Ingredients:

  • 4 oz Prosciutto di Parma (thinly sliced)
  • 4 oz Hard Salami (e.g., Sopressa or Genoa)
  • 5 oz Chicken or Duck Liver Pâté
  • 5 oz Aged English Cheddar (sharp)
  • 5 oz French Brie or Camembert
  • 4 oz Goat Cheese Log (plain or herb crusted)
  • 1 cup Seedless Red Grapes
  • 1 medium Thinly Sliced Apple (e.g., Honeycrisp or Granny Smith)
  • 1/2 cup Walnuts or Pecans (shelled)
  • 1/2 cup Cornichons (tiny pickled cucumbers)
  • 1/2 cup pitted Olives (mixed variety)
  • 4 tbsp Fig Chutney or Onion Jam
  • 1/2 loaf French Baguette (sliced)
  • 1 box Water Biscuits or Plain Crackers
  • 1 box Multigrain or Seed Crackers

Instructions:

  1. Bring Cheese to Temperature: Remove hard and soft cheeses (Cheddar, Brie) from the refrigerator 30 minutes before serving. Cold cheese tastes dull; we want those delicious fats to soften slightly. Keep pâté and goat cheese refrigerated until just before assembly.
  2. Prepare Accoutrements: Slice apples and baguettes. Wash and dry the grapes. Drain liquids from cornichons and olives; place them into the designated small serving bowls. Spoon the chutney/jam into its serving bowl.
  3. Anchor the Board: Place the 3-4 small serving bowls (containing olives, cornichons, pâté, and chutney) onto the board first. These are the fixed anchors around which everything else will flow.
  4. Position the Cheeses: Arrange the three cheeses strategically around the anchored bowls, ensuring sufficient space between them. Cube the Cheddar. Leave the Brie whole or slice once for visual appeal. Place the goat cheese log on a piece of parchment paper to prevent sticking.
  5. Arrange the Meats: Present the meats in a visually interesting way. Fold the Salami slices in half or quarters and stack them tightly in a winding 'river' pattern. Gently gather the Prosciutto slices into loose folds or 'rosettes' and cluster them near the Brie.
  6. Add the Vehicles: Place the crackers and baguette slices in fanning piles at the edges of the board. You can stand longer crackers up vertically in small clusters to add height.
  7. Create Flow with Fruit and Nuts: Use the grapes and apple slices to fill the large empty spaces and act as bridges between the meat and cheese clusters. Scatter the walnuts/pecans loosely into the remaining small gaps.
  8. Final Touches and Garnish: Place the designated cheese knives and spreaders next to their respective items. Add a small, fresh sprig of rosemary or thyme for colour and aroma (optional).
  9. Serve Immediately: Present the Charcuterie Board and let guests dive in!