How to Build a Charcuterie & Cheese Platter

A charcuterie and cheese platter on a rectangular tray

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5 from 2 votes

How to Build a Charcuterie & Cheese Platter

Prep Time30

Cook Time0

Course: Appetizer

Cuisine: American, French, Italian

Servings:

Calories: 1217kcal

Author: Leigh Anderson

Ingredients

8 oz finocchiona salami (or prosciutto) thinly sliced
8 oz hard salami thinly sliced
8 oz manchego cheese
8 oz brie cheese
8 oz blue cheese
1 c olives
1 c cornichons
1/2 c dried dates or dried apricots
1 c pistachios any nut is fine
3 tbsp honey
2 boxes crackers or flatbreads
something green to garnish; rosemary, fresh flowers or green plant trimmings optional

Instructions

Lay a piece of parchment on a serving plate, platter or board.
Arrange the cheese first on opposite ends of the platter. Slice the manchego into thin, easy to grab slices, cut the brie into 8 wedges, leave the blue cheese whole or crumble it slightly. Drizzle the honey over the blue cheese.
Next, place the meats in between the cheeses. Fold each slice of finocchiona in half then bundle a few folded slices together and place them onto the platter to resemble a flower.
Next fill in the gaps with the olives, cornichons, and dates. Last, add the crackers, flatbread and any garnishes you like. Serve immediately!

Notes

Temperature: Cheese is best served at room temperature. Take it out of the fridge an hour before you're ready to assemble and serve. Meats should be served cold.

Can the platter be made ahead of time? Yes, it can! You can make a charcuterie and cheese platter a few hours ahead of time just wrap it in plastic wrap and store in the fridge and take it out 30-40 minutes before you're ready to serve it. Leave the crackers until the last minute. They will get stale and possibly soggy in the fridge.

Nutrition