Ingredients:

  • 4 oz Prosciutto di Parma, thinly sliced
  • 6 oz Hard Salami (e.g., Calabrese or Chorizo), pre-sliced
  • 4 oz Aged Cheddar or Gouda, hard cheese
  • 4 oz Creamy Brie or Camembert, soft cheese wheel
  • 3 oz Blue Cheese (e.g., Stilton or Gorgonzola), small wedge
  • 1 Box Neutral Crackers (Water Biscuits)
  • 1 Small Loaf Baguette, sliced thinly
  • 1/2 cup Roasted Marcona Almonds, salted
  • 1 cup Seedless Grapes, on the vine
  • 1 Small Jar Fig Jam or Apricot Preserve
  • 1/2 cup Mixed Pitted Olives, drained
  • 1 Small Jar Cornichons (Small Pickles), drained
  • 2 Tbsp High-Quality Honey
  • 3-4 Fresh Rosemary Sprigs, for decoration

Instructions:

  1. Rest the Cheeses: Remove all cheeses from the refrigerator 30 minutes before assembly. Cheeses taste best at room temperature.
  2. Slice the Starch: Slice the baguette on a bias (diagonal) into 1/2-inch thick pieces.
  3. Prep the Ramekins: Drain all brined items (olives, cornichons) and place them into small ramekins. Scoop the jam and honey into separate ramekins.
  4. Anchor the Cheeses: Place the three cheeses on the large serving board first, arranging them at different points to create structure. Position the Brie/soft cheese slightly away from the pungent blue cheese.
  5. Place the Ramekins: Position the ramekins (containing wet/acidic items like olives and jam) near the cheeses they best complement.
  6. Introduce the Meats: Arrange the cured meats in attractive portions. Drape Prosciutto artfully in soft ripples; fold Salami/Chorizo medallions into quarters or halves and arrange them in a flowing line.
  7. Add the Starch: Place the sliced baguette and crackers near the cheeses, creating 'cracker flows' or stacks coming off the main cheese anchor points.
  8. Fill the Gaps (Fruit and Nuts): Use the grapes and almonds to fill any remaining white space on the Charcuterie Board. Lay clusters of grapes and pour small piles of almonds into the tight spaces.
  9. The Finishing Touches: Drizzle the honey lightly over the blue cheese or into its designated ramekin. Tuck small sprigs of fresh rosemary amongst the meats and cheeses for a professional, aromatic flourish.
  10. Serve: Provide appropriate knives and tongs. Serve the Charcuterie Board immediately while the cheese is at its perfect room temperature.