Classic Cheese and Charcuterie Board

Instructions

Earlier in the week

Purchase all the ingredients needed for the board. If necessary, you can make your jam and spiced nuts up to a week in advance.

Earlier in the day

Cut the bread into 1/2 inch (1.3cm) thick slices and store them in plastic bags.

1 hour before serving

Make the baked Brie.

Cheese is best served at room temperature, so take all the cheeses out of the refrigerator 30 minutes to an hour prior to serving, to let the natural flavors shine.

While the Brie bakes, heat a large grill pan or grill over medium-high heat. Add the slices of bread and cook until grill marks appear, about 1 minute. Flip and cook for 1 minute more. Remove and halve the slices on the bias.

Start arranging the cheeses on the board. Separate the different types of cheese into separate areas of the board, arranging any similar style of cheeses opposite each other to show off the variety. To make serving easier, precut any hard cheeses.

Place the baked Brie on a small plate to keep it contained and then add it to the board.

Arrange the prosciutto, sopressata, and salami around the cheese and fill in the empty spaces with the honeycomb, spiced nuts, grapes, and cornichons, using the photo as a reference for placement, if you'd like.

Place the jam and the mustard in individual small serving bowls and add them to the board. Finish with the water crackers, mini toast crackers, and grilled bread.

Appetizers