BUDGET CHARCUTERIE BOARD

Ingredients

• 1 cup Fresh Blackberries (washed, stems removed)
• 1 cup Green Grapes (seedless, washed, stems trimmed)
• 8 oz Assorted Deli Meats (pre‑sliced selection (salami, capicola, etc.))
• 4 oz Jamon Serrano (thinly sliced)
• 4 oz Soppressata (sliced)
• 4 oz White Cheddar Cheese (block, cut into rectangles and triangles)
• 2 oz Blue Cheese (crumbled with a fork)
• 8 oz Brie (cut into 8 slices then 16 wedges)
• 1 jar Manzanilla Pimento‑Stuffed Olives (drained)
• 2 oz Dark Chocolate (broken into squares)
• 1 box Crackers (assorted, for scooping)
• 4 oz Pistachios (roasted, unsalted)
• 2 tbsp Honey (for drizzling)
• 1 bag Pita Chips (baked, roughly uniform size)

Instructions

1. Prepare the Brie

   Place the Brie wheel on the cutting board. Slice it into 8 equal wedges, then cut each wedge in half to create 16 small wedges. Use your hand to steady the knife when the cheese gets sticky and turn the piece after each cut for even slices.

   Time: PT10M

2. Crumble the Blue Cheese

   Place the blue cheese on a small plate and use a fork to break it into coarse crumbs.

   Time: PT2M

3. Slice the White Cheddar

   Cut the white cheddar block into thin rectangles, then into triangles (one wide, two narrow). Set aside the wide triangles for later and keep the narrow triangles for criss‑cross placement.

   Time: PT5M

4. Create a Soppressata Rose

   Lay 5 slices of soppressata in a line, fold each slice in half, then tightly roll the folded strip into a rose shape. Add additional folded slices around the base to build petals, overlapping each petal slightly.

   Time: PT5M

5. Fold Capicola and Hot Calabrese

   Take each slice of capicola and hot calabrese, fold it in half, then in half again, and stack the folds in a neat line on the board.

   Time: PT5M

6. Make Jamón Serrano Fans

   Fold each jamón serrano slice in half, then back‑and‑forth while pinching the bottom to create a fan shape. Arrange the fans around the board.

   Time: PT4M

7. Assemble the Board – Base Layer

   Place the 16 Brie wedges in a circle on the board, slightly overlapping. Scatter the crumbled blue cheese in the center and along the edges.

   Time: PT5M

8. Add Meats and Cheeses

   Arrange the soppressata rose, capicola folds, hot calabrese folds, jamón serrano fans, and any remaining sliced meats around the board. Fill gaps with the white cheddar rectangles, narrow triangles, and wide triangles placed criss‑cross.

   Time: PT5M

9. Add Crunch, Fruit, and Sweet Elements

   Place crackers and pita chips in two separate sections. Scatter pistachios, dark chocolate squares, blackberries, and green grapes (stem‑less) around the board. Fill the central hole with a handful of blackberries.

   Time: PT5M

10. Finish with Olives and Honey

    Pour the pimento‑stuffed olives into one ramekin and the honey into the other. Position the ramekins on the board and add the honey dipper beside the Brie.

    Time: PT2M

11. Final Touches and Serve

    Step back, adjust any gaps, and ensure the board looks cohesive. Let the board sit at room temperature for 10‑15 minutes before serving so the cheeses soften.

    Time: PT4M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g