Charcuterie & Cheese Boards

Ingredients

• 2 oz Parmesan (hard, salty‑sweet, waxy, nutty; cut into shards)
• 2 oz Comté (French cousin of Parmesan, sweet‑nutty, aged)
• 2 oz Manchego (Spanish firm cheese, sharp, buttery)
• 2 oz Robiola (soft, creamy, mild flavor; keep refrigerated until serving)
• 2 oz Goat Cheese (soft ripened) (creamy, tangy; spreadable)
• 2 oz Aged Gouda (18 months) (sharp, nutty, firm; slice thin)
• 2 oz Double Cream Gouda (soft, buttery, sweet‑nutty)
• 2 oz Midnight Moon Goat Cheese (6‑month aged, sweet‑buttery, lightly crystalline texture)
• 2 oz Aged Irish Cheddar (sharp, firm, slightly creamy)
• 2 oz Mount Tam Triple Cream Cheese (luxuriously soft, buttery, melt‑in‑your‑mouth)
• 2 oz Gorgonzola Dolce (mild, sweet, creamy blue cheese)
• 4 oz Ricotta (sweet, creamy, slightly granular; serve in a small bowl)
• 3 oz Peppercorn Soppressata (hard cured salami with peppercorn heat; slice paper‑thin)
• 3 oz Fennel Salami (sour‑leaning cured salami; slice thin)
• 3 oz Cured Chorizo (spice‑forward, smoky; remove casing before slicing)
• 3 oz Prosciutto di Parma (salty, oily, tangy crudo; slice paper‑thin)
• 3 oz Prosciutto Cotto (cooked ham style prosciutto; slice thin)
• 3 oz Mortadella (fatty, salty, with pistachios; slice thin)
• 3 oz Smoked Prosciutto (spec) (smoked version of prosciutto; adds smoky depth)
• 0.25 cup Marcona Almonds (fried in olive oil, crunchy, buttery)
• 0.25 cup Smoked Almonds (smoked, adds kick to strong cheeses)
• 0.25 cup Cornichons (tiny pickled gherkins, tangy)
• 0.25 cup Nicoise Olives (savory, less harsh than Kalamata; check for pits)
• 0.25 cup Mixed Olives (assorted olives for variety)
• 0.25 cup Artichoke Hearts (marinated) (packed in oil and herbs; drain before serving)
• 2 tbsp Orange Marmalade (bitter‑bright, pairs with goat and blue cheeses)
• 2 tbsp Caramelized Onion Jam (sweet, savory; can use store‑bought)
• 2 tbsp Sun‑Dried Tomato Puree (intense umami, spreadable)
• 0.25 cup Grilled Cipollini Onions (sweet, caramelized; can buy pre‑grilled)
• 2 tbsp Spicy Honey (sweet heat; drizzle over ricotta or figs)
• 6 pieces Fresh Figs (halved; sweet, pairs with creamy cheeses)
• 0.5 loaf Baguette (sliced) (cut into 1/4‑inch slices; lightly toasted optional)
• 1 cup Salted Crackers (plain, not overly flavored)
• 1 cup Triscuits (whole‑grain wheat crackers, adds crunch)

Instructions

1. Gather and Prep Ingredients

   Collect all cheeses, cured meats, nuts, pickles, olives, spreads, fruit, and breads. Keep perishable items refrigerated until just before assembly.

   Time: PT10M

2. Slice Cheeses

   Using a cheese knife, cut hard cheeses (Parmesan, Comté, Manchego, Aged Gouda) into shards or thin wedges. Slice softer cheeses (Robiola, Goat Cheese, Gorgonzola Dolce, Mount Tam) into bite‑size wedges. Keep creamy cheeses (Ricotta, Double Cream Gouda) in small bowls.

   Time: PT10M

3. Slice Meats

   Ask your butcher to slice the cured meats paper‑thin. For the chorizo, remove the natural casing by making a shallow cut lengthwise and peeling it away, then slice thinly. Arrange all meats on a separate plate.

   Time: PT10M

4. Portion Spreads and Accoutrements

   Place orange marmalade, caramelized onion jam, sun‑dried tomato puree, and spicy honey into individual small bowls. Portion nuts, olives, cornichons, artichoke hearts, and grilled onions into separate bowls or ramekins.

   Time: PT5M

5. Assemble the Board

   On the serving board, start by arranging cheeses in groups based on texture (hard, soft, blue). Intermix meats around the cheeses, placing stronger flavors (soppressata, chorizo) opposite milder cheeses. Fill gaps with nuts, olives, pickles, and artichoke hearts. Add bowls of spreads, fresh figs, and drizzle spicy honey over ricotta. Finish with sliced baguette and crackers on the perimeter.

   Time: PT10M

6. Serve

   Allow the board to sit at room temperature for 5‑10 minutes before serving so flavors open up. Provide tongs, small spoons, and knives for guests.

   Time: PT0M

   Temperature: 20-22°C

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

22 g

Fat

24 g

Fiber

2 g

Ingredient Substitutions

• Instead of Parmesan: Pecorino Romano, Grana Padano
• Instead of Comté: Gruyère, Emmental
• Instead of Manchego: Idiazábal, Aged Cheddar
• Instead of Robiola: Fresh Mozzarella, Burrata
• Instead of Goat Cheese (soft ripened): Chèvre, Feta
• Instead of Aged Gouda (18 months): Aged Edam, Smoked Gouda
• Instead of Double Cream Gouda: Triple‑cream Brie, Camembert
• Instead of Midnight Moon Goat Cheese: Aged Goat Cheese, Blue‑marbled Goat Cheese
• Instead of Aged Irish Cheddar: Sharp Cheddar, Red Leicester
• Instead of Mount Tam Triple Cream Cheese: Triple‑cream Brie, Camembert
• Instead of Gorgonzola Dolce: Blue Cheese (mild), Stilton
• Instead of Ricotta: Mascarpone, Cottage Cheese
• Instead of Peppercorn Soppressata: Spicy Salami, Chorizo
• Instead of Fennel Salami: Genoa Salami, Soppressata
• Instead of Cured Chorizo: Spanish Chorizo, Paprika‑spiced Salami
• Instead of Prosciutto di Parma: San Daniele Prosciutto, Jamón Serrano
• Instead of Prosciutto Cotto: Cooked Ham, Turkey Ham
• Instead of Mortadella: Bologna, Polish Ham
• Instead of Smoked Prosciutto (spec): Smoked Ham, Smoked Turkey
• Instead of Marcona Almonds: Regular Almonds, toasted, Pistachios
• Instead of Smoked Almonds: Smoked Cashews, Smoked Pecans
• Instead of Cornichons: Mini Dill Pickles, Pickled Baby Cucumbers
• Instead of Nicoise Olives: Kalamata Olives, Green Castelvetrano Olives
• Instead of Mixed Olives: Olive Medley, Greek Olives
• Instead of Artichoke Hearts (marinated): Marinated Artichoke Hearts, Grilled Artichoke
• Instead of Orange Marmalade: Apricot Jam, Fig Preserve
• Instead of Caramelized Onion Jam: Fig Jam, Balsamic Reduction
• Instead of Sun‑Dried Tomato Puree: Tomato Tapenade, Roasted Red Pepper Spread
• Instead of Grilled Cipollini Onions: Roasted Shallots, Caramelized Red Onions
• Instead of Spicy Honey: Honey with Chili Flakes, Sriracha Honey
• Instead of Fresh Figs: Pear Slices, Apple Slices
• Instead of Baguette (sliced): Ciabatta, Sourdough
• Instead of Salted Crackers: Water Crackers, Rice Crackers
• Instead of Triscuits: Wheat Thins, Rye Crisps

Equipment Needed

• Cutting Board
• Chef's Knife
• Cheese Knife
• Small Bowls
• Serving Board
• Small Spoon
• Tongs (optional)
• Spoon for Spreads
• Plate for Bread (optional)

Critical Steps — Do Not Skip

• Remove the casing from the cured chorizo before slicing.
• Slice all cheeses and meats thinly for optimal texture and flavor distribution.
• Keep soft cheeses and spreads chilled until just before assembly.

Chef Tips from the Video

• Arrange colors from dark to light for an eye‑catching presentation.
• Offer a variety of wine pairings: a crisp Sauvignon Blanc for goat cheeses and a robust Rioja for aged meats.
• Use a small drizzle of extra‑virgin olive oil on the bread slices to prevent sogginess.

Troubleshooting

Storage

Refrigerator: Cover the board with plastic wrap; store up to 2 days. Keep cheeses and meats separate from fruit to avoid sogginess.

Freezer: Not recommended; textures of cheese and cured meats degrade.

Room temperature: Leave uncovered for up to 2 hours during a party; discard any leftovers after that time.

Make-Ahead Tips

• Slice all cheeses and meats a day ahead and store them in airtight containers.
• Portion nuts, olives, and pickles into small bowls and refrigerate.
• Prepare spreads in advance; cover and keep refrigerated.

Frequently Asked Questions