How To Make an Epic Cheese Board

Name: How to Make an Epic Cheese Board
Prep time: 15 min
Yield: 6
Ingredients: 1/2 baguette (sliced); 3 types of cheese - 3-4 oz of each; 6 oz charcuterie (prosciutto, salami, sopressata, etc.); 1-2 oz jam or jelly; 2-3 oz olives (or other briny/pickled accoutrements); 3 oz crackers; Sliced fruit and vegetables (to fill out the board); 2 oz dried fruit (apricots, raisins, cherries, etc.); 2 oz assorted nuts

Confession: I have a cheese board obsession. I have at least 3 different sets of cheese knives, I have multiple wooden boards for serving, and the cheese drawer of my fridge always contains the proper fixings. I am not against (and am actually very for) cheese boards for dinner.

I mostly blame the time I spent in France during and after college. A teaching assistant’s salary does not fund extravagant meals in Paris. It does however, very much support baguettes and cheese in parks. It’s one of the habits I brought back to the States with me, and I’ve been refining my cheese board game ever since.

Needless to say, I’ve picked up a few tricks over the years and now have cheese board making down to a science. I’m breaking it down into easy to follow steps, and you can have an epic cheese board of your own.

Here’s what you’ll need:

1/2 baguette, sliced
3 types of cheese – 3-4 oz of each
6 oz charcuterie (prosciutto, salami, sopressata, etc.)
1-2 oz jam or jelly
2-3 oz olives (or other briny/pickled accoutrements)
3 oz crackers
Sliced fruit and vegetables to fill out the board
2 oz dried fruit (apricots, raisins, cherries, etc.)
2 oz assorted nuts

Start by placing cheese wedges on either a large cutting board or serving platter. First and foremost, pick three cheeses that you like. If you’re like me and love all cheese, then you could try to balance them by picking a hard cheese, creamy cheese, and sharp cheese.

Three wedges of cheese is good for aesthetic balance on the board, but you could just as easily have more if you have extra cheese on hand!

Next place olives and jam each in small serving bowls on the platter. I normally do a couple of different jams, but it’s not necessary. The same goes for olives, I like to add in other briny things like marinated artichokes or pickled vegetables, but they’re not imperative.

Next, add the charcuterie to the board. You can use different types or all one type, but be sure to place a few different piles on the board. It makes the board look more full and also makes sure your guests have equal access no matter where they’re sitting or standing.

Once you’ve layered on the cheese, olives, jam, and charcuterie on the board then it’s time to layer in sliced vegetables and fruit. This is where you can really use whatever you have on hand. Since it’s summer, I have a plethora of zucchini and added this for something bright and crunchy. Sliced stone fruit went on the board too.

Similar to the charcuterie, make sure the sliced fruit and vegetables go in multiple places across the board. Things should be starting to take shape!

Next, it’s time to fill in any large empty spaces on the board with crackers and/or baguette slices. You can use different types of crackers for this, and I like ones that have good texture. Add them in to any holes you see.

Now your cheese board is probably looking complete, but there’s one extra step that helps take it from a good looking cheese board to a gooooood looking cheese board. That’s filling in all the little holes in the board with dried fruit and nuts.

This helps to make the board look like it’s just bursting with good things to eat, and it actually adds to the board more good things to eat! It’s a win, win situation.

You’re done! Slice up some baguette, and serve it on another platter. Pop some champagne and get the party started. Let your guests make their own creations with the ingredients you laid out for them. Some of my favorite combinations are:

Goat cheese with salami and dried apricot on zucchini

Creamy brie with prosciutto on crackers

Blue cheese with red pepper jelly on baguette

Bon appétit!

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