Save I threw this together on a Wednesday night when cooking felt impossible but my stomach had other ideas. No oven, no stove, just a board and whatever looked good at the deli counter. It turned into my favorite kind of meal: the one that doesn't apologize for being simple.
The first time I made this for a friend, she looked at the board and said it was too pretty to eat. Then she ate everything. We sat on the floor with a bottle of wine and talked until the berries were gone and the cheese had softened to room temperature. That's when I realized this wasn't just food, it was permission to slow down.
Ingredients
- Brie cheese: Let it sit out for twenty minutes before serving so it gets creamy and almost spoonable in the center.
- Sharp cheddar cheese: The sharpness cuts through the richness of everything else and gives the board some backbone.
- Goat cheese: Tangy and soft, it's the wildcard that makes people lean in for another bite.
- Prosciutto: Paper thin and salty, it practically melts on your tongue if you let it.
- Salami: I like folding it into little cones because it looks nicer and holds its shape on the board.
- Seedless grapes: Cold grapes straight from the fridge are the best palate cleanser between bites.
- Apple, sliced: Toss the slices in a tiny bit of lemon juice if you're not serving right away so they don't brown.
- Berries: Whatever's in season works, but strawberries look especially good next to the meats.
- Assorted crackers or sliced baguette: I prefer baguette because it doesn't crumble all over your lap.
- Mixed nuts: Toasted almonds or candied walnuts add a little crunch and make the whole thing feel more complete.
- Honey or fig jam: Drizzle honey over the brie or smear fig jam on a cracker with goat cheese and you'll understand why this matters.
- Olives: Briny and bold, they wake up your taste buds when everything else starts to feel rich.
- Fresh herbs: A few sprigs of thyme tucked in the corners make it look like you tried even if you didn't.
Instructions
- Set the cheeses:
- Place the brie, cheddar, and goat cheese on your board first, spacing them out like little islands. This gives you anchor points to build around.
- Add the meats:
- Fold or roll the prosciutto and salami loosely so they have some height and texture. Tuck them near the cheeses but not right on top.
- Scatter the fruit:
- Drop the grapes in a small cluster, fan out the apple slices, and sprinkle the berries wherever there's a gap. Let it look a little messy and natural.
- Fill the gaps:
- Slide crackers or baguette slices into the open spaces, then add the nuts and olives in little piles. Don't overthink it.
- Finish and serve:
- Put the honey or jam in a tiny bowl on the board or next to it. Add herbs if you want, then step back and admire your work before you eat it all.
Save One night I made this after a long day and didn't bother with the herbs or the fancy arrangement. It still tasted perfect. Sometimes the best version of a recipe is the one you don't stress over.
Pairing Ideas
I've served this with a cold glass of rosé, a bottle of sparkling water with lemon, and once with just black coffee. All of them worked. The board doesn't care what you drink, it just wants you to sit down and enjoy it.
Making It Your Own
If you don't eat meat, swap the prosciutto and salami for marinated artichokes or roasted red peppers. If you're avoiding dairy, use cashew cheese or skip the cheese entirely and lean into the fruit and nuts. The beauty of this board is that it bends to fit your life, not the other way around.
Little Touches That Matter
The difference between a good board and a great one is usually just texture and color. Add something crunchy, something creamy, something bright, and something salty, then stop before you overcrowd it.
- Use a wooden board or slate if you have one, it makes everything look more intentional.
- Leave a little breathing room between ingredients so each thing gets to shine.
- If you have edible flowers or microgreens, toss a few on top right before serving for a restaurant vibe.
Save This is the kind of meal that feels like a hug after a hard day. Make it often, share it freely, and never apologize for calling it dinner.
Recipe Questions & Answers
- → What cheeses work best on this board?
Soft varieties like Brie combined with sharp cheddar and tangy goat cheese create balanced flavors and textures.
- → Can this board be adapted for vegetarians?
Yes, simply skip the meats and add marinated vegetables or extra cheeses for a satisfying vegetarian spread.
- → What fruits pair well with the meats and cheeses?
Seedless grapes, sliced apples, and a mix of berries provide fresh sweetness and contrast.
- → How should accompaniments be arranged?
Distribute crackers and nuts evenly around the cheeses and meats to fill gaps and add crunch.
- → What are good serving suggestions?
Serve with honey or fig jam alongside fresh herbs for garnish and pair with crisp white wine, rosé, or sparkling water.