📝 About This Recipe
Elevate your hosting game with this masterfully curated charcuterie board, a celebration of time-honored European curing traditions. This spread balances the rich, buttery fats of premium Prosciutto di Parma with the spicy kick of Calabrese salami and the earthy depth of truffle-infused meats. It is a visual and sensory feast designed to spark conversation and satisfy the most discerning palates through a perfect harmony of salty, sweet, and acidic notes.
🥗 Ingredients
The Cured Meats
- 6 oz Prosciutto di Parma (sliced paper-thin)
- 4 oz Genoa Salami (thinly sliced)
- 4 oz Hot Soppressata (for a spicy kick)
- 3 oz Bresaola (air-dried salted beef)
- 4 oz Mortadella with Pistachios (cubed or folded)
Supporting Cheeses
- 5 oz Aged Sharp Cheddar (broken into rustic chunks)
- 1 wheel Double Cream Brie (8 oz, chilled for easier slicing)
- 4 oz Manchego (sliced into triangles)
Accompaniments & Textures
- 1/2 cup Marinated Castelvetrano Olives (pitted)
- 1/2 cup Cornichons (drained)
- 4 tablespoons Fig Jam or Honeycomb (placed in a small ramekin)
- 1/3 cup Marcona Almonds (roasted and salted)
- 1/2 cup Fresh Dried Apricots (whole)
Breads & Crackers
- 1 loaf Artisanal Baguette (thinly sliced and toasted)
- 1 box Rosemary Sea Salt Crackers (sturdy for scooping)
👨🍳 Instructions
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1
Select a large wooden board or slate platter (at least 18-24 inches) to serve as your canvas.
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2
Place your 'anchors' first: set the wheel of Brie, the chunks of Cheddar, and the sliced Manchego in a triangular pattern across the board to balance the weight.
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3
Position small ramekins or bowls filled with the fig jam, olives, and cornichons near the cheeses they pair best with (jam near Brie, olives near Manchego).
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4
Prepare the Prosciutto by gently ribboning or 'nesting' each slice. Do not lay them flat; create height and volume by folding them loosely.
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5
Create a 'Salami River' by folding the Genoa salami slices into quarters and lining them up tightly in a curving path across the center of the board.
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6
Roll the Bresaola slices into tight cylinders and place them in a neat row against the edge of the board for a clean, structural look.
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7
Fan out the Hot Soppressata slices near the sharper cheeses to provide a contrast in heat and flavor.
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8
Tuck the toasted baguette slices and crackers into the larger remaining gaps, ensuring they are easily accessible from different sides of the board.
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9
Fill the smaller 'nooks and crannies' with the Marcona almonds and dried apricots. This eliminates negative space and makes the board look abundant.
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10
Garnish with a few sprigs of fresh rosemary or thyme for a pop of green and a fragrant aroma.
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11
Let the board sit at room temperature for 15-20 minutes before serving; this allows the fats in the meat and the oils in the cheese to soften for maximum flavor.
💡 Chef's Tips
Always slice your meats as thin as possible; the increased surface area allows the fat to melt on the tongue. Aim for a variety of textures: something crunchy (nuts), something soft (Brie), something chewy (dried fruit), and something crisp (crackers). Don't be afraid of 'crowding' the board; a dense board looks more appetizing and professional than one with visible gaps. Use separate serving utensils for the jams and olives to prevent flavors from bleeding into the meats. If the Prosciutto is sticking together, place the package in the freezer for 5 minutes before handling.
🍽️ Serving Suggestions
Pair with a bold Italian Red like Chianti Classico or a crisp, dry Prosecco to cut through the richness of the fats. Serve alongside a small bowl of spicy Dijon mustard for those who enjoy a pungent kick with their salami. Provide small individual plates and cocktail napkins to encourage guests to graze easily. Add a small bunch of chilled red grapes for a burst of fresh juice that cleanses the palate between different meats.