How to Make a Charcuterie Board - ULTIMATE CHEESE BOARD

Ingredients

• 4 oz Manchego Cheese (cut into triangles)
• 4 oz White Vermont Cheddar (dice into small cubes)
• 3 oz Goat Cheese (blueberry or cranberry flavored) (soft, spreadable)
• 8 oz Fresh Mozzarella Balls (marinated, keep in liquid)
• 8 oz Brie Cheese (pre‑slice a few wedges for easy serving)
• 4 oz Triple Cream Cheese (soft, spreadable)
• 4 oz Salami (mixed varieties) (slice thin, fold into tulips or cards)
• 4 oz Coppa (slice thin, fold)
• 4 oz Prosciutto (cut into ribbons)
• 1/2 cup Green Olives (pitted)
• 1/2 cup Kalamata Olives (pitted)
• 1/2 cup Baby Dill Pickles (gherkin) (stack vertically in ramekin)
• 2 tbsp Honey (serve in small pot next to brie)
• 2 tbsp Fig and Strawberry Spread (serve in small dish)
• 1 medium Apple (red) (thinly sliced and shaped into hearts)
• 1 cup Green Grapes (cut into halves)
• 1/2 cup Strawberries (sliced)
• 1/2 cup Blueberries
• 1/4 cup Pistachios (shelled) (scatter around brie)
• 1/4 cup Walnuts or Pecans (pair with brie and honey)
• 1 oz Dark Chocolate Squares (break into bite‑size pieces)
• 1 small Baguette (slice thin, brush with olive oil)
• 2 tbsp Olive Oil (for brushing baguette slices)
• 1 cup Water Crackers (gluten‑free option)
• 1 cup Artisan Crackers
• 1 cup Gluten‑Free Crackers

Instructions

1. Gather Board and Utensils

   Place your charcuterie board or rimmed baking sheet on the countertop and lay out a cutting board, knives, ramekins, and small serving forks.

   Time: PT5M

2. Slice Hard Cheeses

   Cut the Manchego into thin triangles and arrange them in alternating directions. Dice the white Vermont cheddar into small cubes.

   Time: PT5M

3. Prepare Soft Cheeses and Spreads

   Slice a few wedges off the brie for easy serving. Place the goat cheese, triple‑cream cheese, and fig‑strawberry spread in small bowls or directly on the board.

   Time: PT2M

4. Arrange Cheeses on the Board

   Place the hard cheeses first, then add the soft cheeses and spreads, keeping an odd number of cheese varieties for visual balance.

   Time: PT5M

5. Slice and Fold Cured Meats

   Thinly slice the salami, coppa, and prosciutto. Fold salami and coppa into tulip or card shapes; cut prosciutto into long ribbons.

   Time: PT5M

6. Arrange Meats Around the Cheeses

   Layer the folded meats around the cheese sections, placing the ribbons of prosciutto near the board’s edge if it has no rim.

   Time: PT5M

7. Prep Olives, Pickles, Nuts, and Chocolate

   Place pitted green and Kalamata olives in a ramekin. Stack baby dill pickles vertically in another ramekin. Scatter pistachios, walnuts/pecans, and dark chocolate squares in small piles.

   Time: PT3M

8. Slice Apple Hearts

   Core the apple, slice thinly, then use a small cutter or knife to shape each slice into a heart. Arrange the hearts near the brie.

   Time: PT5M

9. Prepare Grapes and Berries

   Cut the green grapes in half. Slice strawberries and leave blueberries whole. Distribute the fruit around the cheeses, pairing strawberries with brie and grapes with cheddar.

   Time: PT4M

10. Make Toasted Baguette Bites

    Slice the baguette into 1/4‑inch slices, brush both sides with olive oil, and arrange on a parchment‑lined baking sheet. Toast in a pre‑heated 400°F oven for about 6 minutes, or until lightly golden.

    Time: PT8M

    Temperature: 400°F

11. Add Crackers and Water Crackers

    Place artisan crackers, water crackers, and gluten‑free crackers in small piles or on a separate platter if space is tight.

    Time: PT2M

12. Final Touches and Serving Utensils

    Drizzle a small pot of honey next to the brie, add the fig‑strawberry spread, and set out small forks, spoons, and a cheese knife. Step back and adjust any gaps with extra fruit or nuts.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g