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Simple charcuterie board on a rectangular light maple board with a brie wheel, cubed gouda, blue stilton, folded salami, prosciutto, green grapes, dried figs, cashews, pistachios, crackers and a ramekin of fig jam

Simple Charcuterie Board

A simple charcuterie board for 4 to 6 with brie, gouda and blue cheese, salami and prosciutto, grapes, dried figs, nuts, fig jam and crackers. Ready in 15 minutes, no cooking.
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Prep Time 15 minutes
Cheese Resting 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 800
Ingredients Method Notes

Ingredients
  

Cheeses
  • 1 small brie wheel about 8 oz / 225 g
  • 6 oz gouda 170 g, cut into cubes
  • 4 oz blue stilton or other blue cheese 115 g
Cured meats
  • 6 oz sliced Genoa salami 170 g
  • 4 oz prosciutto 115 g
Fruit, nuts and jam
  • 2 cups green grapes in small clusters
  • 8 dried figs halved
  • 1/2 cup cashews
  • 1/2 cup pistachios
  • 1/4 cup fig jam in a small ramekin
Crackers
  • 6 oz crackers 170 g, two kinds

Method
 

  1. Take the cheeses out of the refrigerator about 30 minutes before building the board. Keep the meats cold.
  2. Place the ramekin of fig jam near one corner and the brie diagonally opposite. Score a small wedge out of the brie.
  3. Add the gouda cubes in a third area and break the stilton into rough chunks near the jam.
  4. Fold the salami slices into quarters and line them up in a winding row between the cheeses. Drape the prosciutto in loose ribbons.
  5. Tuck the grape clusters into the largest gaps and set the halved figs next to the stilton.
  6. Fill the small gaps around the cheeses and meats with cashews and pistachios, leaving the edges free.
  7. Fan the crackers along the edges, add a knife for the brie and a spoon for the jam, and serve. Do not leave perishable items out for more than 2 hours.

Notes

Make ahead: cube the gouda, fold the salami and wash the grapes a few hours ahead; keep covered in the refrigerator and assemble just before serving.
Storing: meats, cheeses and cut fruit should not stay at room temperature for more than 2 hours. Wrap untouched leftover cheese and meat and refrigerate; eat within a few days. Keep crackers and nuts in airtight containers.
Substitutions: camembert or goat cheese for the brie; aged cheddar or Gruyère for the blue cheese; honey or apricot jam for the fig jam.
Without a board: use a large platter or a baking sheet lined with parchment.
Nutrition is an estimate calculated from standard ingredient values for the whole board divided by 6, not a laboratory analysis.