A great charcuterie spread is really about contrast and abundance, and this board delivers both in a big way. Ribbons of prosciutto and overlapping fans of salami and soppressata anchor the layout, while bowls of briny olives, tangy cornichons, and sweet fig jam or honey give you something to dip and drizzle. Grapes, dried apricots, and roasted nuts add pops of color and crunch between the cured meats, and crusty baguette slices and crackers are tucked in for scooping everything up. A scattering of fresh rosemary or thyme at the end makes the whole board feel a little more special without any extra effort. It's an easy, crowd-pleasing build that works well for a lactose free spread, letting the meats, fruit, nuts, and condiments do most of the heavy lifting. Just set it out, add your knives, and let people graze.
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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.
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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