackers.

Garnish with sprigs of rosemary or thyme for aroma and sprinkle flaky sea salt and a little freshly ground black pepper over the soft cheeses and fruit clusters to highlight flavors.

Provide cheese knives and spreaders next to each cheese, plus small tongs or toothpicks for pickles and olives. Label cheeses if helpful for guests.

Keep the board at room temperature no longer than 2–3 hours in warm conditions. Refrigerate leftover meats and cheeses promptly in airtight containers; wrap soft cheeses loosely in parchment to preserve texture.