How to make the ULTIMATE Charcuterie Board

Ingredients

• 200 g Smoked Mozzarella Cheese (thinly sliced)
• 200 g Aged Cheddar Cheese (cut into small cubes)
• 150 g Edam Cheese (cut into wedges)
• 150 g Smoked Gouda Cheese (cut into wedges)
• 150 g Fromager d'Affinois (soft cheese, broken into pieces)
• 100 g Garlic & Herb Cheese Spread (served with crackers)
• 100 g Plain Cheese Curds (whole curds)
• 100 g Beecher's Flagship Cheese (crumbles easily, hand‑crumbled before serving)
• 100 g Prosciutto (thin ribbons)
• 120 g Genoa Salami (folded into quarters and fanned)
• 120 g Soppressata Salami (folded into quarters and fanned)
• 100 g Spanish Chorizo (folded in half and fanned)
• 80 g Peppered Salami Stick (sliced 1/8‑1/4 inch thick)
• 80 g Nola Salami (sliced 1/8‑1/4 inch thick)
• 80 g Sicilian Olives (pitted) (served in small bowl)
• 80 g Kalamata Olives (pitted) (served in small bowl)
• 60 g Fig Jam (served in small bowl)
• 60 g Strawberry Jam (homemade or store‑bought)
• 60 g Plum Jam (served in small bowl)
• 30 g Honey (drizzled or in small dish)
• 150 g Red Seedless Grapes (cut into tiny clusters with kitchen shears)
• 150 g Cotton Candy Grapes (cut into tiny clusters)
• 120 g Fresh Strawberries (halved)
• 100 g Blueberries (whole)
• 1 piece Pears (peeled and sliced)
• 1 piece French Baguette (sliced thin)
• 80 g Rosemary Artisan Crackers (whole)
• 80 g Whole Wheat Crackers (whole)
• 80 g Cranberry Hazelnut Crisps (whole)
• 50 g Dried Figs (whole)
• 50 g Dates (pitted)
• 50 g Dried Apricots (whole)
• 40 g Dried Tart Cherries (whole)
• 40 g Golden Raisins (whole)
• 60 g Roasted Pecans (lightly salted, toasted)
• 60 g Roasted Salted Almonds (toasted)
• 60 g Roasted Salted Pistachios (toasted)

Instructions

1. Prepare the Cheeses

   Slice the smoked mozzarella thin, cube the aged cheddar, cut wedges from the Edam and smoked Gouda, break the Fromager d'Affinois into bite‑size pieces, spread the garlic‑herb cheese, keep the cheese curds whole, and hand‑crumble the Beecher's Flagship cheese.

   Time: PT10M

2. Arrange Cheeses on the Board

   Place the larger cheese pieces (blocks and wedges) spaced evenly, then fill gaps with cubes, crumbles, and spreads to create visual variety and texture.

   Time: PT10M

3. Prepare the Cured Meats

   Lay the prosciutto ribbons flat, fold Genoa and soppressata salami into quarters and fan them, fold Spanish chorizo halves and fan, slice peppered and Nola salami sticks into 1/8‑1/4 inch rounds.

   Time: PT10M

4. Add Olives

   Divide the pitted Sicilian and Kalamata olives into two small bowls and place them on the board.

   Time: PT5M

5. Add Condiments

   Place fig jam, strawberry jam, plum jam, and honey into separate small bowls or ramekins.

   Time: PT5M

6. Prepare Fresh Fruit

   Using kitchen shears, cut tiny clusters from the red seedless and cotton candy grapes; halve the strawberries; wash and add blueberries; peel and slice the pear.

   Time: PT5M

7. Slice Bread and Arrange Crackers

   Thinly slice the French baguette with a bread knife and fan the slices; arrange rosemary crackers, whole‑wheat crackers, and cranberry‑hazelnut crisps around the board.

   Time: PT5M

8. Add Dried Fruit and Nuts

   Scatter dried figs, dates, apricots, tart cherries, and golden raisins; add toasted pecans, almonds, and pistachios in small piles.

   Time: PT5M

9. Final Touches

   Step back and adjust spacing, ensuring each category is visible and easy to reach. Add any extra garnish like fresh herbs if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

30g

Fat

20g

Fiber

4g