Nothing on this board is cooked. Everything is sliced, wedged or tipped into a ramekin, which is why it takes 25 minutes and no stove.
The preserves go down first as the anchor, the meats and cheeses take opposite sides, and the gaps fill with olives, crackers, grapes and pineapple or melon. Rosemary sprigs finish it.
The Order the Board Is Built
Anchor first, then the two meats, then everything that fills gaps.
Preserves ramekin
Set near the centre so the rest of the board has something to orbit.
Salami and prosciutto
Loose folds on opposite sides, keeping each meat readable on its own.
Cheddar and brie
Separate clusters with finger room around each wedge.
Olives, crackers and fruit
Poured and piled into whatever space is left.
Tuck in rosemary sprigs and carry the board straight to the table.
How to Make It
Preserves in the centre
Place the fruit preserves in a small ramekin near the centre of a large serving board.
Meats folded on opposite sides
Arrange the salami and prosciutto in loose folds on opposite sides of the board.
Cheeses in their own clusters
Add the cheddar and brie in separate clusters, leaving enough room for guests to pick up pieces easily.
Gaps filled
Fill the remaining spaces with the olives, crackers, grapes and pineapple or melon chunks.
Rosemary and straight to the table
Tuck rosemary sprigs into open spaces for a festive finish and serve immediately.
Ingredient Notes
- Salami and prosciutto
- Eight ounces of salami and six of prosciutto, both sliced and folded rather than laid flat.
- Cheddar and brie
- Six ounces of each, cut into wedges so one is firm and one spreadable.
- Fruit preserves
- A third of a cup in a ramekin, the one element that needs its own dish.
Why This Recipe Works
- Placing the preserves ramekin first gives the arrangement a fixed centre to build around.
- Keeping the salami and prosciutto on opposite sides stops the two cured meats from reading as one pile.
- Cheddar wedges and soft brie give two textures that suit the same crackers.
- Leaving space between the clusters means guests can lift a piece without dismantling the board.
Success Tips
- Slice the cheddar and brie wedges before anything else so the board can be filled in one pass.
- Fold the cured meat slices loosely rather than fanning them flat; folds hold their shape as the board empties.
- Bring the brie out of the refrigerator a few minutes ahead so it is soft enough to spread on a cracker.
Serving Ideas
Set the board in the middle of the table with small plates so everyone builds their own combination of meat, cheese, fruit and crackers.
Storage and Reheating
Refrigerate
Do not leave the assembled board at room temperature for more than 2 hours. Return the meats and cheeses to the refrigerator promptly.
Frequently Asked Questions
Is anything cooked for this board?
No. Every component is served cold, which is why the total time is 25 minutes of arranging.
How much does it serve?
Eight, using 8 oz salami, 6 oz prosciutto and 6 oz each of cheddar and brie.
