Charcuterie Board

Charcuterie Board, Step by Step

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1. Take the cheeses out of the fridge 30 minutes before serving so that they lose their chill.

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2. Choose a large board or platter. Set the three cheeses in different places on it, and cut a few slices or wedges off the hard cheese and the brie so that guests can start.

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3. Fold the prosciutto into loose ribbons and fan the salami slices in overlapping lines or folds, and place them in groups around the cheeses.

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4. Spoon the mustard and honey into two small bowls, and put the cornichons and olives into two more. Set all four bowls on the board.

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5. Fill the gaps with the grapes, figs and nuts, so that no bare board shows, and tuck in the rosemary. Slice the baguette just before serving and put it in a basket beside the board.

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Notes for Getting It Right

• Buy a mix of textures and tastes rather than a large amount of any one thing. Three cheeses, three meats and a few extras are enough for a good board.
• Give each cheese its own knife. It stops the blue cheese from turning the rest of the board into blue cheese.
• Add the bread at the last minute or serve it separately. Sliced too early, it dries out and curls at the edges.

What Goes With Charcuterie Board

• Champagne
• Dry red wine
• Pale ale

Keeping and Reheating

Wrap leftover cheese and meat separately and keep in the fridge for up to 3 days. Do not leave the board out for more than 2 hours.

Charcuterie Board FAQ: Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.