Emulsifier Free Charcuterie Board
Total time20 min
Prep time20 min
Cook time0 min
5.0(29)
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Learn more →Ingredients
6 servings
- 4 oz prosciutto, thinly sliced
- 4 oz salami, thinly sliced
- 4 oz soppressata or pepperoni, thinly sliced
- 4 oz aged cheddar cheese, sliced or broken into chunks
- 4 oz brie or camembert, whole or halved
- 3 oz manchego or gouda, thinly sliced
- 4 oz crackers (such as water crackers or butter crackers)
- ½ baguette, sliced into rounds
- ½ cup castelvetrano or mixed olives
- ½ cup cornichons or bread-and-butter pickles
- 1 cup red or green grapes
- ½ cup dried apricots or dried cranberries
- ½ cup roasted mixed nuts or marcona almonds
- 3 tbsp whole-grain or dijon mustard
- 3 tbsp honey
- 2 tbsp fig jam or apricot preserves (optional)
- ¼ cup fresh rosemary or thyme sprigs, for garnish (optional)
Instructions
- 1
Set out small bowls or ramekins and fill them with the olives, cornichons, mustard, honey, and fig jam (if using). Place the filled bowls on the board first, spacing them across the surface to anchor the layout.
- 2
Arrange the cheeses next, placing each variety near one of the small bowls. Leave the brie whole or halved with the rind facing up; break the cheddar into irregular chunks; fan the manchego slices slightly.
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